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therattle posted:I’m still not sure about foie gras. Eat meat, sure, but do try and minimise the cruelty. I totally agree with Bart about eating as much of the animal as possible (at least in theory...). I am not vegetarian but I do think it’s a more ethical path. This is the decision I recently took as well (a moral dilemma spurred on by research into palm oil), I could never be a vegetarian but I realised that over the years I stopped caring about where meat came from and just got as much of it as possible, now I only source my meat and fish from ethical sources and if I go to a restaurant where I dont know where the meat comes from then I'll order the vegetarian option. I also hate waste though so if someone else is cooking for me then I'll eat whatever they put in front of me and I'll happily finish off someone elses food if they cant finish it in a restaurant. Turns out that following this means I generally eat healthier as a nice added benefit.
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Jul 25, 2018 11:48
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CommonShore posted:Sideways step in bean chat - I planted Kentucky Blue Pole Beans in my garden this year. They're the best string beans I've ever had in my life. They're still tender and sweet even when they're like 8" long, and each plant seems to just poo poo out an infinite number of delicious beans. I just ate a platefull of them which I blanched and then sauteed with garden onions and dill. Try getting some Chinese red noodle/yard long beans. They grow so fast, like 1" a day when in season.
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Jul 25, 2018 12:42
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Fo3 posted:Try getting some Chinese red noodle/yard long beans. They grow so fast, like 1" a day when in season. Yard long beans are the poo poo. I grew them every year when I had a yard.
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Jul 25, 2018 12:47
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therattle posted:I’m still not sure about foie gras. Eat meat, sure, but do try and minimise the cruelty. I totally agree with Bart about eating as much of the animal as possible (at least in theory...). I am not vegetarian but I do think it’s a more ethical path. Supposedly, there are a couple of non-gavage farms, but then you have to worry about exactly where the restaurant sourced it from etc. etc. Definitely a reasonable stance.
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Jul 25, 2018 13:01
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therattle posted:I’m still not sure about foie gras. Eat meat, sure, but do try and minimise the cruelty. I totally agree with Bart about eating as much of the animal as possible (at least in theory...). I am not vegetarian but I do think it’s a more ethical path. Foie isn't as cruel as some people want to think. The vegan protestor who was interviewed for local news mumbled something about how foie production "makes the animal's liver swell to TEN TIMES ITS NORMAL SIZE" and I'm all uh...no? The force feeding isn't nearly as horrible as it sounds either - at an ethical foie farm it couldn't even be called forced. Yeah they use a funnel to make it faster, but the person doing the feeding sits on the ground and the ducks all gather around to be fed by hand. Less ethical farms are almost as hellish as PETA videos would have us believe, but the majority of chefs I've talked to believe that kind of treatment leads to a worse product (and therefore won't buy it). That's not to say it's an idyllic situation and the ducks are 100% happy and healthy on the more-ethical farms. They're fed by the same person every day, because having a different person show up makes them freak out and stress can (thanks to their fatty liver) make them just fall over dead. But they're kept calm and unstressed, which isn't nearly as bad a life as feedlot pork gets. Then there are those weird hippie farms in Spain that make foie with free-roaming ducks and geese, concentrating on providing an environment full of naturally-growing foods that the ducks naturally gorge themselves on during the fall. Those are probably the happiest (and most ethical) foie sources. But even a more-ethical source is a lot better than industrialized mammal farming. Mr. Wiggles posted:And I actually still eat vegetarian about half the time, and I don't waste my effort on lovely meat. If anything, my time as a vegetarian taught me to truly care about quality. Probably half of the meals I cook are vegetarian, because yeah, lovely meat is just not worth it. I'm not as careful about restaurant sourcing as I probably should be, though. Speaking of unethically sourced meat, Mario Batali's (he's the meat you see) restaurant Carnevino was apparently selling off their stock of prime, dry aged (some of it 10+ months) beef a couple of days ago in preparation for shuttering. It wasn't well advertised, so I didn't find out about it until too late. They were selling it for $10/lb. I am so, so mad I missed it. Some of that meat would sell for $50/lb retail, and a lot of Strip restaurants sell analogous cuts for that much per ounce (or more). I would've picked up a couple of primals and a new chest freezer if I'd known. 
