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Random Food Questions Thread

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

  1. gomestar

    gomestar Senior member

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    just make sure they're all white. We use a mix from Crate & Barrell, Korin (Japanese specialty store), and Bernardaud for fancy.
     
  2. b1os

    b1os Senior member

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    Has anyone tried to freeze pancetta or guanciale? Results?
     
  3. RedLantern

    RedLantern Senior member

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    Is he selling it pre-trimmed? I watched a couple youtube vids and it seems like kind of a PITA to get one ready to eat.
     
  4. Cary Grant

    Cary Grant Senior member

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    Zimmern's show this week features horse heart tartare :/
     
  5. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    Gross. Didn't like it. The texture was strange and the taste was kind of intense. Not intense like Rib-eye, or NY Strip intense, intense in a way I didn't like. The girlfriend did however.
     
  6. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    They trimmed in at the butcher in front of me. It was a joy to watch...
     
  7. impolyt_one

    impolyt_one Senior member

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    Is the recipe for the pounded sheets of tuna and foie gras cracker with lemon oil in the Le Bernardin book? Or published anywhere else?
     
  8. edinatlanta

    edinatlanta Senior member

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    what can i do with onion flowers? Was thinking about pickling them. I guess a side note is: what's the best "all purpose" brine for quick pickling?
     
  9. edinatlanta

    edinatlanta Senior member

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    Is there really a difference between thyme and oregano?
     
  10. aravenel

    aravenel Senior member

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    Yeah, they are completely different herbs with completely different tastes...
     
    Last edited: Jun 10, 2013
  11. edinatlanta

    edinatlanta Senior member

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    #realtalk... I can't tell a difference.
     
  12. b1os

    b1os Senior member

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  13. gomestar

    gomestar Senior member

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    little late with this one, and while I'm not sure if it's in Le Bernardin, I think it's in one of this other books. I'll check at home later.
     
  14. foodguy

    foodguy Senior member

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    probably because you're using dried herbs that have been in your cabinet for too long. they all start to taste like dried grass. fresh oregano and marjoram are a little hard to tell apart (i think oregano is one of the few herbs that's better dried). but oregano and thyme are completely different beasts ...
     
  15. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    I pretty much thought thyme was just for looks...
     
    Last edited: Jun 10, 2013
  16. erictheobscure

    erictheobscure Senior member

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    :puzzled:
     
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  17. foodguy

    foodguy Senior member

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    on styleforum, isn't everything?
     
    1 person likes this.
  18. shibbel

    shibbel Senior member

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    huh?
    

    And here I thought it was just me. I've tried fresh oregano a few times and found it to be very aggressive- it also left a slightly metallic aftertaste.
     
  19. edinatlanta

    edinatlanta Senior member

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    It's been consistent even with my fresh herbs. Then again, I'm not very smart.
     
  20. CDFS

    CDFS Senior member

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    Last edited: Jun 12, 2013

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