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Raw Ingredient and Mise en Place porn thread. - Page 196

post #2926 of 3631
Thread Starter 
Quote:
Originally Posted by sonick View Post

He's got a mushroom guy.

And if that sounds funny to you, you should see his rabbit guy.

catelanpenisdealer.jpg
post #2927 of 3631

post #2928 of 3631
post #2929 of 3631
Quote:
Originally Posted by mgm9128 View Post


nice idea! i've done that with herbs, but never thought about other ingredients as well. i'm gonna have to steal that one of these days. great color on the pasta, too ... is it high-yolk? or is it flavored?
post #2930 of 3631
Quote:
Originally Posted by foodguy View Post

nice idea! i've done that with herbs, but never thought about other ingredients as well. i'm gonna have to steal that one of these days. great color on the pasta, too ... is it high-yolk? or is it flavored?

It's a nice technique (not my own). I imagine it works well with anything that will lay flat.

The color is actually from saffron. You just bring a cup of water to a boil, drop in a teaspoon or so of saffron, and reduce to 1/4 cup, then use in place of regular water.
post #2931 of 3631
Quote:
Originally Posted by mgm9128 View Post

The color is actually from saffron. You just bring a cup of water to a boil, drop in a teaspoon or so of saffron, and reduce to 1/4 cup, then use in place of regular water.
that's funny! i remember years ago wandering into the kitchen at Felicin in the Piedmont when they were working up their fresh pasta for tajarin and it was so brilliant orange i asked whether it was saffron (actually, even more orange than yours). they looked at me like i was crazy. it was just their everyday -- pure egg yolk pasta made with the eggs they got from a neighbor.
post #2932 of 3631
post #2933 of 3631
Quote:
Originally Posted by mgm9128 View Post

did you make it look at too many pictures?
post #2934 of 3631
Thread Starter 
forever alone
post #2935 of 3631
Ha. I will keep it hung for a few days. I believe 2 weeks is customary, but I do not have that kind of time.
post #2936 of 3631
Quote:
Originally Posted by mgm9128 View Post

2 weeks is customary, but I do not have that kind of time.

?
post #2937 of 3631
You hang game to let it's flavor mature.
post #2938 of 3631
OX2xW.jpg
post #2939 of 3631
Quote:
Originally Posted by foodguy View Post

that's funny! i remember years ago wandering into the kitchen at Felicin in the Piedmont when they were working up their fresh pasta for tajarin and it was so brilliant orange i asked whether it was saffron (actually, even more orange than yours). they looked at me like i was crazy. it was just their everyday -- pure egg yolk pasta made with the eggs they got from a neighbor.

It was my first time making pasta dough. The recipe I followed called for 9 yolks, 3 cups 00 flour, 1 tablespoon salt, and 2 teaspoons saffron water. Maybe I did something wrong in the beginning, incorporating the flour into the eggs, but I ended up using the whole quarter cup of water. It turned out okay, I think. I made tagliatelle with what was leftover.
post #2940 of 3631
Quote:
Originally Posted by ehkay View Post

OX2xW.jpg


Which book is that from? I'm going to cook it on Sunday. I'd rather not let it hang too long, as I've cooked some with an unpleasant, ammonia-like quality.
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