Random Food Questions Thread

Originally Posted by ChicagoRon

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http://www.ted.com/talks/dan_barber_...s_parable.html
Good video, thanks.

can a normal person even buy la pateria de sousa foie gras? i've been googling and i cant find any place that sells it online. or is it because of restricted seasonality?

Probably not.. but it's a cool concept. There have been a few TED talks that have challenged my worldview that organic farming is nice as a luxury, but corporate farming is necessary to feed the world.

^ this many many times.

i feel this every week i shop at wegmans.

i've tried CSAs, but they're not available year round and having done the calculation to eat the same amount and type of food i'd have to spend twice as much as i do with produce from conventional farming techniques and i just cant afford that.

the best i can do is splurge on some quality dry aged prime organic ribeye like once a year or a free range chicken for a special occasion.

the cheapest environmentally conscious thing i can afford on a weekly basis is free range eggs from a farm one hour away that's like 3 times the price of regular eggs, which when considering the price of eggs in general is still pretty cheap (like 4 for a dozen vs 2 for 18)

just finished roasting a 3lb pork picnic roast. it is good but I cut of a big piece of skin at the top and there is a BUNCH of fat. Feel like I should do something with these...what, though?

what i do: the skin should be REALLY crisp (you did finish at high heat, right?). slice off the skin and set it aside on a plate. Carve off the most of the underlying fat and discard (if you want to play pioneer housewife, you can render it or add it to other dishes). Now carve the meat. Make sure every person gets a bit of that skin, though.

Originally Posted by foodguy

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(you did finish at high heat, right?)



Should I just broil the skin?

you could do that. it'll just take a couple of minutes. might work. it's more effective to roast the pork at low temp, them blast it for the last 10-15 minutes. next time ... whatever, you should have a really moist, flavorful piece of pork there. enjoy it!

Originally Posted by foodguy

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you could do that. it'll just take a couple of minutes. might work. it's more effective to roast the pork at low temp, them blast it for the last 10-15 minutes. next time ... whatever, you should have a really moist, flavorful piece of pork there. enjoy it!

I did. It was pretty good but like I could tell it could have been better. Roast was excellent. Not enough leftovers for cubans though

Second question. Why are my pirogi so good?

that's what the girls say, huh?

Originally Posted by foodguy

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that's what the girls say, huh?

well... i have heard from them "i've got a little Polish in me..."

I'm a quarter Polish and the rest Italian. There is an internal battle between salsiccia and kielbasa raging within.

Originally Posted by mm84321

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I'm a quarter Polish and the rest Italian. There is an internal battle between salsiccia and kielbasa raging within.
This sounds more like a gay European porno than anything else.

Instant polenta. Okay, don't jump on me. Most know I'm a low carb guy now but I want to try a dish I had at a local restaurant at home on a weekend I'm doing carbs.

I want to use instant polenta to make a creamy polenta, shred a braised pork belly, then squirt with truffle oil. Use 50% water, 50% milk, lots of butter and cheese to make it creamy?