Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
The best part is the fact I've posted on it repeatedly as being quite good.
But does he score his mushrooms?
Maybe. Maybe not. But if so, he undoubtedly has a more even score than M&M's example.
The thing to remember about Joel is he doesn't look down on people. No, he just wants to teach them to look up.
Cary, btw, mad props on making honey.
If I can ever get the plans together to launch my own biz, I'd want eventually to have curing our own charcuterie etc as part of the plan. I really enjoy watching what you've been doing in that regard.
You guys can wise crack all you want but I was taught that matsutake mushrooms are supposed to be scored to loosen the fibrous stem and make them softer. They are very woody and inedible otherwise.
That's different, though. I don't think the structure of a mushroom makes scoring for flavor absorption possible.
It's possible our little buddy just mistated the rationale. For all his professed openness to learning, he does not ever like to admit that he doesn't know something.
God damn it Manton. Way to be a wet blanket.
Cary - I second what somebody earlier posted. If you could post up pics and info that would be really neat. I think we have a honey thread around here somewhere.
Matsutake are really good in chawanmushi. If you find them, try it.
Had to Google. Not too proud to admit it.
We had a simple roasted chicken last night with fresh bread and a mixed green salad with oil and balsamic dressing. So simple and so good.
Kids love it. You should try. It's the kind of dish that just makes you happy to eat.
Of the many ways I've enjoyed pine mushrooms, including whole, skewer on sage, tough or inedible has never been an issue.
Had some smoked ribs from the freezer last night. So nice to pull half a rack out of the freezer the night before and then just nuke them for two minutes in the freezer bag. Flavour and texture not damaged in the least. Home made coleslaw to go with (roughage and all that).
Tonight is Portagee style chorizo. First try and making them and I made I two pound batch. Will have with left over coleslaw.
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