or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread
New Posts  All Forums:Forum Nav:

Random Food Questions Thread - Page 519

post #7771 of 7912
Quote:
Originally Posted by venividivicibj View Post

Gonna order a bottle and try it out, thanks
Have you tried it out? I stocked up again. 9 € per bottle (250 ml)--ordered 6 bottles. Spectacular price, spectacular value.
post #7772 of 7912
Anyone got any recipe recs for a super spicy Texas style chili?
post #7773 of 7912
Does anyone know the correct pronunciation of anise? I've always learned it was pronounced more like anis, but everyone in Texas has been pronouncing it more like ahnees. Is one more correct?
post #7774 of 7912
Quote:
Originally Posted by alexg View Post

Does anyone know the correct pronunciation of anise? I've always learned it was pronounced more like anis, but everyone in Texas has been pronouncing it more like ahnees. Is one more correct?
To me the former is more of an English pronunciation, the latter more of a French one. A quick google search brings up a few results on this topic. Apparently it depends on the state or region or whatever which one is occuring more often.
post #7775 of 7912

Where do I buy decent looking plates on a budget? 

I guess I should add: I don't need a lot of them, just a few nice ones of different shapes so I can work on presentation of different dishes.

post #7776 of 7912
ebay
post #7777 of 7912

Ebay is really big, and I know nothing about dinnerware - what do I even search or look for? 

post #7778 of 7912
bernardaud
post #7779 of 7912

Can anyone identify this ham? A restaurant posted this on Twitter and challenged people to guess.
post #7780 of 7912
That was cut from pig # 1800098743, known to his handlers as "Squiggles".
post #7781 of 7912
I saw Gordon Ramsey's (not to single him out) method of cooking steak where he just slices a head of garlic and puts in a pan with some herbs. I've seen that often where you just put a clove of garlic unpeeled into the pan without, for lack of a better word, incorporating it as part of the cooking. What's the purpose of that? It seems like it gives a more mellow or subtle flavor than mixing everything together. Christ that's a stupid/basic question.

Also, when I have young wines, there seems to be a chalky-ness to them and there's that strong acidic flavor (maybe it isn't acidic but it just has a "wine flavor"). What causes that/those? I remember having a 10-year old bottle and it was just velvety and deliciousness and a great mouthfeel. Are there any cheap wines that will have the same smoothness as the old ones or am I just out of luck?
post #7782 of 7912
Quote:
Originally Posted by b1os View Post


Have you tried it out? I stocked up again. 9 € per bottle (250 ml)--ordered 6 bottles. Spectacular price, spectacular value.

super late response, sorry. Yes I tried it, and love it. It's a lot thicker than others, like you said, but really great.

 

I'll probably do what you did and buy in bulk to save on the shipping.

post #7783 of 7912
Are these sous vide machines worth the money?

post #7784 of 7912

Those of you who have food savers, would your recommend it? If you would do it over would you buy again? I'm starting to do sous vide and was wondering if I need a foodsaver, or if its not really necessary

post #7785 of 7912

Immersion blender: Breville or Bamix? I've read reviews going both ways.

Amazon also has some cheap Braun that requires an adapter for US use. 

New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread