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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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    For those of you curious, if you completely botch a batch of passionfruit pate de fruit, it will still make a nice glaze for a fruit tart.
     


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    There could be differences in fresh versus frozen, how they are cooked (if you buy them cooked, I think you do) etc. Still, the difference is not going to be as noticeable as with a regular fish. I've had our local crab from Safeway at friends houses and couldn't tell the difference from ones I'd buy at the best places.
     
    Last edited: Jan 10, 2012


  3. shibbel

    shibbel Senior member

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    Does dead qualify as fresh?
     


  4. b1os

    b1os Senior member

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    Hardly any crabs around here... :(
     


  5. edinatlanta

    edinatlanta Senior member

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    Lately I haven't got any crabs.
     


  6. indesertum

    indesertum Senior member

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    prolly cuz you haven't been laid lately
     


  7. kwilkinson

    kwilkinson Having a Ball

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    Ding ding ding!


    What kind of seafood can I expect to br in season on the east coast next week?
     


  8. VonLehndorff

    VonLehndorff Senior member

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  9. Teger

    Teger Senior member

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    tried your pizza stone plan piobaire and it was a disaster. first off, how do you get the flimsy dough on the peel without collapsing? i managed it and put it on the stone, zapped it for 4 minutes.. and it stuck. what am i doing wrong?
     


  10. b1os

    b1os Senior member

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    Last edited: Jan 10, 2012


  11. Bhowie

    Bhowie Senior member

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    You putting enough flour on everything?
     


  12. foodguy

    foodguy Senior member

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    i put the pulled dough on the peel (on top of cornmeal) and then arrange the ingredients on that. getting it onto the stone is a very quick, very emphatic push-pull motion. shouldn't stick as long as you used enough cornmeal. real pizzaiolos can arrange the pizza on a board and then slide the peel under it. alas, i am lacking in that talent.
     


  13. impolyt_one

    impolyt_one Senior member

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    I have mgm-like levels of free time on a daily basis and a livable income already, so I am thinking about taking a job as a commis at a name place here and then seeing where it goes. What do you guys think? Dumb idea? I am willing to peel potatoes all day or do menial tasks if it means learning a little here and there about food. I don't want to go through the expense of going to school, I'd only want to do this if I can get in the door at someplace with a name, as it's not for the money. I saw a few places like Gordon Ramsey and others calling for commis chefs.
     


  14. b1os

    b1os Senior member

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    Not sure whether you would get the job sans "degree" but if you want to do it and get the chance, why not?
     


  15. Teger

    Teger Senior member

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    i don't mean this in a negative/mean way, but would your hearing issues be a problem?
     


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