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Random Food Questions Thread - Page 383

post #5731 of 7255
If it didn't explode so far, yes.
Edited by b1os - 11/5/12 at 4:37pm
post #5732 of 7255
Quote:
Originally Posted by mgm9128 View Post

Could someone tell me if the string cheese I left on my counter this morning is still safe to eat?

did you crush some garlic over it?
post #5733 of 7255
Quote:
Originally Posted by mgm9128 View Post

Could someone tell me if the string cheese I left on my counter this morning is still safe to eat?

You should pressure-cook it for 5 hours to be safe.
post #5734 of 7255
I'm wanting to make the French Laundry foie gras with apples and tuffles preparation for Thanksgiving. What should I expect to pay for a golf ball sized black truffle?
post #5735 of 7255
would that even be black truffle season? I've only seen them mid-December-ish, but I'll admit I'm not a truffle growing season expert. Burgundy truffles you can probably find.

And white alba truffles you can probably find drool.gif
post #5736 of 7255
I've seen the season listed as October to December.
post #5737 of 7255
Those are Burgundy truffles. Perigord (black winter) don't start until early December.
post #5738 of 7255
What are frozen truffles like? Can they be substituted for fresh? In TFL TK mentions buying them in large quantity and freezing them - I'm gusseing that only works when cooking with them and not shaving raw?
post #5739 of 7255
They are fine. I had some last week. I would say comparable, flavor wise, however lacking the aroma and pungency of fresh.
post #5740 of 7255
What book (if any) is the Robuchon stuffed squab recipe in?
post #5741 of 7255
I did a search and didn't find it in a Roubochon book. Is there some reason you believe it might be in one of his books?
post #5742 of 7255
I meant quail, sorry.
post #5743 of 7255
post #5744 of 7255
Thanks, dawg.
post #5745 of 7255
That recipe does not give proper glazing instructions. Once you color the quail, you add your soy sauce mixture to the pan and let it lightly glaze the surface. Also, the legs you can cook sous vide for 2 hours at 68ºC with a little duck fat in the bag. Cure them first in salt for 30 minutes.
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