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best website to order braunschweiger/liverwurst (organ meat sausages, etc.) from?

There's Binkerts in Baltimore:

http://www.binkertsmeat.com

Wonderful sausages and lunch meat. They supply the German and Austrian embassies in Washington (or at least they used to a few years ago).

Need advice for tipping a wedding caterer

I think you are missing the reason behind the OP's thread as well as that there is a key difference between a private catered event and a restaurant.

Restaurant wait staff are allowed to be paid well below the minimum wage because it is assumed they are going to be tipped. That is pretty much the only reason why tipping persists in America, certainly at the level of tipping that has become customary. It went from rounding up the bill to 10% to 15% and now 20% and doubtlessly will reach 25% at some point.

However, at a private catered event such as the one described by the OP, the waiters will be making the minimum wage (at least, and assuming the caterer is honest), because it's not a restaurant. Waiters at such events usually make quite a bit more than the minimum wage as it's rarely a full time position and something people do on an "on call" basis to make money outside regular work hours. If the OP wants to leave a tip as a true gratuity, it's entirely up to her and the amount is also up to her.

If I were the OP and wanted to leave a tip as gratitude for a special event I would probably give each waiter no more than $50 and the caterer herself another $100.

Mar 23, 2015
Roland Parker in Not About Food

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Nothing fancy tonight. Warm and dusty where we are but it turned into a pleasant sunset and the smell of the sea drifted into our garden, so we decided to dine outside.

Grilled steaks, oven roasted fries (yes, the frozen ones), salad and clementines. We haven't had steaks in eons so it was a nice change of pace. I have not been ambitious with cooking for a long time, what with one son away at school and DH now traveling much more frequently for work.

Why Are All ‘Good’ Restaurants Around the World Starting To Look the Same?

No places exist in a vacuum solely for tourists (well, perhaps except Venice). Every city or destination is a real home to its people and there's a degree of snobbery in assuming that local residents should be content with whatever passes for their local cuisine or style of dining.

There is a hypocrisy in praising the increasing diversity of the world's cities and the greater choices in food and restaurants, while decrying the homogenization or globalization that has allowed these same choices to blossom in ways that were unthinkable even a few decades ago. To be frank, when I look closely at what passed for "authentic local experience" dining options in many places in the world 30 years ago and compare to what's available today, I'd rather take today.

Why delicious Indian food is surprisingly unpopular in the U.S.

The Indian American population has also exploded.

So far Indian remains a destination cuisine rather than something casually accepted such as Mexican or Chinese. I daresay it's because it hasn't been transformed sufficiently enough to satisfy common American tastes.

Why delicious Indian food is surprisingly unpopular in the U.S.

True. A common sight in Dubai are the small framed working class Indian men, who make next to nothing and eat only at the cheapest of the Indian cafeterias usually because they have no cooking facilities where they live, and the food is incredibly basic, just rice and daal and mushy vegetables some curry dish, but they develop a distinctive pot belly because the food is dished out in very large quantities.

Why delicious Indian food is surprisingly unpopular in the U.S.

Along with increasing reliance on cars and declining walkability for the middle classes.

And in the UAE too. Combine a heavy Indian meal high in calorie and ghee with a box of donuts from Tim Horton or Krispy Kreme or ice cream from Baskin Robbins, and you get a recipe for disaster. Traditional Indian sweets is so intensely sweet that it's not surprising the Indian sweet tooth has eagerly embraced overly sugary American fast food sweets with an appetite that must make the CEOs of those companies cry with joy.

Why delicious Indian food is surprisingly unpopular in the U.S.

The rising obesity isn't only due to American style fast food, which still isn't that common in India (albeit growing). A lot of Indian cooking is high in fat and calories as well. Butter chicken, after all, is not a low fat dish. The prevalent use of ghee is also a contributing factor, such as dal makhani.

It is one of the peculiarities of India that you see both heavy people and malnourished people in the same place.

Why delicious Indian food is surprisingly unpopular in the U.S.

The other dimension to the issue is that most Mexican/Chinese found in the US are the bastardized "Americanized" version (even if it may be very good). Most of the Mexican and Chinese restaurants rarely showcase the breadth and depth of their respective cuisines and have evolved into something that's almost now peculiarly "American."

