DougRisk's Profile
Say what?? Cooking comments that baffle you
I didn't say she was smart (or that I am), only that I could see where she is coming from.
Keller and Aduriz's Controversial Comments
I also believe that Bourdain has moved away from that thinking, right about the time that he had a child.
Say what?? Cooking comments that baffle you
I will be in the minority on this one, but I can actually see where she is coming from. I am thinking of things like:
- Jerusalem Artichokes
- Sweetbreads
- Eggplant
- Duck Sauce
- Heck, Rocky Mountain Oysters
Sometimes, it can be a little confusing and you might assume that the name of something is not literal.
Say what?? Cooking comments that baffle you
Arashall, after she said she needed Chicken (or fish) she asked for Pork Tenderloin?
I am completely lost.
Cheap Eats in the Gayborhood needed
Oh. Still, I could go for a good Domato right now.
Huge leek harvest....HELP!!!
Flamiche (Leeks in Pastry)
Ejjeh b'Kerrateh (Leek and Egg Fritters) which has Egg, Leek, Allspice and Cinnamon
"Savory Egg Pudding" from Chow.com
Sweated Leeks with Hollandaise
Say what?? Cooking comments that baffle you
*** I wrote "How they get the right culture to sour the milk." ***
And then you wrote "spoiled" milk in the next thought. I was just making sure.
Say what?? Cooking comments that baffle you
"... without the awful bitter sour milk taste"
"... plain old spoiled milk ..."
RcCola, I understand what you are saying, but, I always feel the need to point this out:
Soured Milk and Spoiled Milk are two very different things.
What foods do you refuse to eat?
Laliz, I may have started that pile-on, and I definitely did not mean to. I tried to say it in a friendly manner, but maybe I should not have said anything at all.
What got me thinking that way was, in part, this:
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Lamb
Fresh water fish (trout, pike, perch, etc)
Mussels
Duck
Anchovies
Goat Cheese
Sardines
Anything cooked with or containing wine and/or alcohol
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That part alone would seem to prevent you from eating in the South of France. Or India (from your mention of Indian Food) Of course, there is no rule that says you need to. And, personally, I have never been to either place.
I hope that what I had said was not too heavy handed.
Fair & carnival food
Where I grew up in Jersey, my mother would stop at the Fair "entrance", which was a good 5 minute walk from the actual fair itself (all that parking), drop me off, have me walk to the Funnel Cake stand and get 2 helpings.
That stuff is amazing.
Southern Food Historians/CHs? Why Baking Powder Trumps Yeast in the South's Most Common Breads?
Paul, what is SAP?
I am assuming that you are not referring to the large IT Accounting software.
Southern Food Historians/CHs? Why Baking Powder Trumps Yeast in the South's Most Common Breads?
"In America, most Irish became city-dwellers"
That was my understanding as well. I then made the (incorrect) logical leap that they had emigrated from urban areas.
Southern Food Historians/CHs? Why Baking Powder Trumps Yeast in the South's Most Common Breads?
My understanding about the difference in immigration patterns with the Irish and Scottish is that many of those in Ireland that emigrated, were emigrating from the Irish Cities, whereas many of the Scots were coming from rural areas. So, most of the Irish flocked to the cities whereas most of the Scottish flocked to farming and rural areas.
Chicago and Poles have a really interesting connection. As far as I know, it is the only city (maybe in the world) to have 3 distinct immigrating "waves" from one country. Don't quote me on the years, but it was something like the first wave in the late 1800's, the second wave in the 1920's and the 3rd wave in the 1960's.
USA heavy cream vs UK double cream
You are right, I did misread the part about Raw Milk, though, not Raw Cream.
That, you can still buy in PA, though, it is not that easy.
Trent is not selling the butter under the table, but the cream is a little more difficult to get. They had a BS run-in with the Penn Dept of Agric. that made them paranoid.
However, again, the butter is sold, out in the open, in the fridge, even after the run-in with the Dept of Agriculture.
Raw Butter, as I understand it, is illegal to distribute to outside conventional markets in PA, but it is not illegal to sell at the farm, with the proper sellers permit.
re: Pet Food
Yes, I have done that a few times.
USA heavy cream vs UK double cream
CheeseMaestro, while I don't disagree with your statement about Raw Milk being legal versus Raw Cream being legal, I can assure you that Raw Milk is absolutely legal in PA.
I have bought lots of Raw Milk at:
Hendricks Farms and Dairy in Telford
3 different "brands" of Raw Milk at the Fair Food Farmstand in the Reading Terminal Market in Philadelphia
Raw Milk at Shady Brook Farm in Newtown, PA, and,
Raw Milk at Essene Market in Philadelphia.
However, of all of those places mentioned, only Hendricks carries Raw Cream and Raw Butter.
The Raw Cream is the hardest to get, since it must be sold on the farm...same with Raw Butter.
And, as I had posted it previously, I am very familiar with RealMilk.com.
