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Random Food Questions Thread - Page 376

post #5626 of 7356
Quote:
Originally Posted by mgm9128 View Post

Is this a matsutake?

It smells like pine, but also a little foul.

don't think it is. Matsutakes manage to look a little more phallic and a bit darker and dirtier usually.
post #5627 of 7356
they have something like that in the Fat Duck book. If nobody poasts info here I can poast it tonight when I'm home.
post #5628 of 7356
I know that at El Bulli they used obulato (sp?) paper for that shit. I think it is something having to do with old people, Japan and drugstores.
post #5629 of 7356
Quote:
Originally Posted by BrianVarick View Post

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?

It depends where you are. If you live deep in flyover country that's not a bad price for Grade A. It is no doubt cheaper near NYC.

FWIW, I've never seen raw foie sold in units like 1/2 a pound. I've only ever seen whole lobes sold raw.
post #5630 of 7356
It's sold in raw slices as well.
post #5631 of 7356
You live in a wonderful place. Or is that the freeze dried stuff you were telling me about? I really need to order some of that. Here I either need to ship in from a remote purveyor or some local better (don't want to say "high end") stores will have lobes around the holidays.
post #5632 of 7356
Quote:
Originally Posted by impolyt_one View Post

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

The actual paper isn't edible, is it? I would guess that it's done with Fata Paper and a heat sealer
post #5633 of 7356
post #5634 of 7356
Quote:
Originally Posted by impolyt_one View Post

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

They are made with Japanese rice paper. Yes, the paper is edible. The exact type that's used by most MG restaurants is called obulato.

This link isn't working for me right now but should help: http://www.starchefs.com/features/japanese_ingredients/html/index.shtml
post #5635 of 7356
Quote:
Originally Posted by Piobaire View Post

FWIW, I've never seen raw foie sold in units like 1/2 a pound. I've only ever seen whole lobes sold raw.

+1. Besides, I don't know that your first time, you want to prep it yourself (deveining, etc). Probably best to go somewhere that serves it.
post #5636 of 7356
Giant listerine fresh strips
post #5637 of 7356
Thanks dudes. Mystery solved. I will check to see if the store down the street has any.
post #5638 of 7356
Quote:
Originally Posted by ehkay View Post

The actual paper isn't edible, is it? I would guess that it's done with Fata Paper and a heat sealer

it's edible and dissolves quite quickly in liquid. Our favorite hyper-tasting counter dining place in Tribeca uses it in a dish.
post #5639 of 7356
I hope you find it then. When you do, what if we scented it with yuzu and turned it into an edible dissolving paper ash?
post #5640 of 7356
FOund out it's totally common, normally used as a vehicle for delivering medicines (Asians love powdered medicines rather than pills) - mybe served open face or something. Never been in the hospital and needed something like that. Anyway, I believe I should be able to get it online.
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