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Raw Ingredient and Mise en Place porn thread.

Discussion in 'Social Life, Food & Drink, Travel' started by mordecai, Mar 6, 2011.

  1. b1os

    b1os Distinguished Member

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    It's just superior in this time of age. Admit it. :happy: (Also, you use "cents" which are one hundredth of a dollar, which is metric, isn't it?)
     
    Last edited: Jan 28, 2012


  2. ehkay

    ehkay Distinguished Member

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    FTFY
     
    Last edited: Jan 28, 2012


  3. ehkay

    ehkay Distinguished Member

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    it's definitely annoying. i get confused when people start talking in pints/half-pints/quarter cups etc
     


  4. mgm9128

    mgm9128 Distinguished Member

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    Ya. Canola oil, not butter.
     


  5. ehkay

    ehkay Distinguished Member

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    I don't understand why Keller decided that cooking oil was the thing that he was going to skimp on. Canola always smells fishy to me at high-ish heat.
     


  6. mgm9128

    mgm9128 Distinguished Member

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    The more I learn, the more I see that Keller has some queer tendencies when it comes to cooking. His food is always gorgeous, though.
     


  7. b1os

    b1os Distinguished Member

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    I think that canola oil has a weird smell, too. Also non-cooked. I prefer sunflower oil as a neutral oil.
     


  8. mgm9128

    mgm9128 Distinguished Member

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    Canola oil does smell like fish at high heats. I like grapeseed, but it's harder to buy here in bulk than canola, and I go through a lot of it.
     
    Last edited: Jan 28, 2012


  9. ehkay

    ehkay Distinguished Member

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    Last edited: Jan 28, 2012


  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Ducasse always breaks his sauces. So do all European chefs (or at least the great majority.) The whole gummy pool of gelatin is not a la mode, thank God.

    Edit: this is a response to some part of this trainwreck.
     
    Last edited: Jan 28, 2012


  11. ehkay

    ehkay Distinguished Member

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    Top of page 113. I break/pearl it sometimes and mount it with butter other times. Either way it doesn't come out like a gummy pool of gelatin, I'm assuming since it's based mainly on meat rather than bones.
     


  12. indesertum

    indesertum Stylish Dinosaur

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    ...

    the germans?
     


  13. ehkay

    ehkay Distinguished Member

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    a mis-paraphrasing of this...

     
    Last edited: Jan 28, 2012


  14. kwilkinson

    kwilkinson Having a Ball

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    He got it wrong. He meant to say that we didn't invade the Japanese beaches of Normandy just to use metric.
     
    Last edited: Jan 28, 2012


  15. mgm9128

    mgm9128 Distinguished Member

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    What would you break a chicken jus with? Clarified chicken fat? I've got some that is pretty rich tasting as it is, and I wanted to serve it with fish. I may just emulsify in some butter.
     


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