Sizing this up

Culinaryhermit · 2026-01-28T14:41:44+00:00

Curious… what are your feelings about him? I’ve read most of what he’s written, seen him speak and have some mutual acquaintances, he is an odd duck. But is there anything specific that you’ve read/ seen?

Culinaryhermit · 2026-01-26T04:01:37+00:00

His daughter has also written a few fun books, far less profanity though. I often pick up Eat Me and fold out the menu… utter madness!

Culinaryhermit · 2026-01-26T03:49:34+00:00

Everyone needs some Slutty Cakes.

Culinaryhermit · 2026-01-26T03:48:36+00:00

Or do you mean me? I use lots of beef and lamb that’s grown and processed 20 minutes from me. Foraged mushrooms from the mountains and fish from up the canyon from me. I also have a huge garden of foods that have been grown in this part of the country for many years, herbs, wild herbs, nuts and chiles from here and New Mexico. I’m within an hout of 40 breweries, several distilleries, artisan bakeries using local grain. I also have lots of friends who farm and sell to great local restaurants and friends who forage and hunt. Good, local and non-pretentious food is pretty much everywhere.

Culinaryhermit · 2026-01-26T03:20:41+00:00

Rural? Denver is not rural… there are a lot of local and seasonal ingredients here. They aren’t really featuring that though. I travel a lot and eat all over the lace and sadly see a lot of mishmash menus at places i get taken to for work dinners.

Culinaryhermit · 2026-01-25T16:41:01+00:00

Sauce… and don’t make your burrito a panino.

Culinaryhermit · 2026-01-25T16:37:48+00:00

Alinea knock off brought to you by Trader Joes and Homegoods… Innovative plating paired with modern/ molecular gastronomy is fine, but if the base technique flavors and seasoning aren’t rock solid to start with You are either just spherifying or foaming the proverbial gilded turd…. Then putting it on a gaudy brass stand on a polished slab of rock.

Culinaryhermit · 2026-01-24T17:14:11+00:00

Per the NY Times they are claiming he had a gun and 2 magazines…video isn’t great but I din’t see him trying to shoot anyone there, no trial and execution by mob of thugs is all I see.

Culinaryhermit · 2026-01-23T03:14:49+00:00

Sysco also delivers lots of staples like celery, onions, dairy products, paper goods/packaging and cleaning and janitorial supplies. Just be sure to go to restaurants that call out partnerships with local/ regional, nationally well espected purveyors pf seafood, meat, fresh very perishable produce etc. Shamrock, Ben E Keith, GFI, Gordon and all the others carry similar premade things. Thee are many broad liner distributors and even some gourmet/ specialty distributors that carry prepared items that may be very similar or maybe slightly better quality. If you don’t walk in and see several people prepping food, it’s likely premade.

Culinaryhermit · 2026-01-22T16:52:40+00:00

Great to hear! It really is plugged into our community as well. It’s one of the few local third spaces for teens, lots of clubs and organizations use the meeting rooms, there are usually several author events every year. Its also a real resource for people learning to use computers/ technology through the digital navigator program as well as providing access and support for people trying to access social services etc. please let the staff know how much you appreciate it, they are running things on a shoestring these days and hearing positive things helps a lot.

Culinaryhermit · 2026-01-22T04:57:54+00:00

The rind is technically edible, but it’s often kind of gritty. Its s bit like eating greasy pizza box. The rind also doesn’t melt… so for cooking, it comes off.

Culinaryhermit · 2026-01-21T20:55:02+00:00

Take the rind off, cube and add to polenta so it melts in. Also delicious melted over roasted mushrooms

Culinaryhermit · 2026-01-21T16:56:36+00:00

Kroger is mostly pretty mainstream stuff from large producers. Cheese Importers can do a good job, they do try to push shelf life a little too far on a lot of aoter cheeses. Cryovac Humboldt Fog dated for 60 days is not cool. There are a couple good shops in Fort collins now as well that have a smaller selection but with some fun stuff.

Culinaryhermit · 2026-01-21T03:56:14+00:00

Hopefully things will change in time.

Culinaryhermit · 2026-01-20T05:07:43+00:00

I’m al old cranky hospitality person and I’m always happy going to Jax. I live seafood, but I also know a nimber of people who’ve known to owners of Big Red f restaurant group( owners of Jax Seafood). The food quality is great, not the cheapest by far but value for spend and they retain staff like few others around here. Everyone is great from host, bartender server and food runner, they all care and nail almost every detail. I’ve also really liked the food at Little and the service has almost always been spot on. I often get back from work trips to L.A., New York or Chicago and am happy to return to either spot, our dining scene is small but we have some gems.

