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Random Food Questions Thread - Page 524

post #7846 of 7912
I think it's from Kobe. His trainer makes it for him every day. Supposed to have extra nutrients and anti inflammatory properties etc. there was a story about it a year or two ago
post #7847 of 7912
Also it makes for mo betta double entendres.
post #7848 of 7912
not really a question but man i just don't get offal. Had some andouilette and... yeah. I guess its a matter of conditioning because we are fine with muscles of animals and stomachs of pigs but a XXX of YYYY--now that's too much!
post #7849 of 7912
Quote:
Originally Posted by edinatlanta View Post

not really a question but man i just don't get offal. Had some andouilette and... yeah. I guess its a matter of conditioning because we are fine with muscles of animals and stomachs of pigs but a XXX of YYYY--now that's too much!

You live in the South and consider sausages exotic?
post #7850 of 7912
Quote:
Originally Posted by lawyerdad View Post

You live in the South and consider sausages exotic?

hurrrrrrrrrrdurdurdurdurdur LD's got jokes.

Andoilette has a... distinct... flavor courtesy of the various innards.
post #7851 of 7912

@Piobaire- I saw you made braised pork belly a week or two ago. What recipe/book was that from?

post #7852 of 7912
Quote:
Originally Posted by venividivicibj View Post

@Piobaire
- I saw you made braised pork belly a week or two ago. What recipe/book was that from?

It's a riff on the NYT "Unctuous Braised Pork Belly" recipe. I stick pretty much to the marinade and will braise up three or four at a time, as obviously, the additional work to do a few more vs. one is marginal. After the braise I put in vacuum bags and freeze so I can just reheat via sous vide. I don't put on a grill to crisp, as no matter how I try, the skin sticks and tears so I crisp under the broiler now. After it's reheated from the sous vide I put on a foil lined baking sheet and blot the skin very dry with paper towel. Get it to start crisping and then brush on the bourbon and brown sugar glaze repeatedly.
post #7853 of 7912
Quote:
Originally Posted by Piobaire View Post


It's a riff on the NYT "Unctuous Braised Pork Belly" recipe. I stick pretty much to the marinade and will braise up three or four at a time, as obviously, the additional work to do a few more vs. one is marginal. After the braise I put in vacuum bags and freeze so I can just reheat via sous vide. I don't put on a grill to crisp, as no matter how I try, the skin sticks and tears so I crisp under the broiler now. After it's reheated from the sous vide I put on a foil lined baking sheet and blot the skin very dry with paper towel. Get it to start crisping and then brush on the bourbon and brown sugar glaze repeatedly.


excellent, thanks 

 

edit - just put the dry rub on


Edited by venividivicibj - 3/27/16 at 11:27pm
post #7854 of 7912
How do you replace milk/cream in recipes? I'm lactose intolerant and cream and milk wreaks havoc on my stomach (i'm also a vegetarian that's attempting to cook more vegan generally). I'm allergic to almonds, and have found lactaid not to work. I tried using soymilk but there was definitely an "off" flavor. So what works, best silken tofu? Cashew milk? Are different things good for different applications?
post #7855 of 7912
Quote:
Originally Posted by GraphicNovelty View Post

Are different things good for different applications?

This. I don't do a lot of replacing, but it's going to vary widely depending on (1) what role does the dairy serve in the recipe; (2) what are the other flavors present in the dish; and (3) what flavors do you personally like or not like?
post #7856 of 7912
Have you tried other real milks? Goat for example? May not work for you but it might- I know one person who can drink sheep milk but you'll have a hard time finding it.
post #7857 of 7912
I've used silken tofu to create a wonderfully smooth lemon cheescake, def good for baking. You could try putting in a blender with water for a milk substitute? Some recipes rely on the fat content in dairy so that's something to keep that in mind.
post #7858 of 7912
Coconut milk may be another option, depending on the recipe.
post #7859 of 7912

GF/HRoi "Supply your own sauce"

post #7860 of 7912

Where do you guys get your fat you use for confit and other items? Any recommendations on specific types of fat - duck/lard/etc?

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