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Henry Kiichli
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#151 Post by Henry Kiichli » January 24th, 2017, 10:03 pm

rfelthoven wrote:70% of home cooks who think they are the shit don't know shit about the actual science behind how cooking works and how desired results are achieved, and often propagate old wive's tales on internet forums that have been debunked. Reading periodicals and blogs to continue to educate one's self, along with practice and application of these techniques, is important to getting the best results.
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#152 Post by Russell Faulkner » January 24th, 2017, 10:05 pm

So blogs are more reliable than forums?

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#153 Post by Michael S. Monie » January 25th, 2017, 10:28 am

rfelthoven wrote:70% of home cooks who think they are the shit don't know shit about the actual science behind how cooking works and how desired results are achieved, and often propagate old wive's tales on internet forums that have been debunked. Reading periodicals and blogs to continue to educate one's self, along with practice and application of these techniques, is important to getting the best results.
This would seem to be akin to saying that one must be expert at biology to be good at sex. I would suggest that the opposite might be true.
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#154 Post by Eric Ifune » January 25th, 2017, 3:55 pm

Eric Ifune wrote:Horse meat is way better than cow.


As a tartar I totally agree. As a big grilled steak, still prefer the cow. It's also really hard to get good horse, even when they call it Cheval...
Ah, but braised is when horse becomes perfection.

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#155 Post by rfelthoven » January 25th, 2017, 4:15 pm

Michael S. Monie wrote:
rfelthoven wrote:70% of home cooks who think they are the shit don't know shit about the actual science behind how cooking works and how desired results are achieved, and often propagate old wive's tales on internet forums that have been debunked. Reading periodicals and blogs to continue to educate one's self, along with practice and application of these techniques, is important to getting the best results.
This would seem to be akin to saying that one must be expert at biology to be good at sex. I would suggest that the opposite might be true.
Sex isn't nearly as complicated as cooking. Anyone can f*ck.
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#156 Post by ERPark » January 27th, 2017, 12:56 pm

Eric Ifune wrote:
Eric Ifune wrote:Horse meat is way better than cow.


As a tartar I totally agree. As a big grilled steak, still prefer the cow. It's also really hard to get good horse, even when they call it Cheval...
Ah, but braised is when horse becomes perfection.
I've only had the version popular in China, which is raw and partially frozen. Swish it in a cool dipping sauce (almost broth-like) and consume. Pretty tasty "tartare reimagined".......
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#157 Post by CWun » January 27th, 2017, 1:09 pm

you can get horse sashimi in japan if you really want.
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#158 Post by Sarah Kirschbaum » January 27th, 2017, 1:17 pm

CWun wrote:you can get horse sashimi in japan if you really want.
It's not hard - horse is considered one of the specialties of Kyushu and it's often served as sashimi or tataki.
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#159 Post by Eric Ifune » January 27th, 2017, 3:45 pm

I've had Whale sashimi in Japan. Quite good. Didn't know what it was until the chef told us.

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#160 Post by K_F_o_l_e_y » April 15th, 2017, 10:48 pm

Heinz Ketchup is the single greatest condiment ever invented by man.

Pho is better than Ramen.

Big Marty's Large Rolls with sesame seeds make a better burger than plain Martin's Potato Rolls (same company).

Boston isn't a seafood town.

A5 Miyazaki Wagyu is way overrated.

Bacon doesn't make everything better, Sous-Vide Bacon makes everything better.

Dark Chocolate sucks. The darker, the suckier.

Foie gras + Sauternes should be served just before dessert, not between other savory courses.

Pecorino Romano is not a suitable substitute for Parmigiano Reggiano, so stop saying it is!

Crappy meat, crappy cheese, crappy bread...Cheesesteaks are just plain crappy. A Roast Pork is the real Philly sandwich.

Coney Island hot dogs were invented in Jackson Michigan, not Detroit.

Chocolate Mint is the best flavor of ice cream (I grew up on Baskin Robbins, so I never say Mint Chocolate Chip).

Bob Hughes should drink more Shafer Relentless.

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#161 Post by John Davis » April 16th, 2017, 6:44 am

Henry Kiichli wrote:
rfelthoven wrote:70% of home cooks who think they are the shit don't know shit about the actual science behind how cooking works and how desired results are achieved, and often propagate old wive's tales on internet forums that have been debunked. Reading periodicals and blogs to continue to educate one's self, along with practice and application of these techniques, is important to getting the best results.
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Boy, I don't know, one has to read particular books to understand the science behind cooking to be a good home cook? I've known a whole lot of home cooks who are as good as the book reading home cooks. This is not my experience. Of course, knowing the science behind it a fantastic help. But, I don't know that your premise is absolute.

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#162 Post by D@v!d P@rt@!n » April 17th, 2017, 8:33 pm

I loathe eggs.
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#163 Post by c fu » April 17th, 2017, 9:11 pm

K_F_o_l_e_y wrote:
Sous-Vide Bacon is the best.

.
i just googled this. woah. I know what i'm doing next
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#164 Post by K_F_o_l_e_y » April 17th, 2017, 11:59 pm

Cheers,
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#165 Post by Sherri S h a p i r o » April 18th, 2017, 4:25 am

D@v!d P@rt@!n wrote:I loathe eggs.
Same! The smell makes me nauseous.

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#166 Post by Frank Drew » April 19th, 2017, 12:31 pm

I like coriander seed but cilantro is hideous -- it smells exactly like stink bugs (n.b. they don't call them smell good bugs.)

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#167 Post by J a y H a c k » April 19th, 2017, 2:42 pm

I hate bananas. My mother fed them to me every day as a kid and they make me gag. I even gag on banana bread.
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#168 Post by Brian G r a f s t r o m » April 20th, 2017, 6:01 pm

fois gras tastes disgusting.
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#169 Post by MBerto » April 21st, 2017, 1:49 pm

Brian G r a f s t r o m wrote:fois gras tastes disgusting.
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#170 Post by David J » May 21st, 2017, 6:31 am

Frank Drew wrote:I like coriander seed but cilantro is hideous -- it smells exactly like stink bugs (n.b. they don't call them smell good bugs.)
It smells nothing like the stink bugs we have. It's definitely a polarizing spice but unless your variety of stink bug differs from those we have in Texas I disagree wholeheartedly.
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#171 Post by M Hudson » May 21st, 2017, 7:34 am

Nolan E wrote:
Craig G wrote:I know this one is only partly unpopular, but In'N'Out fries really suck, and if you get them well done they just suck a bit less.

Here's my daughter's contribution: "Uni tastes like dishwater, but really good dishwater."
In N Out's burgers are awful too.

I moved to Reno in 08 and until then had never seen an In and Out. THere are only two here and the one closest to me has a line in the drive through so long it takes 15 minutes to get through almost all day and night. I have never driven by it and not seen it slammed. I mean hardly a spot in the lot slammed.

I have eaten there twice and just dont get it.

Yes the burger was good, and the fries were nothing special, but there is NO WAY I am waiting that long for my "fast" food.

Its actually weird sitting in the drive through lane as it is so long it blocks parking spaces all around the back of the lot, so those who parked in the back row cannot back out unless someone in the drive through lane stops and allows them to back into it.
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#172 Post by M Hudson » May 21st, 2017, 7:38 am

I did not like sous vide anything really. Bought one in the early craze, used it a year and sold it.
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#173 Post by K_F_o_l_e_y » May 25th, 2017, 9:16 am

M Hudson wrote:I did not like sous vide anything really. Bought one in the early craze, used it a year and sold it.
I'm declaring Foley's Law, a derivative of Maslow's Hammer: "I suppose it is tempting, if the only tool you have is an immersion circulator, to treat everything as if it were a steak waiting to be sous-vide."
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#174 Post by ericleehall » May 25th, 2017, 10:09 am

Don't Foam any of my food.

