Random Food Questions Thread

[foodguy]



For eggs, chicken and other meats I think the labels such as "cage free" "free range" "organic" etc. are pretty much meaningless and has nothing to do with quality.

not meaningless, but only coincidentally related to quality, if ever. they're for people who are concerned about how their food is raised.

 

[ipractice]

How can I begin to understand better whether or not what I ate was good? I.e. differentiate betwenen "I like what I ate" and "What I ate was good food".

Maybe some recommendations of books on gastronomy or similar resources?

 

[foodguy]



How can I begin to understand better whether or not what I ate was good? I.e. differentiate betwenen "I like what I ate" and "What I ate was good food".

Maybe some recommendations of books on gastronomy or similar resources?

as in all things, taste is something you acquire only by experience, not by book study. eat, pay attention. that's basically it.

 

[t3hg0suazn]

and would it be worth it to eat food you "know" is good but didn't actually enjoy? Just eat more and form your own opinions. Otherwise it becomes another postmodern mindgame.

 

[indesertum]

Books help tho if you cook out of them

 

[ipractice]



as in all things, taste is something you acquire only by experience, not by book study. eat, pay attention. that's basically it.

I've been practicing for 25 years believe it or not I can keep eating for another 50 years and try to pay attention or experience different foods, but it's hard to make any improvements if I don't know what I'm looking for.

Maybe I phrased my question poorly. I want to understand a little more what I can look for to help objectively explain why something I ate tasted good. That to me seems like gastronomy/food science stuff, and was wondering if there were any good introductory resources. Not to judge my entire meal experience for me (ie: this is defined as GOOD food, so I should enjoy it), but some baseline fundamentals to at least explain what's going on (its good, but I don't know why... here's how to help explain it).

 

[t3hg0suazn]

do you cook? understanding the techniques and recipes help explain the final taste

 

[foodguy]



I've been practicing for 25 years believe it or not I can keep eating for another 50 years and try to pay attention or experience different foods, but it's hard to make any improvements if I don't know what I'm looking for.

Maybe I phrased my question poorly. I want to understand a little more what I can look for to help objectively explain why something I ate tasted good. That to me seems like gastronomy/food science stuff, and was wondering if there were any good introductory resources. Not to judge my entire meal experience for me (ie: this is defined as GOOD food, so I should enjoy it), but some baseline fundamentals to at least explain what's going on (its good, but I don't know why... here's how to help explain it).

are you an engineer? not being snarky. it's just that you're asking for an objective basis to explain a subjective analysis. good food is an emotional response, totally irrational. you can look at books to direct you to places that others agree are good (much better than yelp, imho). you can look at blogs and pictures to get a better aesthetic appreciation of presentation (hell, just pay attention to what mgm is doing here).
beyond my simple recommendation earlier, i'd say try stepping outside your comfort zone occasionally, go to places people whose taste you respect like, see if you like it. if you don't try to understand why not. then go back again and see if your impression changes.
but there is no such thing as an objective consensus as to what is "good food". hell, i've been doing this for more than 30 years (off the lawn edina!), and there are places that lots of folks love that i just don't get. at t his point, that's fine with me.

 

[edinatlanta]

So I've been reading John McPhee's "Oranges" and 1) wow what a book and 2) is there any place I can order heriloom varieties of produce online? I know I can get your regular Indian River citrus (which is sublime) and other pears and whatnot online, just thought there might be a way to get more harder-to-find type stuff somewhere.

 

[foodguy]



So I've been reading John McPhee's "Oranges" and 1) wow what a book and 2) is there any place I can order heriloom varieties of produce online? I know I can get your regular Indian River citrus (which is sublime) and other pears and whatnot online, just thought there might be a way to get more harder-to-find type stuff somewhere.

in southern california we can still find washington navels at farmers markets. other than that, not sure.

 

[edinatlanta]

"
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Ahem.

 

[1969]

Great Japanese place here features something called "Bukkake Udon". Because I'm at work and not going to google that, wtf does Bukkake actually mean in Japanese?

Spoiler: Warning: Spoiler!

 

[Numbernine]

Great Japanese place here features something called "Bukkake Udon". Because I'm at work and not going to google that, wtf does Bukkake actually mean in Japanese?

 

[Big Pun]

^Interesting.

I want to slow cook some beef with gravy and make mashed potatoes. Anyone have a good recipe? What is the best cut, boneless chuck roast?

 

[RedLantern]

You're in the market for a 7 bone roast. My mother's recipe involved liberal use of french onion soup mix - its trashy, but divine in it's own right. Basically: sear, braise, thicken braising liquid to make gravy.