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Random Food Questions Thread

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

  1. foodguy

    foodguy Senior member

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    been done

    [​IMG]
     
  2. shibbel

    shibbel Senior member

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    huh?
    

    I use paper towels and it works quite well. Also, I pre-cook my toppings, because imo, there's just not enough heat in a home oven if you're adding a lot of toppings.
     
    Last edited: Mar 2, 2012
  3. foodguy

    foodguy Senior member

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    you can pre-cook ingredients -- indeed, some should be -- but with tomatoes, if you just squeeze out the gel and seeds, that should take care of hte problem. of course, they'll taste fresh, not cooked, but no wet spots.
     
  4. impolyt_one

    impolyt_one Senior member

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    The place I go to makes their cheese (I'm guessing they knead and pull it a fair bit) and then tears it to small shreds and leaves it over a strainer as they use it. That+ super hot oven give it pretty super consistency and it manages to be stringy from the oven still. Had this tonight:

    [​IMG]
     
  5. gomestar

    gomestar Senior member

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    my amazon wish list has been modified.
     
  6. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Favor a slightly dryer mozzarella if you have a choice. Not one of those dry lumps of "pizza cheese" but if there is one that is slightly wetter, avoid it.
     
  7. Cary Grant

    Cary Grant Senior member

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    Gomey-

    Don't forget:

    [​IMG]
     
  8. foodguy

    foodguy Senior member

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    actually, for pizza, i'm a fran of full-fat, low-moisture "mozzarella". melts great and has a better flavor than half the fresh mozz that's out there.
     
  9. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Do you grate it or slice?
     
  10. foodguy

    foodguy Senior member

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    i usually slice/chop it. bigger pieces give a better melt (god i sound like one of those top chef *ssholes). let me try again: leaving it in bigger pieces makes for a better final texture.
     
  11. Alter

    Alter Senior member

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    But " bigger pieces give a better melt" is a better twss line.
     
  12. KJT

    KJT Senior member

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    Do you guys mean this kind of stuff? I thought this was the same plastic-y crap that can be bought pre-grated.

    [​IMG]
     
  13. foodguy

    foodguy Senior member

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    yup. but little shred, little melt, little man (TWSS!)
     
  14. impolyt_one

    impolyt_one Senior member

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    how about Scamorza? I seem to recall using it on pizza successfully before but I haven't seen it around that much lately.
     
  15. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    works well. different flavor.
     
  16. edinatlanta

    edinatlanta Senior member

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    bean done/quote]

    Yuk yuk yuk yuk.


    FWIW, I use this and Boboli crusts when I make pizza at home and I really enjoy the results. (not that anyone was using my culinary judgment for anything)

    Might make some tomorrow night.
     
  17. mgm9128

    mgm9128 Senior member

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    On the topic of cheese, which are your favorite to use for making potatoes au gratin? I'm roasting a chicken tonight and thought it would be nice as a side. Haven't made one in a while, but I think I've used some combination of gruyere, comte, and taleggio, in the past.
     
    Last edited: Mar 3, 2012
  18. b1os

    b1os Senior member

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    That's fine imo. Gruyère (and therefore Comté, too) is always a good choice. Taleggio is to taste.
     
  19. mgm9128

    mgm9128 Senior member

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    When do green almonds start showing up in markets?
     
  20. ehkay

    ehkay Senior member

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    After micro green almonds
     
    1 person likes this.

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