Random Food Questions Thread

itsstillmatt · Jan 11, 2011

Some people can taste propane. You can also use the industrial strength butane, not the small ones for creme brulee. http://www.energystead.com/products/...-Head-Kit.html

Rambo · Jan 11, 2011

Originally Posted by iammatt

I cook lettuce all the time. No, it isn't too fragile.
No ****. Huh. I always thought lettuces, and the baby varieties especially, were too fragile to pan saute. I always read that regular spinach was to be considered in a class along with kale, rabe, etc.

Dedalus · Jan 11, 2011

Originally Posted by iammatt

Some people can taste propane. You can also use the industrial strength butane, not the small ones for creme brulee.

http://www.energystead.com/products/...-Head-Kit.html

Strickland Propane, taste the meat, not the heat.

foodguy · Jan 11, 2011

Originally Posted by Rambo

No ****. Huh. I always thought lettuces, and the baby varieties especially, were too fragile to pan saute. I always read that regular spinach was to be considered in a class along with kale, rabe, etc.

you wouldn't want to cook most baby lettuces ... there's not enough structure or flavor. you'll wind up with tasteless green sludge. Spinach is different, though. Cook it briefly, with plenty of butter. yum.

mordecai · Jan 11, 2011

i was planning on making brandade this week, but don't at the moment have a food mill or mandolin. how would you guys recommend shredding the cod? i was thinking mortar and pestle to mash it with the garlic, but maybe i'll just use a fork.

foodguy · Jan 11, 2011

food processor. be very judicious with your pulsing.

itsstillmatt · Jan 11, 2011

I just use two forks.

mordecai · Jan 11, 2011

i actually got rid of my food processor, because i never used it. i just have a kitchenaid stand mixer and a blender. i may use forks. there's just a pound of it.

SField · Jan 11, 2011

Originally Posted by mharwitt

i actually got rid of my food processor, because i never used it. i just have a kitchenaid stand mixer and a blender. i may use forks. there's just a pound of it.
Forks.... for god sake. Or you'll end up with cat food.

foodguy · Jan 11, 2011

i've always used a food processor and pulsed a couple times to break up (per richard olney in lulu) or used a kitchenaid with a flat blade, the way i learned at delfina (mmmm delfina brandade!)

SField · Jan 11, 2011

Originally Posted by foodguy

i've always used a food processor and pulsed a couple times to break up (per richard olney in lulu) or used a kitchenaid with a flat blade, the way i learned at delfina (mmmm delfina brandade!)

Usually when it comes to mechanically breaking down foods I prefer ways where I can really control the texture. I'm a ludite in that way. With these new fangled electric things you can go from solid to finest puree in the blink of an eye.

foodguy · Jan 11, 2011

Originally Posted by SField

Usually when it comes to mechanically breaking down foods I prefer ways where I can really control the texture. I'm a ludite in that way. With these new fangled electric things you can go from solid to finest puree in the blink of an eye.

you're preaching to the converted here ... i'm a guy with at least a half-dozen mortar and pestle/molcajetes! maybe it was because i don't make brandade very often so i just took the "easier" way when it was suggested.

GreenFrog · Jan 11, 2011

Is there any way to pickle jalapenos in oil instead of vinegar?

kwilkinson · Jan 11, 2011

Originally Posted by GreenFrog

Is there any way to pickle jalapenos in oil instead of vinegar?

No.
That's kind of the exact opposite of pickling.

GreenFrog · Jan 11, 2011

Originally Posted by kwilkinson

No.
That's kind of the exact opposite of pickling.

Yeah, I know pickling involves a brine solution. I remember eating at an italian restaurant a couple of years ago, and they had these 'pickled' jalapeno slices that weren't soaked in a salty/sour vinegar solution. They were soaked in oil and simply had the spicy taste and flavor of raw jalapeno -- not sour like the traditional pickles you get everywhere else.

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