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Random Food Questions Thread - Page 4

post #46 of 7365
yea, but 1-2 days max.
post #47 of 7365
Quote:
Originally Posted by why View Post
Yes. They'll probably get funky after a day or so.
Quote:
Originally Posted by iammatt View Post
No. I mean, a few hours or so or a day, but you generally don't want to be storing bivalves too long if they aren't alive.
I'll probably keep it to a few hours in the fridge at most, I wasn't planning for anytime longer than half a day. As it turns out, I can NOT eat 2lbs on my own. They're cheap enough, whatever. I know mussels produce some toxin when dead, I'd like to avoid consuming this if possible.
post #48 of 7365
Quote:
Originally Posted by kwilkinson View Post
Do you live somewhere where it's warm enough to grill?
I would marinate them in a mixture of red wine vinegar, oil, garlic, onion, and basil, for only about 2 hours. Then toss it on a super hot grill to cook it.
Serve it with grilled jalapeno polenta cakes and a tomato/asparagus/basil salad. that sounds good.

Was damn good! Thx!
post #49 of 7365
Not a question, but I think I'm experiencing Brioche fail. :-(
post #50 of 7365
Quote:
Originally Posted by jpeirpont View Post
Not a question, but I think I'm experiencing Brioche fail. :-(

The first time I tried I failed. There has been no second yet.
post #51 of 7365
Quote:
Originally Posted by jpeirpont View Post
Not a question, but I think I'm experiencing Brioche fail. :-(

No rise?
post #52 of 7365
Thread Starter 
Brioche is a bitch.
post #53 of 7365
Quote:
Originally Posted by kwilkinson View Post
Brioche is a bitch.
Mine came out with about the consistency/density of what I'd expect one of those mud and straw bricks to have. It was also oddly dry for having a pound or however much butter in it.
post #54 of 7365
Thread Starter 
I don't even mess with brioche. It is the queen of bitches, IMO. Just having the pastry people work with it next to me when I was a prep cook, I could see how hard it was to work with. I don't know much about bread, but I know I wouldn't feel comfortable making brioche until I had a strong foundation in all other kinds of breadmaking.
post #55 of 7365
I've never made it, but I assume it can't be any more fussy than puff pastry.
post #56 of 7365
I tend to agree... but if you're going to try it, I highly recommend using one of the recipes from Shirley O Corriher's "Bakewise". I know some folks on here don't love ol' Shirl, but when it comes to sensitive organic chemical reactions, she's the master. Plus, a good friend of mine tested all the recipes in that book.... with normal people , so I know it can be done.
post #57 of 7365
Thread Starter 
Quote:
Originally Posted by why View Post
I've never made it, but I assume it can't be any more fussy than puff pastry.

I've never made brioche either, but I can make a decent puff dough. I don't think it's really very hard. The most important parts are obviously the distribution of the butter and then the quality of the physical lamination, neither of which are hard if you know what you're doing.
Maybe the pastry people have a hard time with the brioche b/c it's a 90% butter brioche. So it's probably harder to work with than a regular recipe.
post #58 of 7365
I made brioche. I didn't get the shape perfect (they're ugly), but they have a good texture and taste. I'll add pictures to the Bread Thread in a bit.
post #59 of 7365
Luckily the fail wasn't absolute, it just didn't rise as much as the recipe said it would. The end product was ok though I definitely shouldn't have used salted butter. I'm made it into a loaf, because I wanted to smear it with nutella, it was tasty.
post #60 of 7365
Quote:
Originally Posted by shoreman1782 View Post
Cooking sausage--I usually put it in a cast iron skillet and add water to cover the sausages about halfway. Med+heat, turn occasionally, try not to pierce. Eventually the water cooks off (at this point they're cooked) and then they'll brown in the skillet. Just take them out when they casing is browned enough for you.

This is what I do.
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