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Random Food Questions Thread

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

  1. b1os

    b1os Senior member

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    I like Mr. Trillin. Good read, thanks for sharing.
     


  2. foodguy

    foodguy Senior member

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    so i'm screwing up the mean?
     


  3. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Were we talking about age?
     


  4. ehkay

    ehkay Senior member

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    Has Whole Foods ever sold a single chicken foot at $3.99/lb, or a single chicken back at $3.49/lb ?
     


  5. mgm9128

    mgm9128 Senior member

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    What do you need a single chicken foot for.
     


  6. ehkay

    ehkay Senior member

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    rhetorical device.

    they're sold in packages. but who the fuck would pay that much.
     


  7. mgm9128

    mgm9128 Senior member

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    Not sure. I did buy calf feet on Arthur Avenue this week.
     


  8. ehkay

    ehkay Senior member

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    more veal stock?
     


  9. mgm9128

    mgm9128 Senior member

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    Trying Keller's again: brown and white. Not sure how I like not roasting the bones, but it does save time.
     
    Last edited: Jan 13, 2012


  10. ehkay

    ehkay Senior member

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    The time/cleaning up savings from not roasting the bones for stock is great. Lately I think I've settled on getting most of the roasted/browned flavors when I make sauces.
     


  11. mgm9128

    mgm9128 Senior member

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    Ya. Last time I had 25 pounds of bones roasting in two separate ovens. It's definitely a production. Though, it does perfume the house rather nicely.

    I guess out of season tomatoes won't make any real noticeable difference for stock.
     
    Last edited: Jan 13, 2012


  12. ehkay

    ehkay Senior member

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    I don't recall ever using a non-canned tomato for stock.
     


  13. mgm9128

    mgm9128 Senior member

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    Well, that's what I was thinking of doing. It just calls for paste and a pound of fresh tomatoes. I guess those canned plum tomatoes would work fine, right?
     


  14. ehkay

    ehkay Senior member

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    That's what I've always used. I can't see how it would be a problem. And people certainly use stranger things than canned tomatoes in their stocks. Ducasse, Piege, and Marco Pierre White all call for boullioun cubes, for example, though I can't say that I subscribe to that idea.
     


  15. mgm9128

    mgm9128 Senior member

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    What? You don't use Knorr? And you call yourself a cook...
     


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