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

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

  1. mordecai

    mordecai Immoderator

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    [​IMG]
     
  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I don't like meat glue. Yeah, I know you can't taste it, and the texture is fine, and it is harmless, it still puts an irrational bug up my ass.
     
  3. mgm9128

    mgm9128 Senior member

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    Turducken, obviously.
     
    Last edited: Dec 13, 2011
  4. KJT

    KJT Senior member

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    Why'd you buy that instead of the TG made by Ajinomoto? Looks a little campy.
     
    Last edited: Dec 13, 2011
  5. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I think it is somebody who has a business repackaging Ajinomoto TG.
     
  6. mgm9128

    mgm9128 Senior member

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    It's from the link you sent me, bro: Modernist Pantry. I was surprised too when I opened it and saw "Moo Gloo". It did give me a chuckle though, which was pleasant.
     
    Last edited: Dec 13, 2011
  7. KJT

    KJT Senior member

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    haha, welp, what do you know. Doesn't look like the picture on the site.

    I prob don't need to say this, but please post pictures of whatever you do with it, I'm definitely interested.

    I'd also like to see some abominations like this:
    [​IMG]

    (That's chicken and beef if you can't tell)
     
    Last edited: Dec 13, 2011
  8. mgm9128

    mgm9128 Senior member

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    That actually looks similar to a dish I had at Daniel a month or so ago. They called it a "mosaic" of venison, foie gras, and daikon radish. I was wondering how they got it to adhere so nicely. I guess they are using moo gloo, too.

    I'll definitely post pictures of whatever I do with it. I have two things in mind right now. I think it will be fun to fool around with, but I probably won't get too carried away.
     
    Last edited: Dec 13, 2011
  9. philosophe

    philosophe Senior member

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    I find the idea of meat glue extremely unappealing. Like you, I can't quite say why, but I'm quite certain about the feeling.
     
  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    People have been making venison and foie gras terrines like that since well before meat glue became all the rage. I had one at Beurheisel in the early 90s which was fantastic.
     
  11. mgm9128

    mgm9128 Senior member

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    I see. I know next to nothing about making terrines, but I'd like to learn.
     
    Last edited: Dec 13, 2011
  12. gomestar

    gomestar Super Yelper

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    there's a terrine recipe in the times this week. Looks good, I'm going to try to make it sometime
     
  13. mgm9128

    mgm9128 Senior member

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    Does Citarella ever have fresh langoustine? All I can find are dead and frozen.
     
    Last edited: Dec 13, 2011
  14. kwilkinson

    kwilkinson Having a Ball

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    I imagine you sighing loudly as you type this.
     
  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Dead and frozen is alright. When you buy them alive, you have to worry because they turn black on you. I actually think the NZ Langoustines that we get here are as good as any that aren't large, alive and treated perfectly.
     

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