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Random Food Questions Thread - Page 339

post #5071 of 6608
5/15/12 at 9:50pm
Quote:
Originally Posted by itsstillmatt View Post

Zolst hobn tsen haizer, yeder hoiz zol hobn tsen tsimern, in yeder tsimer zoln zain tsen betn un zolst zij kaiklen fun ein bet in der tsweiter mit cadojes!

ألف ألف ديكس في دينكم
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post #5072 of 6608
5/15/12 at 9:51pm
Quote:
Originally Posted by ehkay View Post

Babka

"You can't beat a babka."
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post #5073 of 6608
5/15/12 at 10:28pm
it's got nuttin, on this mutton
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post #5074 of 6608
5/15/12 at 10:30pm
Quote:
Originally Posted by ehkay View Post

it's got nuttin, on this mutton
nod[1].gif
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post #5075 of 6608
5/16/12 at 11:17am
Will this likely be worth the purchase?

350

http://www.amazon.com/Mugaritz-A-Natural-Science-Cooking/dp/0714863637
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post #5076 of 6608
5/16/12 at 11:12pm
Phaidon doesn't disappoint.
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post #5077 of 6608
5/17/12 at 11:37am
I just scored 4 tickets to Next for 7:30 tonight. Being on Facebook 12 hours a day finally paid off.
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post #5078 of 6608
5/17/12 at 1:16pm
Thread Starter 
That is most certainly a random food question.
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post #5079 of 6608
5/17/12 at 4:25pm
I've always used challa for my bread pudding - what do you guys use?
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post #5080 of 6608
5/17/12 at 4:54pm
Challa, croissant or brioche.
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post #5081 of 6608
5/17/12 at 6:02pm
Quote:
Originally Posted by itsstillmatt View Post

Challa, croissant or brioche.

Thanks.

Do you dry them in the oven? Leave the loaf or croissant out a day or two? Personally I get fresh challa, cube it because it doesn't disintegrate when still fresh, and then gently toast the cubes so they then are dry and also are better withstand the trauma of stirring.

For whatever that's worth . . .
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post #5082 of 6608
5/18/12 at 8:22am
So this has been bugging me for a while (OK not really)... went to get breakfast, wanted a sausage and egg biscuit. They were like we only serve those for takeout. They were like, we can give you two scrambled eggs, sausage and a biscuit though.

I was like, so you can't slice the biscuit then place the items on the opened bread?

It just seemed sort of weird the distinction restaurants will draw on meals that involve the same ingredients cooked the same way with marginal differences to plating. Was just curious why they do that.
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post #5083 of 6608
5/18/12 at 8:23am
Quote:
Originally Posted by edinatlanta View Post

So this has been bugging me for a while (OK not really)... went to get breakfast, wanted a sausage and egg biscuit. They were like we only serve those for takeout. They were like, we can give you two scrambled eggs, sausage and a biscuit though.
I was like, so you can't slice the biscuit then place the items on the opened bread?
It just seemed sort of weird the distinction restaurants will draw on meals that involve the same ingredients cooked the same way with marginal differences to plating. Was just curious why they do that.
McDonalds isn't really a restaurant.
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post #5084 of 6608
5/18/12 at 8:23am
Quote:
Originally Posted by itsstillmatt View Post

McDonalds isn't really a restaurant.

Someone's got jokes!
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post #5085 of 6608
5/19/12 at 7:22am
Has eating a lot of beets ever turned your shit purple?
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