Pork chop and oddly colored guitar
Anyone else notice that this ad now appears three times on the front page alone?
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The Ten Most Recent Posts By Lou
Organic beer: myth or fantasy
From the WTF department: organic beer.
http://cocinaluis.blogspot.com/2007/06/organic-beer.html
Latina gets Food Network show
The Food Network now has its first show featuring a Latina host.
http://cocinaluis.blogspot.com/2007/05/latina-gets-food-network-show.html
Disclaimer: this link is to my own blog.
power pizza match: Easy Entertaining
Michael Chiellro: first, go to your favorite local pizza place and get some dough. Umm... if I had a favorite f*****g local pizza place, I would go there and f*****g buy pizza. I f*****g don't. I don't have a f*****f pizza place within 2000 miles. That's why I want to make it.
If I wanted toast with butter, would you suggest I go to my local baker, ask him or her to toast some bread, then go home and put some butter on it?
OK, I'm calming down now. I see a description like this, and I stupidity think pizza will be made. I hope I've learned my lesson.
Thanks for nothing.
Speaking of Mario's endorsements...
I'm a huge Mario Batali fan, but is he endorsing too much these days? I'm not sure. His latest, though, is definitely something he believes in: Crocs.
http://cocinaluis.blogspot.com/2007/05/what-croc.html
Note: the link is to my personal blog, with permission from SE.
If you love Rachael Ray...
And who doesn't? Check out E!
"I mean, it’s flattering that people are interested on that level. Personally, I don’t understand being that interested in a waitress from upstate New York, but I find my story kind of fun for people in that it’s one of those American-dream kind of things".
one of those American-dream kind of things
Best knives?
I have bought a great many knives over the years, from Wusthof to Henckels and Calphalon. Is more expensive better? My favorite chef's knife (at least right now) is a Tramontina with a 10" blade. My favorite serrated knife is a Furi (I don't know how to get the two dots over the "u") also with a 10" blade. These are much less expensive than the major brands, but I think they are better for everyday use. Opinions?
Is imported food safe?
This article appears today on FoxNews.com:
Lax Inspections Pose Risk for Contamination of Imported Foods, Experts Say
They report,
We decide
Censorship
"We've decided to close this thread because it's in violation of our Serious Eats Terms of Use. Not only is it not on topic, it's degenerating into unproductive personal attacks. The Serious Eats discussion forum is a place for passionate eaters to talk about food and share their enthusiasm. Posts that deviate from those topics, or disrupt the spirit or feeling of the place, will be deleted. Users who continue to abuse the site and/or fail to adhere to the terms of use will be banned. Thanks." [Editor's note: this quote refers to this post.]
I confess, I did not read the "Terms of Use" closely enough. I know I cannot be trusted not to "disrupt the spirit or feeling of the place." I shall not post again.
How do you make zeppoli?
I made zeppoli today (the savory kind, with anchovies) and they came out like bricks: way too dense. I used 2 1/2 cups of flour, 1 cup of water, active dry yeast, and salt.
My mother makes these all the time, and I love them, but she's not that great at recipes. "Uses enough flour, fry them in hot oil"...
I let the dough rise for 2 hours in the refrigerator, then fried them in 360F vegetable oil.
You could kill a small animal with the result. Any suggestions?
The Ten Most Recent Comments By Lou
Dinner Tonight: Farfalle with Swiss Chard
What about this makes it not a sauce? Sauce (from the Latin salted, is simply a food not intended to be eaten on its own, but rather as a condiment. One of the most simple Italian sauces is simply seasoned olive oil and garlic.
No butter? Well, olive oil is the lipid of choice for much of Italy.
Tap Water Is All the Rage
Well, there are a lot of us (and I would guess the majority of us in the third world) who have been drinking tap water all this time. Personally, I drank tap water until I moved to Boston: only then did it seem like a good idea to spend $1.25 for 12 ozs of water. Living in Puerto Rico on a very limited income (as nearly everyone here does) that would be stupid. Those of you who can afford these restaurants confound us, since most bottled water is simply filtered tap water, and the food is obscenely expensive. $6 - $8 buys a whole meal here, not a bottle of water.
To us, water is water, and Italian, or French, or even Poland Springs (which dried up many years ago) are not options. We drink tap water.
We rely on the community well water that comes to us via electric pumps. I buy Kirkland (the Costco store brand) for those times when we don't have electricity or water, which are relatively frequent. I'm pretty sure it's filtered tap water.
I've Seen the Future, and It Tastes Like Bacon
Yes, but where does the bacon flavor come from? This stuff does not contain meat, and is in fact Kosher certified.
If I want bacon, I'll eat bacon.
The Amateur Gourmet and a Southern Belly
"One of the best, most thoughtful writers about food and culture on the planet?"
I'm compelled to ask who else you compared him to. Almost anyone who writes about food is also writing about culture, so it's a huge field. Heat by Buford was also a pretty good book about food and culture.
Grand Sichuan International: Still Going (Uphill)
I like it. I just had to redo my RRS stuff, since the SE feed now gives you everything (all Talk, all Eating Out, etc.).
I think the section "Required Eating" should now be "Blog." The top of some posts says "posted to Required Eating," and that section no longer exists, right?
When you sign up for the Blog feed, the title (at least in Google reader) the title shows up as Required Eating as well.
Grand Sichuan International: Still Going (Uphill)
Sorry, I spoke too soon: I see now that these are links to the appropriate posts, and not the posts themselves.
So, does every SE post get a link on the home page? Still finding my way around.
Grand Sichuan International: Still Going (Uphill)
This is the third post about NYC restaurants to hit the front page today.
With the new reorg, shouldn't this stuff go in the "Eating Out" section?
The Most Wanted $15 Bag in the World
@intheyearofthepig: I completely agree. For 4 bags of groceries you need $60 for bags? Around here, that's the weekly food budget for some families.
What a waste.
Responses to Comments by Lou
Pizza Hack: Broil Your Pies
I made this last night with very good results. Having a thin crust is imperative--because I didn't stretch it out enough, it was slightly doughy. Still delicious, though. AND quick.
Good canned artichoke hearts
You are right.I love it too.
I will suggest to visit www.fuboon.com for all canned foods show.I sometimes go and get some idea from it.
Question of the Day: What's your favorite doughnut style?
please , can anybody help me, since Hurricane Katrina, I had to relocate up north, i miss my apple fritters soooo much from tastee donuts,
Does anybody have recipe?????????/ thanks
Question of the Day: How clean obsessed are you?
At home, I'm a little clean obsessed, but I am indeed a very messy cook. I consider messy and dirty two totally different issues. Now if you leave the mess sit and don't clean it up in a timely manner, it then becomes filth, in my estimation.
We dine out alot, so at some point I force myself to become oblivious to small things or I would be dining at home much more frequently. My first observation at the table is generally that of the silverware. If they are not immaculate, I ask for new. Next is the glassware, which is very obvious if not spotless and free of any gunk. It has always been my contention that the mark of a good restaurant is the cleanliness and tidiness of the restrooms. If they don't care that there is a layer of fuzzy fur on their plastic flowers and wet paper towels are overflowing onto the floor then they are not apt to pay attention to detail elsewhere either. It never occurred to me to accidentally walk into the kitchen, but that is a great idea.
This thread brings to memory very bad experiences at TGI McFunster's. Repeated, heinous experiences. I used to live fairly close to one, and it was one of the more "upscale" restaurants in the area. haha... Nonetheless, dining companions were constantly insisting on the place for convenience. One time, I found a plastic wheel from some sort of kitchen implement in my spring roll. When I complained, to their credit, they did ask if I would prefer some cottage cheese or applesauce. Then another time I ordered a BLT and the B was raw, never having seen the inside of a skillet. This is the biggie - another time I ordered a shrimp cocktail and pulled a piece of raw chicken out of the bowl. When I complained, they offered to bring me another app, so while I was waiting, (watching my companions enjoy their food and the servers go in and out of the kitchen), I could see the servers sitting on the food prep counters in the kitchen. Three of them SITTING on the counters!!! Why don't people notice that the food there tastes like a_ _?
Question of the Day: How clean obsessed are you?
In perspective; eating bad food may give you a case of the runs in the short term, but over-eating good food will terminate you in the long run.
Question of the Day: How clean obsessed are you?
Yeah, it's worth the risk. I've gotten sick once or twice, but that is bound to happen. One time it was from a local pizzeria that I've frequented for years, and another time it was from chicken teriyaki prepared at home by a relative. Nothing ventured, nothing gained. I believe regardless of how careful I am, food poisoning is just something that happens from time to time.
Of course, if I see something that doesn't look or smell right, you can be sure I won't be putting it in my mouth.
Question of the Day: How clean obsessed are you?
You don't need to be clean-obsessed to have a problem with Di Fara. OK, he makes pizza bare handed. But he also makes change bare handed, and then uses the same hands to sprinkle freshly cut (and presumably unwashed) basil and extra cheese on the pie, after it comes out of the oven.
Everything you can see in the visible prep area looks dirty, and the walls of the restaurant have dust so thick it looks like fur wallpaper.
Feeling brave, I ordered anyway, 3 days later, no evidence of intestinal disorder. The pizza is good, $20 for a not very large pie, but anyone using the same ingredients with a thin crust could match it. Why reward a restaurant that is compulsively unsanitary?
Readers' Favorite Burgers
SCHOOP'S HAMBURGERS
If ever in Chicago head over to Northwest Indiana (15 min drive) or the south suburbs and try Schoop's Hamburgers. The burgers are 1/2 lb and are thin, crispy and hang over the bun. A very different burger really unique and delicious. My favorite is the Mickey and I wash it down with Green River soda. They are celebrating their 60th anniversary so they must me doing something right.
Readers' Favorite Burgers
You must try the burgers at Nifty Fifty's in Philadelphia. Old fashioned had pattied and greasy goodness with wonderful fries.
Pizza Hack: Broil Your Pies
this technique worked great. it took me about 2:30 under the broiler, but emerged with a great crisp, even crust. here are pics:
http://www.flickr.com/photos/goodbyeohio/sets/72157603707373936/
Website: http://cocinaluis.blogspot.com
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