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tmj529

Food and tech :)

YELP NO!

I'm helping develop an app that address this whole Yelp issue. Basically, the app collects all the friends you already have on Facebook, Foursquare, etc., and shows you THEIR likes. Not just restaurants, but anyplace. You can essentially discover new places (recommended by your actual friends), "save" places (with your personal notes) for yourself, or actually share your brief reviews with your friends. Makes a hell of a lot more sense than banking on the reviews of total strangers. The app should be done by end of March or early April. I don't wanna spam, so I won't drop the name here unless someone asks.

coffee and troops thread?

I forgot to include this: you can "avoid" this by republishing the entire thread, uncensored. And, please an apology to troops for SeriousEats' comments. Up to you. I couldn't care less about your fate, and I already have snapshots of the uncensored pages. So do what you need to do. Your censorship to date already has you in a big hole -- wanna dig deeper?

Bitter stew

Honestly, the above advice is well-intended but wrong.

I add no beer to my stew, but I do add wine (red or white, depending on the application). I also add anything from coffee, chocolate, worcestshire, soy sauce, onions, celery, and much more.

I've only found bitterness on a few occasions -- usually when I've added either cheapish wine or too much vinegar/tartness to a stew or soup.

It's usually corrected by simple additions of sugar, in small amounts, until it's balanced.

Risotto - How do you cook your risotto?

Take all the shortcuts you want. When you bring your casserole to my dinner party, and when my risotto is gone before yours, then enjoy.

I'm not really that competitive. I couldn't care less, to be honest. But I annoys me to see fakers and neophytes pretending to be experts.

And, yes, I'm an expert.

Campbell soup recipe - comments disabled?

Anyone complaining about these ads is:

a) Ignorant of the economics of web sites
b) Insecure (to be threatened by the mere mention of ingredients they don't allegedly prefer)
c) Utterly confused as to the ultimate purpose of SE

If you're any of the above, please leave. Now.

If you don't, I'll continue to haunt you.

Fair enough? ;)

What do I charge for my work

I can't really help someone who hasn't even bothered to get a grasp on their native language.

Do English first. Then you can get to math.

Here's a clue: materials + your labor. YOU set the labor cost. There are all sorts of obvious ways to figure out what this might be.

"gourmet" Cooking/Serving Advice You Ignore?

@healthytouch101 -- chill, babe. It's my opinion, just as your love of fungi is yours. And regarding your patronizing attitude, I've cooked 4x more meals than you've had menstrual cramps, so get off it.

"gourmet" Cooking/Serving Advice You Ignore?

Let;s get back to the original question:

Is there any "gourmet" advice/dishes you just flat out won't do, or ignore?

When I see a recipe that calls for "sauteing" or "browning" onions and garlic at the same pace, I ignore it. In most cases, onions should saute about 4x as long as garlic.

And as far as mushrooms? No thanks. I don't like fungus, and the thought of "washing" fungus just cracks me up. Do you really think you're purifying the sheit that is within the mushroom itself? :)

Correct way to chop an onion- another food myth?

Hang out til closing at the restaurant you're "trying out for."

Buy a drink for and make friends with a cook there.

Ask for an onion-chopping demo.

You can argue technique all day, but if your point is to get hired -- which it apparently is -- I'd stop with the nuances and get on with the practical, TV chefs damned.

How long will cooked chicken stay fresh?

And these should be stored between 38 - 35 degrees -- a good fridge and (if needed) a thermometer will get you there.

Not that hard.

How long will cooked chicken stay fresh?

Hello? ADD much? The OP asked about the longevity of cooked chicken breasts in the fridge.

Not about maintaining fresh flavor. And not about vague guidelines about "right temp" and "stored properly.:"

OP: After cooking, cool them for about 10 minutes. Slide them into a zipoc bag and be sure to press out all of the air (I use a straw to suck it out). They'll be good for a week.

If you're cooking bone-in chicken, leave it on the bone while you store it. It'll retain some moisture.

My boyfriend HATES vegetables...Help me!

Get over it. If you're considered marrying the guy, aren't there more important issues about which you should be concerned?

BTW, it's stuff like this that -- over time -- annoys the hell out of a guy. He might acquiesce for now, just to shut you up and please you, but he'll never forget.

Think parenting, money, religion, politics, sex, in-laws, jobs, residences, etc.

