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Random Food Questions Thread - Page 11

post #151 of 7190
I can see a lighter beer being ideal for sushi, especially with the finer and more delicate fish. No need for a rich/tarry aftertaste lingering as you pop in some creamy uni.
post #152 of 7190
Quote:
Originally Posted by ChicagoRon View Post
I actually like the red ale with the owl on it, I can't remember the name

Hitachino. They have the white, red, and classic ale at this resaurant.
post #153 of 7190
went with the Som on this one. He seemed super excited about letting him pick, and damn it, he did a fantastic job. Three different Sakes plus some Champagne on the house. It was a culinary victory (and $300 a person) for gomestar. I've had uni ... but that was uni on another level.
post #154 of 7190
Quote:
Originally Posted by gomestar View Post
went with the Som on this one. He seemed super excited about letting him pick, and damn it, he did a fantastic job. Three different Sakes plus some Champagne on the house. It was a culinary victory (and $300 a person) for gomestar. I've had uni ... but that was uni on another level.

post #155 of 7190
There is an excellent sushi house nearby, and I often find myself craving their food. However, I went there by myself for lunch one day, and my bill barely exceeded $20. Is it in anyway rude to go to an upscale sushi house when the bill is probably going to be ~$20-30?
post #156 of 7190
What are some good cooking forums and blogs?
post #157 of 7190
There is a cool youtube show called Working Class Foodies that I enjoy. It's not an information packed forum but still some good content.
post #158 of 7190
Quote:
Originally Posted by gomestar View Post
went with the Som on this one. He seemed super excited about letting him pick, and damn it, he did a fantastic job. Three different Sakes plus some Champagne on the house. It was a culinary victory (and $300 a person) for gomestar. I've had uni ... but that was uni on another level.

Probably belongs on the restaurant recommendation thread but I have been consistently impressed with 15 East, expensive but very good.
post #159 of 7190
Quote:
Originally Posted by ToruOkada View Post
What are some good cooking forums and blogs?
I don't know any great blogs, but I think you'll find the food forums underwhelming. I have better luck here.
post #160 of 7190
Quote:
Originally Posted by ToruOkada View Post
What are some good cooking forums and blogs?

egullet used to be good, but thanks to incredibly bad management it has really deteriorated.
post #161 of 7190
Does anyone know how to find a quality meat (particularly pork) supplier on the Central Coast of California? I'm spending a couple months in San Luis Obispo come June and, as far as I can tell, the area lacks a decent butcher. Most larger suppliers in the Bay Area require a massive minimum order to access their product. I'm wondering if there is a middle man who will sell primal cuts on an individual basis?
post #162 of 7190
Quote:
Originally Posted by kwilkinson View Post
I've never made brioche either, but I can make a decent puff dough. I don't think it's really very hard. The most important parts are obviously the distribution of the butter and then the quality of the physical lamination, neither of which are hard if you know what you're doing.
Maybe the pastry people have a hard time with the brioche b/c it's a 90% butter brioche. So it's probably harder to work with than a regular recipe.
I just made 36 baby brioche for a party tonight. Seemed pretty easy to me. Texture and taste are great.
post #163 of 7190
I have 2 marrow bones. How to prep for eat?
post #164 of 7190
I am making oat bread cockaigne from JOC and the recipe calls for soy flour along with the wheat and all purpose flours. What is the point of the soy flour, and how can i replace it?
post #165 of 7190
A few ways. Either soak for a little bit in warm water, then push out the marrow and soak it in cold overnight and poach, or just crack the bone and roast the marrow in it. You can also use it for all sorts of preparations... bordelaise sauce etc.
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