or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread
New Posts  All Forums:Forum Nav:

Random Food Questions Thread

post #1 of 7194
Thread Starter 
Maybe this will pick up and people will like it, maybe not. Either way, I just want an answer to my question.
Does Dean & Deluca sell foie by the slice/portion?
post #2 of 7194
Quote:
Originally Posted by kwilkinson View Post
Does Dean & Deluca sell foie by the slice/portion?

I believe so, but I can check sometime. It maybe be a day-to-day thing. I'm certain they sell by the can and usually have 5-8 different types of pate for sale by the slice.




random stupid food question: what is a good non-grill way to cook a sausage? I brought home some good stuff but I'm still not sure of the best way to cook it properly. And Pio's thread is too long.
post #3 of 7194
Thread Starter 
Thanks Gome. I know they sell whole lobes and they also sell torchon. I just need a slice or two though.

For sausage I usually brown the outside, warm enough to brown it but gentle enough to not break the casing, and then toss it in a low oven to finish. I've also heard of people browing the outside, then tossing a touch of water and a lid to steam it to finish, but IMO that makes the nice sear you got on it softer and less crisp, basically defeating the purpose of searing it int he first place. You could also simmer it in water until it's cooked through and then finish it on the stovetop.
post #4 of 7194
nm
post #5 of 7194
will do with the sausage tonight, thanks.
post #6 of 7194
Quote:
Originally Posted by kwilkinson View Post
Maybe this will pick up and people will like it, maybe not. Either way, I just want an answer to my question.
Does Dean & Deluca sell foie by the slice/portion?

You're asking questions!? You should be answering questions!
post #7 of 7194
Thread Starter 
Pffft. I barely know how to cook, man. If you're looking for answers from me, you're going to need to ask questions that exist within a very small realm of knowledge.
post #8 of 7194
Quote:
Originally Posted by kwilkinson View Post

For sausage I usually brown the outside, warm enough to brown it but gentle enough to not break the casing, and then toss it in a low oven to finish. I've also heard of people browing the outside, then tossing a touch of water and a lid to steam it to finish, but IMO that makes the nice sear you got on it softer and less crisp, basically defeating the purpose of searing it int he first place. You could also simmer it in water until it's cooked through and then finish it on the stovetop.

I don't know if it's the correct way or not but this works for me. I put a sausage in a pan on the stove and cover it with a clear (so I can see it) lid. I rotate it every so often so that the outside browns evenly, but the casing remains in tact. Tossing the lid on lets it cook to the desired temperature quicker.
post #9 of 7194
do you cover with water?
post #10 of 7194
Thread Starter 
Who knows anything about Canadian foie and how it compares to Hudson Valley? And please don't even mention Sonoma foie. that shit is terrible.
post #11 of 7194
Quote:
Originally Posted by kwilkinson View Post
Who knows anything about Canadian foie and how it compares to Hudson Valley? And please don't even mention Sonoma foie. that shit is terrible.

Canadian foie? The answer is staring you right in the face w/ a big tatoo on its leg....

* p.s. I am confused w/ discussion of both foie and sausage. Are you using them interchangably?
post #12 of 7194
^ it suddenly struck me that it is only a matter of time before Pio starts making his own foie . . .
post #13 of 7194
Quote:
Originally Posted by RedLantern View Post
^ it suddenly struck me that it is only a matter of time before Pio starts making his own foie . . .

i think he's working on his liver as we speak
post #14 of 7194
Thread Starter 
Quote:
Originally Posted by romafan View Post
Canadian foie? The answer is staring you right in the face w/ a big tatoo on its leg....

* p.s. I am confused w/ discussion of both foie and sausage. Are you using them interchangably?

LOL No way. I'm not using sausage for anything. But it looks like Dean & Deluca's foie is Canadian, so I didn't know if it was worth the price or not.
post #15 of 7194
Quote:
Originally Posted by gomestar View Post
do you cover with water?
A good rule of thumb is three minutes over medium heat, turn and cook for three more. Then cover, turn the heat down and cook another three or so. That should get you close. Now you need to decide whether or not I know what the hell I'm talking about. Kyle- golden gate sells sliced fg, if you need it.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread