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Random Food Questions Thread - Page 419

post #6271 of 7190
Never liked it. Very seventies, isn't it?
post #6272 of 7190
So what do I do with the bone from my pork shoulder?
post #6273 of 7190
Use it for stock.
post #6274 of 7190
Quote:
Originally Posted by edinatlanta View Post

So what do I do with the bone from my pork shoulder?

Same thing you do with the one in your pork butt.
post #6275 of 7190
Quote:
Originally Posted by Douglas View Post

shove them up your ass

Quote:
Originally Posted by patrickBOOTH View Post

Shove them up your ass.

???
post #6276 of 7190
Quote:
Originally Posted by mgm9128 View Post

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.
"pork carnitas" is redundant foo.gif
post #6277 of 7190
Quote:
Originally Posted by itsstillmatt View Post

Same thing you do with the one in your pork butt.

Try being mature sometimes, Matthew.

So, basically, make a stock is the answer.
post #6278 of 7190
Will that then be pork butt sauce?
post #6279 of 7190
Would fresh dead langoustines be inferior to ones that were frozen shortly after harvest? I have a source that gets them from Brittany fresh, but dead. I seem to recall someone here posting something about their flesh quickly turning mushy after they die. Would frozen be a safer bet?
post #6280 of 7190
Are we a bunch of puerile school children, or a society dedicated to the discussion of food?
post #6281 of 7190
False either/or is false.
post #6282 of 7190
I'm sure somewhere in the world, school children are food, especially the white ones.
post #6283 of 7190
Quote:
Originally Posted by shibbel View Post

Would fresh dead langoustines be inferior to ones that were frozen shortly after harvest? I have a source that gets them from Brittany fresh, but dead. I seem to recall someone here posting something about their flesh quickly turning mushy after they die. Would frozen be a safer bet?

I would choose IQF over fresh dead.
post #6284 of 7190
Quote:
Originally Posted by itsstillmatt View Post

I would choose IQF over fresh dead.
+10000
post #6285 of 7190
Quote:
Originally Posted by shibbel View Post

Would fresh dead langoustines be inferior to ones that were frozen shortly after harvest? I have a source that gets them from Brittany fresh, but dead. I seem to recall someone here posting something about their flesh quickly turning mushy after they die. Would frozen be a safer bet?

Stick to frozen. There is someone here on the East coast that imports live Scottish. They are very good, but he does not like to FedEx them.
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