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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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    this is almost right, i think. malolactic fermentation is a very specific type of lactic fermentation -- the conversion of malic acid to lactic acid. it's important in winemaking (especially overblown chardonnays), but all lactic fermentation is not malolactic (at least as I remember it). please correct if i'm mistaken.
     
  2. aravenel

    aravenel Senior member

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    You're probably correct. I know it is a type of lactic fermentation, and I believe that a lot of it is malolactic, but I'm certainly no pickling--or biochemistry--expert :)
     
  3. foodguy

    foodguy Senior member

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    me neither. i just play one in the newspaper.
     
  4. ehkay

    ehkay Senior member

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  5. shizlefonizle

    shizlefonizle Well-Known Member

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  6. ehkay

    ehkay Senior member

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    You don't say.
     
  7. aravenel

    aravenel Senior member

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    But is it house-made?
     
    2 people like this.
  8. edinatlanta

    edinatlanta Senior member

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    I love you.

    So I want to get a propane grill but I don't want any of the ones from Home Depot etc. They all have really lightweight hoods and just seem generally flimsy. My dad got a Jenn-Air that's baller but had to drive to SC to pick it up ($50 on Craigslist IIRC). So basically, what are my best bets for a non-Viking (price-wise) non-flimsy one?
     
  9. Cary Grant

    Cary Grant Senior member

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    I am honestly very pleased with Webers. My first lasted 15 years and the current grill is on year three or so with zero worries.
     
  10. foodguy

    foodguy Senior member

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    yeah, my last gas grill was a weber. probably had it for about 10-12 years. eventually had replaced almost every operating part (all easily available at home depot), but finally got rid of it because i was tired of it (and wanted to go to charcoal, like a real man).
     
  11. erictheobscure

    erictheobscure Senior member

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    You want random food questions? How's this for completely random? From a conference paper on taste & Edenic eating that I whipped up recently:

     
  12. philosophe

    philosophe Senior member

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    Last I checked, the God of the Bible prefers meat on the grill.
     
  13. erictheobscure

    erictheobscure Senior member

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    Hmm, check out one graphic rendition of what it takes for God to move typologically from satisfaction in churrasco to satisfaction in metaphorical meat:

     
    Last edited: Apr 28, 2013
  14. LonerMatt

    LonerMatt Senior member

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    Looking for a quiche recipe - any recommendations? Not really sure where to start.

    Pastry is hard for me!
     
  15. edinatlanta

    edinatlanta Senior member

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  16. edinatlanta

    edinatlanta Senior member

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    Charleston dining recs?
     
  17. ehkay

    ehkay Senior member

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    Can someone recommend an artisinal lighter fluid to use if I want to cook a steak like this? Or should I house-make some and then age it in an old Hess pump?

    [​IMG]
     
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  18. aravenel

    aravenel Senior member

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    Dont use lighter fluid at all. Start the charcoal in a chimney starter.
     
  19. Piobaire

    Piobaire Senior member

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    A hand made, artisnal chimney?
     
  20. ehkay

    ehkay Senior member

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    (joking bro)
     

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