Random Food Questions Thread

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

  1. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,650
    Likes Received:
    856
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    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

    Messages:
    14,384
    Likes Received:
    2,047
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    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

    Messages:
    2,432
    Likes Received:
    84
    Joined:
    Nov 30, 2010
    Location:
    huh?
    Does dead qualify as fresh?
     
  4. b1os

    b1os Senior member

    Messages:
    9,474
    Likes Received:
    1,405
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Hardly any crabs around here... :(
     
  5. edinatlanta

    edinatlanta Senior member

    Messages:
    25,527
    Likes Received:
    3,074
    Joined:
    Nov 17, 2008
    Location:
    Wit' Yo' Baby Momma
    Lately I haven't got any crabs.
     
  6. indesertum

    indesertum Senior member

    Messages:
    17,863
    Likes Received:
    3,974
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    prolly cuz you haven't been laid lately
     
  7. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,650
    Likes Received:
    856
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    
    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

    Messages:
    112
    Likes Received:
    1
    Joined:
    Jan 7, 2012
    Location:
    hiding behind nurse's station
  9. Teger

    Teger Senior member

    Messages:
    21,936
    Likes Received:
    6,593
    Joined:
    Mar 14, 2008
    Location:
    Richmond, VA
    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

    Messages:
    9,474
    Likes Received:
    1,405
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Last edited: Jan 10, 2012
  11. Bhowie

    Bhowie Senior member

    Messages:
    13,101
    Likes Received:
    2,981
    Joined:
    Oct 5, 2008
    Location:
    Running the trap house.
    You putting enough flour on everything?
     
  12. foodguy

    foodguy Senior member

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

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

    Messages:
    9,474
    Likes Received:
    1,405
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    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

    Messages:
    21,936
    Likes Received:
    6,593
    Joined:
    Mar 14, 2008
    Location:
    Richmond, VA
    

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

Share This Page

Styleforum is proudly sponsored by