I hate it.
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#175 Post by Brian G r a f s t r o m » June 5th, 2017, 9:42 pm

The best jelly beans are the black ones.
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#176 Post by MBerto » June 6th, 2017, 8:36 am

Brian G r a f s t r o m wrote:The best jelly beans are the black ones.
/looks around
/peeps head out
/very quietly

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#177 Post by Betty C » June 6th, 2017, 10:07 am

MBerto wrote:
Brian G r a f s t r o m wrote:The best jelly beans are the black ones.
/looks around
/peeps head out
/very quietly

"I don't hate Buttered Popcorn Jelly Bellys"
I love buttered popcorn Jelly Bellys! The black ones, however, are licorice and taste like evil.
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#178 Post by Brandon R » July 11th, 2017, 7:51 am

Cooking with extra virgin olive oil is pointless. Save money and cook with regular olive oil. Raw usage? That's a different discussion. (The frustrating part is that it's actually getting harder to find non-extra-virgin these days).

Cooking steaks like NYs or ribeyes overly rare is nasty. Some do it solely out of habit, or that they think good beef has to be cool to the touch. Properly cooked beef has a good portion of the fat melted, and rare steak almost never does that. Stop saying you like it that way and try a properly cooked steak.

Dungeness crab > all other crab.

People who profess that they, "....almost never drink wine without food..." need to get off their high horses and are missing some of the enjoyment of wine. Wine with food is great, but a glass or two with nothing but that wine can also be an extremely enjoyable and satisfying experience.

I have more, but I just can't think of them right now. This is a funny thread!
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#179 Post by Eric Keating » July 12th, 2017, 10:56 am

Not exactly answering the OPs question, but I believe it relates:
You should put whatever you want on a hot dog.
You should put whatever you want on a pizza.
You should prepare a Reuben however you want.
You should drink whatever type of beer you are in the mood for.

They're your taste buds after all. People telling other people what to like, and believing they are actually correct and actually helping you, makes absolutely no sense to me.

This post was heavily inspired by Berserkers.

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#180 Post by Eric Keating » July 12th, 2017, 11:08 am

A little more on topic...

- Chain restaurants have their place (think Chili's, Red Lobster, etc.). Sometimes they are even decent. Not every night out has to be $150 per person.
- American cheese, Lunchables, canned tuna, Top Ramen, liverwurst... all still delicious.
- Short Ribs and Pork Bellies suck... too fatty.
- In a pinch, if you want to make your marinara sauce creamy, ranch dressing works. It's almost all the same stuff that would go into a creamy marinara anyway. Just make sure to only put in a little bit. Pretty random, but I've gotten some cock-eyed looks for that one in the past.
- Sizzling bacon might be the best smell in the world, but I am pretty indifferent with the actual taste. It wouldn't be a big deal to me if bacon was no longer available, but it seems like most of the population would consider their lives much worse without it.

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#181 Post by Andy Steinman » July 12th, 2017, 5:17 pm

Mushrooms are disgusting.

Well aware that I am in a small minority.....
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#182 Post by Michael Martin » July 12th, 2017, 6:53 pm

Eric Keating wrote:A little more on topic...

- Chain restaurants have their place (think Chili's, Red Lobster, etc.). Sometimes they are even decent. Not every night out has to be $150 per person.
- American cheese, Lunchables, canned tuna, Top Ramen, liverwurst... all still delicious.
- Short Ribs and Pork Bellies suck... too fatty.
- In a pinch, if you want to make your marinara sauce creamy, ranch dressing works. It's almost all the same stuff that would go into a creamy marinara anyway. Just make sure to only put in a little bit. Pretty random, but I've gotten some cock-eyed looks for that one in the past.
- Sizzling bacon might be the best smell in the world, but I am pretty indifferent with the actual taste. It wouldn't be a big deal to me if bacon was no longer available, but it seems like most of the population would consider their lives much worse without it.
So much wrong.... [snort.gif] [wow.gif] neener

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#183 Post by Eric Keating » July 12th, 2017, 8:20 pm

Michael Martin wrote:
Eric Keating wrote:A little more on topic...

