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Random Food Questions Thread - Page 393

post #5881 of 7385
Quote:
Originally Posted by foodguy View Post

if you're happy, i'm happy. but i think what you're tasting is browning ... which can also be achieved at the lower temp by finishing at a high heat.

I don't know how to describe. Its not just the outside. The inner parts have a more done, deeper flavor to me. I'll try going low and cranking it up next time. What temp and approx how long should I finish it for?
post #5882 of 7385
Holy crap, I think I just had an allergic reaction to red wine.

Background: I have known sinus issues and many allergies; nearly all are related to pollens, cats and dogs, etc. I take meds daily and I am undergoing immunotherapy shots. I have also had sinus surgery, about 18 months ago.

I've also had a small handful of asthma attacks over the years. I do wheeze slightly after athletic activity, but never enough to bother me. I've had rescue inhalers on and off over the years based on that small sample size of attacks, but I don't believe I'd used one in at least 5-8 years.

I have had but one notable issue with food, ever. I ate a tree nut of some sort (labeled as an "acorn") from an Asian market, about 5 years ago, and noted my mouth itching and airway constricting slightly. But I never have had an issue since, and I haven't done anything to avoid other nuts. I've never eaten anything from the Asian store labeled as an acorn again, but other than that....

Tonight, I open a bottle of cheap red (Nero) and on the first sip, I sneeze. Within 2 minutes, I've sneezed quite a few times. I note the sneezes to my wife, laughing that ha, maybe I'm allergic to wine. I have noticed before on hangover mornings that my allergies can seem worse, but other than that, nothing remarkable or so sudden onset like this.

But the bottle is clearly punked, so I go pour out our wines and open another bottle (Cab). I have a sip, and now I'm coughing. I'm having a farking asthma attack. For once, I actually have a rescue inhaler, and as an added bonus, I even know where it is. I take a few hits off the inhaler and things calm down, though even now, 45 minutes later, I am definitely struggling just a bit.

So, so weird. I drink plenty, though it's probably been a week or two since I last had a glass of red. But believe me, there are dozens of glasses of red in my relatively immediate rearview mirror.

Anyways, this isn't really a question, as this is a medical issue, but Christ it's a weird one for me to so suddenly have such a notable reaction to something I do consume so regularly.

I hope this isn't the beginning of something serious.
post #5883 of 7385
Any reaction to white? I've heard of people having problems with tannins before.
post #5884 of 7385
Top 10 from Daily Meal's 101 Best Restaurants in Europe

1. Osteria Francescana (Modena, Italy)
2. Arzak, San Sebastian (Spain)
3. Noma (Copenhagen)
4. Alain Ducasse at the Dorchester (London)
5. Guy Savoy (Paris)
6. Aqua (Wolfsburg, Germany)
7. Varvary (Moscow)
8. Hof Van Cleve (Kruishoutem, Belgium)
9. L’Arpege (Paris)
10. JB (Ljubljana, Slovenia)

http://www.bloomberg.com/news/2012-12-19/europe-s-top-10-restaurants-headed-by-italy-website-says.html
post #5885 of 7385
Lol
post #5886 of 7385
So, I have another goose question. I am going to LATIMES!!!!!! dry brine my goose, but I also want to dunk it in boiling water for a few moments to render a little fat and all that good dunking stuff. Since the salting takes a few days, my plan is to salt tomorrow, then dunk on Christmas eve in salted boiling water, then let it dry in the fridge until I need to cook in Christmas night. Does this sound right, foodguy?
post #5887 of 7385
Quote:
Originally Posted by Douglas View Post

