Random Food Questions Thread

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

  1. Douglas

    Douglas Stupid ass member

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    Thanks for the reco - did you get a handled one?
     


  2. foodguy

    foodguy Senior member

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    burns off the alcohol. or, as we've discussesd, some of the alcohol. does change the flavor of the dish. and yes, maitre d's used to love it because it gave them something vaguely useful to do besides intimidating customers.
     


  3. mordecai

    mordecai Immoderator

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    Ah, thank you. Next question, will rouget heads keep in the freezer for a few days so I can make a fumet later?
     


  4. mgm9128

    mgm9128 Senior member

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    You can freeze them for a few weeks and they should be fine.

    Obviously, make sure they are still very fresh before freezing them.
     
    Last edited: Feb 13, 2012


  5. ehkay

    ehkay Senior member

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    Has anyone ever gotten Foie Gras from La Belle?
     


  6. mgm9128

    mgm9128 Senior member

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    I have. They are right there with Hudson Valley, quality wise.
     


  7. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    They should be fine even longer than that if your freezer is good and cold.
     


  8. alexg

    alexg Senior member

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    Does anyone have a good recipe for miso soup? I want to make it totally from scratch and have access to any ingredient that can be found in NYC. It seems like most of the recipes I'm finding online use western style broths which I was hoping to avoid.
     


  9. foodguy

    foodguy Senior member

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    one of my writers did this one recently. really good.
     


  10. sygyzy

    sygyzy Senior member

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    Make dashi using the Cooking Issues method (10 grams / liter kombu, 65C, 1 hour), toss in some bonito flakes, salt if needed, some semi-firm or firm tofo, miso paste.
     


  11. ehkay

    ehkay Senior member

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    Wait. They did all that masturbating and basically came up with the same recipe that's in the Kikunoi book?
     


  12. Bhowie

    Bhowie Senior member

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    :spam:
     


  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    That looks delicious.


    Ha. You know, I am sure that this way makes great dashi, but the old, standard way makes very, very good dashi, and it is so easy and quick (and I don't mean just using granules :happy:) Maybe I am the wrong person to ask, though, as I am not a big dashi fan overall.
     
    Last edited: Feb 15, 2012


  14. shibbel

    shibbel Senior member

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    huh?
    

    Sorry D, missed this, yes, like this:

    [​IMG]

    Only I got the base made from heavy wire in place of the more solid one pictured- supposed to be better for gas burners.
     


  15. ehkay

    ehkay Senior member

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    Actually for the seaweed broth in the brill conserve recipe, since I had kombu, but not Nori, and since I had the broth in a mason jar already, I just used Murata's kombu-water ratio and tossed the jar in the circulator at 60 (his temp). Worked very well, and super easy.
     
    Last edited: Feb 15, 2012


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