- Chain restaurants have their place (think Chili's, Red Lobster, etc.). Sometimes they are even decent. Not every night out has to be $150 per person.
- American cheese, Lunchables, canned tuna, Top Ramen, liverwurst... all still delicious.
- Short Ribs and Pork Bellies suck... too fatty.
- In a pinch, if you want to make your marinara sauce creamy, ranch dressing works. It's almost all the same stuff that would go into a creamy marinara anyway. Just make sure to only put in a little bit. Pretty random, but I've gotten some cock-eyed looks for that one in the past.
- Sizzling bacon might be the best smell in the world, but I am pretty indifferent with the actual taste. It wouldn't be a big deal to me if bacon was no longer available, but it seems like most of the population would consider their lives much worse without it.
So much wrong.... [snort.gif] [wow.gif] neener
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#184 Post by Nolan E » July 12th, 2017, 9:36 pm

Microwaves have no place in the modern kitchen.
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#185 Post by Rob_S » July 13th, 2017, 5:44 am

While white truffles are heavenly, black truffles are often overwhelming, malodorous, rancid tasting and unfortunately lingering.
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#186 Post by Michae1 P0wers » July 13th, 2017, 7:54 am

Nolan E wrote:Microwaves have no place in the modern kitchen.
I agree. Last two houses I bought came with one, but basically pointless. I use it maybe once a month to heat something for the kids, that's it. Even that I could get by without.

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#187 Post by Steven Miller » July 13th, 2017, 7:55 am

Andy Steinman wrote:Mushrooms are disgusting.

Well aware that I am in a small minority.....
Aged Pinot disgusting as well?
tread lightly

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#188 Post by Alan Rath » July 13th, 2017, 8:43 pm

Michae1 P0wers wrote:
Nolan E wrote:Microwaves have no place in the modern kitchen.
I agree. Last two houses I bought came with one, but basically pointless. I use it maybe once a month to heat something for the kids, that's it. Even that I could get by without.
Wow, seriously? I couldn't survive without one. Reheating coffee, leftovers, cooking certain foods (some veggies doe remarkably well in the microwave). I even heat up wine from the fridge. I honestly can't imagine life without a microwave oven.
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#189 Post by Andy Steinman » July 14th, 2017, 7:00 am

Steven Miller wrote:
Andy Steinman wrote:Mushrooms are disgusting.

Well aware that I am in a small minority.....
Aged Pinot disgusting as well?
Not at all! While others equate the tastes, I don't.

Also, it's not just a taste issue, there is a texture issue as well....
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#190 Post by Michae1 P0wers » July 24th, 2017, 12:23 pm

Alan Rath wrote:
Michae1 P0wers wrote:
Nolan E wrote:Microwaves have no place in the modern kitchen.
I agree. Last two houses I bought came with one, but basically pointless. I use it maybe once a month to heat something for the kids, that's it. Even that I could get by without.
Wow, seriously? I couldn't survive without one. Reheating coffee, leftovers, cooking certain foods (some veggies doe remarkably well in the microwave). I even heat up wine from the fridge. I honestly can't imagine life without a microwave oven.
Seriously. Reheated coffee in the microwave? That is disgusting. It's also a nonissue since I use a pour over and only have one cup of coffee at a time, so no leftovers. None of the things you mention do anything for me. Nothing reheats properly in the microwave except perhaps liquids, which do just fine on the stovetop, though admittedly they may require an extra minute or two. I use the microwave at work to reheat leftovers, but if I was at home I'd use the oven or stovetop. I have literally no use for a microwave if there is a stove available.

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#191 Post by Barry Paul Price » July 24th, 2017, 12:52 pm

Not a fan of chocolate.

In fact, it bothers me how it pushes all the other great options off of dessert menus like weeds choking out a garden.
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#192 Post by Barry Paul Price » July 24th, 2017, 12:52 pm

Nolan E wrote:Microwaves have no place in the modern kitchen.
Completely agree. For health AND flavor/texture.
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#193 Post by Matt Thomas » July 24th, 2017, 3:14 pm

Barry Paul Price wrote:
Nolan E wrote:Microwaves have no place in the modern kitchen.
Completely agree. For health AND flavor/texture.
Explain

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#194 Post by Nolan E » July 24th, 2017, 7:35 pm

Barry Paul Price wrote:Not a fan of chocolate.

