Dismiss Notice

STYLE. COMMUNITY. GREAT CLOTHING.

Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

Click Here to join Styleforum's thousands of style enthusiasts today!

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

    Messages:
    11,479
    Likes Received:
    778
    Joined:
    Jul 9, 2008
    Location:
    Los Angeles
    
    [​IMG]
     


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

    Messages:
    14,384
    Likes Received:
    2,048
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    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

    Messages:
    6,018
    Likes Received:
    2,093
    Joined:
    Jun 20, 2011
    

    Turducken, obviously.
     
    Last edited: Dec 13, 2011


  4. KJT

    KJT Senior member

    Messages:
    1,302
    Likes Received:
    12
    Joined:
    Feb 6, 2008
    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

    Messages:
    14,384
    Likes Received:
    2,048
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

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


  6. mgm9128

    mgm9128 Senior member

    Messages:
    6,018
    Likes Received:
    2,093
    Joined:
    Jun 20, 2011
    

    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

    Messages:
    1,302
    Likes Received:
    12
    Joined:
    Feb 6, 2008
    

    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

    Messages:
    6,018
    Likes Received:
    2,093
    Joined:
    Jun 20, 2011
    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

    Messages:
    4,902
    Likes Received:
    168
    Joined:
    Oct 20, 2004
    

    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

    Messages:
    14,384
    Likes Received:
    2,048
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    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

    Messages:
    6,018
    Likes Received:
    2,093
    Joined:
    Jun 20, 2011
    

    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

    Messages:
    19,407
    Likes Received:
    3,873
    Joined:
    Oct 21, 2008
    Location:
    NYC
    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

    Messages:
    6,018
    Likes Received:
    2,093
    Joined:
    Jun 20, 2011
    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

    Messages:
    33,652
    Likes Received:
    858
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    
    I imagine you sighing loudly as you type this.
     


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

    Messages:
    14,384
    Likes Received:
    2,048
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    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.
     


Share This Page

Styleforum is proudly sponsored by