Holy crap, I think I just had an allergic reaction to red wine.
Background: I have known sinus issues and many allergies; nearly all are related to pollens, cats and dogs, etc. I take meds daily and I am undergoing immunotherapy shots. I have also had sinus surgery, about 18 months ago.
I've also had a small handful of asthma attacks over the years. I do wheeze slightly after athletic activity, but never enough to bother me. I've had rescue inhalers on and off over the years based on that small sample size of attacks, but I don't believe I'd used one in at least 5-8 years.
I have had but one notable issue with food, ever. I ate a tree nut of some sort (labeled as an "acorn") from an Asian market, about 5 years ago, and noted my mouth itching and airway constricting slightly. But I never have had an issue since, and I haven't done anything to avoid other nuts. I've never eaten anything from the Asian store labeled as an acorn again, but other than that....
Tonight, I open a bottle of cheap red (Nero) and on the first sip, I sneeze. Within 2 minutes, I've sneezed quite a few times. I note the sneezes to my wife, laughing that ha, maybe I'm allergic to wine. I have noticed before on hangover mornings that my allergies can seem worse, but other than that, nothing remarkable or so sudden onset like this.
But the bottle is clearly punked, so I go pour out our wines and open another bottle (Cab). I have a sip, and now I'm coughing. I'm having a farking asthma attack. For once, I actually have a rescue inhaler, and as an added bonus, I even know where it is. I take a few hits off the inhaler and things calm down, though even now, 45 minutes later, I am definitely struggling just a bit.
So, so weird. I drink plenty, though it's probably been a week or two since I last had a glass of red. But believe me, there are dozens of glasses of red in my relatively immediate rearview mirror.
Anyways, this isn't really a question, as this is a medical issue, but Christ it's a weird one for me to so suddenly have such a notable reaction to something I do consume so regularly.
I hope this isn't the beginning of something serious.

I noticed that you said "Acorns" which are from an oak tree and most wines are aged in either oak barrels or oak chips. Could that be the connection ? Also allergies seem to evolve/devolve what may not have bugged you before now does.
post #5888 of 7385
Quote:
Originally Posted by itsstillmatt View Post

So, I have another goose question. I am going to LATIMES!!!!!! dry brine my goose, but I also want to dunk it in boiling water for a few moments to render a little fat and all that good dunking stuff. Since the salting takes a few days, my plan is to salt tomorrow, then dunk on Christmas eve in salted boiling water, then let it dry in the fridge until I need to cook in Christmas night. Does this sound right, foodguy?
you go boy!
post #5889 of 7385
It looks like I'm going to have to switch from pork shoulder to a different cut of meat for nutritional reasons. I was at the Costco today and saw a 9lb Beef Round Tip. What can I do with that? Just roast it the same way I would the shoulder?
post #5890 of 7385
Quote:
Originally Posted by itsstillmatt View Post

So, I have another goose question. I am going to LATIMES!!!!!! dry brine my goose, but I also want to dunk it in boiling water for a few moments to render a little fat and all that good dunking stuff. Since the salting takes a few days, my plan is to salt tomorrow, then dunk on Christmas eve in salted boiling water, then let it dry in the fridge until I need to cook in Christmas night. Does this sound right, foodguy?

You didn't ask me, but I just wanted to throw my thoughts out on my experience so far . . .

I just got through dunking my geese (both 9 lbs) in heavily salted boiling water, but I was under the impression that this technique is to "set" the skin so it contracts when the fat renders out. I'm cooking them for tomorrow, Christmas Eve, so I'm going to leave them now uncovered in the fridge and then take them out and salt the inside/outside, place onion, meyer lemon, celery, carrot, and turnips within the cavity and pan underneath.

As the fat renders out tomorrow I am going to tournee some russet potatoes, boil them, and then brown them in the fat as the goose cools. I want the delicious crispness combined with the creaminess that russets provide.

On this note of goose, I was fortunate enough to have a long talk to the chef at Kokkari - he's been roasting goose on the spits at the restaurant, and if you guys who aren't familiar with Kokkari they are masters at roasted meats in a large open fireplace. Those geese looked just beautiful rotating in front of that wood fire - like I was transported to a medieval royal kitchen! The geese were prepared there with no parboiling but only with salt, pepper, and an Ouzo rub. The chef told me to be frequent with the removal of the fat because, when he was 10 years old, his father roasted a goose but naively did not use a deep pan to catch the fat. The fat poured over and caught the house on fire. On Christmas Day.

Matt, where did you acquire your bird? I got mine from Golden Gate Meats, who sell Grimaud Farms geese.
post #5891 of 7385
Quote:
Originally Posted by Douglas View Post

Holy crap, I think I just had an allergic reaction to red wine.

