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Random Food Questions Thread - Page 365

post #5461 of 7190
Quote:
A Los Angeles-area chef on trial in his wife's slaying told authorities the reason they couldn't find her body was because he slow-cooked it for days, then "disposed" of the remains.

What did it say on the menu? 96 hours slow-cooked surprise?
post #5462 of 7190
Are matsutake mushrooms worth $31.95/lb?
post #5463 of 7190
They're definitely not Japanese at that price, if they're Canadian then yeah $32/lb is still ok. You get like 2 mushrooms for $30 here, even the Canadian ones. Japanese ones go up to like $100 a piece or more.
post #5464 of 7190
These I think are from Michigan.
post #5465 of 7190
They're still probably better than the Chinese ones that flood the market.
post #5466 of 7190
I think the price is decent. Do they look good?

Edit: Ah, didn't refresh the page in one hour.
post #5467 of 7190
They are "petite", and the distributor says they are good quality. I cannot see them, however, as they are currently in Washington state. I might go ahead and try them out. I've never cooked with them before.
post #5468 of 7190
My family just used to grill them with a bit of oil and salt. Delicious
post #5469 of 7190
You mean they didn't poach them and use the trimmings to make a sabayon? Pish posh!
post #5470 of 7190
insert "look up" joke here.
post #5471 of 7190
I need to bake an oil-based apple cake next week. I would normally bake with olive oil, but I have doubts about a slight olive taste and applies. Does it work to use a nut oil? I always have walnut oil and hazelnut oil around. Is there a better choice?
post #5472 of 7190
Quote:
Originally Posted by mgm9128 View Post

They are "petite", and the distributor says they are good quality. I cannot see them, however, as they are currently in Washington state. I might go ahead and try them out. I've never cooked with them before.

I know it is blasphemy, at least kwilk told me it was, but I don't love matsutake like I do other mushrooms. I find the texture to be kind of unappealing and the aroma odd. I have used them in chawanmushi, and I like them that way. Sauteed or grilled they aren't so much bad as they are meh.
Quote:
Originally Posted by philosophe View Post

I need to bake an oil-based apple cake next week. I would normally bake with olive oil, but I have doubts about a slight olive taste and applies. Does it work to use a nut oil? I always have walnut oil and hazelnut oil around. Is there a better choice?

I don't think olive would work badly, but I do see the concern. The only thing with nut oils is that they both tend to be rancid a lot of the time, and don't do that well with high temperatures. Otherwise, walnut would be a great flavor. I just couldn't make any promises to how well it might work.
post #5473 of 7190
Quote:
Originally Posted by itsstillmatt View Post

I know it is blasphemy, at least kwilk told me it was, but I don't love matsutake like I do other mushrooms. I find the texture to be kind of unappealing and the aroma odd. I have used them in chawanmushi, and I like them that way. Sauteed or grilled they aren't so much bad as they are meh.
yup. except i'd n ever use the word "meh". i'm afraid i don't get the magic, though i'm completely willing to believe that it's because i haven't had the prepared just the right way.
Quote:
I don't think olive would work badly, but I do see the concern. The only thing with nut oils is that they both tend to be rancid a lot of the time, and don't do that well with high temperatures. Otherwise, walnut would be a great flavor. I just couldn't make any promises to how well it might work.
i'd probably go with a neutral oil. nut oils do tend to go rancid very quickly but they also tend to have REALLY strong flavors even when they're good. While a little hazelnut flavor sounds great in an applecake, this could very quickly turn into a hazelnut cake with apples. not sure how much i'd love that.
post #5474 of 7190
Thanks for the advice, experts. Perhaps I will use a neutral oil with a little bit of nut oil for flavor or maybe olive oil with some nut oil to overpower any residual olive taste. Olive oil seems to produce the best texture.
post #5475 of 7190
Quote:
Originally Posted by itsstillmatt View Post

I know it is blasphemy, at least kwilk told me it was, but I don't love matsutake like I do other mushrooms. I find the texture to be kind of unappealing and the aroma odd. I have used them in chawanmushi, and I like them that way. Sauteed or grilled they aren't so much bad as they are meh.

The one time I've had them they were shaved thinly and cooked atop a piece of fish. So, this preparation avoided any unpleasant texture. Unfortunately, sliced this way, I can't say I got much out of them in terms of flavor or aroma, but it's possible I just didn't know what to look for.
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