But vegetables?

Really?

Fall foods, yes, but. . .

Hey all! As the OP, I just wanted to thank you all for your responses. It was a little catalyst to get the "fall juices" flowing in a non-traditional way, and I'm glad it worked out that way, thanks to you guys.

Fall foods, yes, but. . .

@sousvide, I guess I'm just looking for more originality.

@saria, I hear you! Thanks for some.

Kobe burgers in Las Vegas

About 18 hours! Way to get a recommendation! :)

AHHH FOOD SCIENCE...*eh hem~ chuckle*

It was only recently -- in the last 200 years or so -- that modern production techniques and, in turn, "food science" -- became prevalent.

Before that, diets were good enough to raise 7 billion people from just a handful of same.

I would say that moderation in all things is still the way to go. It ain't sexy and it doesn't make headlines. That's why changes to that thinking are newsworthy. They're "new."

That doesn't make them right.

What to do with a BUSHEL of corn-on-the-cob???

Double post -- yuck. Sorry!

What to do with a BUSHEL of corn-on-the-cob???

I'm always intrigued by these questions: how did you get so much? Did you buy it, or was it given to you?

And when you ask "what to do with it," are you planning on sharing it widely, or just keeping it for yourself?

Just curious. This kind of post is pretty common, and I'm curious about these answers.

What to do with a BUSHEL of corn-on-the-cob???

I'm always intrigued by these questions: how did you get so much? Did you buy it, or was it given to you?

And when you ask "what to do with it," are you planning on sharing it widely, or just keeping it for yourself?

Just curious. This kind of post is pretty common, and I'm curious about these answers.

Celebrating National Cheesecake Day with a Cheeseburger at Cheesecake Factory

Clearly I love burgers, but I can't remember my last one at CF.

My real favorite there is the Chicken and Shrimp Gumbo -- I'm picky about gumbo, but this one just blows me away every time.

I'll have to try the burger next time -- maybe.

Fresh albacore tuna

My answer would depend on who caught it, where it was caught, how it was treated afterward, and what exactly "fresh" means in this case. Unless I was positively sure it was sashimi grade tuna, I wouldn't go raw, and would still think twice before going rare.

In short, my rule of thumb is: the more you trust your info and your source, the more raw it can be eaten.

And yes, that recipe sounds great.

Good luck and enjoy!

Food Network won't answer my question

. . .I'd guess that a call to your cable tv provider would be a better bet. . .

(hehe, couldn't resist)

New to Whiskey - Help me enjoy it!

http://www.accidentalhedonist.com/

Read there, only the selected posts. She wrote a book on it.

Alice Waters = Totally Out of Touch

@CatBoy, it's clear you don't know me -- I have none of those things. But it's interesting that you know all about them.

@CJ, perhaps if you hadn't "missed" the latest Oliver show, you'd get it. Most people here seem to think he's just doing it for more $ but I believe it's a real mission. Turn on the TV, babe. Get a better perspective.

And no, she's not a leader or visionary. She runs a restaurant. She jabs in her little barbs once in a while. She takes on the White House. But mostly, it's just talk. And talk. And talk.

You folks can continue to do hero-worship. Apparently, it is what you do best. If "Alice Waters" was a no-name, you wouldn't even be responding here. Because she's a celeb, you are salivating and biting-- which makes you as genuine as Sandra Lee, pretending to be something you're not and never will be.

@therealchiffonade, your best argument for me was bringing up Martha Stewart. Thank you. That pretty much says it all about you.

And if you'd expect people to not "launch barbs at someone trying to make a difference for the better," I'd expect you to be a lot more vocal in the Oliver threads.

But more than petty and childish, that may be too "time-consuming" and "low-brow" for you.


"It's probably better than any other chain," she said, "but it's not real or authentic. I'd rather eat from a street vendor in Sicily."

Raw Foods

So I live in the Bay Area (read "food fads ad infinitum") and I can spot a raw foodist and most vegans at 100 yards. Bony shoulders, wan, sunken cheeks, looking like they go to bed at 9 pm and wake at 6 am still tired (and yes, most of my RF/V friends admit to that schedule).

Is it natural? Seriously? We have incisors for a reason. Aside from that, if humans were meant to be RW/V, the entire human race would've ended years ago simply from being out-numbered by predators.

I truly admire the desire to be hip -- I try (and fail) everyday. ;) I also have a deep love of buzzwords like "raw foodism."

But yeah, I think "everything in moderation" covers it.

Maybe.

coffee and troops thread?

http://www.seriouseats.com/talk/2010/11/what-to-do-with-unwanted-flavored-coffee-powder.html

That was the URL for a thread that included a comment by MoEats that leftover, crumby coffee packets be sent to overseas troops instead, when one wants to get rid of them.

It has been deleted, probably because I responded stridently against MoEats for wanting to send unwanted stuff to our overseas troops.

Now you've deleted my comments and hers?

Fine. I am happy to send this to the Navy Times, Army Times and everywhere else, as an example of SeriousEats' disrespect of our troops and as an example of your censorship.

Trust me -- I'm all over this.

Fall foods, yes, but. . .

I love fall foods! Hearty, steamy dishes of all kinds. Except. . .I'm crazy-tired of hearing about butternut squash, apples, pumpkin pie, turkey, stuffing/dressing, etc.

What are your favorite fall foods that DON'T involve the above? (If you love the above, you can find them all over the interwebs already, thanks).

Happy fall!

Alice Waters = Totally Out of Touch

Yes, I know we've talked about Alice Waters before, I know I can use the search function, and I know she's polarizing.

Precisely why I'm posting this.

At the end of the day, her overall intention is good, though elitist and utopian. Also at the end of the day, she smells like a dogmatic snob without any grounding in reality.

Put her in a tiny apartment with a tiny kitchen, $100 for food per month, and no soapbox, and let's see how long she survives.

http://www.latimes.com/news/local/la-me-alice-waters2-2010apr02,0,3120516.story

What Common Food Debates Do You See Online?

Like most of us, I read other sites, too. There's one I frequent that's really targeted toward food industry types, but some new folks (noobs) like me have food their way there.

In reading through all of those "ask a chef" type questions, I've noticed some serious themes, and I'd like to compare notes with you.

What common questions do you constantly see brought up time and time again? I see topics like:

What is/how to prep london broil
How to cook prime rib
How to make spaghetti sauce (any and all versions - and there are a lot of supposed versions!)
Perfect mashed potatoes
Perfect (esp. fluffy) scrambled eggs
My pot roast is tought/has no flavor
Pancetta v. bacon v. proscuitto
How do I make the perfect steak
Best mac and cheese
Help! How to make something less spicy (e.g., chili)!
Cooking rice
Cooking with a pressure cooker
Cooking with a crock pot

What am I missing?

And by the way, I'm not in any way dismissing these questions at all. Heck, I still ask myself the same things sometimes.

I just curious about what you encounter online -- what themes/debates do you see often, and what do you think about them?

(Personally, I think the pot roast and the "how do I make this less spicy" are getting a bit out of control. I swear it's good advice, but if I have to read "make another batch without the spice and combine it," I'm gonna santoku my wrists.)

You?

I'm Hung Up on "High Heat" Hyperbole

Prepare for rant. . .and question.

Very often, I read recipes online that call for getting a skillet (usually cast iron or stainless steel) prepped on the stove on high heat. I generally find these recipes on pretty reputable sites -- I'm not one for trusting obvious amateurs, although I try to keep an open mind.

Generally speaking, this rarely works for me. A few examples:

In prepared a fried rice dish, I'm instructed to get my skillet sizzling on high heat for a few minutes before adding the oil and then, when it's hot, adding the thinnish pieces of beef. The instructions says to let brown, tossing quickly, then reserve.

Problem? The beef and it's marinade (which I've carefully wiped off, even though the instructions don't indicate that) are blackened on the bottom of the skillet within seconds. Even if I remove the skillet from the heat, the very sparse liquid immediately turns into a black sheet. No, it's not fond, my friends. :) It requires an immediate scrub out and re-heat.

Another issue? Screaming hot case iron pans. I have a standard 12 inch Lodge that was in perfect shape when I got it. I've cared for it well ever since. However, at some point, the bottom completely bowed -- it's more like a bowl now, and is completely useless to me. And no, I didn't thrust it into a forge or try seasoning it on the oven's clean cycle.

I am open to the idea that I'm doing something wrong, but I don't think I am. FYI, my regular go-to skillet is a 12 inch 18/10 stainless steel with a 1/4 inch bottom (copper is the middle layer).