USA heavy cream vs UK double cream
BevRs, this is the Double Cream that I have bought at Whole Foods and Wegmans:
http://www.amazon.com/English-Double-Devon-Cream-pack/dp/B0008JEYUU
The packaging says, "English Double Devon Cream created by Christopher Brookes is a genuine Devon Cream produced in the southwest of England. This rich, buttery spread is perfect on scones, muffins, fresh fruit and as a gourmet ingredient in sauces and desserts. C. Brookes Manor Double Devon Cream is made with pure 100% pasteurized milk. Net Net Weight: 5.5 oz each"
Boxed Pasta vs. Homemade
"Farina 00 is made from grano tenero, soft wheat, and is correct for pasta all’uovo, egg pasta."
So, can you explain that?
According to Wikipedia (which is not God, I understand), Double Zero (00) flour is low in protein and is quite similar to our Pastry of Cake flour. My assumption would have been that we would not want that for any kind of pasta because of the protein content...it will not develop as much gluten.
Does that assumption make sense? Where does it go wrong?
Southern Food Historians/CHs? Why Baking Powder Trumps Yeast in the South's Most Common Breads?
PaulJ, fascinating, as always, but...
"The northern cities came to rely on hard wheat grown in the Midwest and Great Plains by eastern European immigrants."
It was my understanding that we did not get much Eastern European immigration until the late 1800's. Yet, we have been growing wheat in the Midwest since long before that.
Foods you dread making because they’re time-consuming
All of my baking pans are a pain to clean. I have a double sink, which means that absolutely nothing fits in it (my 3 Qt Sauce pan, my frying pan, etc). So, cleaning things by hand is so difficult. I hate double-sinks.
Boxed Pasta vs. Homemade
I once saw something on Discovery, or possibly Food Network, showing the use of Bronze dyes in making pasta and how the guy that was using it (the Italian in charge of the pasta making) was talking about its texture being different. Plus, it looked cool.
Tommy, any thoughts on the Double Zero flour?
Boxed Pasta vs. Homemade
I don't know much about Pasta, dried or fresh, but do you prefer dried pasta that comes from bronze dyes?
Also, I remember on Molto Mario that Mario Batali had said that some Italians prefer Double Zero (00) flour for Pasta (I can't remember if he was referring to Dried or Fresh). I bring this up because it is my understanding that Double Zero flour is low in protein and is quite similar to what we might call Pastry or Cake flour. And, since it is low in protein, seems like an unusual choice for (developed gluten) pasta. Any thoughts on that?
USA heavy cream vs UK double cream
If you live near a Wegmans or Whole Foods, there is a very good chance that you will be able to find imported (from England) Double Cream (and Clotted Cream) there. They are usually in a fridge near the Cheese and not that close to the regular butter, milk and yogurt section.
Also, if you are interested in getting a better quality (Single) Cream in America, look for Pasteurized (and not Ultra-Pasteurized) Cream at places like Whole Foods. A few brands found in the Pennsylvania and NJ area are Natural by Nature and Trickling Springs Creamery.
Lastly, if you are really really hungry for the stuff, you can get Raw Cream in some states. For instance, Pennsylvania and California definitely has it, while places like NJ don't (against the law). However, you will need to go to the actual dairy farm to get it (if they carry it).
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I just noticed that you said it is Florida where you spend much of your time. Again, there is a Whole Foods in Sarasota, and I would bet that they have imported Double Cream there. Also, if you were interested in getting real, grass fed raw cream, you can find sources here: http://realmilk.com/where02.html#fl
Best of luck.
Southern Food Historians/CHs? Why Baking Powder Trumps Yeast in the South's Most Common Breads?
Hopefully PaulJ will chime in on this subject, since he is often pretty knowledgeable about these things, but...
I believe there are 3 separate things at play here:
1. Historically, corn played a much bigger deal in the South (compared to the North) as a daily staple. While Corn was popular from Florida to Canada, it was especially important in the South.
2. Of the Wheat that the South did grow, lower Protein Cake and Pastry Wheat flour was more common than higher protein "Bread" flour.
3. The hotter a place gets, the less likely they are to rely on "yeast-risen" goods. This is, IMO, the least important of the three reasons, but important enough to state. While we do find traditional breads in Southern Spain and Southern Italy and Central America (as well as the Deep South and The Southwest), things like Corn, Rice, Pasta and low-protein wheat goods become more common.
Boxed Pasta vs. Homemade
What I meant was, Grapes and Raisins have a lot in common, like Fresh and Dried Pasta, but are used very differently. Whereas, apples and oranges are often thought of as two very different fruits.
The 20 Best Restaurants in the World
Yup, I confused the two lists. Thanks. On the other thread, I had said that Chow had deleted my comment when it was here all along.
What foods do you refuse to eat?
Sure thing. I was actually going to ask the question to someone who posted previously to laliz, but was a little afraid of the judgment that I was being "judgmental".
What foods do you refuse to eat?
I am a little curious as to why someone with a list this long would visit chowhound.com. This is not to say that you are not welcome, but I am a little puzzled.
Boxed Pasta vs. Homemade
"It's like comparing apples and oranges."
I might say it is like comparing fresh grapes to raisins. They are both good ingredients, but they are not the same.
