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 527

post #7891 of 7912
Quote:
Originally Posted by lawyerdad View Post

I was mostly kidding, but I would just call it chicken stock or chicken broth.
"Bone broth" is the new hipster terminlogy for people who want to upsell it as fancy artisanal food and/or portray it as some sort of innovative, miracle "bio-hack".

haha! Got it, I'd rather stick to the old terminology -- chicken broth.

Quote:
Originally Posted by RanMan View Post

All good ideas. I think you need a combination of bones with a little meat, ie chicken carcasses if you can find them. Bones from a roast chicken give a deeper earthier flavor that lends itself well to certain kinds of darker flavored soups. Fresh bones though are wonderful for a multitude of things, parsley is a good add to the pot along with carrots and onion. Biggest single factor for a well flavored stock is the use of a pressure cooker. 20 min at pressure and you're done, nice clear deeply flavored broth. Thanks to Iammatt for this one.

Thank you. I used the slow electric cooker, threw in the carcass with heart, liver etc, 2 chopped celery sticks and half an onion -- left it at medium for 6 hours. Delicious!

I was having it every evening after work straight -- nectar of the gods.

Quote:
Originally Posted by edinatlanta View Post

As manton (rip in peace frown.gif ) would tell you slice and onion in half burn the cut part and then add it to the stock as it's cooking.

Thanks. Did the classic style with just onion and celery.
post #7892 of 7912
why aren't more wines sold by the half bottle or whatever? I rarely want a full bottle so im not going to buy wine most often.
post #7893 of 7912
Because most people are enjoying wine with a friend.
post #7894 of 7912
Because most people aren't bitches and can finish a bottle in a day or two.
post #7895 of 7912
Quote:
Originally Posted by Douglas View Post

Because most people are enjoying wine with a friend.

post #7896 of 7912

Anyone try the Momofuku Impossible burger yet that bleeds? Thoughts

post #7897 of 7912
Quote:
Originally Posted by John-Galt View Post

Anyone try the Momofuku Impossible burger yet that bleeds? Thoughts

posted this elsewhere:



I'm what you'd call a flexitarian--I avoid cooking/eating meat but I cannot claim to be strict about it. I made this change in November of last year so I haven't completely forgotten the taste of meat but I definitely have reduced its place in my diet. So that's the perspective in coming from.

Overall, I'd give it a solid B. Chang loves making references to other food memories and it's pretty obvious he's recreating a Big Mac, depressing unmelted American cheese and all. The patty tastes a little weird if you take a piece of it on its own, but in-burger it does a remarkable job of recreating the experience of beef. It's definitely more burger-like than the other popular meatless options in the city (by chloe, shroom burger at shake shack, superiority burger), and it goes remarkably well with his ssam sauce (more so than the fuku sandwich). Fries were pretty good as well (comparable to Burger King)

Given that Nishi is probably going to be mobbed for a while, i don't expect it to become a regular part of my diet unless the place gets a little less crazy. OTOH the strict vegans I befriended on line were losing their shit.

I could see the beef working in tacos and chilli, and others well seasoned dishes, or shake shack/in and out style burgers but I'm not sure I could see it replacing a pub burger. I'm definitely looking forward to when the ingredient becomes liberated from Changistan and other chefs can take a crack at it (an impossible beef bolognese is my dream)
All that being said, I drunkenly got a Roquefort burger last night from the spotted pig and this doesn't even come close. Then again that's one of the burgers I've ever had, so that's possibly an unfair comparison.

If you wanna check it out, head there maybe 20-30 min before it opens and you shouldn't have a problem.
post #7898 of 7912
Does anyone actually enjoy minerality in wine?
post #7899 of 7912
Quote:
Originally Posted by edinatlanta View Post

Does anyone actually enjoy minerality in wine?

Only people with good taste so I can see the source of your question.
post #7900 of 7912
HURDURDURURURURURUR Piob.

What's the appeal to it? It doesn't taste good to me, it's an unpleasant mouthfeel... I'm only getting into wine now and I don't know how far down the rabbit hole I will go.
post #7901 of 7912
Go to a decent wine store, and if the help seems knowledgeable, get a bone dry Mosel Riesling with minerality.
post #7902 of 7912
Quote:
Originally Posted by Piobaire View Post

Go to a decent wine store, and if the help seems knowledgeable, get a bone dry Mosel Riesling with minerality.

how bout you ship me one from your cellar.
post #7903 of 7912
Hurr durr?
post #7904 of 7912
Bitch I'm cheap as shit and you are rich as fuck. Plus you won't notice a bottle missing.
post #7905 of 7912
Quote:
Originally Posted by edinatlanta View Post

Bitch I'm cheap as shit and you are rich as fuck. Plus you won't notice a bottle missing.

:lol:

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