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Random Food Questions Thread - Page 405

post #6061 of 7347
Mortar or pepper/salt grinder, I guess.
post #6062 of 7347
Quote:
Originally Posted by b1os View Post

Mortar or pepper/salt grinder, I guess.
+1
remember that a good part of the impact of those specialty salts is from the shape of the crystal and the way that releases the flavor. so don't grind it too fine and only use it as a finishing salt ... once it dissolves, there's not much difference between regular salt and $20 a pound stuff.
post #6063 of 7347
so, morels in January?
post #6064 of 7347
Damn. Kneading dough for krantz cake (babka?) is a pita. I kneaded a lot. It did get quite warm. I hope I didn't kill (some of) the yeast (or whatever happens when the dough gets too warm). Or does the warmth fire up the yeast growth and the coldness afterwards somehow damage it? How will I know? It now rests in the fridge overnight. I suppose it should rise overnight -- so if it rises, is the dough still fine or is this no determing tell?
Edited by b1os - 1/26/13 at 5:46pm
post #6065 of 7347
Not sure if you hurt the little buggers, but if you're resting it over night I'd check it after a few hours to make sure it's not rising too much. If it is, you might want to knock it down a bit.
post #6066 of 7347
The Armenian market by my house just started selling whole ducks, quail, and rabbits. The rabbits are imported from China. I'd like to know the following:

1.) What do you think the odds are that they are skinned alive?

2.) Is the guy skinning them laughing maniacally while he dresses them in front of the other rabbits, or is he just bored and daydreaming as they squirm and scream?

3.) Which of the options described in 2.) is worse?
post #6067 of 7347
Quote:
Originally Posted by shibbel View Post

Not sure if you hurt the little buggers, but if you're resting it over night I'd check it after a few hours to make sure it's not rising too much. If it is, you might want to knock it down a bit.
Thanks.

@mordi:
1) 13.7%
2) 18.3% of the skinners do the former, 61.3% the latter, 20.4% are doing something different
3) For 64.9% of the people, the former option is worse. For 21.2%, the latter is worse. 13.9% are indifferent.

I can not disclose my sources.
post #6068 of 7347
The dough looked and felt fine. Now it's twisted and "rising" again. The first babka looks good, maybe a tad too few chocolate. The secnd has too much chocolate. wink.gif
post #6069 of 7347
the brown stock recipe in Larousse Gastronomique calls for crushed veal bones. How do i crush veal bones?
post #6070 of 7347
You don't. I'm guessing it's a translation error. "Concassé" translates literally to "crushed", but it really means roughly chopped. Just have your butcher cut the bones into small pieces for you.
post #6071 of 7347
Quote:
Originally Posted by b1os View Post

The dough looked and felt fine. Now it's twisted and "rising" again. The first babka looks good, maybe a tad too few chocolate. The secnd has too much chocolate. wink.gif
Wow. Great recipe. It tastes fantastic.

post #6072 of 7347
Oh yeah, you absolutely have to use all the syrup the recipe calls for. No buts whatsoever are in order. It's just what it needs. Also, add some salt flakes (Maldon's or such). Makes it perfect.
post #6073 of 7347
Who makes/imports really good dried chorizo?
post #6074 of 7347
Fermin and Fra Mani are the best I've had around here. Palacios is the standard.
post #6075 of 7347
Quote:
Originally Posted by mgm9128 View Post

You don't. I'm guessing it's a translation error. "Concassé" translates literally to "crushed", but it really means roughly chopped. Just have your butcher cut the bones into small pieces for you.

That makes sense as it lines up with how i've seen it described in other places but in this case it says:

"Bone 1.25kg shoulder of veal and the same amount of knuckle of veal. Tie them together with string and brush with melted dripping. Crush 500g veal bones as finely as possible. Brown all these ingredients in a large flameproof casserole or saucepan. Peel and slice 150g carrots and 100g onions, then add the to the pan. Cover and leave t sweat for 15 minutes. Add 250mL water and reduce to a jelly like consistency..."

It really sounds like they expect the veal bones to be broken up quite a lot. My butcher usually just cuts them into 1 or 2 inch lengths for me.
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