davis_sq_pro's Profile

Title Last Reply

Could Hazelnut Shortage Threaten Nutella?

Only the American Nutella :-)

Rapunzel brand FTW!

A Four-Year-Old reviews... The French Laundry

Damn you and your clearheaded, logical reply.

Top Chef Duels 8/20, spoilers, Antonia vs Mike - a profane and foggy recap

I didn't notice Wolfgang, either, and thinking back I can't recall a single scene with him.

Cowboy, were your dreams mingling with reality at that point?

Top Chef Duels 8/20, spoilers, Antonia vs Mike - a profane and foggy recap

Hahaha, excellent.

And sadly enough, I finished the episode thinking it was better than either of the prior two weeks' train wrecks. There was a bit less slow-mo, and the dialog was slightly better.

Regarding uni carbonara, I think that's old hat at this point. Invented by Morimoto, it looks like, based on a Google search. Good to know that Mike can copy someone else's innovation. He's very innovative, if he does say so himself.

Speaking of Morimoto, I'd love to see a finale for Duels in which it's everyone who won the interim rounds vs. the four final Iron Chef Japan chefs (Morimoto, Sakai, Kenichi, Kobe). That would be a bloodbath of epic proportions...

Gobs of Mayo Saved This Negitoro Bowl!

"mayo isn't good with Japanese food of any kind"

Isn't mayo commonly used as a condiment for dishes such as okonomiyaki and takoyaki?

I see that you're based in Tokyo; is my perception based only on US versions of these dishes? What are the typical condiments used there?

Aug 21, 2014
davis_sq_pro in Features

A Four-Year-Old reviews... The French Laundry

Perhaps it's envy speaking; I've never had the chance to visit TFL... but I found that to be unbearably inane. I want to smack both the kid and her parents.

Where are our T-shirts????

Wait--we can substitute other stuff for the shirts? Great to know!

I'll take a couple of ounces of Ossetra. THANKS!

Aug 16, 2014
davis_sq_pro in Site Talk

Where are our T-shirts????

Just yesterday I was wondering the same thing... Thanks for bringing this up.

Aug 16, 2014
davis_sq_pro in Site Talk

Top Chef Duel 8/13 spoilers Chung vs. Williamson

Hah, I thought that was one of the best lines in the episode :-)

Top Chef Duel 8/13 spoilers Chung vs. Williamson

Totally on target. This is really unfortunate as that episode (as well as the prior one) could have been really good and they were both rendered mediocre by overproduction, bad editing, and extremely shallow coverage of the kitchen action.

NY Times Review of Giada's Las Vegas restaurant. Ouch

She doesn't need you to EAT a lot. She just wants you to ORDER a lot.

NY Times Review of Giada's Las Vegas restaurant. Ouch

Gar-ba-je.

Fascinating cooking tips and advice

Interesting regarding the tomato sauce. I've used it in several batches over the years that were a bit too sharp tasting and it always did a great job for me. But I added it very slowly, maybe 1/2 tsp at a time to a two gallon batch. I wonder if you were heavy handed?

Another baking soda+onion reference is Modernist Cuisine at Home, which includes a recipe for pressure-caramelized onions. The baking soda is used there to raise the pH, ostensibly so that the onions will be able to caramelize under pressure even though it's a moist environment. The recipe did seem to mostly work, although the resultant onions were not quite brown enough for my taste and I felt like I'd expended a lot more time and effort than I do when just caramelizing on the stove.

Aug 13, 2014
davis_sq_pro in Home Cooking

NY Times Review of Giada's Las Vegas restaurant. Ouch

I don't care if the food is good or not; there are scores of other places in Vegas further up my list. But I'd love to know WHY she (her people?) felt the need to try this. Her brand is not about restaurants; it's about home cooking and home cooks. Would even her hardcore fans believe that she's actually stepped behind the line a single time?

Fascinating cooking tips and advice

Well apparently the baking soda does work, at least to some degree -- and with caveats...

http://www.seriouseats.com/2011/01/th...

Aug 13, 2014
davis_sq_pro in Home Cooking

Fascinating cooking tips and advice

I hate to be a downer but many of these suggestions ridiculous.

- Use self-rising flour every time you see flour + baking powder + salt in a recipe? No. Just no.

- Storing sour cream upside down will create a vacuum thereby eliminating bacteria? Science lesson over? Next time try some science :-)

- For soft cookies sub corn starch for baking powder? Sure, that's a great call for DENSE cookies...

