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Random Food Questions Thread - Page 14

post #196 of 7382
I used the same for bolognese today. It's been on the stove for about four hours now, time to eat.
post #197 of 7382
Quote:
Originally Posted by iammatt View Post
you can, but I don't find it to be ideal. The meat and juices shouldn't stick at all, and there should be little fond. Also, you need to be sure not to scrape away the patina.

Thanks. That's what I suspected. Used it last night for the first time for some linguiça sausage.
post #198 of 7382
Is it still considered a poached egg if I drop the egg in the water when it's still in it's shell to solidify it, and then crack it into the water after a minute?
post #199 of 7382
Thread Starter 
Yes, it just makes you a little cheater!
post #200 of 7382
it's what we do, but wait only about 30 seconds then shock to prevent further cooking (if not planning on cracking immediately). And it's also what Robuchon instructs.
post #201 of 7382
Okay, I was freezer diving last night, getting ready for some cooking over the holiday weekend. I found a nob of foie, about 3-4 oz. Too big for me to eat and thought maybe this would be good to try making a pate mousseline with. Any recipe ideas?
post #202 of 7382
Quote:
Originally Posted by kwilkinson View Post
Yes, it just makes you a little cheater!



Quote:
Originally Posted by gomestar View Post
it's what we do, but wait only about 30 seconds then shock to prevent further cooking (if not planning on cracking immediately). And it's also what Robuchon instructs.

Wow, now I feel like a real pro. Thanks for making me feel special
post #203 of 7382
Quote:
Originally Posted by Piobaire View Post
Okay, I was freezer diving last night, getting ready for some cooking over the holiday weekend. I found a nob of foie, about 3-4 oz. Too big for me to eat and thought maybe this would be good to try making a pate mousseline with. Any recipe ideas?
you realize, of course, that come the revolution, this is exactly the kind of thing that is going to get you strung up.
post #204 of 7382
Quote:
Originally Posted by foodguy View Post
you realize, of course, that come the revolution, this is exactly the kind of thing that is going to get you strung up.

I don't want to live after the revolution, so I'm good with it.

Seriously, no recipes on making a small batch? I've never done anything but sear my foie, and I have this nice little nob I'm willing to donate to an experiment.
post #205 of 7382
Quote:
Originally Posted by Piobaire View Post
Okay, I was freezer diving last night, getting ready for some cooking over the holiday weekend. I found a nob of foie, about 3-4 oz. Too big for me to eat and thought maybe this would be good to try making a pate mousseline with. Any recipe ideas?

Yeah. Considering this is an "Oh boy, look what happens to be in the back of my freezer that I didn't know about, Foie! " moment, I suggest the following:

1. Go to UPS
2. Buy Brown box and shipping equipment
3. Put foie in brown box
4. Make shipping label to address you will receive shortly via PM
5. Hand over box to nice lady behind the counter
6. Say thank you to this same nice lady
7. Drive back home
8. Pour glass of bourbon
9. Log back onto SF and send a "Thank you" note to the person who sent you the PM with shipping information as he is helping you stick to your diet.
10. Stand in front of mirror admiring the new svelte Pio knowing that you didn't give into temptation.
post #206 of 7382
^
post #207 of 7382
Can you stop calling it a nob. Something about it seriously bothers me.
post #208 of 7382
Quote:
Originally Posted by jpeirpont View Post
Can you stop calling it a nob. Something about it seriously bothers me.

You've never heard that term? A nob of butter, for instance?
post #209 of 7382
Quote:
Originally Posted by Piobaire View Post
You've never heard that term? A nob of butter, for instance?

LOL I never had. I'm being childish I know, but the term really is striking me as odd.
post #210 of 7382
Quote:
Originally Posted by jpeirpont View Post
LOL I never had. I'm being childish I know, but the term really is striking me as odd.

Looks like I should be spelling it with a "k" though:

http://www.ochef.com/300.htm

Quote:
A knob of butter is a British term denoting some butter...
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