Getbig.com: American Bodybuilding, Fitness and Figure
Getbig Main Boards => Gossip & Opinions => Topic started by: Tapeworm on December 21, 2009, 09:24:02 AM
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http://rapidshare.com/files/265880347/Julia_Child_-_Mastering_the_Art_of_French_Cooking.rar
For all you poor dumb bastards living on tasteless crap & unable to impress women with spaghetti bolognese. An oldie but a goodie. Came through with a bunch of easily deleted garbage which I didn't open. Flame me now, thank me later.
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Too advanced for me. I can boil eggs. That's all I can do.
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It is truly unbelievable to see how stupid Americans are about food. They think good food and people like Julia Childs are new and trendy. How fucking stupid. Funny thing is, even with good food being all over the TV now, they still eat like garbage. Women go out and recipe books and Martha Stewart magazines but then still eat shitty Tai food and other crap getting fatter by the day.
Just eat Italian and you will learn all you need to about good food.
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I'm no cheftim but I can cook my ass off. 8)
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:)
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Too advanced for me. I can boil eggs. That's all I can do.
Eveyone starts from zero, same as lifting. We all love a good meal but few people can make one. I'm not a great cook but I'm good enough to know I can't live happily on crappy food.
It is truly unbelievable to see how stupid Americans are about food. They think good food and people like Julia Childs are new and trendy. How fucking stupid. Funny thing is, even with good food being all over the TV now, they still eat like garbage. Women go out and recipe books and Martha Stewart magazines but then still eat shitty Tai food and other crap getting fatter by the day.
Just eat Italian and you will learn all you need to about good food.
Bull, I'm envious of the culinary benefits you enjoys as a NYer. Any place not up to scratch in that town probably washes out pretty quick. The rest of us are not so lucky unfortunately, and any sane man would go Joe Pesci on a lot of the Italian I have had away from the NY/NJ area (a mecca there!).
Ok the Julia thing is a cheap shot with the movie 'n all, especially considering the quality of the film, but it's a classic text (if a little dated) and there's a generational ignorance to be overcome which started with moms opening packets in the 50s. An astounding percentage of the population has never eaten genuine unprocessed food and can't even begin to prepare something that doesn't come from a can, box, or package.
I'm no cheftim but I can cook my ass off. 8)
Yeah me neither, that guy would school me. But I managed an awesome batch of croissants recently damn quick (now prepped for fresh baked croissants for 2 weeks) , as well as my first beurre blanc sauce and a raft-cleared chicken consomme (oxtail soon!). Very basic stuff for a professional chef but not bad for a building worker.
Tomorrow I'm making danish. Loving my Christmas break. What I'd really like to do is nail down baguettes but without a steam injection oven I don't like my chances.
:)
OMG MOM?!!! ;D
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Bull, I'm envious of the culinary benefits you enjoys as a NYer. Any place not up to scratch in that town probably washes out pretty quick. The rest of us are not so lucky unfortunately, and any sane man would go Joe Pesci on a lot of the Italian I have had away from the NY/NJ area (a mecca there!).
Ok the Julia thing is a cheap shot with the movie 'n all, especially considering the quality of the film, but it's a classic text (if a little dated) and there's a generational ignorance to be overcome which started with moms opening packets in the 50s. An astounding percentage of the population has never eaten genuine unprocessed food and can't even begin to prepare something that doesn't come from a can, box, or package.
Good post and yes I am beginning to realize that and it is mind boggling. I can't believe there are people that have never experienced good food. I suppose I was lucky having first generation parents and knew my grandparents from Italy. Good food was something I had taken for granted all my life and it is shocking to meet people who are completly ignorant about food and nutrition and some people here discovering olive oil like it is a new invention.
btw, the food is not that great in NY anymore. NY has become very rich and with money comes less culture and less taste. The Italian food and pizza is just awful in Manhatan, it is made by Mexicans and Middle Easteners. You can still find good food in the boroughs like Brooklyn and the Bronx and there is great Italian food in NJ.
The city with the best food now is Boston. They have amazing italian food and seafood.
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Are you from Italy or are you just another guy from Staten Island with Italian Ancestors claiming to be and Italian??? It's not the American palate thats bad at all. It's the lifestyle and the freedom. I've been all over the World to the finest Restaurants. Still the best food is fast food. Give me a burger and fries, fried fish, or BBQ anyday of the week over Le Bernadin or Per Se. Fast food is easier to eat, obtain, cheaper, and tastes better. Americans don't know where Switzerland is on the World map. Americans only speak English. Americans eat whatever they want. The reason being is because their Americans and they don't give a shite what anyone else thinks. Now to each their own. I have respect for all countries cuisines and travel to countries to learn their cuisines. Off the day after Christmas for a stint in Tokyo. Then back to Thailand to study with the Kings Chefs, again. Nothing wrong with Thai Food. It's fascinating to be honest. I've studied in every region of Italy except Venetto. But have been to that region more times then I can remember. What to you makes Italian food so good?
