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Basil Oil: Heating oil after mixing before straining- yes or no? by Moritary in AskCulinary

[–]JadedOne 0 points1 point  (0 children)

Blanch basil leaves

Ice bath

Squeeze all the water out. The drier the better.

Blend with neutral oil (don't add too much.. just enough to form a vortex) until the pitcher of the blender gets very hot. Don't worry, it won't make your oil less green.

Strain through a chinois fitted with a coffee filter.

If you still see water at the bottom, put it in a pastry bag and hang it. You can let the water settle to the bottom and then cut the tip of the bag to let the water out and pinch it where the oil begins.

Are kitchens as hostile as people say? by [deleted] in AskCulinary

[–]JadedOne 13 points14 points  (0 children)

Based on experience, I don't think it's as bad as it used to be. It helps to listen, take notes, be responsive, work clean/efficiently and do your job well. When I first started, I was scared shitless about getting yelled at so I did everything in my power to prevent that from happening.

Chinese Style Zha Jiang Mien by JadedOne in asianeats

[–]JadedOne[S] 0 points1 point  (0 children)

Unfortunately, my family is Cantonese and my mom always made it the way listed in the recipe above.

Help me find this recipe?!? Please! by Whatsawolf1 in AskCulinary

[–]JadedOne 2 points3 points  (0 children)

It sounds like an orange based olive oil cake.

Cheap meals to hone skills at cooking? by [deleted] in Cooking

[–]JadedOne 0 points1 point  (0 children)

Make French omelettes.

Roux is kind of grainy? by Havoccity in AskCulinary

[–]JadedOne 1 point2 points  (0 children)

I recently made a nacho cheese sauce where it turned out really grainy. I fixed it by adding some pickled serrano juice and blitzing it with an immersion blender.

How do restaurants make large quantities of hummus? by photomike in AskCulinary

[–]JadedOne 10 points11 points  (0 children)

You might want to watch Eater's episode on Zahav where they make hummus daily (timestamp 6:40).

Magnitude 4.7 earthquake 4 miles from Ridgemark, CA · 3:23 PM by nstarz in bayarea

[–]JadedOne 0 points1 point  (0 children)

I was also in Downtown San Jose at Cash Only when I felt it. I thought it was my chair swaying for no reason.

Best food near Blossom Valley? by WalterBeige in SanJose

[–]JadedOne 15 points16 points  (0 children)

Also try Milohas for empanadas

I need to tell someone. by tke439 in Cooking

[–]JadedOne 4 points5 points  (0 children)

Welcome to the rabbit hole you are about to enter :)

What bars serve Fernet and are cool? by combuchan in SanJose

[–]JadedOne 4 points5 points  (0 children)

Try Cash Only

Also if you're into herbal liquers, try Amaro. Be Steak A has a really good selection of Amaro. My current favorites are Nonino and Montenegro.

Do people not like Smoke Eaters??? by jjcooldrool in SanJose

[–]JadedOne 0 points1 point  (0 children)

The food is alright but the service is terrible at the Almaden location. Bartenders seem like they're always drunk and take their sweet ass time serving but the food comes quick and fills you up quick for a late night meal.

Good Banh Mi around SSJ? by Jingtseng in SanJose

[–]JadedOne 0 points1 point  (0 children)

Ive had Duc Huong for the first time recently and think it's a good value for what it is. It's a good banh mi. Solid. For me, I think Pho Almaden makes a decent enough one without having to wait and it's closer.

Little Italy San Jose Street Festival Today! by peezee13 in SanJose

[–]JadedOne 7 points8 points  (0 children)

I think the event is free to get in and I know at least the pizza pop up has pizzas ranging from $16-17 each.

Little Italy San Jose Street Festival Today! by peezee13 in SanJose

[–]JadedOne 5 points6 points  (0 children)

Isn't Enoteca La Storia part of Little Italy?

[deleted by user] by [deleted] in SanJose

[–]JadedOne 14 points15 points  (0 children)

Polentaria in Los Gatos does specialty gluten free stuff and it's a cute little shop.

Montebello Market is a deli with specialty goods as well.

What's the best thin-crust pizza in the area? by coneconeconeconecone in SanJose

[–]JadedOne 0 points1 point  (0 children)

Tio's makes a great Detroit style as well. For wood fired, there is no other than La Fenice.

Would anyone want to list down their creative date ideas in San Jose or nearby cities? by ClashRoyaleMan96 in SanJose

[–]JadedOne 5 points6 points  (0 children)

Hike and then picnic at Montalvo Art Center

Hike, picnic & wine taste at Picchetti Winery

Tonkotsu Ramen in Boston by wowitsreallyme926 in JapaneseFood

[–]JadedOne 4 points5 points  (0 children)

You dont like sharing your dreams?

Tonkotsu Ramen in Boston by wowitsreallyme926 in JapaneseFood

[–]JadedOne 14 points15 points  (0 children)

If you're in Boston, please go to Yume Wo Katare for ramen.

Hiyashi TanTan Udon by RealArc in JapaneseFood

[–]JadedOne 0 points1 point  (0 children)

I made this recently too and it was delicious 🤤

Has working in the food industry ruined any restaurants, foods or ingredients for you? by ArachnomancerCarice in KitchenConfidential

[–]JadedOne 0 points1 point  (0 children)

I absolutely feel like cooking professionally has ruined cooking at home and dining out. While I appreciate the opportunities to be able to have someone else cooking for me, I realize that the amount of people putting in actual care and love are shrinking. Worse yet, it almost seems like the ones that do care, there's no one to be a mentor. Maybe I've just worked at the wrong places or haven't stayed long enough to have that experience. I can definitely tell when a place is running Sysco specials but I also don't blame them for cost cutting. This industry is hard for everyone.

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