Random Food Questions Thread

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

  1. ehkay

    ehkay Senior member

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    So, is my understanding correct that there's basically no such thing as "cheap" vin jaune? Any recommendations for a modestly priced bottle (for cooking, so I didn't want to pollute the wine thread.)
     


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Any savignin from the Jura. Great drinking wines as well, and I guarantee that this is what is used in any restaurant serving a vin jaune dish. If you can't find one, use a fino sherry. I think it would probably be nearly impossible to tell the difference after cooking.
     
    Last edited: Jan 3, 2012


  3. ehkay

    ehkay Senior member

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    Yea I was thinking some kind of sherry might work as a substitute. Thanks.

    ETA because I thought I was in this thread when I was responding to MM in the other one--

    Would this work?
    http://www.astorwines.com/SearchResultsSingle.aspx?p=1&search=24511&searchtype=Contains
     
    Last edited: Jan 3, 2012


  4. alexg

    alexg Senior member

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    Does anyone have any good ideas for how to use about a pound of expensive (although free to me) mixed wild mushrooms and another pound of cheaper but still good ones? Im trying to avoid risotto if I can.
     


  5. kwilkinson

    kwilkinson Having a Ball

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    Mushroom soup
    Dry your own mushrooms
    Mushroom stock
     


  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Cavitate, centrifuge, mix with activa then freeze dry.
     


  7. indesertum

    indesertum Senior member

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    risotto

    :hide:


    duxelles. stuff it in some puff pastry. or use it as a sauce for something
     
    Last edited: Jan 5, 2012


  8. b1os

    b1os Senior member

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  9. Rambo

    Rambo Senior member

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    Bah, should have known better than to not specify. Let me try again:

    Does anybody have any good recipes for roasting pumpkin seeds to be eaten alone?
     


  10. Douglas

    Douglas Stupid ass member

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    :puzzled:
     


  11. foodguy

    foodguy Senior member

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    ah, the old French housewives' trick.
     


  12. alexg

    alexg Senior member

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    I'm being forced to make risotto with our leftover carnaroli rice. Looks like I'll do that, then mushroom soup, then duxelles/drying the rest. Thanks. Never would've considered the duxelles or drying them on my own.



    Can this perhaps be crushed and deep fried to make a mushroom crunch or reconstituted and frozen in liquid nitrogen for snow? I've been looking for simple, easy to prepare garnishes to go with my sous vide Kraft Macaroni and Cheese.
     


  13. impolyt_one

    impolyt_one Senior member

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    How often do we enjoy the flavor of mushrooms in risotto? We said to ourselves, why not put the flavor of mushrooms into the actual riso - and that is where this idea took off. We centrifuged the spudge out of some garden variety porcinis, mixed them with a tapioca and rice flour mixture and then pressed them though our handy orzo maker. After a couple of tries we were able to get a serviceable mushroom risotto. This is just an idea in its infancy, but the potential for 'mushroom risotto' is huge.
     


  14. alexg

    alexg Senior member

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    Are you auditioning for the Ideas in Food blog?
     


  15. braised

    braised Senior member

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    Picke the mushrooms, they make a great condiment.

    Carmelize the mushrooms in a hot pan and drop in a light solution of vinegar and a touch of sugar, soy for the umami. I'd probably add a couple of cloves of garlic.

    Put the whole thing in the fridge and use them as you see fit. They are a great addition to a sandwich, work like a dream on a charcuterie plate and make a good garnish for lots of savory dishes. We just ran a special with crispy sweetbreads using a pickled shitake as part of the garnish.

    B
     


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