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Random Food Questions Thread - Page 396

post #5926 of 7218
Quote:
Originally Posted by edmorel View Post

ftfy

I am now 6 2ish and 177. Thanks.
Quote:
Originally Posted by Manton View Post

who wears trucker caps with polystyrafoam fronts and plastic mesh backs with pre-velcro snap adjusting closures.

And to think I thought we were (i)friends!

FYI: http://www.styleforum.net/t/328866/for-5000-negotiable-i-will-ask-for-an-ip-permaban
Quote:
Originally Posted by impolyt_one View Post

I went to some wine bar where they used Lobmeyr crystal. I didn't realize that shit is so expensive. Are there any other esoterically expensive crystal brands like this?

Have you asked Label King? He was the expert on truly luxe products.
post #5927 of 7218
i was attempting to brown my 10lb slab of beef and was having a bitch of a time rotating the bastard. ended up using two big wooden spoons and a pair of tongs. there's got to be a better way to do something like this. anyone have a trick for something like this? i was thinking a rag and my hands but I didn't want to be too close to the spattering oil.
post #5928 of 7218
Yes, use your hands. Or a spatula and a hand. Shouldn't be too hot. Just don't necessarily touch the side that's just been in contact with the cooking surface.
post #5929 of 7218
For wine glasses I am currently using bormioli rocco and luigi bormioli ones - good shape, sturdy, no plans on upgrading until they all break.... overall a great value.
post #5930 of 7218
Quote:
Originally Posted by itsstillmatt View Post

We have lobmeyr crystal, and it is just beautiful stuff. For wine we use mid range Reidl, mainly because too many ignerts scoffed at the not so wine friendly lobmeyr we have and I started to get annoyed, but we still use it for Champagne and have bitchin water glasses from them engraved (or etched?) with insects.
The lobmeyr stuff makes every other glassware look cheap and dreary. There is a much bigger difference between it and the sommeliers than there is between the sommeliers and Crate and Barrel. And it is super durable. I've literally bounced them off the floor before.

Problem is these glasses are uber quality but don't really feel like wine glasses, they feel like crystal goblets. Do they have a line I've missed?


Quote:
Originally Posted by constant struggle View Post

For wine glasses I am currently using bormioli rocco and luigi bormioli ones - good shape, sturdy, no plans on upgrading until they all break.... overall a great value.

Per someone's rec here on the fora, I tried a few of the Zalto burgundy glasses and love them. Super quality.

I also bought a few of these:

http://www.winevine-imports.com/bottega-del-vino-super-venetian-glass

They are pretty huge, but really well made.

I try to avoid using these and some of my other best stuff with a rowdy crowd. You have to accept breakage. Just have a set of lower end Schott or Riedel and accept the breakage. I've have more glasses go than I can count. In fact 2 weeks ago I was washing a glass and under almost no pressure the stem broke in my hand.
post #5931 of 7218
They have many lines, so I am sure there are some you have missed. I have no idea what you mean by crystal goblet feel, so I can't help you much.
post #5932 of 7218
Quote:
Originally Posted by itsstillmatt View Post

They have many lines, so I am sure there are some you have missed. I have no idea what you mean by crystal goblet feel, so I can't help you much.

You know, those cut glass heavy crystal wine glasses that weight like a pound each...


post #5933 of 7218
Quote:
Originally Posted by idfnl View Post

You know, those cut glass heavy crystal wine glasses that weight like a pound each...

You probably haven't held a lobmeyr glass then. They are known for the muslin glass, which is much lighter than standard wine glasses, and for their modernist glassware which looks nothing like what you posted.
post #5934 of 7218
Quote:
Originally Posted by itsstillmatt View Post

You probably haven't held a lobmeyr glass then.

Have not, knowingly....
post #5935 of 7218
Quote:
Originally Posted by idfnl View Post

Problem is these glasses are uber quality but don't really feel like wine glasses, they feel like crystal goblets. Do they have a line I've missed?

Quote:
Originally Posted by idfnl View Post

You know, those cut glass heavy crystal wine glasses that weight like a pound each...

Quote:
Originally Posted by idfnl View Post

Have not, knowingly....

Uh huh.
post #5936 of 7218
got another one for the food scientists: i've been calculating out food values and one that keeps tripping me up is brown rice. they list cooked brown rice as being one cup = 200g. but i've tried 3 different dry measuring spoons and never gotten anywhere over around 150g in weight. Same thing with sweet potato. what could they be using for this? admittedly, not a pressing issue, but something i was curious about.
post #5937 of 7218
Does anybody know of a good tutorial on how to make your own sopressata? Trying to get in touch with my inner guinea.
post #5938 of 7218
i believe there's one in michael ruhlman's salumi book. but making your own sopressata if you've never made cured sausage is like trying to make your own sportcoat. not to be entered into lightly.
post #5939 of 7218
Hmm, I might have to scratch the idea... There is this place by me that makes it, but it is something like $27 per pound. I would much rather buy ribeyes. I was hoping I could do it myself cheap.
post #5940 of 7218
just grab some at Eataly. Odds are it'll be cheaper than making a big vat, and probably more delicious.

$27 a pound does strike me as a lot, but so does a full pound of sopressata
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