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Random Food Questions Thread

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

  1. Joffrey

    Joffrey Senior member

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    I think I've asked this question ages ago. But I'm serious, let's say I bought a fancy jar of pepper corns and wanted to purchase a new mill (for instance to replace my OTC McCormick black pepper). I can't just purchase an empty mill and pour my fancy new pepper into it. I have to either toss what's in the new mill or go through what's in it.
     
  2. b1os

    b1os Senior member

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    FAIK most Peugeot mills come wihout.
     
  3. gomestar

    gomestar Senior member

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    i have a Peugeot. It's really nice, but i can't get a consistent grind size, the nut always undoes itself into a coarser grind.
     
  4. foodguy

    foodguy Senior member

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    i went through a pepper grinder phase for a little while and still have a few in my cupboard. as far as capacity, flexibility and accuracy of grind, i haven't found anything to rival the Unicorn Magnum. Plus, it sounds like a marital aid. :slayer:
     
    1 person likes this.
  5. otc

    otc Senior member

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    My marble ikea grinders came without anything inside of them.

    I think my plastic target one came empty too...
     
  6. indesertum

    indesertum Senior member

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    i forget if i already asked you this but any recs for mortar and pestles?
     
  7. foodguy

    foodguy Senior member

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    come with me to the dark side.
    [​IMG]
    I've got maybe a dozen. my wife says i have a problem. for sheer value, the best you can do is a Thai granite m-p ... works as well as provencal marble and i've got a big one that cost less than $30. If you want fancy, the ceramic ones from mason and cash are very good, if pricey. i've also got a couple of japanese ones and maybe a half-dozen molcajetes that are really for ornamental use only -- including one rick bayless gave me years ago with a pig in a chicago bulls uniform with michael jordan's number on it.
    [​IMG]
     
    2 people like this.
  8. otc

    otc Senior member

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    was pretty cool. Ruhlman talked for a bit and then Brian broke down the pig. One half done old world salumi style entirely with a 4-5" curved boning knife, and then the other done the american way (with a saw. taking less than 6 minutes start to finish).

    [​IMG]
    [​IMG]
    [​IMG]
     
  9. erictheobscure

    erictheobscure Senior member

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    Why aren't seedless lemons sold widely? I find lemon seeds far more of a nuisance than watermelon seeds, and seedless watermelons are everywhere.
     
  10. shibbel

    shibbel Senior member

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    huh?
    Because seedless lemons have GMOs inside them and that gives you AIDS.
     
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  11. edinatlanta

    edinatlanta Senior member

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    So I'm looking for a website that only deals with news about sparkling wine (releases, reviews, news etc). Don't really care about regular wine, just want to know what's up with sparkling wine. Any thoughts?
     
  12. foodguy

    foodguy Senior member

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    don't know of anything right off hand. the best guy on sparkling wine is tom stevenson and googling i see he seems to contribute to something called wine pages.
     
  13. edmorel

    edmorel Senior member Dubiously Honored

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    http://www.libation-unlimited.com/champagne.aspx
     
  14. tdangio

    tdangio Senior member

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    After butter poaching lobster, can I save the butter and use it for something else (or use it to poach again), or should it be tossed? If I can save it, should it only be used in something that will be cooked?
     
  15. edinatlanta

    edinatlanta Senior member

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    Thanks to fg but especially Ed.
     
  16. edinatlanta

    edinatlanta Senior member

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    OK as a followup... do any of the wine publications/newspaper columnists on wine regularly have stuff on sparkling wine? If so which ones? AND THEN I WILL BE OUT OF YOUR HAIR
     
  17. Douglas

    Douglas Senior member

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    how long is this good for?
     
    Last edited: Apr 4, 2014
  18. Manton

    Manton Senior member Dubiously Honored

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    You can certainly use it for lobster, or perhaps langoustine or shrimp. But it will have a strong "shellfish" taste that will overwhelm anything else.
     
  19. gomestar

    gomestar Senior member

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    unless you want this? might make for some awesome buttered noodles.
     
    1 person likes this.
  20. Douglas

    Douglas Senior member

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    Jesus please don't tell this to anyone; it will become the next lobster mac and cheese.
     

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