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Random Food Questions Thread

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

  1. Piobaire

    Piobaire Senior member

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    Has anyone used this product before? Mrs. Piob found these for $2 a bottle and picked a few up. Have yet to open one.

    [​IMG]
     
  2. mgm9128

    mgm9128 Senior member

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    I've had something similar. Flavor is not great. Maybe chop it up and mix into your stuffing for Thanksgiving.
     
    1 person likes this.
  3. ehkay

    ehkay Senior member

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  4. Piobaire

    Piobaire Senior member

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    Salted natural sausage casings. Can you freeze them? Purely a space making room in our fridge as they're pretty shelf stable in the fridge.
     
  5. dacox

    dacox Senior member

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    I have some too and was told by the butcher that I can store them in the freezer in a bag of salt water for up to 6 months... so far no problems using this method.
     
    Last edited: Dec 17, 2014
  6. ehkay

    ehkay Senior member

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    Could someone direct me to a notched knife rest? So that the knife sits upright instead of like this:

    [​IMG]

    Preferably a very simple design.
     
    Last edited: Dec 22, 2014
  7. GreenFrog

    GreenFrog Senior member

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    I just bought a jar of peeled garlic and it says it's good until April 2015. How is this possible?

    Whenever I see the packaged, peeled garlic in styrofoam and saran wrap, that shit says it expires within a week or two. How does it being stored in a jar affect its shelf life? Just the fact that it's air-sealed?
     
  8. otc

    otc Senior member

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    How difficult is it to just peel your own?

    And is it in oil? That probably keeps the air off of it.
     
  9. mgm9128

    mgm9128 Senior member

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    Buy fresh garlic. #freshgarlic#freshneverfrozen#cheflife
     
  10. GreenFrog

    GreenFrog Senior member

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    I don't cook very often and I derive no sense of joy or accomplishment from cooking things. So, naturally, peeling fresh garlic is very cumbersome and time-consuming for me (the one dish I'm thinking about requires a lottttt of cloves of garlic; not just two or three).

    It's not in oil. They're just in a small plastic jar with a lid. I'm skeptical that they can last for 4 months once I open the jar..
     
  11. mgm9128

    mgm9128 Senior member

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  12. otc

    otc Senior member

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    Go to YouTube and watch someone bash a clove with the side of a knife so the peel just falls off. Takes literally 2 seconds and you won't have to worry about how long it lasts in a cool dark place.
     
    1 person likes this.
  13. sonick

    sonick Senior member

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    :teach:
     
    Last edited: Dec 29, 2014
  14. edinatlanta

    edinatlanta Senior member

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    Hugh Acheson's book will have you covered.

    What's a good wine I can buy now for cheapish and age for like 5 years and one for like 10? Also are there any wines that have aged well and are cheapish? I remember the bottle I had at my dad's birthday and it was like 15 to 20 years and it made me see what people flip their lids over for wine. I had a bottle of Chateneuf de Pape on a date a few weeks ago (she bought it) that still had that taste that young bottles of wine have, don't know how to describe it but like a sharpness or something.

    Good god I can't believe I get paid to command the English language sometimes.
     
  15. otc

    otc Senior member

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    That works, but for a few cloves, it isn't faster than smashing them with a knife.

    I basically only try that method when I am making something like the garlic tart from Plenty where I need a ton of peeled cloves, and I need them whole (the smashing technique only really works when you are going to cut up the garlic).
     
  16. sonick

    sonick Senior member

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    It is, but GF mentioned the recipe that required "a lottttt" of garlic cloves, which this method would work for his lazy ass.
     
    1 person likes this.
  17. ehkay

    ehkay Senior member

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    I don't think he asked how to peel garlic. He just asked how the shelf life could be so long. It's probably got some kind of inert gas pumped into the jar that preserves it until it's popped open. That stuff isn't bad anyway.
     
  18. sonick

    sonick Senior member

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    Well he only asked about the shelf life of pre-peeled garlic because he found peeling fresh garlic to be cumbersome for recipes that required a lot of cloves.
     
  19. mgm9128

    mgm9128 Senior member

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    Pigeon in saffron honey
    [​IMG]
     
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  20. b1os

    b1os Senior member

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    #wrongthread #offtopic #reported
     
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