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Random Food Questions Thread

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

  1. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Yeah, works quite well.
     


  2. edinatlanta

    edinatlanta Senior member

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    So I've been watching some of Gordon Ramsay's "The F Word" and he says "the recipes are on the website so get off your ass and cook." But whenever I go to find the recipes I can't. What am I doing wrong?
     


  3. otc

    otc Senior member

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    Do the pumps make much noise?

    Looks like the 3/6 pod versions operate differently than the 7-pod...can't tell for sure but seems like the smaller ones might be better for doing your own seeds
     


  4. Piobaire

    Piobaire Not left of center?

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    Mrs. Piob has a big one and has done a ton of stuff not from them. I agree, works very well. Can get pretty overgrown if you don't cut back constantly. Basil for instance will just grow like a weed. Nothing like freshly picked basil leaves in the winter though for a homemade pesto.

    Good I love pesto. I'm just pissed off I didn't discover it until my early 30s.
     


  5. mgm9128

    mgm9128 Senior member

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    Anything I should know before cleaning a lobe of foie gras? This will be a first.
     


  6. ehkay

    ehkay Senior member

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    meat is murder. :D




    but seriously just make sure you get the big veins. it's pretty forgiving and will generally look fine after you reform it and cook it.
     
    Last edited: Dec 16, 2011


  7. mgm9128

    mgm9128 Senior member

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    Yeah, but how about all of the little veins? I shouldn't bother with them? One I am going to portion out and freeze, the other I am going to make a terrine with.
     


  8. ehkay

    ehkay Senior member

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    you should try and get them, but if you miss one or two it's not the end of the world. tweezers can be helpful for them.
     


  9. mgm9128

    mgm9128 Senior member

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    Thanks.
     


  10. mgm9128

    mgm9128 Senior member

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    Where can I get some chicken feet?
     


  11. gomestar

    gomestar Super Yelper

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    whole foods in USQ has them. Chinatown too.
     


  12. mgm9128

    mgm9128 Senior member

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    Cool. Whole Foods was the last place I'd think to look. Thanks.
     


  13. Piobaire

    Piobaire Not left of center?

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    Any Asian market that poor people go to.
     


  14. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Use gloves so that you don't feel like washing your hands the whole time. Let the liver come to room temp, or at least soften, before you start. Once you separate the lobes, you want to cut into them down the center, not going all the way through. There will be a complex of veins, and as you pull the big ones out, the little ones will come out as well. Most terrines, if you have a large, le creuset one, will need at least 1.5 livers, so I hope you have a smaller terrine.
     


  15. b1os

    b1os Senior member

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    Recommendation for a haute cuisine cookbook? Robuchon or something. Would like some pictures in it as my plating really sucks.
     


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