Background: I have known sinus issues and many allergies; nearly all are related to pollens, cats and dogs, etc. I take meds daily and I am undergoing immunotherapy shots. I have also had sinus surgery, about 18 months ago.

I've also had a small handful of asthma attacks over the years. I do wheeze slightly after athletic activity, but never enough to bother me. I've had rescue inhalers on and off over the years based on that small sample size of attacks, but I don't believe I'd used one in at least 5-8 years.

I have had but one notable issue with food, ever. I ate a tree nut of some sort (labeled as an "acorn") from an Asian market, about 5 years ago, and noted my mouth itching and airway constricting slightly. But I never have had an issue since, and I haven't done anything to avoid other nuts. I've never eaten anything from the Asian store labeled as an acorn again, but other than that....

Tonight, I open a bottle of cheap red (Nero) and on the first sip, I sneeze. Within 2 minutes, I've sneezed quite a few times. I note the sneezes to my wife, laughing that ha, maybe I'm allergic to wine. I have noticed before on hangover mornings that my allergies can seem worse, but other than that, nothing remarkable or so sudden onset like this.

But the bottle is clearly punked, so I go pour out our wines and open another bottle (Cab). I have a sip, and now I'm coughing. I'm having a farking asthma attack. For once, I actually have a rescue inhaler, and as an added bonus, I even know where it is. I take a few hits off the inhaler and things calm down, though even now, 45 minutes later, I am definitely struggling just a bit.

So, so weird. I drink plenty, though it's probably been a week or two since I last had a glass of red. But believe me, there are dozens of glasses of red in my relatively immediate rearview mirror.

Anyways, this isn't really a question, as this is a medical issue, but Christ it's a weird one for me to so suddenly have such a notable reaction to something I do consume so regularly.

I hope this isn't the beginning of something serious.

Douglas, this link is about the phenomenon "Red Wine Headache" but it can certainly apply to those who get an allergic reaction. My question to you is: were you strictly coughing or did you have difficulty breathing?

http://en.wikipedia.org/wiki/Red_wine_headache
post #5892 of 7385
Quote:
Originally Posted by HORNS View Post

You didn't ask me, but I just wanted to throw my thoughts out on my experience so far . . .
I just got through dunking my geese (both 9 lbs) in heavily salted boiling water, but I was under the impression that this technique is to "set" the skin so it contracts when the fat renders out. I'm cooking them for tomorrow, Christmas Eve, so I'm going to leave them now uncovered in the fridge and then take them out and salt the inside/outside, place onion, meyer lemon, celery, carrot, and turnips within the cavity and pan underneath.
As the fat renders out tomorrow I am going to tournee some russet potatoes, boil them, and then brown them in the fat as the goose cools. I want the delicious crispness combined with the creaminess that russets provide.
On this note of goose, I was fortunate enough to have a long talk to the chef at Kokkari - he's been roasting goose on the spits at the restaurant, and if you guys who aren't familiar with Kokkari they are masters at roasted meats in a large open fireplace. Those geese looked just beautiful rotating in front of that wood fire - like I was transported to a medieval royal kitchen! The geese were prepared there with no parboiling but only with salt, pepper, and an Ouzo rub. The chef told me to be frequent with the removal of the fat because, when he was 10 years old, his father roasted a goose but naively did not use a deep pan to catch the fat. The fat poured over and caught the house on fire. On Christmas Day.
Matt, where did you acquire your bird? I got mine from Golden Gate Meats, who sell Grimaud Farms geese.

I got my hipster goose from Heritage Foods. If I had know Golden Gate was doing goose I would have gone there, though. They got me the best sweetbreads I've ever seen a few weeks ago, so I am feeling very warmly toward them.

I am a big Kokkari fan. They are great roasters. I find it to be one of the most enjoyable restaurants in the city.
post #5893 of 7385
I just spent 30 minutes on the Heritage foods site - what a great movement and I love the details they give about the animals, farms, farmers, etc.

Matt, how did your goose's liver look?
post #5894 of 7385
Sadly, no giblets with the goose, though it did have feet.
post #5895 of 7385
Goose turned out pretty damn good. Thanks for everyone's input.

Merry Christmas to all of you. smile.gif
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