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Random Food Questions Thread

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

  1. kwilkinson

    kwilkinson Having a Ball

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    I can't wait, for realz.

    +1. Cooking asparagus in hot water is so Escoffier.
     


  2. Piobaire

    Piobaire Not left of center?

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    I did not know this but I guess good thing I just decided to sautee in a little bacon grease. They were pretty damn good.

    Btw, are we having another visit from Petrus? I think so.
     


  3. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I like to cavitate my asparagus, then puree it, centrifuge it and reset the juice into long cylinders using a proprietary gellan gum I got from the Ideas in Food people. Then I work the solids into a perfect rendition of the asparagus tip, freeze dry that and use pectin to solder it to the body. I find it gives a much better result than simply boiling asparagus.
     


  4. Cary Grant

    Cary Grant Senior member

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    :laugh:
     


  5. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Dude, if you aren't cavitating, you aren't even trying.
     


  6. Douglas

    Douglas Stupid ass member

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    I remember when I used to understand what was happening in this thread.
     


  7. b1os

    b1os Senior member

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    You've got a good memory then I suppose.
     


  8. VonLehndorff

    VonLehndorff Senior member

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    Now we're Talkin"!!!!!! I'm new I understand quite well. Do they have time for that on Top Chef?
     


  9. ehkay

    ehkay Senior member

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    I think that l2o guy that quit actually had custom silicon molds made so he could do this

    Cavitating is such an old move. Every time i get back from the market now, I take two pieces from each of my vegetables so i can run them through H-NMR and a mass spectrometer. The detailed information I get about the types and proportion of aroma compounds present really helps to select the appropriate cooking technique and time.
     


  10. Cary Grant

    Cary Grant Senior member

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    :blush:
     


  11. kwilkinson

    kwilkinson Having a Ball

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    Laurent Gras, yeah. In both asparagus and mushroom shape, IIRC.
     


  12. Rambo

    Rambo Senior member

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    Stone Crabs - I've got to pick some up for Thursday. There isn't going to be any sort of quality difference if I get them from one place rather than another, is there? Supermarket vs. specialty fish monger/purveyor type of thing.
     


  13. edinatlanta

    edinatlanta Senior member

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    Depends on where you are buying it... I think you should be OK. Love some stone crab... when I head to Miami, man-date at Joe's?
     


  14. Piobaire

    Piobaire Not left of center?

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    Your post said "corked or vinegar" not "corked and vinegar." The thought you cannot distinguish between one or the other is quite funny given the level of knowledge you are attempting to portray you possess.
     


  15. Rambo

    Rambo Senior member

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    Hellz yeah baby! You buy the crabs. I'll buy the key lime pie.

    RE: crabs - they're more or less the same aren't they? True, Joe's might get first pick of the bunch, but the others aren't necessarily bad, just less pretty right?
     


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