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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    Bitter oranges have a very unique taste that you can't really replicate. I guess you can use the mix of citrus fruits though, but it will certainly taste different. Did you try every big vegetable store? Farmer's markets? Small shops specialised in fine food?
     


  2. shibbel

    shibbel Senior member

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    huh?
    Yes, no one had them, I'm in Milwaukee mind you. Do certain ethnic stores tend to carry these? Indian, Asian, Mexican?
     


  3. mgm9128

    mgm9128 Senior member

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    I'm pretty certain that tallow is liquified suet.
     


  4. shibbel

    shibbel Senior member

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    Yes, it is, thats what I needed to know. Also found the bitter oranges at a mexican grocery store, thanks!
     
    Last edited: Jan 20, 2012


  5. b1os

    b1os Senior member

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    Great. Good luck.
     


  6. Douglas

    Douglas Stupid ass member

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    Well, I tried the pizza. Went with a Reinhart recipe. It turned out very well. Everyone had fun, and the pizza was pretty good. Here's a photo of the last one, not great because I had turned the oven off, then had to leave this one in the oven too long so the cheese got a little obliterated. I really needed a pizza stone (didn't have one) and the dough could have used a little bit of practice, but there was certainly nothing wrong with it.

    [​IMG]

    Not sure why you guys were so down on me even trying. It's not rocket science.
     
    Last edited: Jan 23, 2012


  7. edinatlanta

    edinatlanta Senior member

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    TWSS
     


  8. impolyt_one

    impolyt_one Senior member

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    I went up to my neighborhood pizza place last night, had neapolitan style pizza baked in front of me in just a couple minutes. Every time I go there I am reminded why pizza should not be attempted at home, nor should it really be eaten out of a box.
     


  9. Douglas

    Douglas Stupid ass member

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    10 Styleforum points out of 10.
     


  10. Piobaire

    Piobaire Not left of center?

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    Looks good, Douglas.
     


  11. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Maybe it is rocket science and you are just that damn good. I love pizza at home. Both the taste and the ritual. Fuck those haughty slant eyes (not you Doug.)
     


  12. impolyt_one

    impolyt_one Senior member

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    I'd rather have a hot sandwich versus a homemade pizza.
     


  13. Rambo

    Rambo Senior member

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    Any of you food scientists know a general ratio for how many ounces of cooked meat/chicken/etc a pound or raw meat/chicken/etc will yield? Obviously, it'll differ with the cut, etc. but I just need something generic e.g. 1lb chicken raw = 12oz chicken cooked.
     
    Last edited: Jan 23, 2012


  14. Douglas

    Douglas Stupid ass member

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    Greater minds than me will have a better answer, but essentially there is no rule. That is because the cooked weight depends on too many variables: the protein, the cut of protein, the cooking method, etc. As you have observed, there is a lot of fat in chicken thighs and it tends to render out when roasting. Breasts have less fat and would behave differently. And a chicken breast that has been overcooked will be dry and likely weigh less than the same breast cooked properly in a manner that retains the moisture.

    That is why virtually everyone defines weights of proteins in their uncooked state.

    Still, I'm not sure it matters all that much. I would think that the answer would range, at maximum, from 0-15%, perhaps 20%, with the fattiest cuts weighing in with the most weight loss.
     
    Last edited: Jan 23, 2012


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    This is the answer.
     


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