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The Food Thread

by arunbg
Tags: cheese, evo, food, ninfa, recipes
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turbo
#4771
Nov21-12, 03:08 PM
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Quote Quote by Evo View Post
I stopped adding the liver because some people don't like the taste & texture, so it has become a thanksgiving dog treat.

So you do giblet gravy with drippings, sounds good.
Must have gravy from drippings!! If the liver is finely chopped, I don't think anybody will notice it, much less be turned off by the texture. Liver adds an essential tang to the gravy, IMO. I loved being allowed to make the gravy when I was a kid - it was one of the first "cooking" skills that I got, apart from grilling fish and corn and steaming vegetables. I was pretty proud when sitting around with the extended family for Thanksgiving and my mother got compliments on the gravy. She always deflected the compliments to me, and some of my aunts, etc, were shocked.
turbo
#4772
Nov21-12, 03:17 PM
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Considering how essential good gravy was to our Thanksgiving meals, it might seem a bit crazy to trust its preparation to a 10-year-old boy, but my mother was always right there for guidance/questions. After a couple of times (T-day, Xmas) there was no question that I could do a decent job. Then she could tend to other stuff.
Evo
#4773
Nov23-12, 11:54 AM
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So starts the 20 days of turkey leftovers. I already know most of the breast is going into turkey salad for sandwiches.
turbo
#4774
Nov23-12, 01:10 PM
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We roasted a medium-sized chicken instead of a turkey, so there is a big pot of chicken-vegetable soup on the stove simmering.
dlgoff
#4775
Nov23-12, 05:32 PM
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I smoked a 13 lb turkey for my daughter, her friend, and myself. Just about the right size with the only leftovers being the two legs; everyone wanted the white meat. What would be good to prepare with these goodies? Soup is a possibility.
Evo
#4776
Nov27-12, 09:07 PM
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So, what's better classic good food, or foo foo fads?

I was watching a show yesterday with Anthony Bourdain and they were talking about all of the great traditional restaurants were going out of business due to the trend of fly by night "trendy" eateries, that come and go, and what a shame it is.

Sometimes new great foods are introduced. But I'll never believe that foie gras FOAM and olive oil POWDER sprikled on a plate over a smear of ham juice for $100 is right. It's not uncommon to pay $200-300 per person in these places, without beverages.

Thoughts? Are restuarants purely entertainment or food? Seems like the younger generation just wants to be "wowed". They eat their food after they leave the restaurant. This is killing good classic restaurants. I'd hate to see them go, the economy is such that people spend their money on entertainment before dining out, and that seems to include entertainment *fooderies*.
Evo
#4777
Nov27-12, 09:34 PM
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Another "I don't get it", I see on tv cooking shows that they use these cheap $20 plastic mandolines that have to be held with one hand. There are professional metal mandolines that have legs, that don't require holding, and they have adjustable settings, and they aren't slipping and sliding and falling. There was a chef on one show that brought a professional mandoline and they were all in awe.

Seriously? My mother had a professional mandoline, so I grew up assuming it was an essential piece of kitchen equipment. Are these tv shows paid to use these cheap difficult to use pieces of crap with no settings? I don't get it. Do new chefs not get trained on kitchen equipment? These things are like ginsu knives.
turbo
#4778
Nov27-12, 10:32 PM
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Our mandoline has fold-out locking metal legs with rubber feet. The depth of cut is quite adjustable (with a hand-screw) and it came with a variety of vertical cutters, so you can switch up between very fine shreds, anywhere up to hefty steak-fries. It can save a lot of work and generate consistently-sized vegetable pieces all ready for cooking. A minute or less with that tool can save hours of prep-time with knives on a cutting board.

Edit: Plus, the uniformity of the pieces makes cooking a breeze.
ChiralWaltz
#4779
Nov27-12, 10:52 PM
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Quote Quote by Evo View Post
all of the great traditional restaurants were going out of business due to the trend of fly by night "trendy" eateries
Classical and traditional restaurants aren't going anywhere. The "younger" generations love to throw their money at flashy pursuits. If there comes a time when the youth have more money than their elders, we would probably see an increase in flashy markets and more trendy eateries.

When I eat out, I usually go to eat most of all. Other factors such as atmosphere, drinks and views do come into play. I'd really have to go to these trendy eateries if I were to be able to make an assessment of the situation. I don't feel that the story is complete from television.

The Magic Time Machine- This place rocks. I used to go here as a kid. They have themed tables like the Batmobile, Sherwood Forest, a tepee among other settings. Themed menus. The waiters are also "in" character and well spirited. Great place.
Evo
#4780
Nov27-12, 11:01 PM
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Quote Quote by ChiralWaltz View Post
Classical and traditional restaurants aren't going anywhere. The "younger" generations love to throw their money at flashy pursuits. If there comes a time when the youth have more money than their elders, we would probably see an increase in flashy markets and more trendy eateries.

