Random Food Questions Thread - Page 409

It was good.
Actually, at first Passard even talks of Côte du Jura, Savagnin in the video.

So, I've got tons of limes (2-3 pounds) and parsley. Any ideas? Key lime pie? Parsley.. maybe some salad like the cauliflower/parsley/hazelnuts/pomegranate salad from Jerusalem that needs lots of parsley?

For one, you could keep the Passard thing going by making the pineapple and lime recipe.

An elegant parsley-lime espuma?

Is there a thread about cutting boards?

i started one a little while about inquiring about rubber cutting boards.




I then purchased a rubber cutting board.

Will have to dig it up later. I purchased some bigger ruber cutting boards at a wholesale for like 15-20€. About every cut leaves a scratch. Sani-Tuffs of a similar sice and thickness are like 80-100€, which I thought very expensive. Are they less prone to scuff? (edit: ok, according to http://www.cheftalk.com/t/62026/sani-tuff-boards-are-they-as-easy-on-knives-as-a-wood-chopping-block , they also scuff.)

Link?

Is there one for wooden cutting boars as well?

The only important question is: "Will it blend?".

i'd have to do the same search you'd do

Is it possible to get good strawberries shipped to the East coast right now? Foodguy?

for reals? good strawberries can't be shipped to the east coast any time. good strawberries are just too fragile. you can get adequate strawberries shipped, but they'll be the styrofoam textured ones. Years ago i was making an old favorite recipe from alice toklas, where she crushes strawberries and a little rose geranium with a fork, then serves it in a meringue shell. strawberries bent my fork.

That's what I figured. I am cooking for this guy's 77th birthday and his favorite dessert is trifle. I wanted to do a chocolate tart, but he doesn't like chocolate, so....

hmmm. if it was me, i'd do an improvisation on a trifle with poached pears and dried apples or something like that. a citrus trifle might be really good, too. use a mix of fruit, light simple syrup, maybe a little rosewater in it. could be good.

what about a tropical version with mangoes, pineapple, etc.?