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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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    +1
     


  2. mordecai

    mordecai Immoderator

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    WTF you guys. This book sucks. Last time I'm listening to Matt. [​IMG]
     


  3. b1os

    b1os Senior member

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    Actually it was foodguy! Damn him!
     


  4. otc

    otc Senior member

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    I usually try to do it like Julia does here (which is probably what douglas is thinking of...it is flat and thin)

    [VIDEO][/VIDEO]
     


  5. b1os

    b1os Senior member

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    Pepin's looks much more delicious, IMO. I like that she uses chopsticks though.
     


  6. ehkay

    ehkay Senior member

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    Wrong book, if youre being serious
     


  7. otc

    otc Senior member

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    I like that hers is done in 20 seconds and that she doesn't touch it with tools except to release that one stuck bit with a chopstick as she is moving it out of the pan.

    I find it hard to replicate though...I don't think I get enough heat from my super cheap stove so often it doesn't cook fast enough (especially if I use 3 eggs instead of 2). The electric range in her video doesn't look all that great though...
     


  8. b1os

    b1os Senior member

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    I don't think he is. At least I hope he isn't. ;)

    The moving of the egg mixture to shorten the curd has a purpose hasn't it? Also, hers look overdone for my taste.
    And seriously, +-1 minute shouldn't be a problem.
     


  9. otc

    otc Senior member

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    I think the only reason hers looks overdone is that she keeps it in the pan (and then puts it back in the pan) while she is talking about it. When you see it done elsewhere it is not so done. And I think the shaking takes care of the curd.
     


  10. indesertum

    indesertum Senior member

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    pepin's one is prettier and imo a better texture. i think tomorrow i'll try it with clarified butter
     


  11. ehkay

    ehkay Senior member

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    Oh shit... Posted from my phone..Didn't see the Sarah McGlaughlin part. haha
     


  12. why

    why Senior member

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    I'm a bit late here, but I would just like to say that vinegar can be made at home pretty easily by following these two steps:

    1. Open bottle of wine.

    2. Wait a few weeks.

    The acetic acid that turns vin into vin aigre is produced through ethanol oxidation.
     
    Last edited: Jan 27, 2012


  13. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    Using the Ducasse method of cooking some rib-eyes tonight. Once again, thanks for the recommendation. Wish me luck.
     


  14. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    Can be done a lot faster by:

    1. Opening a bottle of wine
    2. Dipping some strands of uncooked pasta in it
    3. Done
     
    Last edited: Jan 27, 2012


  15. Bhowie

    Bhowie Senior member

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    Will the high alcohol content of port make a difference?
     


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