And don't even get me started on the goofs who recommend getting a non-stick going on high heat. I certainly know better than that.

Am I doing something wrong? Or has most of the cooking world slowly decided that "screaming high heat" is suddenly a cool phrase and, therefore, requisite in way too many recipes?

I've seen its uses in certain cases (steak among them), but I'm thinking it's a tad overdone.

Sigh.

Thank you.

Frozen Food Guilty Pleasures

Okay, seriously. I love to cook. You love to cook. Sometimes we're just lazy or tired.

At those times, what do you choose to microwave, toaster-oven, etc?

I am currently indulging Stouffer's Lasagne, Foster Farms' Hot and Spicy Chicken Wings (not too hot and spicy, though), and Lean Cuisine's Chicken Enchiladas.

Please pass this up if all you want to do is comment about how locavore and hip you are. :) I don't believe anyone who claims that online anymore. That's like trying to earn a virtual merit badge for your ego.

Everyone has secrets. ;) Share yours?

More Food Tastings at Supermarkets?

Perhaps I'm crazy or just naive, but I think a lot of food brands are missing out on an opportunity here.

I know they are done, and probably done more so at places like WF and TJs, but why aren't these more common? I can't tell you how many times I've looked at a new drink, cracker, chip, salsa, sauce, etc., and stared at it in a daze -- and put it back on the shelf.

Sure, back when money was no object, it was easy to try it and justify the purchase. And of course, most deli counters will allow you to sample. But money is tighter now, and sometimes all I'm looking for is a taste to simply re-arrange things.

Am I hanging out at the wrong places? Or could many food brands be really well-served by putting more feet on the street and letting folks try it right there in the store, a la "impulse buy"?

Talk amongst ourselves. . .

Salsa Fresca, and Others Things Salsa

Anyone have a good, red salsa fresca recipe?

I use the one below, which is my version based on Homesick Texan's recipe. I feel like it needs more tang -- a dash of vinegar, or perhaps using pickled jalapenos instead?

But consider this a good place to chat about all things salsa, I suppose, since the season is nearly upon us!

Cheers.

2 (14.5 oz.) cans Fire Roasted Tomatoes, drained well
3 jalapenos, stemmed, seeded and chopped
1/4 cup of chopped cilantro leaves
4 cloves of garlic, minced
1/3 cup diced yellow onion
1 1/2 tbl. of chile powder (add more to taste, if you like)
2 tsp. kosher salt
1 tsp. white sugar
Juice from 1/2 lime

Method:
Put all ingredients in the blender and blend until desired consistency. Taste and adjust as desired.

Makes 4 cups

Your "Poor Era" Eats

I was reading the very amusing MLISE thread and thought I'd post some topics here, since several SEs seem -- like me -- to feel disappointed when there aren't a ton of fresh topics to discuss.

At one point, usually when we were young, in college, etc., we were all relatively poor. What did you cook then? Does it gross you out now, looking back? Have you made it since?

I used to take an 8 or 9 inch cake pan, prepare 33 cent packages of Top Ramen, layer the noodles into the pan, top with shreds of Buddig packaged deli meat (again, like 33 cents a package), mix in sour cream and a little shredded mozz (the most extravagant ingredient here), top with bread crumbs and bake.

The whole dish cost about $2 and made at least two meals.

I haven't made it again -- but if I did, I might add some Tapatio and green beans and corn.

You?

liquid diet help

I did a search on "liquid diet" but didn't turn up much here.

My daughter's mom (we're divorced) is having thyroid surgery in a week and will have to maintain a liquid diet for almost a week. I'm more of a cook than she is, and I volunteered to help (also to demonstrate goodwill between us, in front of our daughter).

So I need help please. I've got the fruit smoothie with whey protein locked up, but am thinking more savory. She loves my chicken soup, so I'm thinking maybe chicken broth and soft rice pureed and mixed with a little whey protein powder. Soft ice cream for dessert. Vegetable and fruit juices.

Any other tips, particularly with respect to savory?

Ooh, a bisque?

calling all roux experts

So tonight I made a batch of roux in the oven, to be used for gumbo tomorrow. I'll be refrigerating it overnight.

My questions are these:

Is it true that, when combining roux with other products, one should be hot and one should be cold/room temp?