Im second generation Italian, have relatives still there in Vincenza and Callabria, North and South. What makes good Italian food? - fresh unprocessed ingredients. Thats it, that is how simple it is but it is amazing how so many restaurants cant get it right. Fucking NY restaurants add tons of salt and sugar to everything even sugar to tomatoe sauce to cover up the bitterness of unfresh tomatoes. ::)
Problem with eastern foods is that the restaurants use low grade meats and vegtables. But you will never know it because they are covered up in rich spices and sauces. You dont know you ate crap until you are on the toilet hours later after paying 40 bucks a plate. Tai food in NY is just expensive McDonalds if you ask me. People just eating it because it is loaded with salt and sugar and thinking it is somehow gourmet food. ::)
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After this trip to Asia it will my 10th time entirely around the World. OK just another Getbig Billionaire World Traveler? Seriously this is my life's passion and I've been all over the World. NYC is the Food Capitol of the World. Whom ever doesn't believe that just doesn't know. Thats why Chef Timmy left Europe for the NYC. Three places for Chefs if they're living the life. Vegas, Dubai, and NYC. NYC has it all. But all three are definitely the Food Meccas of Earth. France has French food. China has Chinese. So on and so forth. Vegas, Dubai, and the NYC have everything. NYC is #1 though. Boston is the scrotum of the East Coast.
what is your nationality Tim? yes there is a wide variety of food in NY but it is mostly mediocre crap, day old food with tons of sugar and salt loaded on top. Yes you can go to a 5 star restaurant and get good food, but gone are the days of getting good immigrant food on the cheap. Your average NY restaurant is total shit, mediocre fare, just garbage. And the stupid anglo saxon Harvard food critiques raving about it like they really now what they are talking about (most of them grew up on cucumber sandwiches). Ask any Italian or French person, the food is not good in Manhattan any longer. Now i am just talking Manhattan because it can still be found in the outer boroughs.
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Are you from Italy or are you just another guy from Staten Island with Italian Ancestors claiming to be and Italian??? It's not the American palate thats bad at all. It's the lifestyle and the freedom. I've been all over the World to the finest Restaurants. Still the best food is fast food. Give me a burger and fries, fried fish, or BBQ anyday of the week over Le Bernadin or Per Se. Fast food is easier to eat, obtain, cheaper, and tastes better. Americans don't know where Switzerland is on the World map. Americans only speak English. Americans eat whatever they want. The reason being is because their Americans and they don't give a shite what anyone else thinks. Now to each their own. I have respect for all countries cuisines and travel to countries to learn their cuisines. Off the day after Christmas for a stint in Tokyo. Then back to Thailand to study with the Kings Chefs, again. Nothing wrong with Thai Food. It's fascinating to be honest. I've studied in every region of Italy except Venetto. But have been to that region more times then I can remember. What to you makes Italian food so good?
chef tim ,,,why u busting on nycbull he stated he has 1st hand expierence from family cooking,is it so hard to believe,ok maybe not regionally taught as u were in italy by the best ,but ur showing some chef arrogance here to and name dropping,whether 1st or 2 generation italian a good meal is a good meal,and old italians cook with a feel and know how not learned in a great culinary kitchen or best ingrediants.props too u gor being at the top of your game,but my sicilian grandmother made incredible dishes with just canned tomatoes,lentils,eggplant,,and she baked unreal too boot.
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i'm sure tim is a good cook...but jesus christ..Vegas? you are fucking kidding? the home of the 6 dollar prime rib? jesus...if there's any place that can be considered the most honky-tonk town in this country its las vegas, nevada...
i can't tolerate chef snobbery..i worked in restaurants with supposed chef's who supposedly went to the most prestigious cooking schools in the world and most were merely guys that dump ingredients together and heat it up...voila...a 27 dollar plate of rigatoni in vodka sauce...
bookbinders in phila was classic shithole-esque restaurant that charged a fortune for cold soup...and smelly, dirty seafood..but the assholes who lived in center city phila ate it up...and got taken to the cleaners in the process...
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No such thing as crappy food or "unprocessed" ingredients. I`d like to see someone try their hand at a marinara sauce without using tomato paste or salt which are both "processed" ingredients. Not gonna happen.
