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Diageo embraces ‘internet of everything’ with new high tech bottles . . .

Ah--from that side angle it makes a lot more sense.

Feb 26, 2015
davis_sq_pro in Spirits

Diageo embraces ‘internet of everything’ with new high tech bottles . . .

Yeah, but have you ever seen glass like that? It looks like the bottles are filled with some kind of nasty mint flavored drink for 20 year old club kids to shoot...

Feb 26, 2015
davis_sq_pro in Spirits

Diageo embraces ‘internet of everything’ with new high tech bottles . . .

And it makes the liquid look blue around the edges? WTF?

Feb 26, 2015
davis_sq_pro in Spirits

The Tao of Cookie Monster

Unsliced bread, natch.

The Food Babe Says There’s Beaver Butt in Your Ice Cream

Just made a batch of chemical-laden pudding. Although I feel my life slipping away, I thought I'd share the recipe. Careful, many words are tough to pronounce...

400g condensed lactation and short-chain carbohydrate product that has been subjected to caramelization reactions
450g liquid extract of bovine mammary gland
1 tsp crystalline sodium chloride
2 tbsp alkaline-treated powder of theobroma cacao
2 tsp ethanol-based extraction of fermented v. planifolia
2.4g eucheuma denticulatum extract (iota variety)
0.6g xanthomonas campestris polysaccharide extract
2 tbsp crystalline disachharide


Combine extracts of eucheuma denticulatum and xanthomonas campestris in a small container, using disaccharide as a dispersion agent. In a forged metallic vessel combine remaining ingredients, increasing relative heat by degrading oxygen with hydrocarbon gas until caramelized lactation product has reduced to a liquid state. (Application of a mechanical mixing device may be advised.) Introduce extracts and dispersant from the initial container, and ensure that solute has properly disintegrated. Pass entire resultant product through a wire mesh device prior to utilizing a freon-based apparatus to remove heat.

Finally: CONSUME AND DIE. (Garnish with whipped cream if desired.)

The Food Babe Says There’s Beaver Butt in Your Ice Cream

To be fair, carrageenan may in fact not be too great for you. Some of what I've read about it appears fairly damning. But as with most things nutrition related it's very tough to separate the valuable information from the noise and/or FUD. I still use it and feel comfortable feeding it to my family, for now.

I've seen significantly less criticism about gellan gum, although it's also much less commonly used. And I've seen virtually nothing about lecithin, which makes sense: soy lecithin in particular is very popular with people who consider themselves to be into "natural" foods, so they won't criticize it.


I use Foodler regularly, which I think is pretty much the same thing. I like it a lot.

- Browsing the menu and ordering is one step
- You instantly see the total amount you're spending
- There is no question about whether or not the person took down your address or credit card number properly
- You can get various discounts and rewards
- You can use it to discover new restaurants to order from
- Finally, yes, you don't have to talk to someone on the phone. I consider this to be a huge benefit, especially for takeout places that are super busy ("hold please!" every two seconds), super noisy ("repeat that please!"), or man their phones with people who have difficulty conversing in English

Total win-win and a great use of technology, in my opinion.

The Food Babe Says There’s Beaver Butt in Your Ice Cream

Isn't hydrogen dioxide H2O2? I think consuming four ounces of that actually might be an "o my god" moment!

Why are sticks of butter long and skinny in the East, but short and fat in the West?

Huh, doubly interesting that some of the people in the comments section on that post live in CA and have never seen the short/stubby version. Apparently the article linked by seamunky took some liberties...

Why are sticks of butter long and skinny in the East, but short and fat in the West?

Interesting. I just recently saw, for the first time, the "short and fat" butter, here in the Boston area. I think it was some butter I bought at WF, but I can't recall.

I can say for certain that the butter I ate growing up in Denver, CO, was shaped the same as the long/skinny butter I usually get in the Boston area. How far west does one need to travel to consistently see the short/fat version?

scotch/whiskey barrel/kit? (making, aging, storing)

Thanks for the recommendation -- I watched it last night. Pretty good, all in all, although I thought things came together a bit TOO nicely!

Feb 19, 2015
davis_sq_pro in Spirits

Tyranny of the chicken finger: How we created a generation of unsophisticated, picky eaters — and why the cycle must stop

Indeed, they are quite different. I'm in the latter category myself. (i.e. I won't eat at Subway or McDonald's. Especially Subway.)

And I don't think I'm even remotely picky. I'll eat just about anything, if prepped well.

... but that's my definition of picky. Various people in my family certainly think I'm a complete pain in the ass! I mean, I won't join them for AYCE bread sticks at Olive Garden!

The Food Babe Says There’s Beaver Butt in Your Ice Cream

Artificial vanilla flavoring? You're going to, like, chew on a tree trunk? GROSS.

Sugar? You're gnawing on TOUGH GRASS.


Water? Fish f*** in that stuff! EW!

--Food Guy. Blog forthcoming, so keep your eyes peeled!!!

Tyranny of the chicken finger: How we created a generation of unsophisticated, picky eaters — and why the cycle must stop

"Might I add it's also a person who is a selfish, attention seeking knob."

Sounds like a number of people on this site ... I guess "fussy eater" might very well mean EITHER someone who is super picky or your average run-of-the-mill "food snob." ("It is only risotto if made with rice harvested in Emilia-Romanja during the 2nd day of a waning moon..." -- knob-central right there.)

