Things that are making you happy*******food and drink edition******

Discussion in 'Social Life, Food & Drink, Travel' started by robbie, Jun 5, 2010.

  1. b1os

    b1os Senior member

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    Bought three packs when I was in Maastricht last weekend. It really is good. I like the water-like consistence in comparison to the more pulpy ones. But this also means they use less mango pulp in their juice (18%). Do you know whether all 18% are from the Alphonso variety? Sadly, they have to add flavoring, too. And it's a little too sweet. But all in all I like it. I also bought a young coconut in the supermarket where I got the juice from (some big Asian one). My first coconut since I was in Thailand (a couple of years). Bestestest. Maybe not exactly the right thread, but I finally bought the burro di bufala which I've seen a lot of times in the supermarket. Opened it today. It tastes very intense. Too intense imo. I prefer beurre echiré. Wouldn't buy it again.
     
    Last edited: Oct 13, 2011
  2. gomestar

    gomestar Super Yelper

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  3. Manton

    Manton RINO Dubiously Honored

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    :slayer:
     
  4. mgm9128

    mgm9128 Senior member

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  5. gomestar

    gomestar Super Yelper

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    don't be. I had to get married to get it, and that's apparently the kiss of death. We'll see in a few years I guess.
     
  6. indesertum

    indesertum Senior member

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    not a thermamix? :fence:
     
  7. Rambo

    Rambo Senior member

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    I'M IN MIAMI, BITCH
    

    Welcome to the collective
     
  8. gomestar

    gomestar Super Yelper

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    too hard to find and I also need a new espresso maker.
     
  9. impolyt_one

    impolyt_one Senior member

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    Started a pot of homemade pho. We'll see how this turns out. I haven't gotten the topping stuff yet, just started the broth. I am using two whole wagyu leg bones sliced into 3" segments (that was one plastic grocery bag in itself) and then 4 pretty beefy oxtails that I'll add later.

    Still up in the air about using fish sauce, and the 'pho spices' that come pre-packaged, I got some and it has coriander seed, fennel, a cardomom pod, plus the usual star anise, clove, and cinnamon, but I wonder if I should forget about the fennel and coriander seed. I also worry that I didnt count out the cloves and it might be too clove-y, just threw what looked like about 10 in the sachet.

    I got some black rock sugar, looks like jaggery. WIll throw a small lump in there.

    At this point though, I've par-boiled the bones and cleaned them of scum, and now I'm bringing to a boil in fresh water. There's way too many opinions on the internet about what goes into pho, just about everybody's idea is different. :confused:
     
    Last edited: Oct 16, 2011
  10. indesertum

    indesertum Senior member

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    do you also do a burnt onion?
     
    Last edited: Oct 16, 2011
  11. impolyt_one

    impolyt_one Senior member

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    yeah I charred a few small little Japanese onions (they're sweet and hot) and then a couple knobs of ginger - i find Japanese ginger to be kind of mild and more fragrant than the ginger in other countries, has a thin lighter colored skin as well. I have a leftover peeled carrot in my fridge and I'm thinking of putting that in too. I disagree with the idea of putting daikon in there, not really into daikon soups. Still debating about the fish sauce. Some people swear by MSG as well. :confused:
     
  12. indesertum

    indesertum Senior member

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    I would do kombu instead of msg.

    I'm so bad at flavoring things with fish sauce. Never comes out right
     
  13. gomestar

    gomestar Super Yelper

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    just to see what it would do, I put like 2 pounds of ginger chunks and a little water in the Vitamix. It was all pulverized within seconds, and totally liquified a few seconds later.

    I might try it with an old Buick next.
     
  14. Manton

    Manton RINO Dubiously Honored

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    I don't understand the point of thermomix. It's convenient to heat and blend at the same time, that I get. But how hard is it to blend something, then pour it in a pan and heat it? Is that convenience worth the cost?
     
  15. indesertum

    indesertum Senior member

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    well you cant do a hollandaise sauce that way
     

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