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Raw Ingredient and Mise en Place porn thread.

Discussion in 'Social Life, Food & Drink, Travel' started by mordecai, Mar 6, 2011.

  1. edmorel

    edmorel Well-Known Member

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    Have you tried eating it after cooking :confused:
     
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  2. tropics

    tropics Well-Known Member

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  3. b1os

    b1os Well-Known Member

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    Try crisping it up, plus garlic/lemon juice/olive oil.
     
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  4. tropics

    tropics Well-Known Member

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    What's a good method? Would love to try charcoal but no access.
    Pan sear then slice?
     
  5. b1os

    b1os Well-Known Member

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    Yeah, I'd try that. Maybe with a smaller piece to see if it turns out chewy or something. Also depends on the size of the pulpo, I think. I'm no expert, but I'm really loving smaller pulpo prepared that way (and it has to be pre-cooked too). Not sure how well it works with larer pieces, but if it's already tender, it should work out fine?!
     
    Last edited: Oct 1, 2016
  6. mgm9128

    mgm9128 Well-Known Member

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    [​IMG]
    [​IMG]
    [​IMG]
     
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  7. mgm9128

    mgm9128 Well-Known Member

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    [​IMG]
    Eat em if you see em
     
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  8. b1os

    b1os Well-Known Member

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    What are they? What do they taste like?
     
  9. b1os

    b1os Well-Known Member

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    How did it work out?
     
  10. RedLantern

    RedLantern Well-Known Member

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    What that is?
     
  11. mgm9128

    mgm9128 Well-Known Member

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    Kousa fruit from the kousa dogwood (Japanese dogwood) tree. Common tree planted for ornamental/landscape purposes; few seem to realize the fruits are edible. I would describe their flavor as a combination of strawberry, peach and mango.

     
    Last edited: Oct 29, 2016
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  12. b1os

    b1os Well-Known Member

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    Is the flavour intense or more like strawberry tree fruits?
     
  13. mgm9128

    mgm9128 Well-Known Member

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    Definitely more intense than strawberry tree fruit. Different texture, too. They have quite a few seeds, so practice caution while consuming.
     
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  14. tropics

    tropics Well-Known Member

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    yeah pretty good actually.
    sliced on the bias and 3 mins per side on a griddle pan turned out great.
    the second big tentacle i cut in chunks and gave a slow simmer in a tomato-olive-artichoke sauce. the outer layer for this got kind of gloopy, wouldn't go that way again.
     
    Last edited: Oct 29, 2016
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  15. NOBD

    NOBD Well-Known Member

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  16. mgm9128

    mgm9128 Well-Known Member

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    [​IMG]
     
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  17. mgm9128

    mgm9128 Well-Known Member

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    [​IMG]
     
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  18. mgm9128

    mgm9128 Well-Known Member

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    The forests in Argentina are flooded with wild chervil..literally everywhere you look. Been collecting it, along with dandelion and sorrel, for dinner at camp.. [​IMG]
     
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  19. mgm9128

    mgm9128 Well-Known Member

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    [​IMG]
     
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  20. mgm9128

    mgm9128 Well-Known Member

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    [​IMG]
     
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