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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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    Check the ingredients
     
  2. gomestar

    gomestar Senior member

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    it's probably just butter + truffle oil + mushroom particles meant to look like white truffle chunks
     
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  3. b1os

    b1os Senior member

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    And that truffle oil is likely just plain oil with "natural" flavoring.
     
    Last edited: Oct 10, 2014
  4. gomestar

    gomestar Senior member

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    truffle butter is a little weird in that I wouldn't use it on like bread or anything. Use it for cooking/finishing dishes. Canned mushroom soup + a dollop of that would probably make for a decent canned meal.
     
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  5. foodguy

    foodguy Senior member

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    While I'll admit my acquaintance with white truffles is somewhat dated, it is quite extensive. I used to go to Alba quite regularly back when they were actually affordable. I understand the aversion to "white truffle products" and everything people say is true. HOWEVER. the real problem with them is if they are used excessively (the way you would real white truffles). used discretely, I do think they add a pretty great aroma. For example: spread white truffle butter on toasts (the way you might shave white truffles over hot buttered toast .... oh jeez), and it will taste fake. Beat a little white truffle butter into a wild mushroom risotto right at the end, and if the mushrooms are decent (fresh or dried), it will really lift the dish.
     
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  6. edinatlanta

    edinatlanta Senior member

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    Is there anything (pickled) that is superior to pickled okra? No there is not. It really is the most perfect vegetable for pickling. Only watermelon rinds come as close to pickled okras.
     
  7. foodguy

    foodguy Senior member

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    that is an answer, not a question
    #edinaphail.
     
  8. b1os

    b1os Senior member

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    I've made pickles once, after one of Ottolenghi's recipes, and they turned out pretty bad (way too garlicy, etc). But I'm a fan of good pickles. I've had fantastic pickled salt/dill cucumbers a while ago (still fresh enough so they don't turn to a mush). If you have some good recipes, for please share.
     
    Last edited: Oct 24, 2014
  9. edinatlanta

    edinatlanta Senior member

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    ure face is a phail.
     
  10. edinatlanta

    edinatlanta Senior member

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    Hugh acheson's book. I make a lot of quick pickles and the recipes are all fairly similarish.
     
  11. foodguy

    foodguy Senior member

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    i'm rubber; you're glue. :slayer:
     
  12. edinatlanta

    edinatlanta Senior member

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    510 and still no email from the taste.... just saying
     
  13. otc

    otc Senior member

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    Puff Pastry dough--should I make it myself or stick with the fancy expensive stuff from whole foods (or go find a normal grocery store that sells the regular stuff).

    I always make my own pie crust, but use store-bought puff pastry. Making the Plenty garlic tart again tomorrow and thought that maybe I should try making my own.

    Is it like pie crust where it will be noticeably better? Or will I screw it up and it will suck?
     
  14. mgm9128

    mgm9128 Senior member

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    You should try to make it at least once. There are well detailed instructions (with pics) in the Thomas Keller Bouchon Bakery Cookbook, so that is a good resource if you have no prior experience making a laminated dough. It is not terribly difficult to make, but rather requires an allotted amount of time (2 days) and a fair degree of patience.

    I've never bought frozen puff pastry at a store, so I don't know how it compares. The one I make at home is always wonderfully flaky and buttery, so I usually just make it myself. Foodguy might call me a masochist, which I can't truly object.
     
    Last edited: Nov 22, 2014
  15. otc

    otc Senior member

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    Hmm...well I was planning to make the tart tomorrow, so I guess I don't have time for Keller's two overnight rests.

    Might give it a try this afternoon with another recipe....can always go buy some if I have to.
     
  16. foodguy

    foodguy Senior member

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    you could also make a rough puff, which is much quicker and good for tarts, etc.
    http://recipes.latimes.com/recipe-rough-puff-pastry-212366/

    if you're looking for commercial, try to find a brand made with all butter.
     
  17. gomestar

    gomestar Senior member

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    i find this rule applies to pretty much anything.
     
  18. mgm9128

    mgm9128 Senior member

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    I don't think it is imperative to chill the butter and d├ętrempe overnight, even though this is what God advocates. If your fridge is cold enough, a few hours should be adequate.
     
    Last edited: Nov 24, 2014
  19. otc

    otc Senior member

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    Thanks. I ended up running out of time anyways...so I used the frozen Dufour puff pastry dough from whole foods which is all-butter and pretty good (although quite expensive).

    Used a mature chabis instead of the goat gouda that I have usually used in the tart--thought it was great.
     
    Last edited: Nov 24, 2014
  20. gomestar

    gomestar Senior member

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    any recs for a good pickle recipe?
     

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