Orchid64's Profile
How respectful should we be as diners?
Interesting notions reflected in comments here. The likes of "Burger King", a lowly fast food place, can adjust to accommodate the customer's preferred tastes, but higher level places cannot lower themselves to requests for things like dressing on the side, or not including some trivial ingredient?
This isn't about pickiness, and it's not about disrespecting the chef. It's about how the experience of dining out is perceived. It is a special event which costs more than eating at home. The point isn't merely to sample cuisine as prepared by another person, but to have a certain experience. Part of that experience is getting the maximum enjoyment out of the food and that may mean being able to apply your own dressing to the salad (surely, not an inconvenience for anyone) or to ask that some ingredient which one normally does not enjoy in a particular preparation to be excluded.
I think that there is a bit of contradiction going on in the very notion that "better" restaurants should offer their food "as is" and the diner should shut up and accept it. Is it a fast food assembly line in the kitchen where tweaks cannot be made? Is it no different than the burgers wrapped in paper and put under a heat lamp, one identical to the other based on what someone has determined is the best way to offer that food? Or, is it an experience where the chef is capable of balancing his knowledge of food preparation and taste with that of the diner by making small modifications?
Honestly, this is yet another thread where it seems that people feel the diner by being present and having a desire for a certain experience is inconveniencing the staff. It's no wonder many restaurants aren't getting enough business to stay in business. If complying with small requests on the part of customers is an affront to the chef, then I'll stay home. If I'm going to pay someone else to prepare my food and serve me, I'd like to think that part of what I'm paying for is trivial accommodation of my needs as a customer.
British article about Hershey trying to buy Cadbury...
It's interesting because butyric acid in chocolate creates a riot, but few people would say that fermented kamboucha is anything less than an exotic, acquired taste for open-minded palates.
What did your Mom always have on hand, that you NEVER do?
Yeah, I use celery salt in tuna and egg salad as well.
What did your Mom always have on hand, that you NEVER do?
Mmm. Cream of tartar for snickerdoodles!
What did your Mom always have on hand, that you NEVER do?
Since my family was poor, they didn't have as much instant food around as many families on this list. However, my mother drank instant tea (powdered) and my father drank instant coffee. Both drank their beverages with Cremora powdered non-dairy creamer. We also usually had fruit cocktail and canned beans. Besides that, there was often government-issue cheese for poor people around. I never have any of these things.
I'm not sure I get all of the contempt for things like celery salt, onion powder and garlic powder. What is it that people use when they make things like egg salad, tuna salad, or want to season a burger with a bit of garlic but not mess with cloves or fresh mince? Does everyone have all of the time in the world to work with whole spices? I make all of my own soup and use whole ingredients for it. I also make all of my own bread. So, I don't have a problem with doing it all from scratch, but sometimes powdered spices make more sense because it's expedient and works better than the real thing.
Taste differences between foodies and non-foodies?
There's a reason some of these items differ between "foodies" and non-foodies and they have to do with the relative value and frequency of eating experiences. Foodies are looking for diversity and are willing to risk a bad experience which "wastes" their money whereas non-foodies are looking to have a guaranteed enjoyable experience for their money. Foodies value food novelty whereas non-foodies are probably getting novelty from other experiences in their lives.
This also ties into why portion is important to non-foodies. Food is about value and sustenance, not about novelty. I think non-foodies are more likely to cite dietary reasons for their choices because foodies are always trying to make them feel inadequate for not being more adventurous so they put up a defense. Also, frankly, having a dietary concern is likely to motivate people to be conservative eaters. If you knew there was a risk of great discomfort from adventurous eating, you'd probably be cautious as well.
One point I absolutely do not agree upon is that non-foodies prefer food that is well done or cooked more. My husband is not a foodie and detests well-done or overcooked food (the same goes for many men I know who are very conservative eaters). I also don't think non-foodies necessarily will repeat visit "mediocre" places, though they may find places that foodies think are "mediocre" perfectly acceptable because they're not that picky about the food or have found something they like and want a reliable dish/experience.
does anyone still buy instant coffee?? canned vegetables?? condensed soup??
I don't buy instant coffee or condensed soup, but I'd probably buy the latter occasionally if it were sold in Japan. It's immensely troublesome making your own condensed soup for various dishes (I know because I've done it many times because I have no option). I buy canned diced tomatoes and canned corn for soup. I do this in part because fresh tomatoes and corn are about a dollar apiece in Tokyo and there is almost no difference between fresh and canned in soups. The cost is too high for something where the end product does not benefit appreciably.
Also, canned vegetables are always good to have on hand for cooking when you don't have time to shop or want to make something on the spur of the moment and don't have fresh on hand. I would never eat anything but fresh as a side dish or as the main element of a side dish, honestly, canned stuff in complex dishes or soup is really just fine.
Is the meal bad just because you didn't like it?
