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DougRisk's Profile

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Cookbooks, diamonds in the rough

What made you have low expectations of the Culinaria books? They are, IMO, obviously of high quality and are not cheap when bought new.

Aug 14, 2012
DougRisk in Home Cooking

Jaques Pepin's knife

Oh, ok. Well, I assumed that the Essential Pepin DVD was simply a copy of the shows that aired on PBS. So, OK, I was probably wrong then.

"Of course with his popularity, perhaps he owns a few homes."

He also has a home in Mexico which he rents out.

Aug 13, 2012
DougRisk in Cookware

Jaques Pepin's knife

To my knowledge, none of his series have been, or are, shot in Madison, CT. I believe they are all shot in San Francisco by KQED. However, he did show how to make puff pastry on Julia Child's show, Cooking with Master Chefs, and I believe that segment was shot in his home.

Aug 12, 2012
DougRisk in Cookware

Best Bagged Tea Brands?

I am surprised that you are the only one who has mentioned it. I have tried many brands and think that Mighty Leaf is very good.

Aug 10, 2012
DougRisk in General Topics

Jaques Pepin's knife

" I would expect that as he now lives in the United States"

He has been living in Madison, CT for a long, long time.

Aug 10, 2012
DougRisk in Cookware

Jaques Pepin's knife

Oh, Cowboy, you may also be interested to know that in his original series, way back in 198? (84-88, I can't remember, but you can get it on DVD, which is where I have it) he showed how to sharpen knives using a stone, a commercial at-home sharpening tool (like the 2-stage Chef's Choice models) and the back of a ceramic plate that has an unglazed ring at the bottom that acts as the base of the plate.

Aug 09, 2012
DougRisk in Cookware

Jaques Pepin's knife

I remember on one episode (it may have been with Julia) he broke down a whole Chicken with a paring knife, and did it quite quickly as well.

Keeping with the subject of breaking down birds, he has used, alternatively, a chef's knife, kitchen shears, and the aforementioned paring knife to remove the back bone.

I would be shocked if he has never used a utility/Santoku knife to break down a bird as well.

Aug 09, 2012
DougRisk in Cookware

A new low for cooking magazines

I understand that you are trying to be funny, but, at least for a few minutes (before I saw the picture) I thought that too.

However, for me, the best mis-named food out there is the Jerusalem Artichoke (i.e. Sunchokes).

I am hoping that some person actually grows Jerusalem Artichokes in Jersey Shore, Pennsylvania.

They are not from Jerusalem, they are not Artichokes, they are not in Jersey and they are not at the Shore. At that point, I think, someones head would explode.

Aug 02, 2012
DougRisk in Food Media & News

Whole Foods "veal"

I can't speak for the UK, but, as far as I can remember, here in America we have referred to Rosé Wine as "RO-Zay" (that's my attempt at phonetic spelling).

The farmer who was selling the Veal actually addressed this subject and said that he wasn't sure if he should pronounce it the one way or the other.

Aug 01, 2012
DougRisk in General Topics

A new low for cooking magazines

Finding out about Pine Nuts and Raisins was a big one for me.

Aug 01, 2012
DougRisk in Food Media & News

A new low for cooking magazines

Well, they may have a simple policy of: "If the recipe is in the magazine, it is on the website", which would make sense to me. Especially if this content is maintained via a database, which it almost certainly is.

Aug 01, 2012
DougRisk in Food Media & News

A new low for cooking magazines

There was a time where I thought Harvard Beets were a variety of Beet.

Aug 01, 2012
DougRisk in Food Media & News

A new low for cooking magazines

Actually, I appreciate that some of these magazines print, in the back, every recipe referenced in the issue.

Sure, sometimes you get something very, very simple, but, at least you know that you can find the information about any recipe in that issue.

Aug 01, 2012
DougRisk in Food Media & News

Whole Foods "veal"

Lori, that was very informative. Thank you so much.

Aug 01, 2012
DougRisk in General Topics

Whole Foods "veal"

A farm that I go to has Rose Veal when they slaughter a calf. However, I do not know if that term, "Rose" is being regulated by the USDA (and, at the moment, do not have the time to do the proper research).

Aug 01, 2012
DougRisk in General Topics

A new low for cooking magazines

This may not be as bad as we might think.

It is my understanding that some of these magazines will print, in the back, every recipe that they reference. So, if they are interviewing some chef at some steakhouse and he tells the interviewer about some steak with a Bearnaise sauce and mentions that they serve a simple tomato salad along with it, then, they may print that recipe for that simple tomato salad.

