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Random Food Questions Thread - Page 440

post #6586 of 7385
OK, so I am sure everything will be OK but wanted some insight from those with experience in pickling (also, the first time I make anything I am convinced I've fucked up, especially with a new technique, even though I basically never fail).

So... last night I made some pickled garlic scapes. I had about 1/4 as many as the recipe called for, they didn't fill the jar as the recipe said to do. I poured the brine over it, there wasn't enough so I made some more. Then I went to process it and didn't have enough hot water, I put jar in and waited for water to boil. So my question is will it all be OK eventhough: 1) the hot brine sat on the scapes for a while extra 2) the jar was basically filled (does the volume of the jar occupied by the item to be pickled matter?) 3) was my processing technique poor?
post #6587 of 7385
Also, I have a pound of English peas that I got on Saturday. I can find recipes for like a cup... What should I do?
post #6588 of 7385
My butcher has been trying to get me to try beef heart. Anybody have experience cooking/eating it? I generally don't like offal like liver so I'm worried it will taste like it, then again it is a muscle, not a toxin filter. Any good, teh heart?
post #6589 of 7385
heart is great as long as you remember that it is aa VERY lean muscle. beef heart tartar is a currently favored dish. just don't overcook.
post #6590 of 7385
Yeah, they told me to sear and leave pink on the inside. Is it livery, though?
post #6591 of 7385
it's not at all livery. it's very, very beefy.
post #6592 of 7385
I've had some good chicken hearts before.
post #6593 of 7385
Anyone have a Piob proficiency level home made Caesar's dressing to share?
post #6594 of 7385
Ok, I purchased the heart. I also got 6 pounds of sausages in case I don't like the heart
post #6595 of 7385
Quote:
Originally Posted by Piobaire View Post

Anyone have a Piob proficiency level home made Caesar's dressing to share?
No, but I know any good one will have Parmesan and anchovies.
post #6596 of 7385
Make tartar; report back.
post #6597 of 7385
I'm just going to cut into strips and do a quick seer. My Bordeaux is decanting.
post #6598 of 7385
I
Quote:
Originally Posted by patrickBOOTH View Post

My butcher has been trying to get me to try beef heart. Anybody have experience cooking/eating it? I generally don't like offal like liver so I'm worried it will taste like it, then again it is a muscle, not a toxin filter. Any good, teh heart?

I take it you've been watching Hannibal on Thursday evenings.
post #6599 of 7385
Quote:
Originally Posted by Piobaire View Post

Anyone have a Piob proficiency level home made Caesar's dressing to share?

Piob--if I can do this.... I hope to God for your sake that you can too.

http://www.epicurious.com/recipes/food/views/Caesar-Salad-12730
post #6600 of 7385
pB, how was it?
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