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Jul 25, 2018 14:35
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Fo3 posted:Try getting some Chinese red noodle/yard long beans. They grow so fast, like 1" a day when in season. these make amazing lacto pickles. you can then mince them up and stir fry with shittons of minced fermented chili, garlic, ginger, and pork mince for a ripyourfaceoff spicy hunan dish. https://thewoksoflife.com/2018/01/chinese-pickled-long-beans-pork/ https://www.sfchronicle.com/food/article/Recipe-Mama-Ji-s-Pickled-Long-Beans-With-11139503.php GrAviTy84 fucked around with this message at 14:58 on Jul 25, 2018 |
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Jul 25, 2018 14:52
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Mr. Wiggles posted:Sure did - it was max romeo. Now whoever is running wigbot 2.0 has it. Have your feelings about Costco evolved as well?
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Jul 25, 2018 15:02
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The Midniter posted:Have your feelings about Costco evolved as well? What am I gonna do, shop at Sam's club?
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Jul 25, 2018 16:46
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Thinkin about those dogs
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Jul 25, 2018 18:05
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Well I guess I gotta make a reservation at S&P next month when I’m in Vegas.
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Jul 25, 2018 19:57
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A. What’s wigbot B. Remind me to effortpost about the animal rights movement sometime when I’m in front of a computer.
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Jul 25, 2018 21:46
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If we didn't play god with animals we wouldn't have basset hounds. That's all you really need to know.
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Jul 25, 2018 21:49
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Sweet Custom Van posted:I know health care is expensive but getting some blood work now is almost certainly cheaper than finding out about liver/kidney disease or metabolic disorders in two years. I am back in Britain now, so my healthcare is gloriously free! I slightly exaggerated, it’s more like a few glasses of wine: I think it’s mostly having got out of practice since having children.
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Jul 25, 2018 22:46
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Alright! My 18 lbs of beans showed up. Now to make some beans stuff.
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Jul 26, 2018 04:11
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therattle posted:I’m still not sure about foie gras. Eat meat, sure, but do try and minimise the cruelty. I totally agree with Bart about eating as much of the animal as possible (at least in theory...). I am not vegetarian but I do think it’s a more ethical path. keep in mind that the anatomy of water fall is a bit different than that of a human. they don't have our strong gag reflex and their livers are designed to become fatty in order to support them during their migratory flights all the hellish factory farming stuff and basic moral dilemma of killing something for food still apply https://scienceandfooducla.wordpress.com/2015/02/24/physiology-of-foie-gras/ (i haven't followed up on the cited papers and other sources, so if you're skeptical you might want to keep digging) edit: i know i guy from czechoslovakia who insisted the way everyone did it back when he was a child was just to prepare the right feed and the geese would gorge themselves, who knows how close that was to real foie gras though. i've read one anecdotal account of a hunter who killed some ducks which had been going to town on a large supply of corn and then prepared their livers. He found it to be richer than normal, but not to the levels you get from force feeding GhostofJohnMuir fucked around with this message at 04:52 on Jul 26, 2018 |
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Jul 26, 2018 04:48
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Yakisoba needs peppers. Bell, shishito, anaheim, whatever. It helps everything.
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Jul 26, 2018 06:20
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GhostofJohnMuir posted:keep in mind that the anatomy of water fall is a bit different than that of a human. they don't have our strong gag reflex and their livers are designed to become fatty in order to support them during their migratory flights The best foie gras I ever had was the liver of a turkey raised by the local 4H - that free range non forced liver was so rich as to be basically butter. So good.
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Jul 26, 2018 06:39
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Errant Gin Monks posted:Alright! My 18 lbs of beans showed up. Now to make some beans stuff. They're really good. I made that autumn lentil mix tonight and it was great. Gonna turn some of these black beans into refritos this weekend.
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Jul 26, 2018 10:49
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GhostofJohnMuir posted:keep in mind that the anatomy of water fall is a bit different than that of a human. they don't have our strong gag reflex and their livers are designed to become fatty in order to support them during their migratory flights I don't like liver so I've never had foie gras, and consequently have not done any research into it. However, I have no doubt that ethically-made foie is better than factory-farmed other meat. I don't eat meat that often and when i do I tend to be careful about where it comes from. For instance, I almost never eat chicken when I am eating out. Those PETA protestors sound like assholes and idiots.
