Random Food Questions Thread

[kwilkinson]

Awwww ugly duckling. Bawk bawk.

 

[StephenHero]

Question:

I bought my regular package of ground spicy Italian sausage for pasta sauce and it looked like it had waaaay more pepper flakes than usual, but I was stubborn and went ahead anyway. My suspicions were confirmed. Can I do anything to cut the heat? Will butter or wine cool it down?

 

[foodguy]

a little butter will calm it down somewhat. wine will heat it up (somewhat ... depending on how much you let it cook off). as a rule, fat masks flavors.

 

[Douglas]

I've been thinking about going morel hunting this weekend. I have access to a few big pieces of property with plenty of woods, fallen trees, streams, all that ****. I know more or less what they look like, and I know that most false morels are at least not poisonous, but I haven't the foggiest idea where to look. Bases of trees? On dead trees? Just popping up off the forest floor? Anyone got any tips?

 

[mm84321]

I picked up some spring onions earlier this week. Are there any specific applications I should use them for? I've never worked with them before.

 

[mordecai]

Solitary to clustered in bark/wood chips of fresh landscaping or in disturbed locations, e.g. near compost heaps, fire pits, dirt basements, logging roads etc; also sometimes under old fruit trees; fruiting occasionally during the summer along the coast from fog drip and sprinklers, again from late winter to spring. Another good link

 

[Piobaire]

Originally Posted by StephenHero

Question:

I bought my regular package of ground spicy Italian sausage for pasta sauce and it looked like it had waaaay more pepper flakes than usual, but I was stubborn and went ahead anyway. My suspicions were confirmed. Can I do anything to cut the heat? Will butter or wine cool it down?

Make your own. Problem solved!

 

[kwilkinson]

Originally Posted by Piobaire

Make your own. Problem solved!

That doesn't make this pasta sauce any less spicy.

 

[Piobaire]

Originally Posted by kwilkinson

That doesn't make this pasta sauce any less spicy.

I was being proactive.

Along FG's line though, I'd drop a little half and half in the sauce, to try and take away some of the heat.

 

[kwilkinson]

Half and half in tomato sauce

 

[Piobaire]

Originally Posted by kwilkinson

Half and half in tomato sauce

For sure. Makes it nice and...wait for it...creamy.

I'll often add a little half and half to things, don't you?

 

[itsstillmatt]

Originally Posted by Piobaire

For sure. Makes it nice and...wait for it...creamy.

I'll often add a little half and half to things, don't you?
I've never added half and half to food in my life. Cream, sure, but usually not in a tomato sauce. Half and half is too unstable.

 

[mordecai]

Originally Posted by iammatt

I've never added half and half to food in my life. Cream, sure, but usually not in a tomato sauce. Half and half is too unstable.

 

[impolyt_one]

Originally Posted by mordecai

http://www.urbandictionary.com/defin...term=mayostard

 

[StephenHero]

Originally Posted by Piobaire

I was being proactive.

Along FG's line though, I'd drop a little half and half in the sauce, to try and take away some of the heat.
Speaking of masking flavors, what's your salad dressing recipe?