1. And... we're back. You'll notice that all of your images are back as well, as are our beloved emoticons, including the infamous :foo: We have also worked with our server folks and developers to fix the issues that were slowing down the site.

    There is still work to be done - the images in existing sigs are not yet linked, for example, and we are working on a way to get the images to load faster - which will improve the performance of the site, especially on the pages with a ton of images, and we will continue to work diligently on that and keep you updated.

    Cheers,

    Fok on behalf of the entire Styleforum team
    Dismiss Notice

Random Food Questions Thread

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

  1. t3hg0suazn

    t3hg0suazn Senior member

    Messages:
    1,903
    Joined:
    Sep 3, 2011
    are they good [great]?
     
  2. Piobaire

    Piobaire Senior member

    Messages:
    50,221
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    

    Follow up question for tomorrow night: treat like a regular steak, i.e. salt and let sit at room temp for 1.5 hours or so? Or season and toss on extremely hot fire?
     
  3. Manton

    Manton Senior member Dubiously Honored

    Messages:
    41,568
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    
    I think so, but they are not as good as the really great eggs with the bright orange yolks. I don't know where to get those retail, but certain restaurants seem to have them.
     
  4. foodguy

    foodguy Senior member

    Messages:
    8,831
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    
    ALWAYS pre-season. but the room temp isn't important (check out kenji's stuff on Serious Eats). In fact, i put it on a paper towel in the fridge and turn it a couple of times. that does a great job of drying the surface so you get a nice crust.
     
  5. Piobaire

    Piobaire Senior member

    Messages:
    50,221
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    

    Thanks! I always pat dry then re-season before tossing on the grill with my ribeyes.
     
  6. venividivicibj

    venividivicibj Senior member

    Messages:
    10,857
    Joined:
    Apr 9, 2013
    Location:
    Los Angeles
    Hey FG, I know top chef is in CA for the next season, did you/any of your people have any appearances?
     
  7. foodguy

    foodguy Senior member

    Messages:
    8,831
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    nah. no can play.
     
  8. sonick

    sonick Senior member

    Messages:
    6,031
    Joined:
    Mar 11, 2003
    Location:
    Vancouver
    Anybody got any good pressure cooker techniques and recipes? I just ordered one awaiting delivery. There's a few interesting ones from seriouseats I'm looking forward to trying (stock, risotto), as well as doing BBQ ribs in them.
     
  9. GraphicNovelty

    GraphicNovelty Senior member

    Messages:
    5,487
    Joined:
    Aug 27, 2009
    Location:
    NYC
    America's test kitchen slow cooker book is super great, so i'd imagine their pressure cooker book is top notch as well.
     
  10. edinatlanta

    edinatlanta Senior member

    Messages:
    25,427
    Joined:
    Nov 17, 2008
    Location:
    Wit' Yo' Baby Momma
    Has anyone heard from Piobarie? Should a search party be launched?
     
  11. venividivicibj

    venividivicibj Senior member

    Messages:
    10,857
    Joined:
    Apr 9, 2013
    Location:
    Los Angeles
    Too much foie gras can't be good for you
     
  12. Dragon

    Dragon Senior member

    Messages:
    3,186
    Joined:
    May 29, 2006
    For eggs, chicken and other meats I think the labels such as "cage free" "free range" "organic" etc. are pretty much meaningless and has nothing to do with quality.
     
  13. Piobaire

    Piobaire Senior member

    Messages:
    50,221
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    

    Sadly have not had foie in several weeks. :(
     
  14. gomestar

    gomestar Senior member

    Messages:
    19,385
    Joined:
    Oct 21, 2008
    Location:
    NYC

     
  15. t3hg0suazn

    t3hg0suazn Senior member

    Messages:
    1,903
    Joined:
    Sep 3, 2011
    I was able to find eggs like the one on the right for $7 a dozen at the Farmer's market. Unfortunately he doesn't live down the road.
     
  16. foodguy

    foodguy Senior member

    Messages:
    8,831
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    
    not meaningless, but only coincidentally related to quality, if ever. they're for people who are concerned about how their food is raised.
     
  17. ipractice

    ipractice Senior member

    Messages:
    1,045
    Joined:
    Sep 17, 2007
    How can I begin to understand better whether or not what I ate was good? I.e. differentiate betwenen "I like what I ate" and "What I ate was good food".

    Maybe some recommendations of books on gastronomy or similar resources?
     
    Last edited: Aug 25, 2015
  18. foodguy

    foodguy Senior member

    Messages:
    8,831
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    
    as in all things, taste is something you acquire only by experience, not by book study. eat, pay attention. that's basically it.
     
  19. t3hg0suazn

    t3hg0suazn Senior member

    Messages:
    1,903
    Joined:
    Sep 3, 2011
    and would it be worth it to eat food you "know" is good but didn't actually enjoy? Just eat more and form your own opinions. Otherwise it becomes another postmodern mindgame.
     
  20. indesertum

    indesertum Senior member

    Messages:
    17,863
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    Books help tho if you cook out of them
     

Share This Page

Styleforum is proudly sponsored by