And, if they print that simple thing at the back of the magazine, then, I believe it automatically makes it's way onto the site.

The same could be said for some issue about the freshest ingredients and what you could/should do with them. I could see some article referencing tomatoes and saying that the simplest preparation is often a great one.

I have absolutely no idea if this is the case in this instance. But, if it were, I would have no problem with it.

EDIT: Going through all the comments, it seems like I may have reiterated what paulj had said.

Aug 01, 2012
DougRisk in Food Media & News

Best Vietnamese in Washington Ave. vicinity?

oh well. The search continues.

Jul 30, 2012
DougRisk in Philadelphia

Best Vietnamese in Washington Ave. vicinity?

Barry, do you know if any of these places use wild caught fish?

I am so often disappointed with how much farmed fish like Tilapia and Rainbow Trout are used. Granted, this goes for almost all places, not just Vietnamese joints.

Jul 30, 2012
DougRisk in Philadelphia

Best Vietnamese in Washington Ave. vicinity?

If I am allowed to speak for TwoTop, "you tell me".

What would you recommend for Pho, Bun, Noodles, etc.?

Jul 30, 2012
DougRisk in Philadelphia

Where in the world would you go ?

No, no, I was not looking to attack anything.

I was asking because, as of late, I have become much more interested in Greece and Greek food (I still know only a little).

However, it seems that when people start going on about Mediterranean this and that, Spain and Italy are mentioned time and again. So, when someone mentioned Greece, I was curious to know why.

Jul 30, 2012
DougRisk in General Topics

Where in the world would you go ?

"off to the Highlands in Scotland for scones."

And Butteries (i.e. Rowies).

Jul 27, 2012
DougRisk in General Topics

Where in the world would you go ?

JHopp, I am curious, what is it about Greece that you would choose it over Italy or (non-Basque) Spain?

I ask, because it is only recently that I have started to learn more about Greek food.

Jul 27, 2012
DougRisk in General Topics

What does the word "organic" mean to you?

That's fine.

But, I stand by my beliefs when it comes to large centralized bureaucracies. They have proven time and again how effective and efficient they are. Though, I am certainly not interested in making this discussion overly political.

Jul 25, 2012
DougRisk in Food Media & News

What does the word "organic" mean to you?

FoodPopulist, I was away for the weekend, but, you did not read what I had said. We DO have a government run labeling program.

I understand that you may respond with: "Well, I want a better gov't run program", but, such is life. The Federal Governement, and almost all large centralized programs, are almost doomed to being bought bureaucracies.

Jul 24, 2012
DougRisk in Food Media & News

Top Earning Chefs...Really?

It's easier for the to say, "Chef", than "Food Personality and/or Restauranteur and/or Cooking Product Hawker".

Jul 20, 2012
DougRisk in Food Media & News

What does the word "organic" mean to you?

I agree.

Jul 20, 2012
DougRisk in Food Media & News

What does the word "organic" mean to you?

Right, All-Natural basically means that the animal was not raised in a nuclear reactor.

Jul 20, 2012
DougRisk in Food Media & News

What does the word "organic" mean to you?

I am a bit of a hobby-est historian when it comes to food, and, I can tell you that things were not that great way back when. There was a lot of cheating, mis-labeling, and other under-handed things happening back in the good old days.

This seemed to be truer for larger metropolises than for smaller towns. But, of course, choices were much more limited in smaller towns.

However, if you are specifically referring to things NOT being sprayed with chemicals and animals being injected with god-knows-what, then, you are right.

Jul 20, 2012
DougRisk in Food Media & News

What does the word "organic" mean to you?

Well, it depends on what you mean. But, the USDA does define what All-Natural means:

"According to the USDA, which has defined the term natural only for meat and poultry, products labeled natural or all natural must not contain any artificial flavoring, color ingredients, chemical preservatives, or artificial or synthetic ingredients. Currently, no standards exist for this claim except when used on meat and poultry products. There is no organization behind the claim other than the company manufacturing or marketing the product, and there is no third-party certifier."

Jul 20, 2012
DougRisk in Food Media & News

What does the word "organic" mean to you?

They basically have something like this. Don't quote me on the actual wording of these things, but, the Federal Government regulates things like:
- 100% Organic
- Made with Organic Ingredients
- Organic
- etc.

There are various levels of "Organic" according to the Feds.

And, that is my point. They already have what you are asking for, but, since it is the gov't, it is not that great a system.

Whereas Certified Humane is pretty great. Of course, that is not a government program.

Jul 20, 2012
DougRisk in Food Media & News