When I eat out, I usually go to eat most of all. Other factors such as atmosphere, drinks and views do come into play. I'd really have to go to these trendy eateries if I were to be able to make an assessment of the situation. I don't feel that the story is complete from television.

The Magic Time Machine- This place rocks. I used to go here as a kid. They have themed tables like the Batmobile, Sherwood Forest, a tepee among other settings. Themed menus. The waiters are also "in" character and well spirited. Great place.
That's great if they actually serve food and not "foam" and "steam', and powder" of once was food.
julcab12
#4781
Nov28-12, 05:59 AM
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Quote Quote by Evo View Post
That's great if they actually serve food and not "foam" and "steam', and powder" of once was food.
Visit Japan! Some my call it trendy and innovative but really darn weird.. Weirder than dark restaurant. I call it "WDH" place and "WDH" food... Quite expensive also.
Evo
#4782
Nov29-12, 04:01 PM
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So Bon Apetit magazine has found a new marketing tool, they give food awards to entice the manufacturers to add the Bon Apetit logo to the products, giving Bon Apetit advertising.

Anyway, I agree with the products they've listed, that I am familiar with. The salt, that's not cooking salt, if you notice, they're using it as, what froufrou foodies call "finishing salt".

Also, you've got to be crazy to pay $5.50 a pound for dried beans.

Hunt's is my all time favorite all-purpose canned tomato, but it's because I like the level of acidity and the sauce the tomatoes are in. For soups, stews, etc... it can't be beat, IMO. I have not tried that brand of tomatoes, so I can't say if I like it or not.

I agree with the Hellman's, best pre-made mayonaise I've ever tasted. I know turbo will agree with them on the King Arthur flour.

Anyway, here is their list.

http://shopping.yahoo.com/news/50-es...224923462.html
turbo
#4783
Nov29-12, 04:24 PM
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I can agree with Heinz ketchup, Kraft cream cheese, Domino sugar, and King Arthur flour. All are staples in our house.
Jimmy Snyder
#4784
Nov29-12, 04:37 PM
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Quote Quote by Evo View Post
So Bon Apetit magazine has found a new marketing tool, they give food awards to entice the manufacturers to add the Bon Apetit logo to the products, giving Bon Apetit advertising.
That was the idea behind the Good Housekeeping Seal of Approval.
Evo
#4785
Nov29-12, 04:42 PM
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Quote Quote by Jimmy Snyder View Post
That was the idea behind the Good Housekeeping Seal of Approval.
Yes, I had the same thought. So if everyone gives out awards, will labels have to be fold outs?
turbo
#4786
Nov29-12, 05:49 PM
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Got a catalog in the mail today. It is titled Chefs, and it is chock-full of ridiculously overpriced cooking tools, pots and pans, chopping blocks, knives, etc.

I don't mind paying high prices for very high quality tools, like Thiers-Issard hand-forged knives, but the crazy prices they want for Wusthoff knives, sharpeners, etc are nuts. I saved the catalog, knowing that my wife would like browsing it, and would not even think about ordering any of that stuff. She tossed it. We both love cooking, but there are limits.
Evo
#4787
Nov29-12, 05:54 PM
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Quote Quote by turbo View Post
Got a catalog in the mail today. It is titled Chefs, and it is chock-full of ridiculously overpriced cooking tools, pots and pans, chopping blocks, knives, etc.

I don't mind paying high prices for very high quality tools, like Thiers-Issard hand-forged knives, but the crazy prices they want for Wusthoff knives, sharpeners, etc are nuts. I saved the catalog, knowing that my wife would like browsing it, and would not even think about ordering any of that stuff. She tossed it. We both love cooking, but there are limits.
I Wusthoff!!! Expensive. but unless you lose one, they'll last longer than you will, their handles seem perfect for my hands, so the size and strength of your hands is a factor in selecting kinves. I will never pay $5,000 for a sushi knife though.
turbo
#4788
Nov29-12, 06:31 PM
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Quote Quote by Evo View Post
I Wusthoff!!! Expensive. but unless you lose one, they'll last longer than you will, their handles seem perfect for my hands, so the size and strength of your hands is a factor in selecting kinves. I will never pay $5,000 for a sushi knife though.
Visit Chefscatalog.com and see what you think. I'm pretty much stuck on hand-forged French cutlery, but Chefs doesn't offer them. They do, however, offer a 10 qt sauce pot for $229.95!

My wife and I were floored by the prices. Our kitchen is well-stocked with tools of all kinds, though we'd be hard pressed to re-stock at these prices if our house burned down. Some tools, like our antique cast-iron pans would be irreplaceable, anyway. I bought some of those pans at garage-sales over 30 years ago.


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