I have seen Indian do the same in the UK. The vast majority of Indian restaurants in Britain are mediocre to average, serving tamed down and often overly sweet dishes, and the most popular dishes such as chicken tikka masala and the various Brit balti dishes originated in Britain. Here in Dubai most British crave "British Indian" rather than proper Indian (whatever it may be).

While there are certainly adventurous people of all nationalities and cultures willing to try and experiment with different food, I think most people are much more conservative and are bound by deeply ingrained cultural food appreciation and desires, which is one reason for why many "ethnic" cuisines can change in the US, to adapt to the different American preferences. If Indian food becomes more popular in the US (and I don't doubt it will) it will be the toned down and creamy version.

PBS Heats Up Sundays With THE GREAT BRITISH BAKING SHOW {THREAD CONTAINS SPOILERS]

I was wondering what the bakers do with their baked goods after the judging. Do they take them home to their families? Probably. But I'm sure the contestants are constantly tasting nibbles of each other's baked goods. That's probably why Luis put his money on Nancy, he could taste firsthand that she was able to achieve a high standard of consistency in the flavors and quality of her baked goods whereas us viewers only had to go by the judging of the day.

PBS Heats Up Sundays With THE GREAT BRITISH BAKING SHOW {THREAD CONTAINS SPOILERS]

Me too. I was intrigued by how the oven doors could slide back into the oven once down. I imagine it has to do with European kitchens being generally smaller than American kitchens and it's a way not to clutter up the limited space if you're working in a tiny kitchen.

PBS Heats Up Sundays With THE GREAT BRITISH BAKING SHOW {THREAD CONTAINS SPOILERS]

I loved everyone on the program. It was one of the very few, if possibly the only, cooking program where I never gravitated to a favorite cook or disliked any of the other cooks. The personalities of the people were so endearing and friendly that I wanted everyone to win!

PBS Heats Up Sundays With THE GREAT BRITISH BAKING SHOW {THREAD CONTAINS SPOILERS]

I was in Hong Kong last October, not long after the Schittentorte appeared on the show and I saw small prepackaged slices of the schittentorte being sold in the local 7-11. Intrigued, I bought one and enjoyed it quite a lot. It's barely sweet and has a nice dense texture. But I doubt I'd ever make one! I'm not spending a hour+ focused on the broiler.

As a side note, the treats available in the 7-11 in Hong Kong were wonderful and puts the 7-11 in the US to proper shame.

Why delicious Indian food is surprisingly unpopular in the U.S.

You can buy "curry powder." Even in traditional Indian supermarkets in Dubai. And I've cooked from Indian recipes written by Indians that called for curry powder. Just sayin'.....

Mediterranean vs Caribbean vs Continental Cuisine, what's the difference?

To Bkeats: The Mediterranean countries do share many ingredients in common. Seafood is very popular. Tomatoes and olives and cooking in olive oil is ubiquitous. Lamb as opposed to beef. Cooking vegetables and beans for long periods with lots of oil. Meats tend to be grilled. Ovens are a relatively recent introduction to those countries other than the communal bake house, so you find few roasted and home baked dishes and most dishes are dishes that can be prepared on the flame.

Having said that, there is still wide variation among the regions of the Mediterranean. You'll find a greater shared common culinary heritage among the Eastern Mediterranean and it overlaps with North Africa. Lebanese food is regarded as the most sophisticated culinary heritage in the Arabic world and so many dishes you find in other Arabic Mediterranean countries as well as Turkey have origins in Lebanese cooking and standard Lebanese fare is found in all those countries, with regional differences being how the spices are mixed and applied. Zaatar, for example, varies from country to country.

Lots of people talk of an Israeli cuisine these days, but from what I've seen and eaten it's really heavily inspired by Lebanese fare with some modern Western additions, but that's all part of the evolution of cooking throughout time.

Mar 08, 2015
Roland Parker in General Topics

Mediterranean vs Caribbean vs Continental Cuisine, what's the difference?

I associate "continental" with hotel breakfasts, meaning a hard roll, stale croissants, butter pats and small jam containers, and in Europe itself, slices of cold ham or some processed ham "delicacy" and slices of cheese. I think the terminology emerged to differentiate this type of breakfast from the traditional British breakfast, which meant fried eggs, sausages, bacon, baked beans and toast.

In a humor book about traveling through Europe the author referred to the same stale roll following them throughout the continent.

