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Random Food Questions Thread - Page 15

post #211 of 7356
Quote:
Originally Posted by Piobaire View Post
Looks like I should be spelling it with a "k" though:

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

Too bad it isn't a term for a form of ice cream or Popsicle.
post #212 of 7356
Thread Starter 
Knob usually refers to around a tablespoon or so, at least, in my experience.
post #213 of 7356
Quote:
Originally Posted by kwilkinson View Post
Knob usually refers to around a tablespoon or so, at least, in my experience.
Poor lish.
post #214 of 7356
Thread Starter 
Quote:
Originally Posted by iammatt View Post
Poor lish.


What a classless joke. You ought to be ashamed, although absolutely correct in your sentiment.
post #215 of 7356
Thread Starter 
Who can tell me something about Elate at the Hotel Felix in Chicago?
The CdC just called me and asked me to come stage on Friday.
I don't think I ever sent a resume there.
Apparently, the fame that my cooking skills have amassed reaches farther than I previously thought.
Still, I don't know anything about Elate. Menu looks okay. Small, but decent. Any thoughts?
post #216 of 7356
Making a pork cassoulet...plan to add a bit of wine to the stock, better to use red or white? Or who the hell cares, they both work?
post #217 of 7356
Quote:
Originally Posted by Alter View Post
Making a pork cassoulet...plan to add a bit of wine to the stock, better to use red or white? Or who the hell cares, they both work?

Adding my own answer because you guys are too freakin slow. Red worked great with pork. Best cassoulet. Ever.
post #218 of 7356
what can i do to chicken breast to make it actually taste good
post #219 of 7356
Quote:
Originally Posted by indesertum View Post
what can i do to chicken breast to make it actually taste good
Marinating, rubbing, Saucing, and, breading, and Sitr-frying tend to be the viable options. If you want to limit the oil intake... Rub in a low-sodium creole spice mix (or make your own with [roughly] 2 parts cayenne, 1 part paprika, 1/2 part onion powder, 1/2 part garlic powder, 1/2 part thyme, 1 part white pepper) If you are willing to throw caution to the wind - Make a buffalo sauce (butter, franks, honey, garlic, cayenne, tabasco, a dash of cider vinegar and liquid smoke) Make chicken parm - bread, sautee, cover with marinara and mozzarella and top w/ some reggiano and bake Butterfly, bread/dredge, stuff w/ ham and goat cheese and a tiny bit of spinach
post #220 of 7356
Buy better chicken.
post #221 of 7356
Quote:
Originally Posted by indesertum View Post
what can i do to chicken breast to make it actually taste good

You can brine... more obvious is to marinate.

Sear it... 1.5 minutes a side, don't touch it. Let a crust form. Finish in oven.
post #222 of 7356
I don't think I ever brined anything until the last year. I can't believe what a good technique this is and that I haven't been doing it for years.
post #223 of 7356
Quote:
Originally Posted by Piobaire View Post
I don't think I ever brined anything until the last year. I can't believe what a good technique this is and that I haven't been doing it for years.

Problem is that I'm guessing that the guy who asked about making a chicken breast taste good is trying to eat really "clean"... so the high sodium would probably not be the best for someone who is either trying to lose weight or to cut to lean mass... I'm sure you'd be retaining a lot of water.
post #224 of 7356
thanks for the suggestions. brining sounds like fun.


also, what's the reason you can eat beef somewhat raw, but not pork? is chicken ok if it's slightly pink? i dont get it. like fish you can eat completely raw and you have things like beef tataki, steak tartare, but not pork?
post #225 of 7356
Quote:
Originally Posted by indesertum View Post
is chicken ok if it's slightly pink?

If the meat is close to the bone it should be OK if it is slightly pink. Better safe than sorry however.
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