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Remander

  • Location: Louisiana

The Real Story of Gumbo, Okra, and Filé

Good read. I also look forward to the "roux" installment. I've lived in LA my entire life, and I've eaten gumbo in many homes and restaurants all over the state. The techniques and ingredients vary tremendously between communities and families, but almost all are good.

Everything You Need to Know About Keeping Bees and Producing Your Own Honey

Interesting and informative. Thanks for the information on a topic I have been curious about.

How to Grill Squid: The 2 Tricks You Need to Know

@RaptorEsq Bank of America Grilled Squid is the best kind. Saw it in a CI taste test. Chris Kimball preferred it over The Lowes Home Improvement Warehouse (too fishy) and Radio Shack (mushy) Grilled Squids.

Piperade From 'Buvette: The Pleasure of Good Food'

The ingredients list allows either, the way I read it. Note my brackets.

You can go with "1/2 pound fresh [Mexican/Latin American style] chorizo, meat removed from casings (casings discarded) or 1/2 pound finely chopped dried [Spanish/Portugese style] chorizo".

Thai-Style Grilled Chicken (Gai Yang)

Typo alert: Step 3 says to "cover gill." I got a chuckle out of that.

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Chicken wings, brined and cooked indirect with charcoal and a hunk of cherry wood

Giveaway: Win a Super-Fast Thermapen Thermometer

Rotisserie duck. British racing green.

11 1/2 Things You Can Do With a Wooden Spoon (Besides Stirring)

Michael Ruhlman is not a fan. He and Ted Allen and Eric Ripert has a little dustup about them. http://ruhlman.com/2013/04/creme-anglaise/

I prefer the flat edge wooden tools. Use them all the time. Round spoons, hardly ever.

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Still can't find the recipe, and we just slaughtered little Billy's guinea pig. What a waste.

Win a Copy of 'Ceviche: Peruvian Kitchen'

What It's Like to Work at a Hot Dog Cart

"Managing Ignatius: The Lunacy of Lucky Dogs and Life in New Orleans" is a fun read by a guy who sold dogs and managed the company for many years.

The Elements of Barbecue: What's in a Smoker?

Interesting article on one of my favorite subjects. BBQ. Looking forward to the future installments.

The Elements of Barbecue: What's in a Smoker?

Interesting article on one of my favorite subjects. BBQ. Looking forward to the future installments.

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Low and slow smoked BBQ

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Pantry Essentials: All About Mayonnaise

Hellmans Canola is our brand. Fewer calories than the regular, but tastes the same.

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

Cook the Book: 'The New Southern Table' by Brys Stephens

For dinner tonight, I had stewed okra and tomatoes, plus saltines topped with slices of Louisiana-made hog head cheese and smears of Texas-made soft goat cheese. That gets my vote today.

Cheezeborger, Cheezeborger, Cheezeborger: What's the Best Burger at the Billy Goat?

"woefully unsalted (as in no salt whatsoever touches them!)"

That is truly sad.

The Food Lab: The Hard Truth About Boiled Eggs

When you said those baked eggs were "a bitch-and-a-half to peel," I knew exactly what you meant. That is great descriptive writing. And I'm still laughing.

How to Trim Pork Spareribs Into a St. Louis-Style Cut

@Newmankh Meathead at Amazing Ribs agrees with you on the terminology.

"Many people think the chine is the breastbone, but they are on the wrong side of the animal. ... [T]he chine is the spine and not the breast."

The babybacks are the ribs, higher up on the hog, that attach to the chine or backbone.

Can I freeze chicken tikka masala?

No! It will not freeze. It is impervious to cold. I think it is the turmeric. Quite a scientific anomaly.

Cook the Book: 'Yucatán' by David Sterling

Got to go with Italy.

Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 1)

He's right about the service factor. I avoid chains, but if a friend wants to go to Chili's or Chil-fil-A, I don't fight them. The ones around here have typical meh chain food, but the service is remarkably good.

Ask a Cicerone: Which is Better, Draft or Bottled Beer?

@DavidPD I'm with you on Fat Tire. We finally got it here in Louisiana, but only in the bottle. They sell it in the can in Arkansas, and the can is so much better and fresher tasting.

Now I need Newcastle in the can. The clear bottles result in it being a crapshoot whether what you buy is any good. I bought a 12-pack of cans many years ago, but have not seen it in a store since.

Our local brewery, Great Raft, sells in cans. It sells so fast in this area that the cans from the grocery store taste as fresh as a pint poured in the tasting room.

Why do TV cooks dump seasonings in a pile?

TV cooks on, for example, America's Test Kitchen will add salt, cumin, pepper, paprika, etc. to the pot by just dumping the whole measure in a pile in the middle of the pot. Then, without stirring, they often just slap the lid on and "simmer for about an hour" or whatever.

I tend to sprinkle seasonings and spices around the pot rather than just dump them in a pile. If I dumped, I sure as heck would stir before I put the lid on to simmer.

Does anyone really cook like that? Is there some TV production reason they so often just dump it and ignore it?

split articles and slideshows are EVIL

Slate has posted an excellent article about one of the features of this site that I dislike very much: all the slideshows that may in the short run generate more page-views, but in the long run make me use the site less.

I used to visit daily, but the annoyance factor has made it more like weekly, and I won't click on a slideshow unless I am so interested in it that I can tolerate all the clicks and delays it will take to read it.

First world problem, but still a problem.

Slate says: Splitting articles and photo galleries into multiple pages is evil. It should stop.

Pagination is one of the worst design and usability sins on the Web, the kind of obvious no-no that should have gone out with blinky text, dancing cat animations, and autoplaying music. It shows constant, quiet contempt for people who should be any news site's highest priority--folks who want to read articles all the way to the end.

More at : http://www.slate.com/articles/technology/technology/2012/10/website_pagination_stories_should_load_into_a_single_page_every_time_.single.html

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