Random Food Questions Thread

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

  1. Piobaire

    Piobaire Not left of center?

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    I think 136 or so for the eggs? My old notebook fried and I lost some sous vide notes.
     
  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    1 hr @ 144 is the lowest temp you want to try, I think. That is my preferred. They will be quite runny. No proteins coagulate below 144 in eggs, so you would have raw, warm eggs at 136.
     
  3. Piobaire

    Piobaire Not left of center?

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    Thanks. I'm pretty sure about the 6 part so I think I might have gone 146. Probably a little variation between our machines.
     
  4. ehkay

    ehkay Senior member

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    146 makes sense, because it's right around 63-64 C, which is a pretty popular range.
     
  5. kwilkinson

    kwilkinson Having a Ball

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    I begrudgingly cooked asparagus on Christmas because first and foremost, i'm a great son.
     
  6. Piobaire

    Piobaire Not left of center?

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    Does Champs sound like a good match? Think I'm gonna poach the asparagus for a couple minutes, toss into a pan with a tablespoon of hate bacon grease. Will add toasted pine nuts and some shredded cheese of some sort.
     
  7. kwilkinson

    kwilkinson Having a Ball

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    Champagne can match up with mostly anything.... I'd open up a minerally brut if I was eating that.
     
  8. Piobaire

    Piobaire Not left of center?

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    Going with a Gomey rec: Laurent-Perrier Brut Champagne.
     
  9. b1os

    b1os Senior member

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    Don't you have to let it rest a little longer because of the shipping or is this not the case with champagnes?
     
    Last edited: Jan 8, 2012
  10. Piobaire

    Piobaire Not left of center?

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    I usually let things sit for a month but not everyone I know buys into the bottle shock theory. I'll chance it at a week.
     
  11. b1os

    b1os Senior member

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    Alrighty. I thought it were more like 2-3 days since you got them. One week seems fine, imo.
     
  12. VonLehndorff

    VonLehndorff Senior member

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    OMG- The shaken-from -shipment champers ( or any other wine) bottle theory may have had credence when shipped -lovingly- on hay-cushioned horse carts and hand-carried into home cellars,restaurants and hotels before the 20th C. Now the cases are bounced around as if they contained machine parts, left in hot or freezing warehouses and thrown onto shelves in hot stores. Do you really think staring at it for a week or so will prevent-or reverse the damage? Once in a lifetime, go to Champagne- get a bottle just released from the cellar you WILL cry.
     
  13. Piobaire

    Piobaire Not left of center?

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    Quality poster in the making.
     
  14. b1os

    b1os Senior member

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  15. otc

    otc Senior member

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    This was the nice bottle I bought to drink early on new years (not the random assortment of cava's/proseccos/california sparkling wines for drunk people at midnight). I thought it was quite a nice champagne.

    Don't know much about Champagne but my whole foods was doing tasting flights of a bunch of different ones and the LP Brut was by far the best. Also they had them marked down to $29 a bottle from 50.

    I couldn't stand the Demi-Sec variant...could barely finish the sample.
     
    Last edited: Jan 8, 2012

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