Profile

BairaagiVN

Coconut, Vinegar, and a Whole Lotta Pork: An Introduction to Filipino Cuisine

This is an interesting article, and I don't think I've ever heard the phrase "puncher's chance" before.

Taste Test: Should I Use Filtered or Bottled Water for Tea?

What kind of filter did you use?

Eggplant Meatballs From 'The VB6 Cookbook'

Do you think these would work if made ahead of time and frozen?

Cooking Fats 101: What's Up With Saturated and Unsaturated Fats?

@ccxzoo, some people say that the main saturated fat in coconut oil, lauric acid, is not associated with the same changes in cholesterol as other saturated fats. I don't know if that's a settled issue or not, though.

The Serious Eats Field Guide to Asian Greens

What a brilliant idea for a post. I'm going to look for snow pea leaves this weekend.

Cooking Fats 101: What Makes Fats and Oils Essential to Cooking

I'm on my phone so this link may be a couple clicks away from what I'm aiming at, but what do you think of the cooking oil chart here: http://www.eatingrules.com/2012/02/cooking-oil-comparison-chart/

Staff Picks: What's Your Favorite Quick-and-Easy Lunch?

I love the avocado on toast dealie. I go with a slice of American cheese underneath and a heavy sprinkling of Tabasco on top.

Testing the Five-Second Rule, Lime Prices Skyrocket, and More in Food Policy This Week

Peekpoke, who said anything about colon cancer? The study itself specifically acknowledges that there is reason to doubt any benefit against colon cancer, and neither the article nor the SE summary mention it.

Taste Test: Dennis Eats All of Cricket's Cat Food

Please tell me whether you actually ate these or just made up the descriptions. I need to know how committed to the joke you are. Plus, I don't want to get a completely unexpected taste and texture experience.

Do I Need to Soak My Grains?

My "trick" for steel cut oats is to be satisfied with chewier oats, because I sure wouldn't be satisfied with a 35 minute cooking time. :-)

Paleo Diet Craze- Love it or leave it?

I agree that the story behind the idea is pseudoscience; 2 million years or more of pre-agriculture humans, AND they all had the same diet, AND this diet just happens to be the best one possible?

Various elements of the diet are quite probably healthy, like grass-fed meat over grain-fed meat, or less sugar, but that's about how what we eat now affects us--not about what cavemen had available to them.

The Food Lab: Really Awesome Black Bean Burgers

How might you go about freezing these for future use? Making a batch in bulk and saving most for later is always a nice option to have.

A Very Unofficial Snack Cake Field Guide

Oh wow, I remember the Orange flavour cupcakes. Those were something special.

Tea taste test/brand preferences?

Buying loose leaf tea online in bulk tends to be cheaper than getting bag tea from the supermarket. I go with upton teas.

The Vegan Experience: The Three Types of Servers

If you're a vegan, why do you eat yeast? If you have a peanut allergy, why do you eat bread? If we evolved from monkeys, then why are there still monkeys?

Spoof Ad Questions Impossible Burger Beauty Standards

I agree with the image, moreso because the burger on the left looks plastic and fake, and the one on the right looks like something people might actually eat.

Cook the Book: 'Japanese Soul Cooking'

I'd have to go with yakisoba. The pan frying makes it very distinct for a noodle dish, when compared to noodle soups or Italian pastas.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

I'd make tea (i.e., measure the water temperature to make sure I'm not steeping too hot).

Win Pop Chart Lab's Huge 'The Magnificent Multitude of Beer' Print

Dang, I'm late. I agree with Ommegang, and my favorite beer of theirs is Hennepin, the saison.

I do wish they put their brews in cans instead of bottles, but regardless they're still better than Sixpoint (who are also awesome, but not my favorite).

Deep Cuts: How to Make Chicken Tikka Masala at Home

I am a pretty darn new user, so I like the re-hashed recipes. I completely understand a "warning signal" like re-hashed to warn away the older users.

Hot Peppers

Make them into coin-sized slices (remove the seeds/membranes if you prefer), then coat them in corn starch or another starchy coating, and fry them to hell.

They're great on their own, and they make a great addition to burgers and sandwiches.

Taste Test: The Best Mayonnaise

If I REALLY need mayo, I tend to use Kewpie. Especially Wasabi-tinged types. (Trader Joe's works too.)

But usually it's fine to use some other spread like hummus, I'm not picky. Are my taste buds broken?

Favorite Brewery in Your State

Ommmegang, from Cooperstown, NY. Belgian-style beers, high quality. Not super-perfect, but still quite good.

Shochu -- what's a good brand?

I asked a store to look up Iichiko brand stuff for me. Thanks a lot!

The Pizza Lab: The Best French Bread Pizza

This is a nice guide, although the recipe for the sauce was a little lacking to me. Onion powder and fennel helped it along quite nicely. I also used sausage as a topping, so maybe the sausage grease helped.

Shochu -- what's a good brand?

Sorry if this is getting a bit long -- I'm pretty ignorant of which details matter, so I'm including as many as I can in case some are relevant, haha.

tl;dr, what's a decent but not-too-expensive brand of shochu I can ask a local liquor store to order for me?

I've looked around, and as far as I can tell there's one liquor store in my area (Upstate NY near Albany) that carries shochu, and it's a product of Vietnam labeled "shochu/soju".

I liked it quite a bit, but the store is pretty far out of my way, so I was hoping a more conveniently located store could order some for me. But the two I've been to have never heard of shochu, and they say they need a brand/company name to order from.

Since I have no knowledge on the subject, I was hoping someone here might be able to help. I don't want to waste the store's time or my money on something I'm going to hate.

I'm not looking for super top-shelf stuff -- something that's maybe $20 for 750ml would be fine and dandy. I can go over if need be.

I'd prefer a Japanese brand (they should be the masters of it, right?), but that's not a dealbreaker. If all else, fails, I can just go back to the out-of-the-way store and find out the name of the brand they carry.

If it matters, one thing I enjoyed was how smooth it was -- no "burn" typical of spirits stronger than wine, no pronounced bitterness. It was barely-based (unmalted), if that matters.

I appreciate any help you fine folks can give me! Thanks for reading.

BairaagiVN hasn't favorited a post yet.