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Random Food Questions Thread - Page 477

post #7141 of 7386
I've seen shitty morels at WF too
post #7142 of 7386
I've only been twice, about two years ago. Seemed to recall prices typically in the $20's-40's lb.
post #7143 of 7386
It's hard to tell because there are no prices or visible scales
post #7144 of 7386
Wholesalers are usually the best bet for quality and price on wild mushrooms. At least here in CT, such is the case. Markus has very nice mushrooms, and he doesn't require a 6 pound minimum like most.
post #7145 of 7386
What should i do with pea tendrils? I've made a salad lyonnaise with them that was tasty, was going to just wilt them. Anything else?
post #7146 of 7386
You could feed them to your avatar.
post #7147 of 7386
i like to add them to chinese steamed fish just before it's done.
post #7148 of 7386
Quote:
Originally Posted by foodguy View Post

i like to add them to chinese steamed fish just before it's done.

Forgot the link
post #7149 of 7386
jeez edina. you steam a fish. you cover it with pea sprouts. that so hard?
anyway.
post #7150 of 7386
Quote:
Originally Posted by foodguy View Post

jeez edina. you steam a fish. you cover it with pea sprouts. that so hard?
anyway.
Like did you forget who you're talking to?
post #7151 of 7386
Pea shoots/tendrils, other micro greens with burrata
post #7152 of 7386
So.. cold temperature slows oxidization, right? Can I prolong the shelf life of olive oil by freezing (or refrigerating) still closed bottles of olive oil? I've had olive oil that was one year past its "best by" date that was still perfectly fine, but I suppose it'd have been even finer had it been stored in a (very) cold environment. (I'm asking because I have come, partially unexpected, into the possession of quite a huge amount of olive oil. I do use a lot, but using up 5-8 liters still takes up quite some time. Maybe I should do oil pulling)
post #7153 of 7386
Anyone?

It's more like 10 liters (I planned for 3.5). So I'll focus on olive oil-heavy cooking. Of the top of my head I can think of spaghetti alio e olio, boquerones en vinagre, shakshuka, aioli, grilled veggies (as antipasti) and Passard's pineapple dessert (and of course deep-fried Spanish stuff like boquerones fritos,calamares fritos...). Does anyone have some more recipes that need substantial amounts of olive oil?
post #7154 of 7386


Get some alginate bro
post #7155 of 7386
I could probably thicken the oil and make an elegant swoosh.
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