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  1. philosophos

    Need an ingredient ID

    BDL, I think you've got it with that one. Working through a few translators, the words "chub" and "minnow" seem to pop up. Which species of the various types isn't something I'm going to try to ID from these guys. Either way, I'm guessing it's not going to be much off dried anchovey to work...
  2. philosophos

    Killing

    Looks like I missed a post while making a post. KYH was talking about what sort of pain lobsters feel, Ed about the thought of not actually being a lobster so not being able to comprehend the experience, and you were talking about whether the lobster was expressing pain. All of these circle...
  3. philosophos

    Hollandaise Sauce Question

    I've seen beurre noisette referred to as both explicitly leaving or removing the milk solids, and I'm starting to wonder which one is the original. To avoid the confusion I've always differentiated by using "clarified butter" when I mean no solids.
  4. philosophos

    Need an ingredient ID

    I picked this up at a Mexican food store out of curiosity: I have absolutely no clue what they are, though presumably they're used for making stock. Even with the bag sealed, there's quite a pungent smell coming off of them. Searching "Charal Cambray" returns absolutely nothing that makes...
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  6. philosophos

    pet peeves for cooks

    KYH, as a late night diner I have to say that I appreciate signs that expressly outline last seating or kitchen hours. Leaving ambiguous signs that don't differentiate is a real annoyance.
  7. philosophos

    Can I Leave Out the Red Food Coloring In My Red Velvet Cake?

    Very good question. This should tell you at least part of what you want to know: http://en.wikipedia.org/wiki/Betanin And this is handy too: http://www3.interscience.wiley.com/journal/119662962/abstract At the center of the cake you'd probably be looking at 100C for 30 minutes no problem...
  8. philosophos

    Hollandaise Sauce Question

    Melted butter, even browned, does not have quite the same qualities as clarified. Removing the milk solids alters things quite a bit; less of a toasted taste and a bit more like almond or hazelnut.
  9. philosophos

    Hors d'oeuvre

    That combination is begging for some kind of smoked pork IMO.
  10. philosophos

    Hollandaise Sauce Question

    Flavor, flavor, flavor. Properly browned, clarified butter has a nice nutty taste, and how far that is developed is a matter of personal taste quite often. I've done it through similar methods as a beurre noir by leaving the milk solids in to brown, and that gives an even heavier flavor.
  11. philosophos

    pet peeves for cooks

    I've been trained in other things with nasty people who yell and get in your face about things. I'd go home with entire square feet of my body covered in bruises, bloody, my ears ringing for a week after, etc. You know, it was hell, but I learned a ton. I was focused, dedicated, and motivated...
  12. philosophos

    Question about crawfish

    Any of the crayfish I've been able to buy is cooked and frozen, and I haven't been able to catch my own yet. The stuff I have had is inedible, and apparently does crayfish no justice. Is there a season for crayfish where you can actually get them fresh in most places?
  13. philosophos

    the 3 second rule

    Scott, By lowering your standards to feeding people meat off the ground, you are contributing to the problem of operating a restaurant honestly and within budget. You are contributing to the problem with that behavior. Tell me, what happens when someone goes out for a smoke break in a back...
  14. philosophos

    pet peeves for cooks

    As a home cook: 1. Walking into the kitchen to see my Wusthoff chef's knife being used like a spatula for stir frying by my to-be mother in law. Ya... scrape that burnt mess off with the tip. Bang my knife on the edge of the pan to get that gunk off. What? No, not the flat of the knife, make...
  15. philosophos

    the 3 second rule

    The Mythbusters episode, much like home cooking, didn't account for hundreds of people per day over the life of a successful restaurant. In a few years on the line, you could cook as many meals as you'd eat in a lifetime. One bout of food poisoning by ones own hand in a lifetime for the average...
  16. philosophos

    Killing

    That I can agree with. To be honest, I'm largely sickened with the USDA in regards to how it handles beef and grain. What concerns me is that so many people have a defense mechanism that makes them not want to know, strictly for the sake of their own psychological comfort.
  17. philosophos

    How to get crispy skin on roasted chicken?

    Dry skin is huge; exposure to air, blotting it dry, using a fan/blowdryer, etc. is all great. Butter will make for a more even browning from (at least I'm guessing) the milk solids, so I use it heavily and baste plenty to keep it on the skin. If you go with the dry/butter combo, it's hard not to...
  18. philosophos

    Is there an English word for this French cooking technique? (Poêler)

    To add to the confusion: I thought patella was the latin for knee bone? And patina described light oxidization on a metal or wood surface? The best I can do is "pet-" as the origin for "pan" as a proto-Indo-European with the meaning of spreading or stretching something.
  19. philosophos

    Killing

    OregonYeti, some people don't kill animals that are likely to be aware. It's possible, but as a former pescetarian (near vegetarian really) I will say that it's not easy. I found myself unable to even think coherently on that kind of diet for some reason; I was scatterbrained for months. Right...
  20. philosophos

    Killing

    Missyjean, All animals follow patterns that continue their own existence until those methods fail. On the other hand, so do planets. Do planets, therefor, value life? Plants have the ability to secrete phenols as part of an immune system, give stress reactions, and compete for light. Does this...
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