A bad meal is poorly prepared or presented. The food isn't cooked or seasoned properly, or it's served too cold or too warm. If you dislike something because of the taste or texture and those are normal parts of the meal, then that's a matter of taste, but if something normally isn't greasy, salty, etc. but your meal is these things, then it's a bad meal.
What is a "food snob"?
A food snob equates ones taste in food with an elevated status. That is, they believe that there is some separation between good taste and poor taste in food and that they know and partake of the former.
Foods you can't keep in the house because you can't stop yourself eating them
For me, it's mainly Nutella. I can eat it on anything and eat it out of the jar with a spoon. The jars I buy are quite small, but it's easy to eat half of one in one uncontrolled sitting, so I simply do not buy it.
drinking vinegars?
Drinking vinegar is sold in Japan, but I've never tried it. Mainly, people drink it for potential health benefits (mainly weight loss and combating fatigue), but I don't think there is any proof that it does anything for your health (or weight). I've read that you have to be very careful not to drink too much vinegar as it is highly acidic and can have some bad effects on your stomach and throat. There may also be long-term consequences to bone density and teeth enamel.
Most of the medical tests which support drinking vinegar for health purposes that I've seen were sponsored by vinegar makers (like Mizkan, a popular maker in Japan). So, you might want to research the possible negative effects before investing in importing drinking vinegar.
What's your favorite hot sauce?
I like Tabasco, which is good, because it's the only thing that is sold in Japan.
Once and for all -- rice in a burrito -- Yay or nay?
I never prepare burritos with rice. I prefer them with beans, meat, and vegetables. I don't have a problem with using them in burritos, but it's just not very appealing. I think they are used as a filling in vegetarian burritos because it helps refried beans be less unwieldy as a filling if rice is in there.
Does one's gender affect food preferences?
I think it's nearly impossible to judge gender issues because everyone is affected by their culture. In the West, women are seen as eating more vegetables (and salads). In Japan, women are seen as being irresistibly drawn to sweets and chocolate in particular while men are seen as being drawn to beer.
I think women eat chicken and fish with sauces because they are fooling themselves. It's the same way people eat sugar-laden frozen yogurt and think it's good for them. It's a way of ducking reality, not a matter of taste.
How distinctly American is takeout/delivery?
I'm in Japan now (and have been here for 20 years), and there is all sorts of delivery still going on. However, I no longer see the types of bikes which carry dishes that are retrieved later. You used to see people order udon and it was served in real ceramic bowls or laquerware of some some sort. Later, the bikes came and picked up the dishes. This seems to have stopped.
These days, you can still get everything from sushi to Chinese to curry to pizza delivered or as takeaway. I think that America didn't even originate the idea of take out food. It's very likely that it originated independently in a variety of cultures.
Soy is bad for you
Soy consumption isn't killing them, but it is seriously screwing with their hormones. More and more Japanese women cannot get pregnant without some sort of external medical assistance these days because soy is in everything. It's added to all sorts of processed foods. My guess is that eating it as it was eaten traditionally wasn't enough to cause issues, but these days, it's used to add moisture and longevity to products.
Fat Parisians?
City dwellers on the whole tend not to be as overweight as rural dwellers. This is so world-wide (yes, even in America - check out New York and L.A.). It has a lot to do with the fact that they walk more because it's harder to live in urban areas and have a car and public transport is spaced out enough that you always have to walk somewhere to catch it. It also has a lot to do with the fact that they have more establishments to patronize along a particular street so walking has greater value. Rural dwellers drive to one location because shops tend to be spaced out and they can't walk along several blocks visiting various shops and restaurants.
How do you feel about people who season food that you have carefully prepared?
I think it's the height of arrogance to believe that what suits your taste buds is what is perfect for everyone else. I don't pay any heed to how other people season their food, even if I cooked it. I don't care if they season before tasting or not. People know what they like. I'm not second-guessing them.
Is dinner your smallest meal?
In the distant past (the Middle Ages), people didn't eat breakfast and ate a fairly big "dinner" and a light supper. For weight loss, though people constantly disagree about this, it's about the total number of calories, not necessarily when you eat them. However, I do believe that metabolism is affected by how much and how often you eat so it's better to eat small meals staggered apart than fewer smaller meals at any time.
For me, I eat a small breakfast, lunch is purposefully split in half (an average lunch broken down the middle ) and dinner is also relatively average. I don't eat a huge meal at any time.
How much should I be expecting?
There have been several discussions of food allergies on these boards before and the vast majority seem to believe food allergies are faked so that people can make a credible excuse for not eating food they don't like. Personally, I don't judge people by what they eat and I would accept a claim of a food allergy at face value.
As a host, I would want to know about the allergies (or even simply food preferences) so that I could accommodate my guest. I've done this on several occasions before with people who are vegetarian or quasi-vegetarian (fish and seafood are ok, but not meat). I don't mind and it's gratifying to offer something they enjoy eating. Since I don't do big gatherings, I almost always tell my guests what I plan to serve and ask them if that is something that is okay with them (not in a "give me permission" kind of way, but as in a "does it suit your dietary needs" kind of way).