In fact, it bothers me how it pushes all the other great options off of dessert menus like weeds choking out a garden.
As a proud chocoholic, I feel that there are fewer chocolate dessert options in restaurants I visit in the last few years that before.

Also, chocolate and fruit have no place on the same dish (maybe strawberries or bananas if you insist).
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#195 Post by Nolan E » July 24th, 2017, 7:36 pm

Matt Thomas wrote:
Barry Paul Price wrote:
Nolan E wrote:Microwaves have no place in the modern kitchen.
Completely agree. For health AND flavor/texture.
Explain
I'd imagine he's inferring that microwaves encourage unhealthy eating options (preservatives, sodium, artificial flavors)...but there is that pesky issue of using radiation to cook your food.
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#196 Post by PeterH » July 24th, 2017, 7:43 pm

Explain[/quote]I'd imagine he's inferring that microwaves encourage unhealthy eating options (preservatives, sodium, artificial flavors)...but there is that pesky issue of using radiation to cook your food.[/quote]

Like grilling and broiling (infrared radiation), or constructing a solar oven. Different process, I know, but does one person in a thousand know how microwave ovens really work?

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#197 Post by Barry Paul Price » July 24th, 2017, 8:30 pm

Nolan E wrote:
Barry Paul Price wrote:Not a fan of chocolate.

In fact, it bothers me how it pushes all the other great options off of dessert menus like weeds choking out a garden.
As a proud chocoholic, I feel that there are fewer chocolate dessert options in restaurants I visit in the last few years that before.

Also, chocolate and fruit have no place on the same dish (maybe strawberries or bananas if you insist).
Agree re chocolate and fruit. Sorry to hear chocolate is on the wane on dessert lists. Surprised to hear it though!
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Rob_S
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#198 Post by Rob_S » July 25th, 2017, 5:00 am

PeterH wrote:Explain
I'd imagine he's inferring that microwaves encourage unhealthy eating options (preservatives, sodium, artificial flavors)...but there is that pesky issue of using radiation to cook your food.[/quote]

Like grilling and broiling (infrared radiation), or constructing a solar oven. Different process, I know, but does one person in a thousand know how microwave ovens really work?

P Hickner[/quote]

I would be surprised if one person in ten thousand understood microwaves.

And for quick melting of chocolate, heating my toddler's milk, making popcorn, softening butter and a multitude of other little things a microwave is a helpful tool IMHO.
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Jay Miller
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#199 Post by Jay Miller » July 25th, 2017, 7:02 am

Michae1 P0wers wrote:
Alan Rath wrote:
Michae1 P0wers wrote:
I agree. Last two houses I bought came with one, but basically pointless. I use it maybe once a month to heat something for the kids, that's it. Even that I could get by without.
Wow, seriously? I couldn't survive without one. Reheating coffee, leftovers, cooking certain foods (some veggies doe remarkably well in the microwave). I even heat up wine from the fridge. I honestly can't imagine life without a microwave oven.
Seriously. Reheated coffee in the microwave? That is disgusting. It's also a nonissue since I use a pour over and only have one cup of coffee at a time, so no leftovers. None of the things you mention do anything for me. Nothing reheats properly in the microwave except perhaps liquids, which do just fine on the stovetop, though admittedly they may require an extra minute or two. I use the microwave at work to reheat leftovers, but if I was at home I'd use the oven or stovetop. I have literally no use for a microwave if there is a stove available.
The really irreplaceable use of the microwave for me is to soften ice cream from the freezer. There are many other things it's best at - boiling water, melting chocolate, etc - but I know of no other way to soften freezer hard ice cream without waiting. And waiting.
Ripe fruit isn't necessarily a flaw.

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#200 Post by Jorge Henriquez » July 25th, 2017, 7:04 am

Nolan E wrote:Also, chocolate and fruit have no place on the same dish (maybe strawberries or bananas if you insist).
Even worse: chocolate + mint. [barf.gif]

Exactly what I want to taste with my chocolate......a little toothpaste.
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