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Random Food Questions Thread - Page 441

post #6601 of 7193
Quote:
Originally Posted by Nil View Post

After upgrading my wine glasses from those fragile $2-3 a pop ones to Schott Zwiesel Tritan, I've decided that my dishware needs upgrading. I'm looking for standard bistro plates (i.e. round with a rim). Do any of you have some brand recommendations that I should check out?

just make sure they're all white. We use a mix from Crate & Barrell, Korin (Japanese specialty store), and Bernardaud for fancy.
post #6602 of 7193
Has anyone tried to freeze pancetta or guanciale? Results?
post #6603 of 7193
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?

Is he selling it pre-trimmed? I watched a couple youtube vids and it seems like kind of a PITA to get one ready to eat.
post #6604 of 7193
Quote:
Originally Posted by patrickBOOTH View Post

Ok, I purchased the heart. I also got 6 pounds of sausages in case I don't like the heart
Zimmern's show this week features horse heart tartare :/
post #6605 of 7193
Quote:
Originally Posted by b1os View Post

pB, how was it?

Gross. Didn't like it. The texture was strange and the taste was kind of intense. Not intense like Rib-eye, or NY Strip intense, intense in a way I didn't like. The girlfriend did however.
post #6606 of 7193
Quote:
Originally Posted by RedLantern View Post

Is he selling it pre-trimmed? I watched a couple youtube vids and it seems like kind of a PITA to get one ready to eat.

They trimmed in at the butcher in front of me. It was a joy to watch...
post #6607 of 7193
Is the recipe for the pounded sheets of tuna and foie gras cracker with lemon oil in the Le Bernardin book? Or published anywhere else?
post #6608 of 7193
what can i do with onion flowers? Was thinking about pickling them. I guess a side note is: what's the best "all purpose" brine for quick pickling?
post #6609 of 7193
Is there really a difference between thyme and oregano?
post #6610 of 7193
Yeah, they are completely different herbs with completely different tastes...
post #6611 of 7193
#realtalk... I can't tell a difference.
post #6612 of 7193
Uh oh.
post #6613 of 7193
Quote:
Originally Posted by impolyt_one View Post

Is the recipe for the pounded sheets of tuna and foie gras cracker with lemon oil in the Le Bernardin book? Or published anywhere else?

little late with this one, and while I'm not sure if it's in Le Bernardin, I think it's in one of this other books. I'll check at home later.
post #6614 of 7193
Quote:
Originally Posted by edinatlanta View Post

#realtalk... I can't tell a difference.
probably because you're using dried herbs that have been in your cabinet for too long. they all start to taste like dried grass. fresh oregano and marjoram are a little hard to tell apart (i think oregano is one of the few herbs that's better dried). but oregano and thyme are completely different beasts ...
post #6615 of 7193
I pretty much thought thyme was just for looks...
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