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BairaagiVN

Classic Beer and Food Pairings: Do They Really Work?

I'll have to try a decent Czech pilsner next time I have Indian food. Even milder APAs and British IPAs work poorly.

Though as much as I like beer, it doesn't really need to be a one size fits all kind of beverage. Asian food from south to east is probably better served by a good tea pairing than a good-enough beer or wine pairing.

2 Vegan Cheeses That Anyone Can Love

Oh my god, that cultured nuts pun.

Our Vegan Month Progress: Week 3, Checking Privilege and Staying the Course

As long as we're going into this level of hyperbole, what is the alternative? Should Leang have just said "let them eat cake?"

Seriously, all she did was acknowledge that many people's experience is like that of her family growing up, where going vegan wouldn't have been possible. Basic don't-be-an-a**hole 101 kind of stuff. Lighten up.

Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-Topper

After the polenta/kale soup, I have immense faith in these miso-based vegan recipe ideas. Definitely going to try this one out soon.

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

My only issue with this recipe is that the kale leaves (a solid) are measured using quarts (a liquid unit, AFAIK). Why not go by weight?

The Non-Judgmental Guide to Getting Seriously Into Tea

I tend to make tea a liter at a time, and stash it in a thermos. Even a French press seems like overkill -- I just steep the tea in a carafe.

@DavidGriffen if you'll take recommendations from the peanut gallery, I like Yunnan FOP (a Chinese black tea), sencha (Japanese green), and "tie guan yin"/Iron Goddess (a Taiwanese oolong). Like another commenter recommended, I order them all from Upton Teas.

Hey Chef, What Can I Do With Pickle Brine?

Hannibal Burress taught me to dip my fingers in the pickle juice and flick it on my sandwiches for flavor. It takes seven to eleven flicks depending on the size of your fingers and how long you leave them immersed in the pickle juice.

In reality though, I chop up jalapenos and dump them into the leftover liquid from store bought pickles ("garlic sour" or "half sour").

The Glorious Return of French Toast Crunch

Daily visit to the stuffing waffle article, hahaha. Great opening sentence.

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.

Dietary Restrictions and 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.

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.

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