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Jul 26, 2018 12:26
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Foie is too rich. Maybe if it was served in thimble sized cups, ok, but most French restaurants dole it out in far too large portions.
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Jul 26, 2018 13:06
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GrAviTy84 posted:these make amazing lacto pickles. you can then mince them up and stir fry with shittons of minced fermented chili, garlic, ginger, and pork mince for a ripyourfaceoff spicy hunan dish. I've never grown green yard long beans, what's the difference between them - in terms of flavour and origin - compared the the 'Chinese' red beans?
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Jul 26, 2018 13:39
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My wife and I have become slightly obsessed with okonomiyaki, but no place around here offers it so we're going to make our own. Any tips on making it? Also, based on what we've seen of its preparation, she's more interested in the mixed Osaka style, whereas I'm more interested in the layered Hiroshima style. Is one easier/better than the other? Wanna get my pancake on.
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Jul 26, 2018 13:47
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They're both delicious make both
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Jul 26, 2018 15:03
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The Midniter posted:My wife and I have become slightly obsessed with okonomiyaki, but no place around here offers it so we're going to make our own. Any tips on making it? Also, based on what we've seen of its preparation, she's more interested in the mixed Osaka style, whereas I'm more interested in the layered Hiroshima style. Is one easier/better than the other? This is one of those dishes, where I've never had it the same way twice. Obviously, lots of regional variations too... I think Oshinbo looked at this once? I'll look it up.
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Jul 26, 2018 15:20
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Fo3 posted:I've never grown green yard long beans, what's the difference between them - in terms of flavour and origin - compared the the 'Chinese' red beans? I can't say I've ever tasted them side by side to note the difference and nothing really stands out to me. Probably a pretty nuanced difference, like the difference between a reddish tinged leaf lettuce and a green leaf lettuce. The Midniter posted:My wife and I have become slightly obsessed with okonomiyaki, but no place around here offers it so we're going to make our own. Any tips on making it? Also, based on what we've seen of its preparation, she's more interested in the mixed Osaka style, whereas I'm more interested in the layered Hiroshima style. Is one easier/better than the other? Theyre all great, but yeah, it's kind of one of those things, like an American "mess plate" breakfast, everyone kind of has their own spin so you're not going to really see the same one very often. That said, Hiroshima style is known for being tedious just because it's basically like making a crepe then putting a slaw on top then put some stir fried noodles and then flip it all onto an omelette. I like the fluffy pancake clusterfuck one personally, idk if that's a specific style but the one with the crosshatched kewpie on top after a worcestershire/soy/sweet shellacking.
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Jul 26, 2018 15:27
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Discendo Vox posted:
Less than 24 hours might be too soon, but I'm looking forward to this.
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Jul 26, 2018 15:34
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Fo3 posted:I've never grown green yard long beans, what's the difference between them - in terms of flavour and origin - compared the the 'Chinese' red beans? The green varieties are common throughout all of southern Asia, while the red varieties are specifically southern Chinese, or are derivatives of cultivars which were originally from southern China (a lot of online specialty seed places seem to have developed their own).
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Jul 26, 2018 15:41
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Squashy Nipples posted:This is one of those dishes, where I've never had it the same way twice. Obviously, lots of regional variations too... I think Oshinbo looked at this once? I'll look it up. Hell yeah. I could live on nothing but savory pancakes. Gimme some okonomiyaki, mu shu, hoi an, scallion pancakes with or without millet, and whatever this is every day.
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Jul 26, 2018 15:58
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Chickpeas are yummy, the ex used to make awesome chickpea flatbread out of chickpea flour. The last time I had okonomiyaki was at this Korean chicken place in Boston, and it was awesome. Topped with lots of roe. http://www.cravemadforchicken.com/ Note that my friends generally agree that this place has the best chicken in town.
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Jul 26, 2018 16:23
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GrAviTy84 posted:these make amazing lacto pickles. you can then mince them up and stir fry with shittons of minced fermented chili, garlic, ginger, and pork mince for a ripyourfaceoff spicy hunan dish. Entirely different prep, but every summer, I do long beans braised with tomatoes from Serious Eats: https://www.seriouseats.com/recipes/2015/07/braised-long-beans-tomato-garlic-recipe.html
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Jul 26, 2018 16:45
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Squashy Nipples posted:Chickpeas are yummy, the ex used to make awesome chickpea flatbread out of chickpea flour. Yeah! My wife loves making socca. Insanely easy and pretty good. She likes them more than I do.
