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Random Food Questions Thread - Page 425

post #6361 of 7194
According to Nancy Silverton, Mario Batali, and the Mozza crew, the best paste is double strength, found in tube, and produced from San Marzano tomatoes.
post #6362 of 7194
Quote:
Originally Posted by shibbel View Post

According to Nancy Silverton, Mario Batali, and the Mozza crew, the best paste is double strength, found in tube, and produced from San Marzano tomatoes.

I've used that, but haven't found it to be terribly different than Hunts confused.gif I do like the canned San Marzano tomatoes, those things are delicious.
post #6363 of 7194
Quote:
Originally Posted by mgm9128 View Post

Which brand of tomato paste is best? Or are they all pretty much the same?
mutti's doppio concentrato
post #6364 of 7194
Quote:
Originally Posted by edinatlanta View Post

OK well my decision has been made. Going to check both books out at the library.

Really though, was hoping for some choice Los Angeles Times spam[1].gif

Oh well, foodguy leaves me disappointed again.
here you big baby
edited because of better judgement:
here's a great ice cream made without even a cuisinart.
Edited by foodguy - 3/20/13 at 11:50am
post #6365 of 7194
Quote:
Originally Posted by foodguy View Post

here you big baby
edited because of better judgement:
here's a great ice cream made without even a cuisinart.

<3

Real talk: I do read all your links.

So I noticed on the saffron packet there is an expiration. What happens to saffron when it expires? No longer imparts pigment? I guess I also ask because the expiration is "2013" which is not particularly helpful.
post #6366 of 7194
I had to throw out a bunch of expired saffron. Shit is expensive. When my wife asked why I was in such a dark mood, I had to tell her










wait for it











I'm just mad about Saffron
post #6367 of 7194
^^You go sit in the corner and think about what you've done.
post #6368 of 7194
saffron doesn't really expire.
post #6369 of 7194
Yeah- I thought that, kept well, it was "good" for at least several years?
post #6370 of 7194
It keeps as well as other dried flowers do. I don't know if regulations require an expiration date on spices.
post #6371 of 7194
Quote:
Originally Posted by itsstillmatt View Post

saffron doesn't really expire.
i'm not sure about that. i imagine a baller like matt goes through quite a bit. me ... not so much. but a friend had brought some back from iran and i stuck it in my cupboard for a special occasion ... fast forward a couple of years and i find it and decide to use it in a very plain rice dish. stayed very plain. very little color and almost no flavor. generally, i find most expiration dates vastly overstate the facts, but that's not to say stuff stays around forever.
post #6372 of 7194
Need some direction on interesting pickling recipes, especially mixed veg. and other "different ideas". I'm looking to develop accompaniments for cheese boards and want something I can make in house.
post #6373 of 7194
Quote:
Originally Posted by Cary Grant View Post

Need some direction on interesting pickling recipes, especially mixed veg. and other "different ideas". I'm looking to develop accompaniments for cheese boards and want something I can make in house.
the ball books are actually quite good. and theres a good book called putting food by. linda amendt's blue ribbon preserves. those are the ones i turn to most often. i've heard good things about "the preservation kitchen" but i haven't cooked from it.
post #6374 of 7194
thx
post #6375 of 7194
but i gotta warn you ... pickles on cheese and charcuterie plates are like SO 23 hours ago.
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