Discussion in 'Social Life, Food & Drink, Travel' started by robbie, Jun 5, 2010.
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.
Why'd you buy that instead of the TG made by Ajinomoto? Looks a little campy.
I think it is somebody who has a business repackaging Ajinomoto TG.
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.
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:
(That's chicken and beef if you can't tell)
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.
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.
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.
I see. I know next to nothing about making terrines, but I'd like to learn.
there's a terrine recipe in the times this week. Looks good, I'm going to try to make it sometime
Does Citarella ever have fresh langoustine? All I can find are dead and frozen.
I imagine you sighing loudly as you type this.
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.
Separate names with a comma.