The term "Mediterranean" cuisine emerged in the 1980s (or even the 1970s) to refer to a southern European inspired style of cooking, meaning cooking with olive oil, more pasta rather than potatoes, more seafood rather than beef/chicken. It was supposed to be lighter and healthier, and while it now seems commonplace to us, back in the 1980s it was a different approach to cooking from the standard meat-potato centric diets of Americans.

When I think of "Caribbean" I'm more stumped despite frequent visits to the islands. When I think of food I had in the Caribbean, I think of seafood and tropical fruits.

Mar 08, 2015
Roland Parker in General Topics

Why delicious Indian food is surprisingly unpopular in the U.S.

Indian cuisine is a love it or hate it cuisine. I don't like the assumption that there must be something wrong if more people aren't eating or loving Indian food. I know plenty of people who have tried and still do not like Indian food, and even for myself I'm not wildly enthusiastic about Indian despite having it regularly enough (once a month on average) and having traveled through India several times.

It's not just the heat or spice as other common flavors are very strong, strong enough to drive off many potential diners, and this is despite American Indian restaurants toning down the flavors and heat compared to what you find in the UK or Dubai or India.

As for high end Indian restaurants, when I was once in Delhi, I picked up a copy of the local English language newspaper and it had a long article about the lack of high end "modern" Indian restaurants in Delhi and the writer commented about the relative success of certain places in London. He interviewed the chefs at a number of well known Delhi restaurants and they all laughed at him, saying Indian food doesn't translate well into the high end environment we find in the West and largely associated with French or Italian or even Chinese. They also criticized the fancy high end Indian restaurants in London the writer had touted, saying they had moved away from their Indian origins in too many different ways to be taken seriously. This is certainly a provincial reaction but I wonder if there's truth to it, if you fancify Indian cuisine to try to resemble something closer to high end French or Chinese, are you stripping away much of what makes it "Indian?"

Scientists have figured out what makes Indian food so delicious

I read the article and have discussed it with some friends here in Dubai, which has an enormous Indian community (at least half the city's residents are Indian) and an equally enormous Indian dining scene, both high and low end.

I'm not sure what to make of the article. Lots of people love Indian food and it's delicious to them, but an equal number also seem to intensely dislike Indian food, possibly for the same reasons that attracts those who love it.

And then there's my own reaction towards Indian food. While I enjoy it on occasions and even cook it at times, most of the time it seems to be little more than overcooked spicy mush (sorry if I offended anyone!). I really can't taste much difference among the flavors. I've never thought of Indian food has having multiple flavors within a dish, if anything I'd have argued the opposite, that the use of the common spices such as cumin and cayenne and peppers is so prevalent that they dominate the dishes, override any other flavors and give so much of Indian cooking, or at least restaurant cooking, an identikit flavor. My taste buds only remember those core spices, never the rest of the ingredients in a dish.

For me, the reason why I prefer the various Western cuisines or Thai or Chinese or Malaysian cooking is because I'm much more likely to taste the various components of the dish. Yes, it is more subtle than Indian, but you can actually taste the them! I can taste the meat, I can taste the vegetables, I can taste the fruit. In Indian I'm just tasting the same 3-4 spices regardless of what's being seasoned.

Oldest Restaurants in Baltimore area

I'm surprised no one mentioned Swallow at the Hollow, on York Road just off Northern Parkway. It's been around for ages, at least the 1950s I'm sure. A classic dive bar for North Baltimore, attracting a very diverse clientele from the blue collar to old money who could probably have bought the bar, lock stock and barrel, every single night.

I remember the hazy smoky days when we went there for great burgers. The smoke is thankfully gone but people say the burgers are still good.

PBS Heats Up Sundays With THE GREAT BRITISH BAKING SHOW {THREAD CONTAINS SPOILERS]

It's also still a dense crust, and hard by crust standards. But it does lend itself to creative forms easily. I was once at a party in the UK when someone made stacked meat pies baked in crust, but the pies were assembled to resemble a castle with a tower and battlements. The bakers of old, especially for posh households, would create food "art" out of hot water pastry.

For anyone wanting to have fun with their children while baking, the hot water crust could be ideal.

Great British Bake off

I just finished watching episode 6. I won't reveal the ending for those who haven't seen it but it was a delightful ending for once.

