Random Food Questions Thread

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

  1. ehkay

    ehkay Senior member

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    I use a nice handful of dried shitakes in the stock and add salt to whatever it ends up in. I think that it works towards a similar effect.
     
    Last edited: Jan 13, 2012
  2. mgm9128

    mgm9128 Senior member

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    I rub Knorr on everything and it makes it taste delicious.
     
  3. ehkay

    ehkay Senior member

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  4. mgm9128

    mgm9128 Senior member

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  5. ehkay

    ehkay Senior member

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    I see. You're making "techno-emotional" (vomiting while typing/imagining verbalizing that phrase) cuisine, I suppose.
     
  6. mgm9128

    mgm9128 Senior member

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    It certainly does. I use Knorr because it makes me feel like a wizard in the kitchen. Magic is always my special ingredient.
     
    Last edited: Jan 13, 2012
  7. gomestar

    gomestar Super Yelper

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    these last two pages have been awful
     
  8. impolyt_one

    impolyt_one Senior member

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    It might be asking you to look down too much, but if you ever go to culinary school they will tell you it's alright to use bullion cubes and ready made stock once in awhile if it's a time versus taste thing. Not everybody has 'productive days' of making 2 gallons of chicken stock and taking a mountain hike, ya know?
     
  9. Cary Grant

    Cary Grant Senior member

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    It was a dark and stormy night.

    Suddenly, a shot rang out! A door slammed. The maid screamed.
    Suddenly, a pirate ship appeared on the horizon!

    While millions of people were starving, the king lived in luxury. Meanwhile, on a small farm in Kansas, a boy was growing up.
     
  10. ehkay

    ehkay Senior member

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    especially this post
     
  11. gomestar

    gomestar Super Yelper

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    it wasn't you, fwiw
     
  12. hopkins_student

    hopkins_student Senior member

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    I debated whether to put this here or in the Official Wine Thread. Alas, it is here.

    I'm the only wine drinker in my house. Rarely do I have the ability to drink an entire bottle of wine in a day. It's actually unusual for circumstances to allow me to drink 5 glasses of wine total in a 48 hour period. So what is the best option for preserving an opened bottle of wine? What's the story with the systems that inject an inert gas and seal the bottle? I also saw a gadget at Brookstone that vacuum seals a wine bottle and maintains the vacuum. Does anyone have any experience with something like that? Any other suggestions?

    Thanks, H_S.
     
  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    We use the thing where you hand pump a vacuum into the wine. Seems to work fine for a few days.
     
  14. kwilkinson

    kwilkinson Having a Ball

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    I have this as well, but honestly don't see much of a difference in it. I thought it preserved well when I first got it, but then I realized that just leaving it open preserves it relatively well, too. At least for Hopkins Student, who is likely to drink one or two glasses and then leave more than half the wine still in the bottle. It's just all about oxygen to air ratio, and unless you've drank more than half the bottle, I don't think the vacuums do all that much.
     
  15. Rambo

    Rambo Senior member

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    Where in the hell can I find Ancho chile powder? I've tried two supermarkets already with no luck? Whole Foods?
     

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