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Jul 26, 2018 17:19
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So I got a free new foodsaver system. Why do I want this? I want to eventually do sous vide so I guess this is like half of that set up but is this really that handy? Man does it take up a lot of space.
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Jul 26, 2018 17:35
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Pretty good for storing weed if you want to cut down on the smell.
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Jul 26, 2018 19:41
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Croatoan posted:So I got a free new foodsaver system. Why do I want this? I want to eventually do sous vide so I guess this is like half of that set up but is this really that handy? Man does it take up a lot of space. I find myself sucking the air out of ziplock bags in the fridge just to save space. Also supposedly mitigates freezer burn.
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Jul 26, 2018 19:52
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Works great for meat. Bulk buy large cuts, break them down yourself into meal size portions, seal. Great when you can get whole turkeys cheap, or giant roasts after holidays. A 8 pound turkey makes a lot of meals, and gives you a lot of options.
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Jul 26, 2018 20:06
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Suspect Bucket posted:Works great for meat. Bulk buy large cuts, break them down yourself into meal size portions, seal. Great when you can get whole turkeys cheap, or giant roasts after holidays. A 8 pound turkey makes a lot of meals, and gives you a lot of options. Also fresh veg from the garden.
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Jul 26, 2018 21:20
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I have less time than I planned, so here's the short version and let me know if you'd like a slightly longer version with sources. My knowledge is principally from research areas, I'm afraid. Sort of like how there are abortion clinics and "pregnancy crisis clinics", there are animal welfare groups and animal rights groups. Animal welfare groups are sane and effective. Animal rights groups generally are not. Note these terms aren't regulated or anything, so your experience may vary. Most of the major animal rights movement functions as a combination pyramid scheme and organized crime racket. While there's plenty of true believers throughout the movement, for many groups, the leadership tend to make a suspicious amount of donated funds disappear. The constant pressure to draw new recruits, sustain outrage, evade the law, and get donations, has driven these groups to do all sorts of other deeply underhanded poo poo. In no particular order:
There's genuine abuse of animals in the US, of course, in food processing and in the pet trade (domestically, at least, the feds have resolved animal welfare in research pretty well). Animal welfare organizations are the groups that actually work on these issues, and they tend to be populated by people who work in these areas and industries, because they're not sociopaths, and they like the animals they are working with. Animal rights groups, like PETA, ultimately aren't in it for that. Whatever their original goals were, they're now principally organizations that exist to continue existing, on a constant churn of outrage, volunteers and money. I used to find their fliers trying to target undergraduates at my university, so I'd take a class to teach their rhetorical techniques. Discendo Vox fucked around with this message at 22:53 on Jul 26, 2018 |
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Jul 26, 2018 22:32
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Discendo Vox posted:Oh, yeah, and bombs. They're still doing bombs against research labs (and car bombs targeting researchers), there's just a general policy of not reporting on them because it's what the groups want. People aren't usually killed, but that's mostly because security's gotten so tight. The infamous example is threats against airlines that transport monkeys for research- this has crippled a whole bunch of programs, because only Air France will still move primates internationally. if i recall correctly the people doing this kind of stuff have a real knack for accidently targeting the wrong address
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Jul 27, 2018 03:11
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SubG posted:Also fresh veg from the garden. Huh, I've never tried this before. Is it as simple as just throwing the veg in a bag and vacuum sealing it? Do you usually toss it in the fridge or freezer afterward?
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Jul 27, 2018 03:22
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Mikey Purp posted:Huh, I've never tried this before. Is it as simple as just throwing the veg in a bag and vacuum sealing it? Do you usually toss it in the fridge or freezer afterward? I also generally only do this for poo poo that'll end up getting cooked in some way because there's always some degradation of quality, but for e.g. something you're going to stir-fry or whatever it won't be particularly noticeable---fresh peppers, beans, that kind of thing. I pretty much always end up freezing a shitload of bitter melon because they're so productive I can never go through 'em as fast as the vines produce 'em.
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Jul 27, 2018 04:23
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