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SLBunge

Member Since 08 May 2006
Offline Last Active Apr 18 2019 03:41 AM
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#1434078 Pots and kitchen stuff

Posted by SLBunge on 06 November 2018 - 09:12 PM

I think I bought a set when this thread went MFF-viral all those years ago and they are still great.

 

Ours go into the dishwasher all the time.




#1434005 a question about temperature

Posted by SLBunge on 05 November 2018 - 08:57 PM

If you had to drive off more liquid it may have helped your cake. I'd say it's just too many variables to make a definitive statement about impact: mass/volume of the batter, location of pan in the oven, how long had you been at 450, how well insulated is your oven, how long was the door open, were you using convection, etc.

 

If you put something in a cold oven that is close to the floor where the element/burner is located you can get a overcooking (or even a little scorching) on the bottom of a pan from the radiant heat of a hot floor. But again, lots of variables.




#1433597 Tour Operators

Posted by SLBunge on 22 October 2018 - 06:02 PM

My parents have used Grand Circle and Globus. Their descriptions of these tours sounds boring and way too focused on tourbus trips for me but they love them.




#1420786 Annoyances

Posted by SLBunge on 21 December 2017 - 06:24 PM

 

Admin note: deleted political

no. That's crazy. I didn't opine on the tax cut at all. I just pointed out you cannot prepay income taxes to mitigate the changes.

 

You let creasey do all sorts of shit and that gets deleted? 

 

Snowflake.




#1419125 Improvising in our Gite....

Posted by SLBunge on 15 November 2017 - 03:44 PM

Nice looking steak.

 

Our dogs would have had to been leashed to be that close to a steak, even if the steak was in the fireplace.

 

Although when the cattle variety is listed we tend to see Limousin these days, there are many Charolais herds in the US. You can mail-order grass-fed Charolais beef if you can't find it locally.




#1405568 Passenger bloodied, dragged from United plane

Posted by SLBunge on 10 April 2017 - 04:54 PM

I imagine that the ticketing agreement that nobody reads allows for the airline to bump you off of a flight under these circumstances. What I don't understand is why they would allow passengers to board the plane prior to them figuring out how many seats they need for crew. In the age of easy video documentation and social media a PR nightmare is far more likely when removing someone from a plane than it would be to refuse to allow them to board.




#1404820 Pig Bleecker

Posted by SLBunge on 29 March 2017 - 09:18 PM

Rhode Island style calamari is tossed (or topped) with hot peppers in vinegar. I'm not familiar with ham being involved. But I'm guessing that is where they got the name for the cod cheeks.




#1404327 Paula Wolfert: Food, Cooking, and Dementia

Posted by SLBunge on 22 March 2017 - 04:45 PM

 

If she thinks it helps, then good for her. 

 

In my mind, this is the most important takeaway.

 

If you look at her diet it doesn't look anything like what a Snakeoil Salesperson might sell: salmon, berries, greens, dark chocolate, extract of turmeric, cinnamon, etc. Those are all whole foods and most of them have been shown to suppress auto-immune response. If she feels good and believes it is reversing a terrifying march I'm all for it.




#1397387 gluten free

Posted by SLBunge on 13 December 2016 - 03:59 PM

Dorie Greenspan's Marie-Hélène's apple cake

 

We've made a gluten free version of this cake many times. Great to bring to a dinner party.




#1378117 Depressing stuff

Posted by SLBunge on 08 June 2016 - 04:38 PM

 

I don't know.  That's why I'm asking.
 
It does seem to me that the amount of punishment that convicted rapists should get is a political issue.  But maybe not.


His punishment will never really end since he'll have to register as a sex offender and any time someone Googles his name that story will come up.

 

Neither of which are at the discretion of the judge. What was at the discretion of the judge is what the outrage is about.

 

Seems to me that the prosecution asking for 6 years when 12 was the maximum was an honest attempt at identifying a prison sentence that was a "reasonable" fit for this crime.

 

That the judge sentenced him to 6 months because of the impact on the perpetrator's future (with no mention of victim impact) when a jury of his peers had no issue declaring him guilty on all counts (though he plead not guilty) seems unreasonable and a confirmation of the role of privilege in sentencing.




#1377800 Provincetown, Wellfleet - Somewhat of a Report

Posted by SLBunge on 06 June 2016 - 10:11 PM

Bought some really nice striped bass at the Mac's at the Wellfleet town pier one weekend about 10 years ago. Grilled it over the fire at the Nickerson State Park campground.




#1300756 what beers are you drinking?

Posted by SLBunge on 14 August 2014 - 03:23 PM

fruity, garden fresh green bell peppers

 

In my opinion, this would be a completely unappealing flavor for beer.




#1299303 Edible Taxidermy

Posted by SLBunge on 01 August 2014 - 04:59 PM

It was a toss-up if this would go into the meat forum or the hobby forum...

 

Edible taxidermy' masterclasses see food revolution taken a step further

 

"Participants shown how to 'reconstruct' a rabbit, before a chef turns the edible parts into a feast for everyone to share once they're done."

 

 




#1298143 Jim Russell of Jim Russell's Records in New Orleans

Posted by SLBunge on 22 July 2014 - 07:13 PM

Obit in Offbeat Magazine

 

I was in the store several times but the last time was maybe 12 or 15 years ago and at that time it was a great old record store that clearly showed the personality of the people running it.  Disorganized enough that it essentially required interaction with the shopkeeper to find what you were looking for.

 

Recent reviews suggest that it isn't looking so good these days.




#1296986 Blue Hill at Stone Barns

Posted by SLBunge on 13 July 2014 - 05:14 PM

I haven't read his Barber's book or his manifesto but poking around at reviews of the book and excerpts I think he doesn't have the focus on carbon footprint that seems to be rubbing people the wrong way.  There are all sorts of components of "sustainability", probably so much so that there is really no functional definition and people get to cherry pick parts that suit them.

 

He seems to be interested in sustaining "local" farming.  Perhaps even independent farming.  He seems to want to sustain people who have ideas that run counter to current industrialized farming practices.  He wants there to be a vibrant community of small farms to supply interesting food.  And I imagine part of that is economic viability for the small farms.

 

I believe that one key to him getting his message out about his philosophy is that he needs the beautiful setting to communicate to the hoi polloi.  Marketing the message there, I'm sure, is so much easier than some photos on the wall of a Manhattan restaurant.

 

I understand that some may see this him as unnecessarily sanctimonious.  And I believe the people in here who have issues with his food: either falling short of his ambitions or not getting the seasoning quite right.  But he seems to be a decent writer and he seems to understand his scope and is willing to take a few risks (e.g. the ill-fated non-gavage foie gras experiement). 

 

It seems to me like people are just looking for ways of discrediting him (or the concept of sustainability) by forcing everything to be black and white. It's all bullshit because of the carbon footprint.  Or it's bullshit because you can get a better deal at five restaurants in Manhattan.  Or he uses another Hudson Valley farm to get his peaches and another to get some of the beef so it is all bullshit.  Or it is all bullshit because Raleigh, NC isn't local.

 

It's seems that he's pretty clear about what you get when you go to BHSB.  Maybe we have a few more questions than the average, eating public.  But it doesn't seem quite like bullshit to me.