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Josh Karpf

Member Since 27 Aug 2006
Offline Last Active Today, 04:28 PM
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Posts I've Made

In Topic: Shad and shad roe

Today, 01:10 PM

Wreckfish is one of my why-bother scanty seafoods for. Rarely available not because it's scarce, since it's one of the few non-overfished fish, but because I see it in the few stores pimping strictly sustainable species. But it's flavorless for me.

 

I've enjoyed part 1 of the eggsperiment's process. If the remainder is fresh enough by Tuesday, in time for pasta, that'll make it worth the $5/pound.

 

Rampocalypse, ha. Also: the Invasion of the Fiddleheads.


In Topic: Shad and shad roe

Today, 02:09 AM

Huh. After removing the sac I soaked the eggs only in cold water, not a brine. Its only fault was mildness, not inducing diarrhea, headache, rhinoconjunctival symptoms, asthma, hypotension, arrhythmia, urticaria, pruritus, flushing, and other conditions in patients with histamine intolerance. I'm grateful to apparently not have that intolerance.


In Topic: Annoyances

Yesterday, 05:15 PM

Jeffrey Steingarten's "Cheese Crise" chapter celebrated that full disclosure. Though he thought he was taking advantage of Customs lazily refusing to follow petty FDA rules. Since then, the TSA seems to have proved that no pettiness is below enforcement.

 

I don't go nuts for raw-milk young cheeses as he and many others have. Even though I've enjoyed helping to smuggle into NYC unpasteurized dairy (I love the tangy kefir that bubbles at room temperature). 

 

I'd rather plead with agents over letting me bring in mangosteen.


In Topic: Shad and shad roe

Yesterday, 04:16 PM

Alas, the fresh roe (from a John Dory) turned out to be so mild that it was barely noticeable amid the potato/olive oil/lemon/pepper. I'll toss the rest with some pasta, but next time I'll try making taramasalata with the jarred, smoked/salted stuff.

 

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In Topic: The Way We Eat Now

18 March 2019 - 08:37 PM

My last vegan date was at Buddha Bodai, whose gluten bogus meats/shellfish, with juicy shrooms and springy noodles, made for fine Cantonese-American sharing. 

 

Her love of Tibetan culture via its local flavor of Buddhism ignores how little veg there is in that mountainous cuisine. So I never dreamed of suggesting a NYC Tibetan or Nepalese restaurant. Sheep and yaks are too big to not share.