That being said, if you are, as you say, attending buffets with a big spread of food, then I think it's fine to simply eat what you can and say nothing. The type of situation really matters.
All of a sudden a bad Reputation!
The skinless part of chicken breast is a big part of the problem when people cook it. To cook a breast well, you should leave the skin on and cook it for a longer time skin side down. If you cook it at low temperature long enough, you cook out almost all of the fat and are left with collagen (which is good for the skin). This is the way it is cooked in Italy. Even if you want to eat it without the skin, it's best to cook it with the skin and remove it before you eat it (this is what I do) rather than before you cook it.
If you cook it without the skin to protect it, it's far more likely to dry out unless it is specially prepared using some other technique. Marinating it in yogurt helps, for instance, especially for using it in Indian dishes. It's also fantastic if you do the Chinese "velveting" process on white meat.
From a cooking point of view, breast meat is much easier to handle for recipes that require cubes or cutting into bite-sized pieces in order to put it into a more complex recipe. If you use dark meat, you have to pretty much use the whole piece of leg or thigh and it changes the entire eating experience.
The odd thing about people who malign the subtle flavor of chicken breast is that they are often the same people who enjoy food like sashimi which is also very subtle in flavor. The flavor does not have to be intense to be good, and texture is at least as much a part of enjoying food as taste and white meat has a great texture when properly cooked. I can only guess that all the breast meat haters can't cook breast well or don't cook for themselves and are constantly fed poorly prepared food.
What's The One Thing You Can't Eat, even for money.
I don't know who "they" are (who are ruining your sushi rolls), but the Japanese adore mayonnaise. I recently bought mayonnaise potato chips (http://japanesesnackreviews.blogspot.com/2009/03/mayo-mania-corn-snacks.html) and they taste like eating mayonnaise from the jar. There's also a Japanese "we love mayo" fan club and they put it on everything including pizza. One of my students tells me that she has a piece of toast with salad slathered with mayonnaise every morning for breakfast.
I've never known a country to be as bonkers about mayo as Japan, so I'm guessing that's where the idea of ruining your sushi rolls came from since there's no place they won't put it.
I want to lash out against the chicken breast-ification of restaurant food
So, anyone who prefers breast meat is part of the "lowest common denominator"? Personally, I prefer the taste and texture of white meat. I always have. If you think that your preference for bone-in thigh meat makes you more enlightened or higher class than me, than that says more about your than it does about me.
I don't care about the bones, but I simply don't care for the stronger flavor and different texture of dark meat. And I don't live in America. I live in Japan. All of the meat except tiny little drumsticks is de-boned in Japan because the Japanese don't like to bother with bones either and sasami (a sort of white meat filet) and breasts are sold aplenty. I guess that also makes them part of the LCD, eh?
What to do with ground pork?
Tex-Mex dishes, like burritos, that are commonly made with ground beef are even better with pork.
You can also make pot stickers (gyoza) with it or a variety of Asian pork recipes.
What is this utensil?
Unfortunately, she drew the picture on her notes which she took with her at the end of the lesson. I'm not sure why anyone would want it, but she said her friend who is a professional chef's apprentice has one and she wants one as well. My student is going to New York city in April and wants to buy one for her friend, but doesn't know what it is called. She asked me to find out the name of it.
What is this utensil?
I already did the search you mention and several variations and came up with all sorts of stuff, but mostly spoons that look like a cross between a scoop and a spatula or flat-ended scoops (like the kind used in bulk selling bins). I looked through hundreds of pictures and nothing resembled what she was talking about.
I only came here after doing searches which is why I said, "I cannot answer it using Internet searches" in my original post.
What is this utensil?
I'm afraid not. It's closer to the ice cream scoop (only, as I said, cut in half down through the bottom). If you scooped something like ice cream of cookie dough with it, you'd produce a little dome shape rather than a ball.
What is this utensil?
It's like the ice cream scoop, but with the bowl cut in half so that it resembles a half circle rather than a full circle. Thanks for looking!
What is this utensil?
I had a question from a student today about a kitchen utensil and I cannot answer it using Internet searches. She said she is interested in buying a scoop which looks like a spoon with the bowl cut in half and with a flat end. The scoop is about a foot long and is designed to allow flour, sugar, etc. to be scooped out of canisters more effectively (hence the flat end).
She drew a picture for me and it literally looks like a deep-bowled spoon cut in half and the gap closed with a flat piece of material with a long handle. It's not a flat-ended spatula or a standard scoop with a flat end. She said that the bowl was made of something like silicone or special plastic and the handle was wood or metal.
Does anyone know what this is or where it can be purchased?
Thanks!
Worst tasting snacks - ever!!!!
My vote for the worst snack ever is the Japanese oshiruko KitKat. My local 99 yen shop has had them in stock for ages and they can't unload them.
They're pictured here:
http://japanesesnackreviews.blogspot.com/search?q=oshiruko
