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Random Food Questions Thread - Page 476

post #7126 of 7392
Quote:
Originally Posted by indesertum View Post

i feel like there's no one good site for wine reviews like there is for beer

the good wine reviews by good writers are all behind a paywall


peter liem's writings are very good and he has a detailed champagne website (http://www.champagneguide.net) but it's behind a paywall. burghound also has a great champagne section (makes sense consider how close the regions are) but it's also behind a paywall

imagine! those damned writers actually want to get paid! the nerve.
post #7127 of 7392
Unbelievable.
post #7128 of 7392
well i still pay for burghound because i think the information is worth it but I would like it if there were a good crowdsourced option like beer advocate or rate beer for wine (and spirits) as well. i feel like the current ones like snooth or cellar tracker aren't really catching on
post #7129 of 7392
Why are there no published studies regarding the extent of denaturation by oxidization/temperature/... when juicing or preparing smoothies? Too much lobbying by Vitamix & co?
Edited by b1os - 4/11/14 at 6:08am
post #7130 of 7392
Quote:
Originally Posted by b1os View Post

Why are there no published studies regarding the extent of denaturation by oxidization/temperature/... when juicing or preparing smoothies? Too much lobbying by Vitamix & co?

Probably because nobody gives a shit.
post #7131 of 7392
I've googled a bit and the only thing that came up is a Dr. Brian Clement who claims that after 90-120 seconds of mixing (which seems quite long) 90% of the vitamins are denaturized. That's a bold statement but he doesn't seem to provide proof. Neither do the big companies bring up any contradicting data.
post #7132 of 7392
The denatured argument started long ago in body building circles... About PROTEIN It's not worth worrying about. Applying the concept to vitamins is just the myth spreading even further. denaturing is not a negative. It just means a change of state. And that change could as easily be for the better.
post #7133 of 7392
Can someone aware me of a place to buy mushrooms (culinary) in LA? I've only seen a guy at SM-Wednesday, which isn't really feasible for me to go to.
post #7134 of 7392
for wild mushrooms, david's the best source (FM guy). you can occasionally find chanterelles at whole foods, but in my experience, they've been pretty dried out. better to do without than to spend a lot of money on flavorless product. another option is going to a Japanese market. They won't have truly wild mushrooms, but they do have really good hen-of-the-woods and shimeji that have really good flavor.
post #7135 of 7392
Is there a Japanese market that's less of a cluster-f than Niijya?
post #7136 of 7392
where do you live? if you're in southern california, i really like mitsuwa and marukai. you can often find those mushrooms at high-end groceries, too. there's an outfit in san diego that is growing a sh*t-ton of them.
post #7137 of 7392
BH, but I've not been here that long so I'm still figuring things out. The WF is kind of meh and there aren't really many other food shops besides the cheese guy.
post #7138 of 7392
yeah, it's kind of tough shopping. BH cheese store is awesome, but charges bijan prices (right up the street!). another cool place close to you is European Sausage Kitchen, at the south end of BH. There's lots of good Japanese not that far away on Sawtelle.
post #7139 of 7392
Quote:
Originally Posted by foodguy View Post

BH cheese store is awesome, but charges bijan prices.
re: prices - referring to mushrooms or their cheese? As cheese goes, their prices are pretty industry average.
post #7140 of 7392
Quote:
Originally Posted by Cary Grant View Post

re: prices - referring to mushrooms or their cheese? As cheese goes, their prices are pretty industry average.
that wasn't my recollection, but i haven't shopped there in a while.
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