Michael Pollan on Nightline
For the text of the feature click here.
It was just on tonight, so the video isn't up on abc.com yet, but it should be soon...
Dominic
the zen kitchen
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dvchurch's Profile
The Ten Most Recent Posts By dvchurch
Chef Thomas Keller on the Charlie Rose Show
If you didn't catch it last night, it was a good interview:
Anyone ever catch "After Hours" on Mojo Network?
This show has Daniel Boulud hosting after-hours parties at some great restaurants. Daniel seems awesome to be around...The second season just started (takes place in LA) and every episode makes me want to try the restaurant they're at!
It's recorded in full HD (1080i) and looks incredible. I think the future of food television is in High Definition! If you haven't seen it yet, click this link for a full show (but not in high def).
Fregetables = fruits treated like vegetables
I love cucumbers and tomatoes in savory ways, but I also like to treat them like the fruits they are and turn them into sweet dishes -- things like cucumber-mint sorbet or grape tomatoes quickly poached in simple syrup and served over vanilla ice cream. What other "fregetable" have you returned to its fruit roots?
Bear Naked Granola tastes funny to me
I normally make my own granola (it's so much cheaper), but this week I was busy so I decided to purchase a bag of Bear Naked vanilla almond crunch. I had seen their story on the Food Network and read great reviews of their products so I thought it was a safe bet. Unfortunately, my bag smelled and tasted like Play-Doh. I exchanged it, figuring it was a bad bag, yet this bag had the same off-putting taste and smell.
Have any of you had the same experience?
Houston, TX - Restaurant Suggestions, Anyone?
I'm going to be visiting some friends in Houston for about a week...any suggestions on what restaurants best represent the Houston eating scene? Any recommendations are welcome, from high-end to local secrets -- I won't tell anyone, I promise!
The Ten Most Recent Comments By dvchurch
In Search of the Perfect Food Review Rating System
I think the key to any rating system is to make certain that the reader/audience understands that the rating is within a certain class or against a preconceived expectation. In other words, people need to understand that an A (or 4 stars) for Katz's Deli and the same grade for Le Bernardin don't mean that you'll have the same experience at both. But it also doesn't mean that you won't enjoy them equally -- just differently.
Is there a way to codify that in a rating system? I think you could say that Katz's is an A-rated Deli and Le Bernardin is an A-rated Fine Dining Establishment. Not perfect or particularly eloquent, but it communicates the essence of the rating.
Dominic
the zen kitchen
Your Favorite Budget Wine?
For under $15 (~$14 last I saw), try Vinum Cellars "PETS" (petite sirah).
Dominic
the zen kitchen
Baking Bread
The Bread Bible by Rose Levy Beranbaum is excellent. I also like the King Arthur Flour Baker's Companion, but it has more than just breads in there. Still, it has a bunch of great bread recipes, both artisinal and sandwich-style (as well as quick).
Dominic
the zen kitchen
Lime Love
Izatryt, the easiest recipe for key lime pie is also the most authentic:
http://www.thezenkitchen.com/2006/03/key-lime-pie.html
Your dad will give up the ones from Publix in a heartbeat. They're barely passable when compared to homemade.
My favorite use for limes? Gin and tonic :-)
Dominic
the zen kitchen
Cheese
Until you try it at least ten times you haven't given it your "best shot!" Just keep trying. Also, take baby steps -- find ways to incorporate it slowly into some of your favorites.
Dominic
the zen kitchen
In Videos: Saturday Night Live Parody of Top Chef
Apparently, Christopher Walken is interested in food, as evidenced by this post and video on SE.
Dominic
the zen kitchen
Snapshots From Italy: Hammer Your Spears
@BaHa: When I read the headline, I thought that Italians were literally taking a hammer to asparagus! But I quickly picked up from the context that "to hammer" means to "cook the heck out of."
I will definitely try hammering my asparagus spears in this manner...
Dominic
the zen kitchen
my yeast bread dough always rises really fast
You could also try reducing the amount of yeast called for in the recipe...Also, sourdough tends to be a slow riser anyway, so maybe you'd have an easier time of it?