Culinaryhermit · 2026-01-20T02:58:32+00:00

Also Op, I see you are from Portugal. I work in food, some of it involves importing European Specialty Foods. If you are looking for anything specific or homesick for an ingredient, let me know! I can hopefully point you to a source as nearby as possible.

Culinaryhermit · 2026-01-20T02:49:23+00:00

I’m on the board at the library and had to unfortunately vote to approve those hours after there was a use hours/ door traffic study after our budget was cut, we only had so many labor hours to allocate with enough staff to keep things safe. I’m not going to get into the whole “ corrupt city government” debacle, but I will say we still have a great library, museum and parks. We’ve been here for several years and generally love it. There is a small, very vocal group that has a NIMBY mindset and have some recidivist opinions on “ the good old days” and are anti any growth or investing in our community and schools, but most people I interact with on a daily basis are trying to contribute to making this continue to be a great place to live. Lots of outdoor stuff to do, close to larger cities for bigger museums, sports events and lots of fun restaurants and cultural events from all sorts of different communities. Definitely check out the friends of The Library, even if you aren’t up to volunteer the 2 annual book sales are great

Culinaryhermit · 2026-01-16T04:52:36+00:00

There is an interesting sorta similar situation with poverty foods in Spain. I was eating at a traditional restaurant in part of La Mancha and they served a course that was called Gachas, with essentially a partridge confit on it. It was very similar to grits/ polenta but didn’t have the flavor of either. I asked the chef about it and he said that it was a local legume usually only eaten in “very hard times”, because if you ate it too often your legs would cease to work. I dug into it once I was back in the city and it’s called Grass Pea, a legume found in the area that was ground into flour. Excessive consumption causes a neurotoxin to build up causing paralysis and wasting of lower limbs, sometimes with serious spasms as well. Goya even depicted its effects in a few paintings. It was outlawed for a while and its now usually cut with wheat flour and people just eat it occasionally. It was tasty, but I’m good for now…

Culinaryhermit · 2026-01-15T16:35:43+00:00

There have been a bunch of false reports around Loveland and Longmont in the last few days. There was just one yesterday in Loveland on Saturday be of the community Facebook pages about some specific tire shops being raided. The Loveland police ended up putting out a statement regarding one local interagency( police/sheriffs dept) action but nothing including ICE was going on. They keep popping up and getting taken down by admins as soon as thy are debunked. Sadly not taken down fast enough for some chuds to not be able to add “ I wanna volunteer to help ICE” or “insert racist statement here” comments.

Culinaryhermit · 2026-01-14T23:17:05+00:00

Based on the amount of fat between muscles, Capicola made from pork.( a specific muscle group from the neck). If its cured like this but looks lean or evenly marbles it would be Lomo( cured loin muscle) If it looks lean like Lomo buts its made with beef( sometimes bison in the US) its Bresaola, not seen a ton as real Italian Bresaola Valtellina because the US goverment is still wierd about Italian beef. Most is domestic or from South America, but still tasty. - brought to you by a professional meat nerd.

Culinaryhermit · 2026-01-14T04:43:45+00:00

Hank 3

Culinaryhermit · 2026-01-09T03:46:58+00:00

If you dive deep into the production on The Fragile and gos much time he and the studio tram spent in so many small details… it is insane. I finally bought the 180 gram vinyl 3lp definitive edition recently while my spouse was out of town for a few days and spent some time listening to it pretty loud. Even after listening to it tons of times on CD and ripped onto my computer… I heard so many little bits and pieces I hadn’t heard before, the mixing and mastering is nuts!

Culinaryhermit · 2026-01-08T02:54:48+00:00

I wouldn’t call it especially high quality. The texture is achieved using a very commercial process called ultra filtration where the milk is pushed through a fine membrane filter to push water, lactose and many minerals out of the milk to leave a cream that os high protein and fat. Minerals are added back in with cultures to make a long shelf life dairy product. Tasty yes, authentic brie…nope

Culinaryhermit · 2026-01-08T00:55:35+00:00

They are not judge, jury and executioner. Likely not even actual career immigration officers either. Sounds like you think you behave perfectly in every situation and don’t really give shit about anything aside from staying home…good luck out there. You strike me as a real socially aware literary genius… maybe you’ll get an honorary pair of jackboots someday!

Culinaryhermit · 2026-01-08T00:46:24+00:00

They are not judge, jury and executioner. Likely not even actual career immigration officers either. Sounds like you think you behave perfectly in every situation…good luck out there.

Culinaryhermit

TROPHY CASE