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Random Food Questions Thread

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

  1. mordecai

    mordecai Well-Known Member

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    I've seen shitty morels at WF too
     
  2. Cary Grant

    Cary Grant Well-Known Member

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    I've only been twice, about two years ago. Seemed to recall prices typically in the $20's-40's lb.
     
  3. ehkay

    ehkay Well-Known Member

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    It's hard to tell because there are no prices or visible scales
     
  4. mgm9128

    mgm9128 Well-Known Member

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    Wholesalers are usually the best bet for quality and price on wild mushrooms. At least here in CT, such is the case. Markus has very nice mushrooms, and he doesn't require a 6 pound minimum like most.
     
  5. edinatlanta

    edinatlanta Well-Known Member

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    What should i do with pea tendrils? I've made a salad lyonnaise with them that was tasty, was going to just wilt them. Anything else?
     
  6. b1os

    b1os Well-Known Member

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    You could feed them to your avatar.
     
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  7. foodguy

    foodguy Well-Known Member

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    i like to add them to chinese steamed fish just before it's done.
     
  8. edinatlanta

    edinatlanta Well-Known Member

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    Forgot the link
     
  9. foodguy

    foodguy Well-Known Member

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    jeez edina. you steam a fish. you cover it with pea sprouts. that so hard?
    anyway.
     
  10. edinatlanta

    edinatlanta Well-Known Member

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    Like did you forget who you're talking to?
     
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  11. Cary Grant

    Cary Grant Well-Known Member

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    Pea shoots/tendrils, other micro greens with burrata
     
  12. b1os

    b1os Well-Known Member

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    So.. cold temperature slows oxidization, right? Can I prolong the shelf life of olive oil by freezing (or refrigerating) still closed bottles of olive oil? I've had olive oil that was one year past its "best by" date that was still perfectly fine, but I suppose it'd have been even finer had it been stored in a (very) cold environment. (I'm asking because I have come, partially unexpected, into the possession of quite a huge amount of olive oil. I do use a lot, but using up 5-8 liters still takes up quite some time. Maybe I should do oil pulling)
     
    Last edited: Apr 24, 2014
  13. b1os

    b1os Well-Known Member

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    Anyone?

    It's more like 10 liters (I planned for 3.5). So I'll focus on olive oil-heavy cooking. Of the top of my head I can think of spaghetti alio e olio, boquerones en vinagre, shakshuka, aioli, grilled veggies (as antipasti) and Passard's pineapple dessert (and of course deep-fried Spanish stuff like boquerones fritos,calamares fritos...). Does anyone have some more recipes that need substantial amounts of olive oil?
     
    Last edited: Apr 25, 2014
  14. ehkay

    ehkay Well-Known Member

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    [​IMG]

    Get some alginate bro
     
  15. b1os

    b1os Well-Known Member

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    I could probably thicken the oil and make an elegant swoosh.
     
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  16. ehkay

    ehkay Well-Known Member

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    You can preserve mushrooms/ramps/artichokes in it and use quite a bit.
     
  17. shibbel

    shibbel Well-Known Member

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    huh?
  18. mgm9128

    mgm9128 Well-Known Member

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    Garlic confit, tomato confit, poach fish, make a large quantity of vinaigrette/refrigerate in squeeze bottles..I'll keep thinking..
     
    Last edited: Apr 25, 2014
  19. mgm9128

    mgm9128 Well-Known Member

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    I recently made an infused olive oil to cook vegetables in that I very much enjoyed. Take about 100ml of olive oil and heat it then add about a teaspoon or two of piment d'espelette, a branch of thyme, a branch of rosemary, a branch of savory, 2 or 3 cloves of garlic and some tomato skins, and infuse on the side of the stove for about 2 hours. Let cool totally (important) then strain. Slice your vegetables thin and cook them quickly in this.
     
    Last edited: Apr 25, 2014
  20. b1os

    b1os Well-Known Member

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    Hmm, the problem with preserving stuff in it is that if it turns rancid, the preserved stuff will taste bad (not that I expect it to turn rancid, but the majority of the oil has a realitvely short shelf life).

    I think I'll mainly use it up by cooking shakshuka. That's 200 ml of olive oil gone right there. And will store the excess bottles in the fridge. And, of course, a daily vinaigrette uses up quite a bit too.
     
    Last edited: Apr 25, 2014

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