Take it from Blumenthal of The Fat Duck, Canned San Marzano pack more flavor than the virtually inedible San Marzano tomato.
I doubt any chef would even consider serving anyone a sauce with San Marzano from the vine. Not possible.
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chef tim ,,,why u busting on nycbull he stated he has 1st hand expierence from family cooking,is it so hard to believe,ok maybe not regionally taught as u were in italy by the best ,but ur showing some chef arrogance here to and name dropping,whether 1st or 2 generation italian a good meal is a good meal,and old italians cook with a feel and know how not learned in a great culinary kitchen or best ingrediants.props too u gor being at the top of your game,but my sicilian grandmother made incredible dishes with just canned tomatoes,lentils,eggplant,,and she baked unreal too boot.
I agree, anyone can go to chef school, I mean anyone. They are a business and will accept anyone. I think how a person grew up and what kind of food he ate is more important determination of how good a cook they will be.
There are a lot of bad working chef's a lot!
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No such thing as crappy food or "unprocessed" ingredients. I`d like to see someone try their hand at a marinara sauce without using tomato paste or salt which are both "processed" ingredients. Not gonna happen.
Take it from Blumenthal of The Fat Duck, Canned San Marzano pack more flavor than the virtually inedible San Marzano tomato.
I doubt any chef would even consider serving anyone a sauce with San Marzano from the vine. Not possible.
Glad to get you out of hiding... ;D
Way to take me too literal. And you can make tomatoe sauce without tomatoe paste.
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Vegas is the pastry capitol of the World. I should have clarified that in my last post. I wasn't starting any beef with the Bull. I just was raised and see these wanna be Italians all over the Tri-State. I was quick to judge and won't do it again. I'm making a kinda sorta Italian menu tonight. I'll get my friend Rhosalie to post some pics. Chef Timmy can cook but he's a dunce with computers. I'm not a pre-madonna at all but a life long student.
where with u bro,i cook as best as i can,i wish i could have opened a catering type of biz,i was just saying it with my wife the other day.i like the whole presentation thing but thats all good but u still have to cook and make profit that in itself is a miracle.next for me is christmas eve fish menu ,that i like to do ,set table,atmoshere,prosecco,wine,mangia ,,,tutti buono.
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No such thing as crappy food or "unprocessed" ingredients. I`d like to see someone try their hand at a marinara sauce without using tomato paste or salt which are both "processed" ingredients. Not gonna happen.
Take it from Blumenthal of The Fat Duck, Canned San Marzano pack more flavor than the virtually inedible San Marzano tomato.
I doubt any chef would even consider serving anyone a sauce with San Marzano from the vine. Not possible.
Leaving aside the debate about a particular heirloom, I think you know what I'm driving at. Basically that being incompetent in the kitchen isn't something that people should accept as their unalterable destiny. You like to cook. I'd be surprised if you didn't hold a similar view towards people who burn water and make no effort to improve.
You might enjoy (or you might hate) some of Michael Pollan's books. I'm just starting The Omnivore's Dilemma on a recommendation.
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Vegas is the pastry capitol of the World. I should have clarified that in my last post. I wasn't starting any beef with the Bull. I just was raised and see these wanna be Italians all over the Tri-State. I was quick to judge and won't do it again. I'm making a kinda sorta Italian menu tonight. I'll get my friend Rhosalie to post some pics. Chef Timmy can cook but he's a dunce with computers. I'm not a pre-madonna at all but a life long student.
I'll remember that! Pop & stepmom took a trip out there on business a little while ago and report that it's become...if not a 'foodie' town then at least quite a 'restauranty' one. Apparently some of the best chefs in the world are getting paid enough to do their thing, but the prices can be obscene. If I remember right they had a $200+ each set course but declined the $700+ set course across the hall.
Also (no wiseass) 'prima donna' means first lady or leading lady & the modern meaning comes from the awful reputation that leading sopranos acquired in opera as self important, impossible bitches.
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where with u bro,i cook as best as i can,i wish i could have opened a catering type of biz,i was just saying it with my wife the other day.i like the whole presentation thing but thats all good but u still have to cook and make profit that in itself is a miracle.next for me is christmas eve fish menu ,that i like to do ,set table,atmoshere,prosecco,wine,mangia ,,,tutti buono.
Ya it's a cool fantasy but probably a rude reality. Aside from the fact that I have no formal training so I'd probably find out real quick that I'm nowhere near as good a cook as I like to think I am, the pressure of maintaining profitability in a cut throat industry might kick the enjoyment right out the door. And the holy shit startup costs.
