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Random Food Questions Thread

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

  1. lawyerdad

    lawyerdad Senior member

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    I think you can get duck fat at Whole Foods. I know you can get it at Surfa's. Lard you can also get at Surfa's, or a ton of different Mexican markets around town. Probably WhoFo as well, although I don't think I've ever looked.
     
  2. edinatlanta

    edinatlanta Senior member

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    I'd lard you up if you know what I mean. (I don't know where I'm taking this, actually, hence why I asked. Maybe it's like giving someone the ole Greek Helmet).
     
  3. edinatlanta

    edinatlanta Senior member

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    Any recipes for roses? I bought a really nice confiture de rose in Paris and I'm curious what else I might could make.
     
  4. venividivicibj

    venividivicibj Senior member

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    I'm not sure if this is a compliment or not [​IMG]
     
  5. Piobaire

    Piobaire Senior member

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    Yeah, lard you should be able to find in the "Mexican" aisle of your local grocery store no matter where you are in the US. Don't use that on duck.

    Duck fat...go to an Oriental/Asian market and look for whole frozen duck. I pay like $13 for a whole one here. Best value on a retail basis you're going to get. Once you get some duck fat going you can keep it going as new duck always renders some fat. I'm lucky as I buy 8# buckets of duck fat from Sysco.
     
  6. edinatlanta

    edinatlanta Senior member

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    You love having an industrial sysco account don't you
     
  7. Piobaire

    Piobaire Senior member

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    Seriously, who wouldn't?
     
  8. t3hg0suazn

    t3hg0suazn Senior member

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    I second the $13 for whole duck. You can use the meat for whatever, just save the fat, which stores well.
     
  9. venividivicibj

    venividivicibj Senior member

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    Baby, I don't want you, I just want your fat.
     
  10. venividivicibj

    venividivicibj Senior member

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    Went to surfa yesterday, got a pound of lard for $2. Normal?
     
  11. alexg

    alexg Senior member

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    Does anyone have a source for Lolin Anchovies in America? I can only find them in stores in Europe.
     
  12. edinatlanta

    edinatlanta Senior member

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    How can I use leftover, really good pickle brine? Other than in vinaigrettes.
     
  13. edinatlanta

    edinatlanta Senior member

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    How do coffee snobs view the bialleti as aneeded espresso maker? It's never mentioned in the same stories as aeropresses and other new contraptions so curious if it's still viewed as good
     
  14. t3hg0suazn

    t3hg0suazn Senior member

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    So all the instructions I've found (Pepin, Olney) tell you how to butterfly a chicken by cutting along the backbone. But in academiedugout they have the chicken butterflied by cutting the ribcage (?) so the chicken can be opened lengthwise. Any difference between the two ways or just aesthetics / ease for stuffing? And do you just cut along the ribcage for the latter method?
     
  15. bullrams

    bullrams Senior member

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    How do I make Chicken broth at home? I bought the chicken bones from the store for the broth but dunno how to go about it?! Any suggestions?

    Simpler the better.

    Warm the bones in water with salt, butter, onions for 5 hrs, perhaps?
     
  16. lawyerdad

    lawyerdad Senior member

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    You could add butter although I don't think most folks do. Standard approach would be to simmer the carcass with a few basic vegetables (onions, carrots, celery), a bit of salt and pepper (herbs like bay leaf or parsley depending on taste).

    Five hours is a long time. Bring it all to a boil, reduce to simmer and cover, and give it a couple of hours. Taste.

    Just please don't be a douche and call it "bone broth". :)
     
    1 person likes this.
  17. Piobaire

    Piobaire Senior member

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    3 people like this.
  18. Douglas

    Douglas Senior member

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    What's the current verdict on salting eggplant? Everyone and their mother always tells you to salt it to pull out moisture and "draw out the bitterness" but I've not necessarily found eggplant au naturel to taste unpleasant to begin with. The biggest problem I have with eggplant is just how much oil it absorbs. And salting it usually just takes too long, makes it an unappealing brown color as it sits out, and usually just makes it taste too salty anyways.

    Ottolenghi doesn't mention presalting in any of his recipes and seems to just roll with how much oil it absorbs, so can I consider the case closed?
     
  19. GraphicNovelty

    GraphicNovelty Senior member

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    Depends on whether or not you want to brown it or not. Toss with salt and microwave 6-8 min. Dries it own and makes it easy to brown.
     
    Last edited: Jul 26, 2016
    1 person likes this.

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