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About Orik

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  1. Actually setting up a cheese cave in a wine fridge + humidity controller is a safer bet than those makeshift mini fridge dry aging builds.
  2. I haven't been able to impress them with yellow traps when we had them in Japan. What did work was spraying vodka.
  3. They're nice. A bit small for the $$$ but nice. The disadvantage is at the end of the process you have a whole aged primal cut and if you just cut one or two steaks at a time there's going to be a lot of loss from repeated trimmings.
  4. Google says "pine, wood, citrus, and turpentine." which I guess is what I associate with household cleaners and deet.
  5. Raw carrots have a flavor that combines bitter with some sort of deet-ish or household cleaner aroma. When they're good and sweet it's masked, but those old storage carrots are inedible when raw, imo. When cooked this goes away. Yellow carrots, which I guess are more similar to turmeric, have more of this as far as I can tell, and of course raw turmeric belongs exclusively on instagram. I get the same thing from storage apples. Ymmv.
  6. I don't know how accurate your oximeter is but you should really aspire (ha) to be around 98-100. 94 isn't necessarily a problem per se but it can be indicative of respiratory or coronary issues to come.
  7. It's because you don't have continental veal, actually the old country hardly has that anymore either.
  8. I think Adda is exactly 10 miles away.
  9. I just did the same thing basically but with 120 lobster heads instead of veggie scraps.
  10. I remember when my grandmother got her first food processor, tried it for chopped liver a couple of times, then went back to using a cleaver (which she also used for making passover egg noodles).
  11. Orik


    News from Lake Street (where we once lived) reminded me that one of the more unrealistic scenes was that there were at least two middle class white people on a bus at Lake & Lyndale.
  12. Wild striped bass is now cheaper than farmed. That should tell you everything about the season, at least in the northeast.
  13. Soggy isn't really a problem because at the end of cooking there's no stock left and you can crisp the bottom and / or top, greasy might be a problem depending on how liberal you've been with olive oil in your sofrito They take less stock than arroz bomba - off hand I'd say 50% more stock than pasta but ymmv
  14. Usually I use thin fideos, but basically you're making a paella.
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