Article: So butter is good for you?

The problem is that the vast majority of people--seeking a quick fix--will read stuff like this in the mainstream press and go for a kneejerk total and complete opposite reaction. And that will, I can only guess, cause its own set of problems. I think the real solution to all of these issues is balance and consistency, but there is little of that to be found in either camp :-(

At Chipotle, How Many Calories Do People Really Eat?

You mean my carnitas burrito with extra sour cream and cheese, and a side of chips and guac, isn't going to help me look great at the beach this summer? DAMN IT! Good thing I only them them every OTHER day.

Seriously, though, how is this news to anyone who has looked at a nutrition label in the last 25 years?

And by the way, when at Chipotle, half barbacoa half carnitas is pretty tasty. I'm also a fan of the tofu thing they've more recently introduced.

Top Chef Boston – Ep. #15 – Finale - 02/11/15 (spoilers)

I can't even remotely remember her being on the show. She was kicked off, I just found via Google, at the fourth episode. Interesting that Mei bonded with her that much in so short a time. (Or perhaps there was a lot more interaction than just those few days?)

Tyranny of the chicken finger: How we created a generation of unsophisticated, picky eaters — and why the cycle must stop

On my end there's a complete lack of correlation between chicken fingers and picky eating. I loved chicken fingers as a kid. Still love them now! But I don't eat them often because I prefer other, more interesting things.

My kids, despite my best efforts, tend to prefer chicken fingers (or nuggets), mac and cheese, and all of the other usual suspects. They'll eat more "challenging" dishes if that's all that's available, but it's not what they're into. I don't have a problem with it. I have every confidence that they'll grow up and be just fine.

I think truly picky eaters are born, not bred.

Getaways For Gourmets: Northeast

I'm not sure how many of these actually "failed." Radius can be said to have "faded" in my opinion. I don't recall why Icarus closed, but I'm pretty sure it did well up until the end. Locke-Ober was already effectively a museum well before the book was written...and that leaves Olives and Mr. English, who we can argue simply decided to take his douchebaggery elsewhere.

Top Chef Boston – Ep. #15 – Finale - 02/11/15 (spoilers)

Borderline mean to give them a free trip to Mexico, presumably all expenses paid, with a daily couple of hours waiting for the chance to be on camera before they head back to do shots by the pool? (Well that's what I'd do :-))

Sign me up for this torture!!!

Top Chef Boston – Ep. #15 – Finale - 02/11/15 (spoilers)

Watched it last night and all I have to say is *YAWN*.

Mei? Meh.

Entire season? Meh.

Padma? Robotic meh.

Tom? Overinflated ego meh.

Not even sure why I watched this entire season. Worst one yet IMO.

Thanks again to Linda for covering it and creating these threads. While I'm not sure why I keep watching, I do seriously appreciate your efforts.

Getaways For Gourmets: Northeast

What do the asterisks denote?

February 2015 Openings and Closings

Is that similar to Vermont-style chicken fried steak?

Only in America...

It was a kidney, not a brain.

And kidney, BTW, is both delicious and nutritious. Probably tastier than the crap with which it was served.

Cool little video short showing food production/consumption - may be disturbing

That was very interesting! Only a couple of very minor disturbing parts, IMO. The very beginning (chicken vacuum thing) and very end (obese guy) were for me the worst of them...

Pete Wells and the Uselessness of Star Ratings

"I've eaten at Daniel three times and the only thing I can remember was an excellent squash soup."

Hm, that is very interesting to think about. In the last two years I've eaten probably ten $200+ tasting menus. I can only recall a couple of dishes at most from many of them, and in the majority of cases I can't really recall the flavors.

On the flip side I can very specifically recall an amazing meal of whole steamed fish with a ginger-soy sauce that I enjoyed at a local Chinese place 6 or 7 years ago. $15 for that one, maybe.

Of course what we're paying for when we buy a tasting menu is more than food. Service, presentation, atmosphere, experience, etc. It's also a lot easier for me to recall the fish because I'm intimately familiar with the ingredients and how to prep them. I'd have no clue how to approach many items I've had on pricey tasting menus.

Finally, this may not be an entirely fair exercise. I didn't have course-by-course wine pairings with my fish :-)

Rough news week for Papa Johns

Why eat Sicilian when you can have Neapolitan? :-)

Alden and Harlow's secret burger makes Huffington Post Top Ten nationwide list

How much do restaurants have to slip a PR person to get on these lists?

Pete Wells and the Uselessness of Star Ratings

I think stars CAN be useful, but they need to be properly contextualized. It would be great if reviews would include footnotes on the considerations behind the star rating.

I suspect that most critics disregard category -- so a takeout place could never get as high a rating as a fine dining establishment. But clearly (I think), it's ratings WITHIN categories that should really matter. Ranking takeout Thai vs. takeout Thai is far more meaningful than ranking Takeout Thai vs. Per Se.

I hate to say it, but I think Yelp does a better job here than most pro reviewers. I put very little stock in the average Yelp review(er), but I think there is some correlation between quality and places with a high number of stars -- and it seems like Yelp reviewers, unlike what I can tell of most pro critics, DO take category into account.

Geoffrey Zakarian on McDonalds

Fact is, everyone who eats at McDonald's dies.