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Random Food Questions Thread - Page 436

post #6526 of 7255
Any reason to peel favas before blanching besides. "God says so?"
post #6527 of 7255
Higher Gods say no.
post #6528 of 7255
i think there was a story in the LA times food blog about it.


i couldn't read it because I reached my paywall maximum.
post #6529 of 7255
So, I cut the tip of my thumb off with my chef's knife last night. Bleeds like all hell, I scramble and when dinner was ready I realized I don't know what happened to the tip...
post #6530 of 7255
Quote:
Originally Posted by itsstillmatt View Post

Higher Gods say no.
Ça veut dire les dieux, n'est-ce pas?
post #6531 of 7255
Quote:
Originally Posted by itsstillmatt View Post

Higher Gods say no.
there are only lesser gods, none higher.
Quote:
Originally Posted by gomestar View Post

i think there was a story in the LA times food blog about it. i couldn't read it because I reached my paywall maximum.
cheapskate.
post #6532 of 7255
Quote:
Originally Posted by patrickBOOTH View Post

So, I cut the tip of my thumb off with my chef's knife last night. Bleeds like all hell, I scramble and when dinner was ready I realized I don't know what happened to the tip...

http://recreational.ice.edu/Courses/Detail/51

Tomorrow night, 6PM, they'll probably give you a discount if they can point at you as an example at the beginning of class.
post #6533 of 7255
I was in a rush. Damn, this thing hurts.
post #6534 of 7255
Quote:
Originally Posted by patrickBOOTH View Post

I was in a rush. Damn, this thing hurts.
been there. done that. in front of a cooking class. suckers bleed like crazy, but no permanent damage done. you're not a guitar player or anything are you?
post #6535 of 7255
Actually, I have been playing guitar for ~18 years... It's my thumb though...
post #6536 of 7255
Quote:
Originally Posted by ehkay View Post

Any reason to peel favas before blanching besides. "God says so?"
serious answer (and boy have i written and read more heated opinions about peeling favas than i ever thought possible): you don't need to if they are very young (so you can barely feel them through the pod and they still look bright green through the second skin). If they're very large, I think you really REALLY do need to double-peel.
from a recent blog post:

on the left: cooked without peeling; center: cooked with blanch and peel; right: peeled raw.
peeled raw had much better color and flavor. but a huge PITA.
What do you think Matt and MGM?
post #6537 of 7255
Quote:
Originally Posted by foodguy View Post

cheapskate.

it worked out in the end, didn't it mwink[1].gif




i cut the side of my index finger this past weekend. Japanese knives don't have that buffer end like the German knives do, and it was my index finger that reminded me of this. It did bleed a bit since the cut was quite deep, but thankfully I'm not a little bitch about it.
post #6538 of 7255
Thread Starter 
There's an LA Times paywall? I get every daily dish and the other one in my newsrob. I have to click "view in web mode" because it only shows the introduction paragraph otherwise. Anyway, I do that for every one, which is somewhere between 8-15 a day every day and have never come across a paywall. Maybe yalls just aren't besties with the main dude like I am.
post #6539 of 7255
and if one of these days i end up broke and out on the street, i know a certain round little uni-balled sommelier i'm going to come looking for.
post #6540 of 7255
Quote:
Originally Posted by foodguy View Post

serious answer (and boy have i written and read more heated opinions about peeling favas than i ever thought possible): you don't need to if they are very young (so you can barely feel them through the pod and they still look bright green through the second skin). If they're very large, I think you really REALLY do need to double-peel.
from a recent blog post:

on the left: cooked without peeling; center: cooked with blanch and peel; right: peeled raw.
peeled raw had much better color and flavor. but a huge PITA.
What do you think Matt and MGM?

Don't you blanch and peel by pouring water over and letting them steep? I just drop mine in boiling water for one minute following the advice of the higher gods.
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