Dismiss Notice

STYLE. COMMUNITY. GREAT CLOTHING.

Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

Click Here to join Styleforum's thousands of style enthusiasts today!

Random Food Questions Thread

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

  1. foodguy

    foodguy Senior member

    Messages:
    8,831
    Likes Received:
    1,061
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    
    ha! remember "mail-order" sources?
     


  2. b1os

    b1os Senior member

    Messages:
    9,612
    Likes Received:
    1,459
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    
    Do you mean the giant ultra expensive one for 250€? I can't find any different. The one I've posted is a German version of 111 recipes with said step-by-step-photos. I prefer English books though but as I've said there only seems to be one Grand Livre by Robuchon in English - the one for 250€ (and I'm not even sure whether it really is in English and not in French). Am I missing something?
     


  3. ehkay

    ehkay Senior member

    Messages:
    2,089
    Likes Received:
    527
    Joined:
    Sep 5, 2008
    

    I think there are quite a good number of doable recipes in there(probably more than a typical book since there are so g-d many).* And the other ones are pretty good for inspiration and ideas, even if they're too hard. It assumes some knowledge and doesn't hold your hand through the recipes, but it didn't seem like that's what he's looking for. However, I hadn't seen the newer Robuchon book with pictures in it.

    *As I wrote this post I flipped through the book, without any super specialty ingredients, and a decently stocked kitchen you could easily bang out a 4 course dinner from it. I'm certain that there are many other recipes like these in it.

    1. Roasted asparagus with parmesean, beef juice (p.35) hardest part is planning ahead to make this
    2. Cod with Rougail (p. 215), nothing looks particularly difficult
    3. Double Country Pork Chops; sauteed potatoes; mustard-pickle condiment (p. 909): most difficult step is probably sauteing some potatoes.
    4. some dessert
     
    Last edited: Dec 20, 2011


  4. foodguy

    foodguy Senior member

    Messages:
    8,831
    Likes Received:
    1,061
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    

    edina, just looked through my office bookshelf and it reminded me of a pretty good book by an old ebuddy of mine, chad ward. It's called "an edge in the kitchen" and it covers just about everything you'd want to know about knives, from buying, sharpening to cutting. warning: seriously geeky when it comes to metallurgy.
     


  5. ama

    ama Senior member

    Messages:
    3,823
    Likes Received:
    52
    Joined:
    Jul 14, 2008
    

    I was going to post this too. Its a really good book about knives.
     


  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

    Messages:
    14,384
    Likes Received:
    2,048
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    2geeky4me. Great if you want to learn about knives, but I'd go to Jacques Pepin for knife skills.
     


  7. gomestar

    gomestar Super Yelper

    Messages:
    19,407
    Likes Received:
    3,873
    Joined:
    Oct 21, 2008
    Location:
    NYC
    your use of internet vernacular is gr8 tho
     


  8. ama

    ama Senior member

    Messages:
    3,823
    Likes Received:
    52
    Joined:
    Jul 14, 2008
    

    +1, full of winz
     


  9. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

    Messages:
    14,384
    Likes Received:
    2,048
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.


  10. delirium

    delirium Senior member

    Messages:
    394
    Likes Received:
    4
    Joined:
    Jul 2, 2008
    Not sure if those goes here, but wasn't sure where else to post.

    Can anyone recommend good de-odorizers to place in kitchens? Or best practices?

    I'm thinking of something like putting jars/ pots filled with activated charcoal / carbon on top of the kitchen cabinets.
     


  11. impolyt_one

    impolyt_one Senior member

    Messages:
    14,457
    Likes Received:
    4,790
    Joined:
    Sep 6, 2006
    Location:
    The Temple of Jawnz
    

    a bunch of small baking soda boxes would work. That's about all they sell them for nowadays, lol. Over here in Asia we have tons of awesome purpose-made deodorizers/dessicant tubs for everything, i have one in my fridge that is half charcoal, half gel, in a plastic vessel that is shaped like a liquor flask. Slim and discreet, they work pretty well for a few months and then you change them.
     


  12. mgm9128

    mgm9128 Senior member

    Messages:
    6,018
    Likes Received:
    2,094
    Joined:
    Jun 20, 2011
    

    Get a lampe berger. We have a few in our house. They are really quite nice, and there are many different scents to choose from.

    http://www.lampeberger.us/lampe-berger-official-website-luxury-fragrances-for-the-home
     


  13. SField

    SField Senior member

    Messages:
    6,278
    Likes Received:
    23
    Joined:
    Oct 19, 2008


  14. mgm9128

    mgm9128 Senior member

    Messages:
    6,018
    Likes Received:
    2,094
    Joined:
    Jun 20, 2011
    

    I know what you mean. We use neutral in the kitchen. It works really well. I always light it after I finish cooking fish, and within 20 minutes the odor is gone. You can also mix the neutral with other scents to decrease their potency. "Ocean Breeze" is my favorite.
     
    Last edited: Dec 20, 2011


  15. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,652
    Likes Received:
    858
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    
    Seriously, if you want to ubergeek out, check out www.fortheloveofport.com . It has great beginner guides and articles but also some incredibly detailed and geeky stuff. It is one of the best wine websites on the internerd that is devoted to a single region (along with Burghound for Burgundy). Just great stuff. His newsletters are awesome too, if you want to shell out cash to learn.

    This + absolutely.
     
    Last edited: Dec 20, 2011


Share This Page

Styleforum is proudly sponsored by