This has to be my all time favorite baking competition show. I almost can't watch it anymore because I don't want any of the final six competitors to lose. And they're such charming, pleasant people.

Any thoughts about the cakes made? The Princesstorte looked like a dentist's nightmare. All that sugar! Americans, thankfully, have never warmed up to marzipan (or is it odd that it's largely unknown in the US given our otherwise sweet tooth?).

As it is, I'm heartily looking forward to next week's episode. I wouldn't mind seeing some more savory baked goods as a break from episode six's intense sweetdom.

Quintessential Chesapeake Bay-area Dishes

Terrapin soup. Hardly fashionable these days (thank goodness) but was once an old staple.

Wildfowl, yes. Duck especially.

Maryland beaten biscuits.

Oyster - raw, fried, soup, stew, stuffing.

Stuffed shad.

Shad roe.

Other old Eastern Shore recipes are found at:

http://www.amazon.com/Favorite-Maryla...

Another great Maryland cookbook is:

http://www.amazon.com/Drink-Merry-Mar...

It has many little anecdotes. Since the book was first published in the 1930s, attempts at replicating the dialect is hardly politically correct these days but it is a fascinating insight into the time period and the cuisine of Maryland.

I'm not sure how much of a tradition Smith Island cake is. It exploded on the scene maybe ten years ago and before that it was very much a localized cake to Smith Island and I'm not aware of it carrying over to even the other parts of the eastern shore. Depends on your definition!

British Baking Show - Pies!

I come across it in desserts frequently. Well, about as frequently as I see it in the US, meaning those who love rhubarb will have it often while those who don't will never have it.

British desserts tend to be fruit oriented, not just cakes and pies but tarts and crumbles and stewed fruit with custard.

British Baking Show - Pies!

I hope it's only temporary. I would be devastated if I lost my sense of smell and especially taste. It happened to a relative of mine and she said all food tasted like cardboard mush and she only differed by the texture.

British Baking Show - Pies!

Poor Norman. Lavender?

I immediately thought of soap. And I'm sure Paul and Mary both did. Their reaction to the meringue was the most critical and negative of any of their comments so far this season. Yet they did it perfectly, just one or two simple words and a brief facial expression that let Norman know the lavender wasn't a good idea without making him feel like an idiot.

Norman is one of those bakers who make simple dishes to utter perfection and that has always been his strength this season. It's also why he survived the last four rounds as a perfectly executed simple dish is superior to a failed creative dish. But he didn't seem capable of genuinely thinking outside the box and elevating his dishes to the next level by adding a different twist to it despite all the hints from Paul and Mary. He must be one of those lovable but stubborn people and I knew he was going to have to go sooner or later.

British Baking Show - Pies!

Nothing to do with bin gate (which the show made explicitly clear wasn't really a scandal).

But Diana suffered a sudden loss of her sense of smell and taste, as a result of falling over. It's difficult to cook without those senses.

http://www.theguardian.com/tv-and-rad...

College Kid Blues

I don't know where you go to school but when I was in college (way back in the dark ages) there were various "houses" on campus associated with a certain group. I'm not necessarily talking about fraternities or sororities, but women's centers or international students centers, and they had fully operating kitchens. If you have a friend who's connected to one of these centers or houses, you might be able to use their kitchen facilities. Likewise, also speak with upperclassmen whose dorms have kitchens.

It would be a lot easier than trying to make chili in a microwave!

Jan 25, 2015
Roland Parker in Home Cooking
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Can I use a frozen pie crust for cup cake pies

The short answer is yes.

My question is why do you want to make mini pot pies? Is it because you only have a cup cake tin and not a larger pie tin or baking dish?

In the Amish-Pennsylvania Dutch culinary tradition, pot pies are often made with the pie crust rolled out and cut into circles, baked separately (flat) and the "pot pie" served by ladling a helping of the creamy chicken filling on top of the baked (flat) crust. This does avoid the issue of soggy crust bottoms.

Jan 24, 2015
Roland Parker in Home Cooking

Bolognese sauce

There is gluten free pasta available. I would probably go that route. I've had bologna on polenta before and it always felt too rich. There's something about pasta that takes away some of the excess richness of the sauce and makes it a perfect dish.

Jan 20, 2015
Roland Parker in Home Cooking

Great British Baking Show -- Desserts (spoilers)

Apparently it was left out of the freezer for less than a minute.