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Random Food Questions Thread - Page 418

post #6256 of 7365
Thanks. I have to use up some chorizo and apparently chickpeas are a good match.
http://www.latimes.com/features/food/dailydish/la-dd-dinner-tonight-chickpea-salad-with-chorizo-20130115,0,4939778.story
http://www.nytimes.com/2010/02/24/dining/24minirex.html
post #6257 of 7365
i've only cooked chickpeas a few times and, yes, the texture was better. That said, i've only cooked them a few times. i actually bought a pressure cooker with the idea that i would cook things like that more, but so far, life has intervened.
post #6258 of 7365
Quote:
Originally Posted by foodguy View Post

i've only cooked chickpeas a few times and, yes, the texture was better. That said, i've only cooked them a few times. i actually bought a pressure cooker with the idea that i would cook things like that more, but so far, life has intervened.

You are not alone in this.
post #6259 of 7365
I bought some dried chickpeas in 2010 with the intention of making hummus.

I still have them in a bag...I used them as pie-weights in november so at least now I have a use for them.
post #6260 of 7365
Quote:
Originally Posted by Piobaire View Post

You are not alone in this.

Seriously.
post #6261 of 7365
How much do venus clams usually weigh? That is, if I get a kilo, how many are it? 10? 20? 30? (FWIW, I'm speaking of vongole verace, tapes semidecussatus, from the Mediterranean)

Also, how difficult is it to prepare pulpo a la plancha? The Italian wholesale has a bistro where they prepare pulpo a la plancha. They sear it for a good while without much attention, like ten minutes, and it's perfectly soft and tastes great. I doubt the pulpo has a great quality, but it's good nonetheless. So, if I make it at home, what do I have to consider when cooking it? When is it done, or soft?
post #6262 of 7365
Serving a pork shoulder what's the best way to carve/serve it
post #6263 of 7365
Quote:
Originally Posted by edinatlanta View Post

Serving a pork shoulder what's the best way to carve/serve it
with a knife. duh.
post #6264 of 7365
I had pork carnitas for dinner last night. It was good, but I felt like I was going to die when I woke up this morning. Maybe something in the sauce.
post #6265 of 7365
^^horse
post #6266 of 7365
it takes a shit load of cheap vodka for me to feel like I want to die when I wake up in the morning. Cheap vodka and an 8 AM meeting.
post #6267 of 7365
Quote:
Originally Posted by foodguy View Post

with a knife. duh.

This is why they pay you the big bucks
post #6268 of 7365
Anyone know what "gelee de volaille" is? I'm making a recipe calling for it, but searches for chicken jelly/gelatin haven't helped much.
post #6269 of 7365
Chicken broth/consommé with added gelatin to set when cold (also called aspic).
post #6270 of 7365
Thanks, brosif.
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