Random Food Questions Thread

ChicagoRon · Mar 30, 2011

If you watched the bourdain show, he did it stove top only. The heat was much lower than you would use to do 6 min to crisp then put in the oven.

mordecai · Mar 30, 2011

She doesn't like dark meat on chicken either.

foodguy · Mar 30, 2011

i certainly hope she has some redeeming features in other parts of her life. that's a lot to overcome.

mordecai · Mar 30, 2011

Sigh. Plenty of redeeming features, but I think her food taste is pretty "American." She likes a good steak, not too rare. Roast chicken. Tilapia (

)because it tastes like what you put on it. She loves anything Italian, partially due to familial and ethnic pride I believe. She's not a fan of strong fish or deep meaty flavors.

kwilkinson · Mar 30, 2011

Originally Posted by mordecai

She doesn't like dark meat on chicken either.

been there, maxwell.

Piobaire · Mar 30, 2011

Originally Posted by foodguy

i honestly don't understand how someone can not like duck. it's not like it's some kind of radical flavor ... like uni or something. and it's not like it's a weird texture, like okra. it's not like it's a dish people have a lot of history with (my late father-in-law refused to eat lamb because he'd been stationed in England during WWII and had lived for a couple of years on boiled mutton). it's just a kind of beefier poultry.

+1

Cary Grant · Mar 30, 2011

School me on Posole. I've had some at a few hole-in-the-wall spots in Cali and elsewhere and always liked it. Noticed an article & recipe in the latest Enquirer...

Clues to great "classic posole" recipes welcome.

itsstillmatt · Mar 30, 2011

If I were to name my favorite meats, duck would probably not make the last. Not offensive, I just don't love it.

foodguy · Mar 30, 2011

there are different posoles ... mexican style is usually a relatively thin pork broth with hominy and chunks of pork with condiments (dried oregano, chile flakes, lime, slivered cabbage) on the side. I make New Mexican posole, which is closer to a stew. more chile, particularly. we do a christmas open house every year for 80 to 100 and i make posole for that. it seems even better made in large quantities.
it's a pretty simple dish: make pork chile colorado (chunks of pork butt and a couple pigs feet and assorted bony cuts (necks, etc). simmered in red chile. next day degrease and add (gasp) canned hominy. i used scratch hominy for about 15 years until i realized i couldn't really tell the difference, despite the 4-5 hours required cooking. if i was back in new mexico and able to procure good frozen nixtamal, i'd probably do it that way.

Piobaire · Mar 30, 2011

Originally Posted by iammatt

If I were to name my favorite meats, duck would probably not make the last. Not offensive, I just don't love it.

Duck is easily my favorite poultry.

kwilkinson · Mar 30, 2011

Originally Posted by Piobaire

Duck is easily my favorite poultry.

squab!!!!

Piobaire · Mar 30, 2011

Originally Posted by kwilkinson

squab!!!!

Why u call me that?

mordecai · Mar 30, 2011

Originally Posted by kwilkinson

squab!!!!

That's racist dude

SField · Mar 30, 2011

Originally Posted by foodguy

really? that hasn't been my experience. could be the difference between cooking for 4-6 and cooking for 25. i find that with thick pieces of meat (such as a 1-pound duck breast), a sear on top followed by a short time in the oven cooks the meat through more evenly.
I'd rather just sous vide. There are now some chefs that sous vide most of their proteins... it's so easy, gives consistent results... then you can just torch it or sear very hot. Unless I'm working with a great oven, it's just not as predictable. I also tend to baste my proteins. I prefer to nurse what I'm cooking, or I'll just sous vide, like I said before.

SField · Mar 30, 2011

Originally Posted by mordecai

Sigh. Plenty of redeeming features, but I think her food taste is pretty "American." She likes a good steak, not too rare. Roast chicken. Tilapia (

)because it tastes like what you put on it. She loves anything Italian, partially due to familial and ethnic pride I believe. She's not a fan of strong fish or deep meaty flavors.
Umm, real italian or "italian?" I call bullshit, because she definitely cannot like most southern italian food with its fish, and if she can't eat duck then wtf?? No oxtail or any of other "deep meaty flavors" that one finds in italian cooking.

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