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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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  2. gomestar

    gomestar Well-Known Member

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    should I get one even if I use it once a year?
     
  3. itsstillmatt

    itsstillmatt Well-Known Member

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    they are cheap and doing yakitori or korean bbq at the table is a lot of fun.
     
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  4. ehkay

    ehkay Well-Known Member

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    [​IMG] Is it really? #nope#notatall#prodemar#aquaculture#fishfraud
     
  5. indesertum

    indesertum Well-Known Member

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  6. ehkay

    ehkay Well-Known Member

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    "Prodemar is Stolt Sea Farm’s flatfish trademark, a multinational company of recognised international prestige in the fish farming sector and part of the Stolt-Nielsen Limited ."
     
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  7. indesertum

    indesertum Well-Known Member

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    Fresh wild caught from a farm
     
  8. Piobaire

    Piobaire Well-Known Member

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    They harvested all those fish via bait and tackle.
     
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  9. Piobaire

    Piobaire Well-Known Member

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    Could you do a steak on one? I've never paid much attention to these but it might be the medium term answer I'm looking for.
     
  10. itsstillmatt

    itsstillmatt Well-Known Member

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    You can. I have. It works very well.
     
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  11. tdangio

    tdangio Well-Known Member

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    We are putting together our registry, and I am sneaking stuff on it. What size VacMaster bags do you find the most useful, or should I get an assortment?
     
  12. t3hg0suazn

    t3hg0suazn Well-Known Member

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    Is parsley an acquired taste? So many Western dishes call for it as garnish, but I find the flavor really disagreeable (bitter?). Cilantro just seems superior in every way.
     
  13. mgm9128

    mgm9128 Well-Known Member

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    Hmm, maybe you're buying old parsley. Herbs tends to get bitter as they age. Look for the younger leaves. If you need a bridge from cilantro to parsley, try chervil. It is sweeter, more delicate, and all around a terrific, versatile herb.

    I don't find parsley bitter. It is certainly more assertive than chervil, but It is important to realize the strength of flavor will change based upon how you cut it, and the amount you add to whatever it is you are cooking.
     
    Last edited: Mar 5, 2015
    1 person likes this.
  14. mgm9128

    mgm9128 Well-Known Member

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    I was mistakingly sent 5 pounds of duck skin. Any ideas for uses?
     
  15. ehkay

    ehkay Well-Known Member

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    Yakitori
     
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  16. gomestar

    gomestar Well-Known Member

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    Spanakopita du Canard
     
  17. GraphicNovelty

    GraphicNovelty Well-Known Member

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    Duck rinds
     
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  18. RedLantern

    RedLantern Well-Known Member

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    ^ was going to say duck chicharones.
     
  19. Piobaire

    Piobaire Well-Known Member

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  20. ehkay

    ehkay Well-Known Member

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    duck skin lasagne
     

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