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Lies They Feed Us: "Wild," "Crab," Etc.

Lies They Feed Us: "Wild," "Crab," Etc.
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  • Post #211 - April 13th, 2016, 3:57 pm
    Post #211 - April 13th, 2016, 3:57 pm Post #211 - April 13th, 2016, 3:57 pm
    Well, we can now add "local" to the list:

    http://www.tampabay.com/projects/2016/f ... staurants/

    This is Tampa, but I'd be shocked if this wasn't true nationwide.

    For the record, I've never cared much about 'local' or 'non-GMO'. I'm completely in favor of GMOs.
    "I've always thought pastrami was the most sensuous of the salted cured meats."
  • Post #212 - April 13th, 2016, 4:24 pm
    Post #212 - April 13th, 2016, 4:24 pm Post #212 - April 13th, 2016, 4:24 pm
    I only read the first installment in the series, but that's some bad-ass journalism. Hats off to whoever gave this reporter the time and space to tell this story.
  • Post #213 - July 6th, 2017, 3:56 pm
    Post #213 - July 6th, 2017, 3:56 pm Post #213 - July 6th, 2017, 3:56 pm
    My biggest pet peeves are "Dulce De Leche" being used in place of caramel, and fake white chocolate. Considering these are my two favorite things in the world it's quiet infuriating.
  • Post #214 - July 8th, 2017, 1:47 pm
    Post #214 - July 8th, 2017, 1:47 pm Post #214 - July 8th, 2017, 1:47 pm
    Luckyguy wrote:I only read the first installment in the series, but that's some bad-ass journalism. Hats off to whoever gave this reporter the time and space to tell this story.

    Exceptionally well-written, too.
    Pithy quote here.
  • Post #215 - May 17th, 2019, 11:52 am
    Post #215 - May 17th, 2019, 11:52 am Post #215 - May 17th, 2019, 11:52 am
    Here's a lie that's been annoying me lately: last-minute "seasoning." I see this a lot on cooking shows. I'm watching one right now, a show I like a lot, but I'm dismayed to see a whole duck "seasoned" with a light sprinkling of salt and pepper on the skin right before roasting --- as if any of that salt and pepper is going to penetrate the thick skin and fat and have any effect on the flavor of the duck meat. Unless you like eating, say, duck or chicken skin (which, I admit, I do) what's the point of aggressively seasoning the skin?

    Same applies to applying salt and maybe other seasonings to something seconds before you turn it seasoned-side down on a hot pan or grill. That salt and other seasonings couldn't have had any time to have any effect on the taste of the meat; it's just going to fall off or float off in the oil in the pan.

    All these expert chefs on TV, why don't they bother to explain a bit more about brining or seasoning well in advance (aka dry brining) or seasoning food right after cooking?
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #216 - July 21st, 2019, 3:40 am
    Post #216 - July 21st, 2019, 3:40 am Post #216 - July 21st, 2019, 3:40 am
    If you have noticed the guacamole at a taco spot looking and tasting a little more watery than your standard runny, but still rich taqueria guacamole, it’s because it probably never had any avocado in it, to begin with.

    Fake Guac
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow

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