• Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE

    Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear.
  • This site contains affiliate links for which Styleforum may be compensated.
  • We would like to welcome House of Huntington as an official Affiliate Vendor. Shop past season Drake's, Nigel Cabourn, Private White V.C. and other menswear luxury brands at exceptional prices below retail. Please visit the Houise of Huntington thread and welcome them to the forum.

  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

    Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

Random Food Questions Thread

KJT

Distinguished Member
Joined
Feb 6, 2008
Messages
1,267
Reaction score
13

b1os

Distinguished Member
Joined
May 25, 2011
Messages
9,847
Reaction score
1,654
That interests me too cause I'm not able to buy a somewhat decent burger bun here.
 

Rambo

Timed Out
Timed Out
Joined
Oct 3, 2007
Messages
24,706
Reaction score
1,347
Originally Posted by whodini
Yup and yup. I'm going to try a ricotta cheesecake next time. I had some while in LA back in May and it nearly changed my life.
Meh, I've never been a fan of ricotta cheesecake, but that's just my personal preference. What recipe are you using? At this point it just sounds like its being overcooked.
 

itsstillmatt

The Liberator
Dubiously Honored
Joined
Mar 11, 2006
Messages
13,969
Reaction score
2,085
Originally Posted by Rambo
Meh, I've never been a fan of ricotta cheesecake, but that's just my personal preference. What recipe are you using? At this point it just sounds like its being overcooked.
I don't remember why cracking happens, but my wife makes a cheesecake from Cook's Illustrated that is both delicious and never cracks. I get one a year, on my birthday.
smile.gif
 

KJT

Distinguished Member
Joined
Feb 6, 2008
Messages
1,267
Reaction score
13

KJT

Distinguished Member
Joined
Feb 6, 2008
Messages
1,267
Reaction score
13
OK that worked well, as was quite easy.

Fresh out of the oven:
jbkJVG.JPG


Cut open:
jbllDw.JPG
 

b1os

Distinguished Member
Joined
May 25, 2011
Messages
9,847
Reaction score
1,654
Did they taste good? If so I'll try them out next time, too. Maybe tomorrow, who knows.
 

KJT

Distinguished Member
Joined
Feb 6, 2008
Messages
1,267
Reaction score
13
Yes, they tasted good. I will definitely make them again.
 

mgm9128

Distinguished Member
Joined
Jun 20, 2011
Messages
7,615
Reaction score
3,441
I have a pigs' kidney. What should I do with it?
 

itsstillmatt

The Liberator
Dubiously Honored
Joined
Mar 11, 2006
Messages
13,969
Reaction score
2,085
Originally Posted by mgm9128
I have a pigs' kidney. What should I do with it?
They are really strong tasting. Not elegant. I've eaten them on skewers with the liver and fat cooked in an open fire as an hors d'oeuvre. You can also put it in pate. I'd probably throw it away, honestly.
 

mgm9128

Distinguished Member
Joined
Jun 20, 2011
Messages
7,615
Reaction score
3,441
Originally Posted by iammatt
They are really strong tasting. Not elegant. I've eaten them on skewers with the liver and fat cooked in an open fire as an hors d'oeuvre. You can also put it in pate. I'd probably throw it away, honestly.
I have one recipe that says to reduce the strong taste, skin them, cut them open, take out the white central core, wash them, then cover them with milk for 3-4 hours. Then, grill or sautÃ
00a9.png
. Or do you think it's even worth it? I got it for free.
 

kwilkinson

Having a Ball
Joined
Nov 21, 2007
Messages
32,245
Reaction score
884
Originally Posted by mgm9128
I have one recipe that says to reduce the strong taste, skin them, cut them open, take out the white central core, wash them, then cover them with milk for 3-4 hours. Then, grill or sautÃ
00a9.png
. Or do you think it's even worth it? I got it for free.


Of course it's worth it. You might as well cook it while the opportunity has presented itself. How often does one get pig's kidneys for no reason? Even if it ****************, at least you'll know.
 

mgm9128

Distinguished Member
Joined
Jun 20, 2011
Messages
7,615
Reaction score
3,441
I wish to procure a pigs' bladder and roast a chicken inside; those are harder to find.

I will try out the kidney and report back.
 

Featured Sponsor

How important is full vs half canvas to you for heavier sport jackets?

  • Definitely full canvas only

    Votes: 45 40.5%
  • Half canvas is fine

    Votes: 44 39.6%
  • Really don't care

    Votes: 5 4.5%
  • Depends on fabric

    Votes: 18 16.2%
  • Depends on price

    Votes: 25 22.5%

Staff online

Forum statistics

Threads
504,436
Messages
10,573,971
Members
223,697
Latest member
Martinezeye
Top