Random Food Questions Thread - Page 402

Baby Falcors.

WOW. Takin it back Douglas. Nicely done, my good man. Nicely done.

I'm cooking dinner for a friend and elderly gentleman who stopped drinking several years ago. I don't know that he was a full blown alcoholic but I do know that it was becoming a bit of a problem for him.

Unfortunately the dish I was planning to make does have a white wine sauce. It's a fairly long cooking dish so I don't think there would be any residual alcohol. The wine is really just there to add flavor and acidity to the dish.

I know every case is different and there are both psychological and physiological reasons for stopping drinking. I'm still questioning whether or not this is a good idea. For the chefs and other cooking experts on here is there a conventional wisdom on how to approach these sorts of situations?

i think it depends on a couple of things: a) is it a sauce with white wine in it, or is it a white wine sauce (i.e.: is the wine the primary ingredient); and b) is the gentleman on any kind of medication for his disease that might react with any trace of residual alcohol? otherwise, i think you're fine.

Would somebody like to gift me a Berkel 330M? KTHNXBYE.

$8k for a prosciutto slicer? JFC, man, does it slice the meat into Olivia Wilde's vagina? Otherwise, I can't see the need.

Yes, CG. I would like to. Hell, I would like to get everyone in this thread (EXCEPT ITSSTILLMATT) one but I can not afford one.

Having seen one in action I totally get it. And it's less about the food quality/result, though I understand that better now... but it's the theater of it.
Considering that a heavy duty commercial/NSF electric is still a few grand new... this seems less ridiculous but it's still the Bentley of the slicer world.

There are two Italian restaurants near me that have these, and yes, they are fawkin sexy. So cool how they mechanically operate.

BTW, thanks FG for the input. The sauce was more or less white wine, not a sauce with white wine. I was going to make the Treviso-style pork ribs from Hazan; brown ribs, add garlic, sage, and wine to deglaze and "braise" for about 20-25 minutes. I love this dish in wintertime, and it's relatively easy, and hence do-able for a weeknight when I don't have a lot of time to do prep. Based on some info from SFers (that I even think was posted in this thread), I figured that was plenty of time to boil out nearly all the alcohol.

The problem was I have a few different people coming over with different known food issues and preferences, which narrowed down what I could make considerably and put me into a box. In the final analysis, though, I've settled on a different dish. I just figured it was the most polite and considerate thing to do as a host, even if it was sort of a pain to have to reconsider.

so there's a fucking broccoli rabe shortage? WTF?

They look sort of like a kind of sculpin, but IDK for sure . . .

WTF I love broccoli rabe.

everything i've read indicates that this is a situation specific to philadelphia. one more reason not to live there.

Nope, Ewok sperm, excuse me milt.

Sir, I will have you know that aside from the alarming murder rate, the general brusqueness of the inhabitants, the glumly accepted sense of inferiority to the city a hundred miles north, the urban blight that tightly surrounds Center City, and a raw sense of despair that pervades the streets, Philadelphia is a fine place to live.