Profile
rdkturner
- Location: Sao Paulo, Brazil
Classic Blueberry Pie
What are two pints in a weight, preferably metric, measurement?
Stories of Astonishing Food Ignorance
@RosieGreene
High horse? This thread is about ridiculing people who don't happen to understand basic culinary facts. You're not discussing the perverse incentives that lead to this sad state of affairs, just making fun of people.
I admit that I didn't read the entire thread, I would actually be embarrassed to admit otherwise. But I read about 20 posts, 100% of which were making fun of other people.
Multiple levels, don't make me laugh.
Stories of Astonishing Food Ignorance
Come on people. Not everyone likes to cook. My brother is an art dealer and laughs at people who don't recognize art as having been done particular artists (and I'm not talking about recognizing a Monet as a Monet, or Picasso as Picasso...). Essentially he laughs at me, but I really don't care, I appreciate good art and that's it. I work in the financial industry and frequently am amazed and scornful at how little people understand about basic finance (that same brother got a fairly nasty ARM loan shortly before the crisis. I've had someone laugh at me for not knowing what a Meyer lemon is (I moved away from the US in 2004, before the fad hit).
I love to cook, and take it seriously. I proselytize to non-cooks, and am teaching my children to cook. But do I feel the need to laugh at people who don't share my passion? No.
if you can choose a dish to represent your country
I live in Brazil. The national dish is feijoada (black bean stew with lots of unidentifiable meats). Better to go with moqueca (fish or shrimp stew with coconut milk and dende oil) or as a starter pasteis (pastel in the singular), deep fried pastries filled with whatever (most commonly cheese or ground beef). Good luck!
Weekend Cook and Tell: Sandwiches!
Grilled country bread, homemade mayonnaise, shallot mustard, a couple slices chunky rabbit terrine, grilled zucchini with garlic and olive oil, and a hard goat cheese. I made the rabbit terrine, and while it isn't particularly pretty, it tasted gooood, especially in this sandwich.
rdkturner hasn't written a post yet.
rdkturner hasn't favorited a post yet.
@Gipfli
Miso-butter risotto with poached eggs sounds fantastic (I think I'll add some chives)
@Kenji
Good article. I've been grandmothering my way through risottos for years now. Somehow I've been reading all the wrong blogs, as I've never heard of the more efficient ways of cooking risotto. As for the cream, to each his own, but I've never liked it in risotto. It is possibly the only thing I don't put cream in, but at least I compensate plenty with butter...