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Random Food Questions Thread - Page 220

post #3286 of 7218
I use a nice handful of dried shitakes in the stock and add salt to whatever it ends up in. I think that it works towards a similar effect.
post #3287 of 7218
I rub Knorr on everything and it makes it taste delicious.
post #3288 of 7218
really?
post #3289 of 7218
Of course.
post #3290 of 7218
Quote:
Knorr food is food that evokes emotion. That enables a little magic to happen to people in everyday life.
I see. You're making "techno-emotional" (vomiting while typing/imagining verbalizing that phrase) cuisine, I suppose.
post #3291 of 7218
Quote:
Originally Posted by AEK View Post

Knorr food is food that evokes emotion. That enables a little magic to happen to people in everyday life.

It certainly does. I use Knorr because it makes me feel like a wizard in the kitchen. Magic is always my special ingredient.
post #3292 of 7218
these last two pages have been awful
post #3293 of 7218
Quote:
Originally Posted by mgm9128 View Post

It certainly does. I use Knorr because it makes me feel like a wizard in the kitchen. Magic is always my special ingredient.

It might be asking you to look down too much, but if you ever go to culinary school they will tell you it's alright to use bullion cubes and ready made stock once in awhile if it's a time versus taste thing. Not everybody has 'productive days' of making 2 gallons of chicken stock and taking a mountain hike, ya know?
post #3294 of 7218
Quote:
Originally Posted by gomestar View Post

these last two pages have been awful

It was a dark and stormy night.

Suddenly, a shot rang out! A door slammed. The maid screamed.
Suddenly, a pirate ship appeared on the horizon!

While millions of people were starving, the king lived in luxury. Meanwhile, on a small farm in Kansas, a boy was growing up.
post #3295 of 7218
Quote:
Originally Posted by gomestar View Post

these last two pages have been awful

especially this post
post #3296 of 7218
it wasn't you, fwiw
post #3297 of 7218
I debated whether to put this here or in the Official Wine Thread. Alas, it is here.

I'm the only wine drinker in my house. Rarely do I have the ability to drink an entire bottle of wine in a day. It's actually unusual for circumstances to allow me to drink 5 glasses of wine total in a 48 hour period. So what is the best option for preserving an opened bottle of wine? What's the story with the systems that inject an inert gas and seal the bottle? I also saw a gadget at Brookstone that vacuum seals a wine bottle and maintains the vacuum. Does anyone have any experience with something like that? Any other suggestions?

Thanks, H_S.
post #3298 of 7218
We use the thing where you hand pump a vacuum into the wine. Seems to work fine for a few days.
post #3299 of 7218
Thread Starter 
Quote:
Originally Posted by iammatt View Post

We use the thing where you hand pump a vacuum into the wine. Seems to work fine for a few days.

I have this as well, but honestly don't see much of a difference in it. I thought it preserved well when I first got it, but then I realized that just leaving it open preserves it relatively well, too. At least for Hopkins Student, who is likely to drink one or two glasses and then leave more than half the wine still in the bottle. It's just all about oxygen to air ratio, and unless you've drank more than half the bottle, I don't think the vacuums do all that much.
post #3300 of 7218
Where in the hell can I find Ancho chile powder? I've tried two supermarkets already with no luck? Whole Foods?
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