If I choose to reheat the roux, what's the best way to do that? Microwave? I am worried that, if I do it in a pan, I might burn it while reheating it.

Any insight on this would be appreciated. Enjoy the SB!

PETA fails?

http://news.yahoo.com/s/ap/20091229/ap_on_re_us/us_exotic_animals_raid

Check out the story. What do you think?

Bloggers -- and Blog Readers -- are Sheep

Okay, gotta vent. The whole, "I love/hate Thanksgiving" has been beaten to death. As have been, "What did you have for leftovers, the morning after, how do you serve turkey soup, what are you craving now, how much do you hate your relatives, what sort of bowel movements do you have after certain TG foods, what was the worst food you ate, the worst food you were served?," ad infinitum.

Enough. For those of you who hated TG, please stop. For those TG lovers with leftovers, again, please stop.

But more broadly, can we please dispense with the predictable food themes overall? Seriously, Fall used to be my favorite season until I began seeing the same shit popping up over and over:
Butternut squash in any form
Yams/sweet potatoes
Pumpkin whatever
How hard I freakin' worked on Thanksgiving
Cranberries

Now, I'm dreading December through April, which will roughly look like:
Way too many cookies
Too much baking shit overall
Ham
Chili and Super Bowl foods, including Buffalo Wings
Red-colored and heart-shaped stuff
Corned beef
Green anything

To be followed by May through July:
Yay us! Break out the grill!
Asparagus
Gardening
Hot dogs
Salads

And then the filler, before we come back to "butternut squash" again -- in August and September:
Tomatoes
Corn
What am I gonna do with all the great shit my garden has yielded?
I was a great neighbor and gave stuff away. . .
I have a great neighborhood and got stuff given away to me, and here's the creative crap I did with it. . .

Food bloggers and sites are making this world a little boring.

Anyone have any advice to counterract the lemmings?

My point overall? Tons of people hate the TG holiday, but get sucked down that tunnel regardless. But the tunnel happens over and over, all year long.

It's topical, sure. It's local and it's seasonal, yeah. And it's all pretty f-ing boring.

Are we sheep? If so, why? If you're tired of it too, what will you do to change things?

I've Lost My Broth Mojo

Once upon a time, I could make a decent broth. The last two times -- chicken and, today, turkey -- have been failures. I've read everything I can get my hands on, and follow "generally accepted practices." Today: one half bone-in turkey breast; one yellow onion in eighths, skin-on; 1 carrot, peeled and chunked; 2 stalks celery, no tops, chunked; 10 peppercorns; 1 tsp. salt; 24 cups cold water. Brought to simmer uncovered, skimming, for 90 minutes. Removed turkey breast, reserved the meat, returned bones to pot. Simmered four more hours, skimming regularly, until about 10 cups of liquid remained.

The taste? Insipid, not at all turkey-like, perhaps a little sweet.

What did I do wrong? Please help -- fall is coming! :) Thanks in advance.

Onions and garlic -- and other accepted recipe "mistakes"?

It seems like a lot of dishes -- perhaps the ones I make -- start with sauteing these.

Know what drives me nuts? When a recipe calls for onions and garlic to go into the pan at the same time, and asks for the onions to be "golden brown."

Ehm -- what about the garlic?

Surprisingly, I've found lots of great cooks making this "mistake." I generally disregard those instructions and just do the onions for a while before adding the minced garlic to lightly soften before the next few ingredients are added.

This oversight just doesn't add up in my view. Do you agree? Which recipe "mistakes" drive you nuts, in your experience?

advice on roast/timing

I generally make a pot roast (chuck) in the lower third of the oven at 275F. A three pounder takes around 3 to 3 1/4 hours once it is installed. This time, I am doing it at 260F, in order try rendering out a little more of the fat. I'm wondering if anything can help me gauge how much longer it might take.

Obviously, I plan on checking it toward the end, but I really don't want to be pulling it every ten minutes, disturbing it, etc. Also, I'm really looking to see how one might "do the math" here -- if there's a way.

Thx in advance.

Mmm, sausage

Brats, dogs, italian, liverwurst. How do you feel about it? Does the taste outweigh the unhealthiness? Where do you like 'em best? With what? Is this totally taboo?

Share your single best recipe

JEP has a great thread about, "I have a great recipe for. . ." This is your shot. Share your single best recipe here. No hemming, no hawing, just spill. :) Thanks.

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