Dominic
the zen kitchen
Responses to Comments by dvchurch
Snapshots From Italy: Hammer Your Spears
I have had asparagus "hammered" and it's great.
Dennis Czigler
www.italytraveltours.biz
Cookware Advice
Cast iron are too heavy for the common home user. It takes longer to heat, it's difficult to maneuver, their is a danger of rust etc. I can recommend the German brand Woll Cookware. Since I bought one in Germany 2 years ago, I was very happy with my titanium coated frying pan that performs with first rate cooking results, and it's also PFOA free. I can say that this is one of the best frying pans available. Heavy duty titanium based coating, practically can be used without oil, easy handling and cleaning. I couldn't find them in the US, maybe someone knows were they can be found? more information can be found at http://www.woll-cookware.com/mediathek/defaultScripts/PHP/index.php?lang=4&sn=noNav&sel=1&c=/export/English/doc/90.html or http://www.woll-cookware.co.il
In Search of the Perfect Food Review Rating System
I don't have a strong preference for letter grades vs. stars vs. numeric scores... as long as you understand the value of the rating, it's pretty much same-same to me. Being able to use plus or minus does allow for nuance, which is helpful. But the 14 possible ratings aren't much different than Zagat's 30 point scale (which in reality is more like a 14-29 scale).
But I do very strongly agree with the idea of "context" -- i.e., comparing an A+ dive to a B- haute cuisine? Their scores are relative.
Perfect real-life example: Out here in So California, the Zagat for In-N-Out chain is a 24 for food, while Morton's and Ruth's Chris are both rated 25 for food. Clearly, comparing an above-average fine-dining-type steak house to even the country's best drive-thru fast food joint, is like comparing saltines to artisanal bread. (Similarly, in NYC, Gray's Papaya at 20 vs. Nick & Stef's at 22 may be accurate, but in wholly different contexts.)
I've always wanted to see at least two levels of categorization, and ideally three or four... it's alway been my one huge peeve with Zagat, especially when you're in an unfamiliar area, and have no real way of being sure what kind of eatery you're in for.
In Search of the Perfect Food Review Rating System
Why not Casual 5-0 stars, and unqualified 5-0 stars?
In Search of the Perfect Food Review Rating System
Ed - I like your alpha-rating system for one simple reason - NYC is "starred" out - just completely starred out - TONY, NYM, NYT, RG, etc ad naseum. If you had chosen to go with stars I think you would have created dis-interest from the outset.
I also think that the alpha-system allows you to go into more areas of the eating/dining experience...
Food A
Bun C
Burger A
Seating D
Decor B
Service A
etc, etc
Good luck - I look forward to your reviews - have always loved to read your take.
In Search of the Perfect Food Review Rating System
i am a numbers person, so those appeal more to me. i like the idea of breaking out a dining experience into categories, such as: atmosphere (10), service (10), value (10), food (20), giving food more of a weight noting it's importance. this way, the readers have an idea as to why a restaurant received the rating it did.
In Search of the Perfect Food Review Rating System
I like the flexibility that A through F with all the + and - involved gives you, but be wary... its hard to stay consistent with so many options. A review you do 3 months from now may get a B+ even though a similar experience garnered an A- today... and even though they're very close, A- feels a LOT better than a B+.
In any case, i think the biggest problem with ratings systems is not so much how many starts you can give or how wide the range is, but clearly defining what each of the ratings MEAN. Maybe a C+ in your book is actually quite good, and you never/rarely plan to give any A's. It may all be codified in your head but its important to get it down on paper (or screen as it were) and let everyone else know what you're thinking. Plus, it will help avoid that gradual grade inflation/deflation i mentioned above.
Good luck!
Your Favorite Budget Wine?
Gnarly Head Zinfandel is an awesome red for 8 bucks! And I second Trader Joe's selection of under-five-bucks wines!
Your Favorite Budget Wine?
@2qrs......My very frugal Irish Mama loved her Bergundy wine and got more bang for the buck in a box. We called it her Box O' Happiness. ;)
I became a bit of a wine snob, but have just started a new med and any alcohol is O.U.T., so........back to perfecting my iced tea. Oh well.
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