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Post by Water_Tengu on Nov 15, 2007 16:08:42 GMT -5
YES!!! another good eats fan
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Post by Imagawa Tadamori on Nov 16, 2007 21:35:18 GMT -5
Make it veggie broth and I'll try it. - Rich Welllll........ if you want to do that, by all means. I ain't no short order cook . Hehehehehehehe. ah, i'm too much of a self-respecting shinto to do that I get sick from eating meat. Bad stomach cramps, lots of bloating. Enough pain to put me on the floor in a ball for a couple hours. So for me, vegetarianism is a medical thing. Doc seems to think I don't make enough of the right stuff needed to digest meat. The weird thing is that I can eat seafood all day long, and I'm fine. So I am a pesce-vegetarian (I still eat seafood, eggs, and milk products). YES!!! another good eats fan And I make three.... Alton Brown is awesome. - Rich
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Post by Water_Tengu on Nov 16, 2007 22:23:33 GMT -5
seafood and red meat digest cmpletely differently, contain different fats/proteins/etc.
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Post by Imagawa Tadamori on Nov 17, 2007 11:33:15 GMT -5
Yup, that's what my best friend (who is an EMT) tells me too. I think its got something to do with the fats involved. Seafood borders on being fat-free (as critters go), where as meat has loads of it in comparison. But... I'm not a medical person and I'm not going to sit through all the tests to find out. I'll just eat tasty seafood instead and not worry about it. - Rich
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Post by inume on Nov 17, 2007 19:41:44 GMT -5
I think I could be a pesce-vegetarian pretty easily, as I wouldn't have to give up my beloved cheese, eggs and seafood. I would miss steak, but if a doc told me I had to for medical reasons, I could do it fairly easy. I really don't think I could be vegan - it's too extreme for me (but hey, to each their own, just don't expect me to toe the line). Alton is da man. If I weren't married, I go hetero for him. Just goes to show, chicks love brains and humour.
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Post by Imagawa Tadamori on Nov 18, 2007 5:14:24 GMT -5
Veganisn is definitely too hardcore for me. I couldn't deal with not having cheese, yogurt, and eggs.
- Rich
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madyaas
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Point Lobos
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Post by madyaas on Nov 18, 2007 9:35:58 GMT -5
I like Alton, but even my friend Jen, a trained chef thinks he goes WAY overboard a lot of the time with his caution about food (she says he had bad food poisoning once which explains why). My only other annoyance with him is he presents crappy research when it comes to plant information. He said tomatillos weren't related to tomatoes (they are in fact, as both are in the nightshade family), but to gooseberries (which are related to currants). The plant he was thinking of, Physalis peruviana is called "Cape Gooseberry", but is also a member of the nightshade family. He also said that California Bay (Umbellularia) is unsuitable for cooking because it's a member of the myrtle family (It definitely is not, as it is a member of the Laurel family like true bay/laurel) and would impart nasty eucalyptus flavor into food (although to me the aroma is not at all like eucalyptus, but very strong bay). The worst one was the macadamia show where he claimed that ancient Polynesians took it to Hawaii from Australia. Wrong, it was brought to Hawaii in 1881, No Polynesians brought anything from Australia as they never colonised it.
Now, I'm sure such things seem insignificant to some of you (or maybe the majority of you), but to people who study plants, work with them as a part of their careers, or are into them as a hobby, it's a terribly annoying and grating thing to hear incorrect information being spread around like that. The sad thing is, every single example above is easily researched and available in any good plant encyclopedia (such as Sunset's), or online and I don't mean Wikipedia either. I'm not sure why his research department got such major pieces of information so utterly wrong.
It's as if he were doing a show on SCA period Japanese clothing and said that the modern wide, highly embroidered obi were period correct, and that women wore their hair in the 1500's in elaborate coifs as you see in woodblock prints from the 1700's.
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Saionji Shonagon
New Member
One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
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Post by Saionji Shonagon on Nov 18, 2007 12:14:35 GMT -5
It's as if he were doing a show on SCA period Japanese clothing and said that the modern wide, highly embroidered obi were period correct, and that women wore their hair in the 1500's in elaborate coifs as you see in woodblock prints from the 1700's. No, that would be James Clavell.
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madyaas
New Member
Point Lobos
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Post by madyaas on Nov 18, 2007 19:25:14 GMT -5
No, that would be James Clavell. There you go
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Post by inume on Nov 18, 2007 23:51:05 GMT -5
Wow, I had no idea that those shows were so incorrect. I do know, speaking as a cook, that most of the time, what he presents culinary is correct (although the brewing episode, as I recall, was slightly off). I agree that sometimes he does go totally overboard with precautions.
LOL!! Point taken. ;D
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madyaas
New Member
Point Lobos
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Post by madyaas on Nov 19, 2007 1:22:10 GMT -5
Wow, I had no idea that those shows were so incorrect. I do know, speaking as a cook, that most of the time, what he presents culinary is correct (although the brewing episode, as I recall, was slightly off). I agree that sometimes he does go totally overboard with precautions. I mean, I don't ask for much, but if you're going to have a show that talks about the science behind cooking, get all of your angles right. I've tried writing in about it, but you know how it goes... it gets sent to some assistant or PR person and immediately electronically deleted. I'm reminded of something he got utterly wrong (and continues to mention it) on the culinary side. He claims Worcestershire sauce is descended from garum. Wrong, it's descended from Britain's legacy in India, and has nothing to do with garum, except fermented fish sauce (although garum was made from entrails, rather than the fish itself). I mutter to myself "Um, the Romans weren't the only ones to think of making fish sauce, idiot". He always says that "fact" with such glee it's like he thinks "OMG I totally know ancient Roman culinary practices!!!!"
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Post by takadainotora on Jan 19, 2008 22:17:04 GMT -5
If you have enough room for zucchini, you can grow your own kabocha. They're a compact vine compared to other pumpkins or winter squashes.
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Post by solveig on Jan 19, 2008 22:41:42 GMT -5
Noble Cousins!
Greetings from Solveig! According to 『食文化論』 ISBN: 4-7679-1428-0, 南瓜 (kabocha) were introduced during the latter half of the 16th century. Their name indicates exogenous origin. According to 『日本食生活史』ISBN: 4-642-07309-4, kabocha were introduced to Japan from Cambodia. They are also known as ボウブラ (from Abobora) in some parts of Kyushu and Shikoku.
Interestingly enough, 水瓜 (suika) aka water mellon appear somewhat earlier. Or at least so claims the same source.
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Post by Water_Tengu on Jan 21, 2008 0:34:52 GMT -5
Noble Cousins! Greetings from Solveig! According to 『食文化論』 ISBN: 4-7679-1428-0, 南瓜 (kabocha) were introduced during the latter half of the 16th century. Their name indicates exogenous origin. According to 『日本食生活史』ISBN: 4-642-07309-4, kabocha were introduced to Japan from Cambodia. They are also known as ボウブラ (from Abobora) in some parts of Kyushu and Shikoku. Interestingly enough, 水;瓜 (suika) aka water mellon appear somewhat earlier. Or at least so claims the same source. ok, i could have sworn i saw that kanji used for mizu too, is it for sui and mizu??
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Post by solveig on Jan 21, 2008 14:32:27 GMT -5
Noble Cousin!
Greetings from Solveig! Yes indeed. 水瓜 (suika) is literally "watermelon". I have no idea at the moment just how old this particular term is.
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