or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread
New Posts  All Forums:Forum Nav:

Random Food Questions Thread - Page 375

post #5611 of 7385
Quote:
Originally Posted by gomestar View Post

i love radishes. I should have tripled the amount of radishes in that recipe, though it already produces a big vat of food. Wife is home today with a cast on her foot, so I imagine that salad will be gone before I get home from work.

hope she's ok
post #5612 of 7385
shes good.
post #5613 of 7385
Is this a matsutake?

It smells like pine, but also a little foul.
post #5614 of 7385
http://www.amazon.co.uk/Too-Many-Chiefs-Only-Indian/dp/095589302X/ref=pd_sim_b_10

I'm guessing they'll change the name when/if they release this in the US?
post #5615 of 7385
Is a walnut that has just been shelled noticeably tastier than those sold pre-shelled?
post #5616 of 7385
Hmmm... noticeably tastier...

If anything I'd tend to say there is sometimes a bitterness to shelled walnuts that I find missing from just-shelled. Not sure I'd say better or worse.
I don't know how fresh they stay in shell... I suspect some stores keep whole walnuts on the shelves longer in terms of "sell by" than shelled?



Related... I asked myself just last week while enjoying particularly good roasted cashews, why do you never see them in shell? Turns out the shell is toxic. teacha.gif
post #5617 of 7385
How much should I spend on foie gras? The only time I have seen it around me was like $45 a lb. Is that too much if I just want to get like half a lb to try it for the first time?
post #5618 of 7385
Quote:
Originally Posted by Cary Grant View Post

Hmmm... noticeably tastier...
If anything I'd tend to say there is sometimes a bitterness to shelled walnuts that I find missing from just-shelled. Not sure I'd say better or worse.
I don't know how fresh they stay in shell... I suspect some stores keep whole walnuts on the shelves longer in terms of "sell by" than shelled?
Related... I asked myself just last week while enjoying particularly good roasted cashews, why do you never see them in shell? Turns out the shell is toxic. teacha.gif

I am wondering if more of the walnut's oil content is present in just shelled. Perhaps the bitterness is caused by the fats oxidizing in the shell, but I'm not sure. Maybe fg can help.

$45/lb for foie gras seems a little high.
post #5619 of 7385
Will ice cream melt if kept in a cooler with ice for approximately one hour?
post #5620 of 7385
Probably not. If you are worried, wrap some dry ice in newspaper and put it at the bottom of the cooler, then put a rack on top, then your ice cream.
post #5621 of 7385
I am considering dry ice. Thanks for the tip.
post #5622 of 7385
What is the correct way to shape agnolotti? I know how to do it but in some examples/pictures it looks like they do a final fold over to create a sort of pocket/flap. Let me describe the two ways and someone can tell me the "correct" method.

Method A: Roll out a length of flat pasta, 18 inches x 6 inches (arbitrary). Pipe a length of filling, leaving a 3/4" gap on the left, right, and bottom. Brush all around with egg yolk mixture. Fold the pasta sheet from the bottom, over the filling, using fingers, pinch separate pockets, making sure there are no air bubbles. Use a pasta roller and cut across the top edge, then in-between the pillows to separate.

Method B: Same as A except before cutting, roll the long fat row of pasta forward so now there's two "layers" at the bottom. Cut across the top (same as before), and cut to separate.
post #5623 of 7385
there should lbe only one layer of pasta on each side. you want to pipe (or spoon) blogs, not a long row, of filling. but beyond that, there are about as many acceptable techniques as there are big-armed women in bologna.
post #5624 of 7385
I swear, whenever I order a dish that says agnolotti the shape is different every time other than folding in half.
post #5625 of 7385
anybody know how these faux cellophane edible packets are made, and what they're made of? (ie Mugaritz, el Bulli, et al) the actual clear wrap and the closure.

mugaritz.jpg
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread