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Random Food Questions Thread - Page 221

post #3301 of 7372
Go to a seedy supermarket frequented by Mexicans. You will find it in a package that looks like a truck stop candy pack, in between the Mexican candles, Jarritos, and the candy that comes in turck stop candy packs.
post #3302 of 7372
Quote:
Originally Posted by Rambo View Post

Where in the hell can I find Ancho chile powder? I've tried two supermarkets already with no luck? Whole Foods?

I always get mine at Williams-Sonoma
post #3303 of 7372
Quote:
Originally Posted by hopkins_student View Post

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.
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.
Quote:
Originally Posted by kwilkinson View Post

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.

I have a friend that pours left over wine into empty water bottles so there is no air space. He swears by it and I guess it makes sense when you think about the goal being to get air out of the storage bottle.
post #3304 of 7372
Quote:
Originally Posted by Rambo View Post

Where in the hell can I find Ancho chile powder? I've tried two supermarkets already with no luck? Whole Foods?

At Whole Foods they usually have it in the spices that look like this:

560

The good news is that you don't have to buy to much. The bad news is that you have to deal with the Whole Foods types.
post #3305 of 7372
Thread Starter 
Some guy on the court forum swears by putting it into clean beer bottles and putting a crown cap on it. Makes sense since you can fill it high and the crown cqp is the beat seal.
post #3306 of 7372
Hey Rambo--you can make your own. Its actually quite good and will mace you once you open the blender.
post #3307 of 7372
I've decided to take a hybrid approach to this lamb leg- I'm going to give it a dry brine with an anchovy, salt, rosemary, garlic and pepper paste, camp that out in the fridge for a coupe days, then roast it covered and slow at 180, and follow that up with a quick broil for color and crispiness.
post #3308 of 7372
What's the best way to sharpen the removable blade of a mandoline?
post #3309 of 7372
How hard is it to make those pretty little French fruit tarts? Anyone have a recipe?
post #3310 of 7372
Thread Starter 
Quote:
Originally Posted by edinatlanta View Post

How hard is it to make those pretty little French fruit tarts? Anyone have a recipe?

Very easy.

Basically you make the tart dough.
Then make a pastry cream.......... or, for instance, if you were wanting to help foodguy out a bit, you could even use his lemon curd recipe....
then you glaze the fruit with a light syrup
then you put in pattisserie window and slap a 4 Euro sign on it
post #3311 of 7372
if you put it in a jewelry case you can charge 6
post #3312 of 7372
Quote:
Originally Posted by kwilkinson View Post

Very easy.
Basically you make the tart dough.
Then make a pastry cream.......... or, for instance, if you were wanting to help foodguy out a bit, you could even use his lemon curd recipe....
then you glaze the fruit with a light syrup
then you put in pattisserie window and slap a 4 Euro sign on it

Neat. Might make this sometime next week or this weekend. any good dough reccs? What would the syrup be comrpised of? WF actually had some decent looking fruit.

Also--you need to update your location .
post #3313 of 7372
Is there any soup that is not made exponentially better by either cooking with a parmesan rind or melting in a few thin strips of parm at the end?
post #3314 of 7372
no. Because that is MSG yo.
post #3315 of 7372
anyone have a good recipe for tom yum soup?
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