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Random Food Questions Thread

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

  1. aravenel

    aravenel Well-Known Member

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    Naturally. Hand made by bearded hipsters in Brooklyn.



    Sorry, missed that :facepalm: Almost snarked about the aging of the lighter fluid, but thought better of it :lol:
     
  2. Nil

    Nil Well-Known Member

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    After upgrading my wine glasses from those fragile $2-3 a pop ones to Schott Zwiesel Tritan, I've decided that my dishware needs upgrading. I'm looking for standard bistro plates (i.e. round with a rim). Do any of you have some brand recommendations that I should check out?
     
  3. edinatlanta

    edinatlanta Well-Known Member

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    So I made some pickled radishes using a really simple brine (making pickled garlic scapes tonight, got some scapes from elephant garlic and they're gorgeous). Anyway, the brine seems just a bit tart, and i have a really tart/salty pallet. I know I can't reduce the amount of vinegar, and it was standard white so its not going to get less acidic, what should I do? More sugar?
     
  4. kwilkinson

    kwilkinson Well-Known Member

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  5. edinatlanta

    edinatlanta Well-Known Member

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    When people ask: "Why is Kwilk the best?" the answer is: posts like the above.

    jk no one would ever ask that.
    jk, <3 you kyle
     
  6. edinatlanta

    edinatlanta Well-Known Member

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    OK, so I am sure everything will be OK but wanted some insight from those with experience in pickling (also, the first time I make anything I am convinced I've fucked up, especially with a new technique, even though I basically never fail).

    So... last night I made some pickled garlic scapes. I had about 1/4 as many as the recipe called for, they didn't fill the jar as the recipe said to do. I poured the brine over it, there wasn't enough so I made some more. Then I went to process it and didn't have enough hot water, I put jar in and waited for water to boil. So my question is will it all be OK eventhough: 1) the hot brine sat on the scapes for a while extra 2) the jar was basically filled (does the volume of the jar occupied by the item to be pickled matter?) 3) was my processing technique poor?
     
  7. edinatlanta

    edinatlanta Well-Known Member

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    Also, I have a pound of English peas that I got on Saturday. I can find recipes for like a cup... What should I do?
     
  8. patrickBOOTH

    patrickBOOTH Well-Known Member

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    My butcher has been trying to get me to try beef heart. Anybody have experience cooking/eating it? I generally don't like offal like liver so I'm worried it will taste like it, then again it is a muscle, not a toxin filter. Any good, teh heart?
     
    Last edited: May 9, 2013
  9. foodguy

    foodguy Well-Known Member

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    heart is great as long as you remember that it is aa VERY lean muscle. beef heart tartar is a currently favored dish. just don't overcook.
     
  10. patrickBOOTH

    patrickBOOTH Well-Known Member

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    Yeah, they told me to sear and leave pink on the inside. Is it livery, though?
     
  11. foodguy

    foodguy Well-Known Member

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    it's not at all livery. it's very, very beefy.
     
  12. Bhowie

    Bhowie Well-Known Member

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    I've had some good chicken hearts before.
     
  13. Piobaire

    Piobaire Well-Known Member

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    Anyone have a Piob proficiency level home made Caesar's dressing to share?
     
  14. patrickBOOTH

    patrickBOOTH Well-Known Member

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    Ok, I purchased the heart. I also got 6 pounds of sausages in case I don't like the heart
     
  15. patrickBOOTH

    patrickBOOTH Well-Known Member

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    No, but I know any good one will have Parmesan and anchovies.
     
  16. Piobaire

    Piobaire Well-Known Member

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    Make tartar; report back.
     
  17. patrickBOOTH

    patrickBOOTH Well-Known Member

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    I'm just going to cut into strips and do a quick seer. My Bordeaux is decanting.
     
  18. braised

    braised Well-Known Member

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    I

    I take it you've been watching Hannibal on Thursday evenings.
     
  19. edinatlanta

    edinatlanta Well-Known Member

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    1 person likes this.
  20. b1os

    b1os Well-Known Member

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    pB, how was it?
     

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