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Random Food Questions Thread - Page 528

post #7906 of 7916
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.

Cellar Tracker. A place for every bottle and a bottle for every place.
post #7907 of 7916

Seriously though, you can get a pretty good riesling for in the $20s

post #7908 of 7916
im going to check that out maybe.
post #7909 of 7916
Went to Curate in Asheville over the weekend. It was excellent however:

1) Really? You're going to try to tell me there is such a thing as a lemon "air" and
2) It is fundamentally different from a foam?
3) Do restaurants not know it is somewhat insulting to serve food then recite the menu for you as if you can't see or are incapable of reading/remembering? At one point I was close to telling the waitress "we can see, thanks!"
post #7910 of 7916
What should I do with like 3 pounds of grated gruyere cheese and two pounds of leftover fondue? Was at an event last night and ended up with way too much leftover cheese...
post #7911 of 7916

So the fondue is still melted? Or is it like a block now

post #7912 of 7916
Quote:
Originally Posted by venividivicibj View Post

So the fondue is still melted? Or is it like a block now
Basically a block. The only ingredients were wine, cheese, garlic and hot sauce.
post #7913 of 7916
Went in on this with a group of friends

http://m.costco.com/.product.100311362.html

will be sous vide'ing it next week.
post #7914 of 7916
Seems like a waste
post #7915 of 7916
How do you get Falafel to stay together when frying? Below is the recipe: I made it with the food processor instead of the grinder. I also do not own an ice cream scoop but i'm not against purchasing one for ice cream/falafel purposes.

MAKES 32 PIECES
1 lb dried chickpeas
2 garlic cloves, chopped
1 C chopped onion
1 C finely chopped parsley
1 T coriander seeds
2 t kosher salt
1 t ground cumin
½ t freshly ground black pepper
+ peanut or canola oil, for frying

1 Place the chickpeas in a large bowl and add water to cover by at least 2 inches. Cover and refrigerate overnight.

2 Drain the chickpeas and dry out the bowl. Return the chickpeas to the bowl and toss them with the garlic, onion, parsley, coriander, salt, cumin, and pepper.

3 Assemble a meat grinder with the fine (⅛-inch) die. Pass the chickpea mixture through the grinder twice, taking care not to compact the mixture after it has been ground the second time. (Note, please, that this falafel mix can be bulk-frozen flat in a zip-top bag, or shaped into balls and deposited on a parchment-lined baking sheet, frozen, then transferred to a zip-top bag and stored in the freezer for 1 month.)

4 Pour 2 inches of oil into a large, heavy pot. Bring the oil to 350°F.

5 Using a 1-ounce ice cream scoop, shape the falafel mixture into 1-inch balls. (Alternatively, shape 2 tablespoons of the mixture into a ball or hockey puck with your hands, taking care not to pack the mixture too tightly.) Fry them in batches, bobbing and turning them with a spider, until deeply browned, crunchy, and cooked through, about 4 minutes. Drain on paper towels and serve hot.
post #7916 of 7916
Quote:
Originally Posted by binge View Post

Went in on this with a group of friends

http://m.costco.com/.product.100311362.html

will be sous vide'ing it next week.

That marbling is ridiculous. Like eating next level otoro.

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