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Random Food Questions Thread

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.

  1. itsstillmatt

    itsstillmatt Well-Known Member

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    The wild and the pure.
    

    April. They change throughout the year, though. In April they are almost liquid inside. In May and June, even through the end of the summer, they get firmer but are still really sweet.
     
  2. mgm9128

    mgm9128 Well-Known Member

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    Maybe they'll come earlier this year like everything else seems to be.
     
  3. ehkay

    ehkay Well-Known Member

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  4. mgm9128

    mgm9128 Well-Known Member

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  5. itsstillmatt

    itsstillmatt Well-Known Member

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    Also depends on where you get them from. CA produces the majority of the world's almonds, but so many are industrial production that even here you rarely see green ones. Sometimes I see more imported from Europe than grown nearby. That said, I do know one family who has them consistently. I'll post when I see that they have them this year. They'll probably ship. Not sure.
     
  6. ehkay

    ehkay Well-Known Member

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    Have you called MFE to ask when they expect them? I think they would be good with DAT Breton Lobster.
     
    Last edited: Mar 3, 2012
  7. kwilkinson

    kwilkinson Well-Known Member

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    Good idea or not? Start writing in requests to the la times culinary SOS for recipes of people I know. Ill use matt, manton, mgm, ehk, myself, etc.
    "dear la times,
    Chef matt/manton/kyle/max of XXXXX makes the best XXXXX ive ever had but I just cant replicate it. Please help!"

    It'll be like guerilla marketing for the personalities of styleforun.


    Oh, fwiw, I already tried asking Bon Apetit for one of my boss' recipes but they never got back to me. Assholes.
     
  8. Bhowie

    Bhowie Well-Known Member

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    You and the go-rilla marketing
     
  9. kwilkinson

    kwilkinson Well-Known Member

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    I love it love it love it.
     
  10. mgm9128

    mgm9128 Well-Known Member

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    I haven't. But that's a good idea. In what quantities are they sold?

    kwilk, if you advertise for me, I will pay you in cheese. Lot's of delicious, wondrous cheese.
     
  11. ehkay

    ehkay Well-Known Member

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  12. mgm9128

    mgm9128 Well-Known Member

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    Today?
     
    1 person likes this.
  13. b1os

    b1os Well-Known Member

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    Nice.. haven't seen any at the farmer's market on friday.
     
  14. mgm9128

    mgm9128 Well-Known Member

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    I have two halves of two separate chickens. Someone wants me to do a taste test. I've never cooked chicken halves. What's the best way of doing that?
     
  15. ehkay

    ehkay Well-Known Member

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    Bind them together with transglutaminase and a trussing needle.

    How are they cut? Like Breast/Thigh halves?
     
    Last edited: Mar 3, 2012
  16. mgm9128

    mgm9128 Well-Known Member

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    Ya. Breast, wing, leg half.
     
  17. ehkay

    ehkay Well-Known Member

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    Make an incision in each thigh, and tuck in the leg so they're more compact.
    Put skin side down in a hot pan.
    Put in 500 degree oven.
    Flip after 10 or so minutes.
    Baste as it finishes roasting on the bone side.
     
  18. shibbel

    shibbel Well-Known Member

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    huh?
  19. kwilkinson

    kwilkinson Well-Known Member

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    Sounds like thatd have the opposite effect. Right now its fully booked 2 monyhs out I believe. You can get put on a waiting list but youre 99% likely to only get called in if yhere is a same-day cancellation. At least with the ticket program if somrone doesnt want their ticket you could buy it from them.
     
  20. shibbel

    shibbel Well-Known Member

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    huh?
    This will also put a stop to the massive amount of "dine and dash" cases so many of the high end restaurants have to deal with.
     

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