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Random Food Questions Thread

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

  1. iamacyborg

    iamacyborg Senior member

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    IIRC outer copper or aluminium is fine so long as there's a ferrous core.
     
    Last edited: Mar 1, 2016
  2. t3hg0suazn

    t3hg0suazn Senior member

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    Without any sauce, just salt and pepper it was still quite good, the foie actually provides the balance to the gamey-ness of the duck. I didn't quite find it more than the sum of the parts, but the parts are delicious.

    I did make a duck jus as well as a bigarrade sauce to pair. The duck jus was wonderful and just added extra duck flavor to everything. This is a personal bias but I've never liked orange sauce with duck (basically don't like citrus notes except when eating a plain orange), and was not a fan of the bigarrade sauce this time either.
     
  3. edinatlanta

    edinatlanta Senior member

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    I'm weighing the purchase of a komodo purchase for later this year. Probably just the Char-Broil $200 version. But the more I think about it, I'd rather have a propane smoker for ease and tbh, since I'm usually cooking for me or at most one other person, it's just easier to use a propane grill. So I guess my question is do I swap the smoker for a komodo?
     
  4. sonick

    sonick Senior member

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    What's the deal with this 'bone broth' hype? THEY'RE JUST MAKING STOCK.
     
    2 people like this.
  5. lawyerdad

    lawyerdad Senior member

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    BUT IF YOU CALL IT BONE BROTH ITS A LIFE HACK AND YOU CAN CHARGE MOAR !!111!
     
  6. venividivicibj

    venividivicibj Senior member

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    I think it's from Kobe. His trainer makes it for him every day. Supposed to have extra nutrients and anti inflammatory properties etc. there was a story about it a year or two ago
     
  7. lawyerdad

    lawyerdad Senior member

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    Also it makes for mo betta double entendres.
     
  8. edinatlanta

    edinatlanta Senior member

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    not really a question but man i just don't get offal. Had some andouilette and... yeah. I guess its a matter of conditioning because we are fine with muscles of animals and stomachs of pigs but a XXX of YYYY--now that's too much!
     
  9. lawyerdad

    lawyerdad Senior member

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    You live in the South and consider sausages exotic?
     
  10. edinatlanta

    edinatlanta Senior member

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    hurrrrrrrrrrdurdurdurdurdur LD's got jokes.

    Andoilette has a... distinct... flavor courtesy of the various innards.
     
  11. venividivicibj

    venividivicibj Senior member

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    @Piobaire - I saw you made braised pork belly a week or two ago. What recipe/book was that from?
     
  12. Piobaire

    Piobaire Senior member

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    It's a riff on the NYT "Unctuous Braised Pork Belly" recipe. I stick pretty much to the marinade and will braise up three or four at a time, as obviously, the additional work to do a few more vs. one is marginal. After the braise I put in vacuum bags and freeze so I can just reheat via sous vide. I don't put on a grill to crisp, as no matter how I try, the skin sticks and tears so I crisp under the broiler now. After it's reheated from the sous vide I put on a foil lined baking sheet and blot the skin very dry with paper towel. Get it to start crisping and then brush on the bourbon and brown sugar glaze repeatedly.
     
  13. venividivicibj

    venividivicibj Senior member

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    excellent, thanks

    edit - just put the dry rub on
     
    Last edited: Mar 27, 2016
  14. GraphicNovelty

    GraphicNovelty Senior member

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    How do you replace milk/cream in recipes? I'm lactose intolerant and cream and milk wreaks havoc on my stomach (i'm also a vegetarian that's attempting to cook more vegan generally). I'm allergic to almonds, and have found lactaid not to work. I tried using soymilk but there was definitely an "off" flavor. So what works, best silken tofu? Cashew milk? Are different things good for different applications?
     
  15. lawyerdad

    lawyerdad Senior member

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    This. I don't do a lot of replacing, but it's going to vary widely depending on (1) what role does the dairy serve in the recipe; (2) what are the other flavors present in the dish; and (3) what flavors do you personally like or not like?
     
  16. Cary Grant

    Cary Grant Senior member

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    Have you tried other real milks? Goat for example? May not work for you but it might- I know one person who can drink sheep milk but you'll have a hard time finding it.
     
  17. RanMan

    RanMan Senior member

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    I've used silken tofu to create a wonderfully smooth lemon cheescake, def good for baking. You could try putting in a blender with water for a milk substitute? Some recipes rely on the fat content in dairy so that's something to keep that in mind.
     
  18. lawyerdad

    lawyerdad Senior member

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    Coconut milk may be another option, depending on the recipe.
     
  19. venividivicibj

    venividivicibj Senior member

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    GF/HRoi "Supply your own sauce"
     
  20. venividivicibj

    venividivicibj Senior member

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    Where do you guys get your fat you use for confit and other items? Any recommendations on specific types of fat - duck/lard/etc?
     

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