Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby BadHands71 on Mon Oct 28, 2013 2:45 pm

Tif, you would LOVE this food market that Joburg has. One of the many stalls sells paella that is cooked in 3 foot diameter pans over an open flame. Good paella is a beautiful thing.
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Re: Where my fellow cooks at???

Postby Shyster on Mon Oct 28, 2013 11:26 pm

Pepperoni, mushroom, roasted garlic, and onion pizza on a sourdough crust:
Spoiler:
Image
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Re: Where my fellow cooks at???

Postby mac5155 on Wed Oct 30, 2013 7:15 pm

Made Salisbury steak, mashed potatoes and corn. With a tall glass of chocolate milk. Talk about comfort food.
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Re: Where my fellow cooks at???

Postby Factorial on Wed Oct 30, 2013 7:22 pm

About 12 percent of spices brought to the United States are contaminated with insect parts, whole insects, rodent hairs and other things, according to an analysis of spice imports by federal food authorities.
The federal authorities also found that nearly 7 percent of spice imports examined by federal inspectors were contaminated with salmonella, a toxic bacteria that can cause severe illness in humans.


http://www.nytimes.com/2013/10/31/healt ... ml?hp&_r=0
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Re: Where my fellow cooks at???

Postby Gaucho on Wed Oct 30, 2013 9:28 pm

Shyster wrote:Pepperoni, mushroom, roasted garlic, and onion pizza on a sourdough crust:
Spoiler:
Image


Yum.
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Re: Where my fellow cooks at???

Postby tifosi77 on Thu Oct 31, 2013 1:18 pm

Factorial wrote:
About 12 percent of spices brought to the United States are contaminated with insect parts, whole insects, rodent hairs and other things, according to an analysis of spice imports by federal food authorities.
The federal authorities also found that nearly 7 percent of spice imports examined by federal inspectors were contaminated with salmonella, a toxic bacteria that can cause severe illness in humans.


http://www.nytimes.com/2013/10/31/healt ... ml?hp&_r=0

That's why you should always wash your spices before using them.
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Re: Where my fellow cooks at???

Postby viva la ben on Thu Oct 31, 2013 1:20 pm

Insects impart a depth of flavor lost in non insect-contaminated spices.
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Re: Where my fellow cooks at???

Postby blackjack68 on Thu Oct 31, 2013 1:45 pm

Homemade pumpkin seeds.
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Re: Where my fellow cooks at???

Postby Shyster on Thu Oct 31, 2013 3:41 pm

Factorial wrote:About 12 percent of spices brought to the United States are contaminated with insect parts, whole insects, rodent hairs and other things, according to an analysis of spice imports by federal food authorities.

Meh; I don't care. But then again, I also eat garbage bananas.
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Re: Where my fellow cooks at???

Postby BigMcK on Thu Oct 31, 2013 4:41 pm

There was an expose article (Mother Jones?) a few years back on green tea imported from China that said there is a unhealthy, possibly lethal amount of lead residue on the tea leaves. The article said to expedite the drying of the leaves, the distributor would drive heavy duty trucks back and forth over the product in an enclosed warehouse. The trucks burned leaded gasoline and the exhaust fumes would fall onto the leaves polluting them with lead.

It sure as heck didn't hurt the claim of the health benefits of green tea at all.

Besides, anyone that has ever camped or eaten out in a restaurant has eaten some form of bug or two.
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Re: Where my fellow cooks at???

Postby Shyster on Thu Oct 31, 2013 4:51 pm

BigMcK wrote:There was an expose article (Mother Jones?) a few years back on green tea imported from China that said there is a unhealthy, possibly lethal amount of lead residue on the tea leaves. The article said to expedite the drying of the leaves, the distributor would drive heavy duty trucks back and forth over the product in an enclosed warehouse. The trucks burned leaded gasoline and the exhaust fumes would fall onto the leaves polluting them with lead.

I could see that happening for cheap, mass-produced greens that are headed for bottled drinks and similar beverages. That's not the stuff I buy, which is mostly handmade and would be ruined by a fast drying like that.
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Re: Where my fellow cooks at???

Postby viva la ben on Wed Nov 06, 2013 7:16 pm

Guy Fieri's family cruise on Food Network; why am I watching this and why can't I change the channel?

Help me
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Nov 06, 2013 7:52 pm

Well, if you're bored you could always go to FaceTube and search "Nigella Lawson XXX Xmas". It's highly..... diverting. And still food related.

(Probably can figure out on your own that it's NSFW content)
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Re: Where my fellow cooks at???

Postby mac5155 on Wed Nov 06, 2013 9:32 pm

Cause it has the word nigella in the name?
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Nov 06, 2013 9:39 pm

Well, there are sensitivities about which one should be mindful.
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Re: Where my fellow cooks at???

Postby columbia on Fri Nov 08, 2013 10:06 am

I had dinner at Husk in Charleston:

Pork belly wrapped in pulled pork and about the size of filet mignon. Plus greens, bacon corn bread and heirloom tomatoes.

Decadent.

What a superb restaurant.
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Re: Where my fellow cooks at???

Postby canaan on Fri Nov 08, 2013 10:17 am

that sounds heavenly
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Re: Where my fellow cooks at???

Postby columbia on Fri Nov 08, 2013 10:21 am

Of course the greens were cooked in pork fat.

That Sean Brock guy cooks like my southern grandmothers did....but much better.
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Re: Where my fellow cooks at???

Postby the wicked child on Fri Nov 08, 2013 11:01 am

/drool
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Nov 08, 2013 2:22 pm

If you liked Brock's food, check out the current season of PBS' Mind Of A Chef. It's a Zero-Point-Zero production (Anthony Bourdain is the 'host', but he only narrates and never appears on camera), and Brock and April Bloomfield are splitting the cheffing duties this season. Last episode I watched he went frog hunting in the bayou with Donald Link.

Fwiw, Mind Of A Chef is one of the best informational/instructional food and cooking shows I've ever seen. It's not a traditional stand-and-stir show, but it's very much in the vein of Made In Spain and Avec Eric - two of my other favorite food shows of ever.
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Nov 08, 2013 2:28 pm

Speaking of Charleston, a buddy of mine just ate at FIG recently and was quite impressed.
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Re: Where my fellow cooks at???

Postby columbia on Fri Nov 08, 2013 3:05 pm

We have reservations at FIG tonight. :)
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Nov 08, 2013 3:17 pm

Apparently they have a 'make your own Manhattan' bar. Which sounds quite nice.

Friend's menu: arugula salad, tomato tarte, pate and head cheese, gnocchi with lamb ragout, sucking pig.
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Re: Where my fellow cooks at???

Postby BigMcK on Fri Nov 08, 2013 4:41 pm

Question. What difference, if any, does it make to use cornstarch over flour as a thickening agent? Is there an advantage for using one over the other? I see some recipes that call for adding cornstarch to liquid instead of adding flour to liquid for the base of the thickening agent.

What gives?
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Re: Where my fellow cooks at???

Postby mac5155 on Fri Nov 08, 2013 5:27 pm

Sweetness of Cornstarch?
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