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Leaving aside the debate about a particular heirloom, I think you know what I'm driving at. Basically that being incompetent in the kitchen isn't something that people should accept as their unalterable destiny. You like to cook. I'd be surprised if you didn't hold a similar view towards people who burn water and make no effort to improve.
You might enjoy (or you might hate) some of Michael Pollan's books. I'm just starting The Omnivore's Dilemma on a recommendation.
Pollan is annoying and ill/mis informed greatly.
I have all of Pollan`s books and read them. Take them with a grain of salt as he wrongly demonizes the fast food industry unnecessarily and is totally clueless about corn syrup and demonizes that as well for no reason. His arguments do not make any sense and his idea of CSA`s as being feasible and widespread are just moronic. He also does not realize it is not what you eat buy how much you eat. Hopefully he will realize one day that he is dead wrong. Also, he is incorrect regarding "processed" foods. There is no definition of what that is nor is what he considers to be as such harmful in any way. In fact, foods with vitamins and minerals added can be beneficial.
This is a better book by someone who is WAYYYYYYYYYYYYYYYYYYYYYY YYY more qualified than Pollan. Check his bio
http://en.wikipedia.org/wiki/Brian_Wansink
(http://www.coverbrowser.com/image/bestsellers-2006/58-1.jpg)
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no one "county" has the "best" food - borrow dishes from each country. Only parts of the Italian diet are good and healthy - for the most part the diet is built on high sugar/sodium/fat meats/sauces with white bleached carbs.
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no one "county" has the "best" food - borrow dishes from each country. Only parts of the Italian diet are good and healthy - for the most part the diet is built on high sugar/sodium/fat meats/sauces with white bleached carbs.
And what is the problem with "high sugar/sodium/fat meats/sauces with white bleached carbs" as you put it?
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And what is the problem with "high sugar/sodium/fat meats/sauces with white bleached carbs" as you put it?
It will end up taking years off of your life, it may taste good in the moment, but will affect your health down the road. - my personal belief anyway...
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It will end up taking years off of your life, it may taste good in the moment, but will affect your health down the road. - my personal belief anyway...
Your personal belief is unscientific and inaccurate.
Do you think Ann Nixon Cooper who made it to 107 years old was worried about watching her fat intake as she ingested Bacon, Eggs and Butter and white bread for over a Century straight?
(http://static.open.salon.com/files/anc1225868588.jpg)
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Your personal belief is unscientific and inaccurate.
Do you think Ann Nixon Cooper who made it to 107 years old was worried about watching her fat intake as she ingested Bacon, Eggs and Butter and white bread for over a Century straight?
(http://static.open.salon.com/files/anc1225868588.jpg)
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Yes there are "exceptions" - but for the most part the people eating lots of greens/fruits/lean meats/good oil will be healthier.
When you cook up a meal with your girl - I am sure you use good cuts of meat with veggies and fairy decent rice etc ?
A lot of "health problems" relate to food - many heath problems are created by ingesting milk, stomach/bowel issues from food intolerance etc...
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Pollan is annoying and ill/mis informed greatly.
I have all of Pollan`s books and read them. Take them with a grain of salt as he wrongly demonizes the fast food industry unnecessarily and is totally clueless about corn syrup and demonizes that as well for no reason. His arguments do not make any sense and his idea of CSA`s as being feasible and widespread are just moronic. He also does not realize it is not what you eat buy how much you eat. Hopefully he will realize one day that he is dead wrong. Also, he is incorrect regarding "processed" foods. There is no definition of what that is nor is what he considers to be as such harmful in any way. In fact, foods with vitamins and minerals added can be beneficial.
This is a better book by someone who is WAYYYYYYYYYYYYYYYYYYYYYY YYY more qualified than Pollan. Check his bio
http://en.wikipedia.org/wiki/Brian_Wansink
(http://www.coverbrowser.com/image/bestsellers-2006/58-1.jpg)
Ok dude I'll have a look at that as well, both sides etc.
Just before this thread devolves into a debate about eating for optimal health and/or muscle, I'll state once again for the record that I started this thread for guys whose kitchen skills stop at scrambled eggs and boiling pasta, and invite anyone to post up something which has simply improved their enjoyment of food and which they want to share for the benefit of others.
http://www.epicurious.com/
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It will end up taking years off of your life, it may taste good in the moment, but will affect your health down the road. - my personal belief anyway...
