Random Food Questions Thread - Page 393

Originally Posted by foodguy 

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.

Originally Posted by Douglas 

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.

Originally Posted by itsstillmatt 

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?

Originally Posted by itsstillmatt 

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?

Originally Posted by Douglas 

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.

Originally Posted by HORNS 

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.