... And that's as far as I got. Most of the others are things I wouldn't even consider to be tips. *shrug*

Aug 12, 2014
davis_sq_pro in Home Cooking

Difference between stovetop and baked macaroni and cheese? Recipes?

Yes, I've reheated it, and it behaves similarly to any other mac and cheese. Which is to say that it dries out and gets kind of weird in the fridge, and needs to be reheated with a bit of extra liquid.

In my experience M&C is not a great make ahead dish. If you let it cool down it congeals, if you keep it warm it gets mushy... Not an easy dish to keep anywhere near perfect, IMO.

BTW, best combo yet: 50% aged goat gouda (I used Cyprus Grove's Midnight Moon) + 50% parmigiano reggiano. Really shines when used as a platform for braised meat in a slightly sweet sauce. (Recently used it for SV short ribs with a fig gastrique.) The cheese is expensive, but well worth it for a special meal IMO.

Aug 12, 2014
davis_sq_pro in Home Cooking

Top Chef Duels

I believe that was revealed in the "Inside Iron Chef" or "Behind Iron Chef" or whatever the special was called that they showed a few years ago.

I really wish they would have stuck with the original Japanese format of making however many dishes you want, on the fly. (Wait--was that one actually on the fly?!?) Was much more interesting that way.

Top Chef Duels

Agreed. I'll definitely watch some of the episodes with people I'm interested in (e.g. Blais, Kristen Kish), but my TV time is better spent elsewhere. Based on what I saw last night I'd rather watch an episode of Chopped.

Advice for Eating Out: Don't Let Fools Run the Table

Nicely written and engaging, though not especially actionable. I hope Andrew Simmons will write for this site more often.

Aug 07, 2014
davis_sq_pro in Features

The Most Fabulous Candy Bar Ever

This is utter crap, John. You can do so much better.

Aug 07, 2014
davis_sq_pro in Features
1

Where to buy cachaca

+1 on Seleta. Definitely the best I've found in this area, and it makes an incredible caipirinha. The superpremium American market brands are overpriced and usually under-deliver.

Post under the post I'm replying to disappears...

I just replied to this post:

http://chowhound.chow.com/topics/9849...

And as soon as I hit the "POST" button, the post directly under it -- at the moment by cowboyardee -- disappeared from the screen.

Upon reloading the page, his post reappeared. I posted a second post to see if I could reproduce the issue, and indeed I could. So definitely a bug.

FireFox 31.0 running on Windows 7 SP1.

Aug 07, 2014
davis_sq_pro in Site Talk

Top Chef Duels

Ah, looks like Linda beat me to the slow camera post by about 11 hours. No surprise there :-)

Top Chef Duels

How super annoying was the slow camera effect they kept using?

Kickass Cupcakes Is Closed

Woo hoo! (Regarding the trend ending, not a business closing. But I was not a fan of that place anyway.)

Pie for Breakfast...

New favorite: Sugar Cream Pie

http://www.seriouseats.com/recipes/20...

Even better than as listed: Caramelize a few chopped up bananas with a bit of brown sugar and cinnamon, put that in the crust, and pour the cream mixture on top. Fruit makes it a healthy breakfast option!

Aug 06, 2014
davis_sq_pro in General Topics

When do you send a drink back?

In my experience it's generally not worth it to send it back. I've never gotten anything better and the cost of a drink is not worth the aggravation.

Recent example: I ordered a Corpse Reviver #2, which *was* on the menu of this place. It showed up, after a very long time, warm, in a chipped glass, and containing not even a hint of lemon juice. Pretty disgusting.

I mentioned the issues and the drink was whisked away. Not 30 seconds later it reappeared in front of me having been poured into a new glass, completely loaded with lemon juice (obviously unmeasured and just poured straight in), and with an ice cube floating around. Brilliant.

I cut my losses, had a beer, and we moved on to a different bar.

Jul 29, 2014
davis_sq_pro in Spirits

To Flame or Not To Flame the Orange Twist

I don't need a blind taste test. The first time I saw it done I was excited to try the drink and disappointed the moment it got near my nose. Several other attempts yielded the same exact result. I am quite certain I could tell them apart blind, with a massive head cold.

I don't agree with you that "some drinks benefit from flaming, some do not." I don't think any drink should be flamed, ever, unless you're a particular fan of the odor of petrol.

Jul 28, 2014
davis_sq_pro in Spirits

CHOW Reviews: Kyocera Revolution Series 7-Inch Professional Chef's Knife

Can you push cut toilet paper with your Kyocera?

https://www.youtube.com/watch?v=ozZF2...

How are you sharpening the steel blade?

Jul 18, 2014
davis_sq_pro in Cookware