Random Food Questions Thread

[Rambo]

Originally Posted by ChicagoRon

Is there a decent place in China Town in Las Vegas?
Way to go and rain on the parade Ron edit: somebody needs to start a Cooks Illustrated Parody thread.

 

[philosophe]

Originally Posted by foodguy

i guess the fact that i can't tell says everything that needs to be said. i reviewed the first cooks illustrated cookbook for saveur years ago. colman andrews still says one of his favorite lines ever was when i was talking about their technique for roasting a chicken and i wrote something like "at a certain point, you want to grab him around the throat and say 'for chrissake Chris, it's just a roast chicken!'"

Andrews' books are great--unlike those OCD CI recipes.

Saveur has the worst, most obnoxious sales team ever. They basically called to say I was renewing for three years and wouldn't take no for an answer. I hung up in disgust.

 

[foodguy]

well, colman's been gone from saveur for years. i do like the magazine under it's current editor James Oseland, but the publishing company is pretty obnoxious. they basically specialize in boating magazines and somehow bought up this food mag.

 

[philosophe]

Originally Posted by foodguy

well, colman's been gone from saveur for years. i do like the magazine under it's current editor James Oseland, but the publishing company is pretty obnoxious. they basically specialize in boating magazines and somehow bought up this food mag.

Gourmet was my favorite monthly food Appreciation. RIP. Saveur is OK in the post-Colman era.

 

[mordecai]

the new issue of saveur has some fantastic sounding recipes. planning a sicilian dinner around it with a friend.

 

[foodguy]

there has never been a perfect food magazine (or newspaper section), and there probably never will be. i guess if i had to make one up off the top of my head, it would have cook's illustrated's passion for nuts and bolts cooking, colman-era saveur's curiosity (and, of course, christopher hirsheimer's amazing photos), and gourmet's literacy (and budget).

 

[mm84321]

So what's the deal with burrata cheese? Is it basically just a creamier mozzarella? What's so special about it, and what can it do that regular ol' mozzarella can't?

 

[foodguy]

it's different than mozzarella ... it's basically a mozzarella skin wrapped around shreds of mozzarella and cream. ithas a really milky, creamy quality to it. that's when it's made well and served fresh ... since it's become popular, there's a lot that's not all that different than mozzarella. sometimes i feel like i'm getting tiresome, so just let me know if this constant self-linking is getting irritating. but here.

 

[kwilkinson]

Originally Posted by foodguy

it's different than mozzarella ... it's basically a mozzarella skin wrapped around shreds of mozzarella and cream. ithas a really milky, creamy quality to it. that's when it's made well and served fresh ... since it's become popular, there's a lot that's not all that different than mozzarella. sometimes i feel like i'm getting tiresome, so just let me know if this constant self-linking is getting irritating. but here.

It isn't irritating at all. To me, at least.

 

[mordecai]

I really hate it when food professionals give me advice and recipes for free. Up yours, know-it-all.

 

[mm84321]

Originally Posted by foodguy

it's different than mozzarella ... it's basically a mozzarella skin wrapped around shreds of mozzarella and cream. ithas a really milky, creamy quality to it. that's when it's made well and served fresh ... since it's become popular, there's a lot that's not all that different than mozzarella. sometimes i feel like i'm getting tiresome, so just let me know if this constant self-linking is getting irritating. but here.

Thanks; great article.

I found this analogy helpful:

"Burrata is to mozzarella as foie gras is to chicken liver."

 

[indesertum]

iknorite? stop linking these well written interesting articles to read. i dont appreciate great education

 

[Rambo]

Inorite! What a prick!

 

[Johnny_5]

Please stop posting great information, recipes, and articles. Jerk.

 

[foodguy]

aaaah!