MODERATION TO LIFE,,the basic of a good sauce is tomatoes fresh or canned,olive oil,herbs the basics,garlic,can't get no basic or generally healthier than that.primavera,carbonara,or creamed types yes they are higher in fat content but u could put a spin on them and make them less caloric or fatty,just don't tone it down for the real company u are serving,just make it cleaner for your lifestyle when u indulge.
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Ok dude I'll have a look at that as well, both sides etc.
Just before this thread devolves into a debate about eating for optimal health and/or muscle, I'll state once again for the record that I started this thread for guys whose kitchen skills stop at scrambled eggs and boiling pasta, and invite anyone to post up something which has simply improved their enjoyment of food and which they want to share for the benefit of others.
http://www.epicurious.com/
www.saveur.com
You`ll like that better. Best food magazine and the only one worth it. I do use some Epicurious recipes but the ratios are usually off, especially for their deserts.
Now if you want FOOL PROOF and things that will turn out every single time (they encourage strict weighing and give all weights for their recipes, instead of measuring cups) with high quality then www.kingarthurflour.com is your site.
Get all of their cookbooks as well as check their recipes online. Best you will ever eat and make.
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MODERATION TO LIFE,,the basic of a good sauce is tomatoes fresh or canned,olive oil,herbs the basics,garlic,can't get no basic or generally healthier than that.primavera,carbonara,or creamed types yes they are higher in fat content but u could put a spin on them and make them less caloric or fatty,just don't tone it down for the real company u are serving,just make it cleaner for your lifestyle when u indulge.
Try some goat milk in your next alfredo alongside the cream, NJ. :P
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Two Alpha males like TA and myself can not always agree on everything, out of respect for TA I just ate a grapefruit and am now drinking a strong coffee made with full fat cream and some white refined sugar.
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Two Alpha males like TA and myself can not always agree on everything, out of respect for TA I just ate a grapefruit and am now drinking a strong coffee made with full fat cream and some white refined sugar.
We are brothers my friend.
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www.saveur.com
You`ll like that better. Best food magazine and the only one worth it. I do use some Epicurious recipes but the ratios are usually off, especially for their deserts.
Now if you want FOOL PROOF and things that will turn out every single time (they encourage strict weighing and give all weights for their recipes, instead of measuring cups) with high quality then www.kingarthurflour.com is your site.
Get all of their cookbooks as well as check their recipes online. Best you will ever eat and make.
The KAF site looks pretty good. Plenty of inspiration there. I actually toyed with the idea of treating myself to a steam injection deck oven for Christmas because I can nail pretty much everything except a professional crust on lean dough breads, but it's really not worth it until I buy a place and install it properly.
Pretty sure I've mentioned this one to you before, but if you like baking you might like "How Baking Works: Exploring the Fundamentals of Baking Science." It's not overly technical but the author delves into the nuts and bolts of things without any recipes. I found a download for it about 18 months ago.
Thanks for the Saveur link. I'll explore it over the Christmas break. :)
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Bodybuilders are morons for eating plain chicken and rice, you could get the same amount of calories and protein from eating something with actual flavour. Cooking is easy, there is no excuse to eat crap food in this day and age (and McDonalds is crap, you can make better yourself). I can't bake for toffee though...
I've just made a great fish pie, perhaps high in calories due to the butter in the sauce and mashed potato but worth it 8)
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Bodybuilders are morons for eating plain chicken and rice, you could get the same amount of calories and protein from eating something with actual flavour. Cooking is easy, there is no excuse to eat crap food in this day and age (and McDonalds is crap, you can make better yourself). I can't bake for toffee though...
I've just made a great fish pie, perhaps high in calories due to the butter in the sauce and mashed potato but worth it 8)
Pie crust is pretty easy. Use a ratio of 3:2:1 by weight for flour, butter, and water, and add a bit of salt. Put the cold butter, flour, and salt in a bowl and squish the butter (precut to manageable size chunks) between your fingers until you've got a bunch of pieces about the size of your fingernail around (but thicker is ok) in the flour. Add the water (ice cold) and mix with your fingers, but only until the dough comes together, adding just a touch more water if needed. It's supposed to look a bit lumpy and shitty, not like a smooth dough. Press it into a disc shape and fridge it (wrapped) for about an hour, then roll it out and line your pie tin. Put the lined tin back into the fridge for another hour before baking it so it doesn't shrink.
Overmixing/ overworking the dough will make it tough, fight you during rolling, and shrink in baking. Some people like cake/pastry flour to overcome this but all purpose is fine if you don't overwork it. Squishing the butter into very small bits will make the crust tender but without flaky layers (do this for pies with liquid fillings that get added after baking the crust separately). Throw in some sugar for sweet pies.