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mindphlux posted:yeah, I'll do a duck confit thread. it gets hosed up a lot, I think I do a good version, and I haven't made it in a while - good excuse. Can I also join the throng in begging you too? Us Cajuns loving love our duck, yet I've never had the chance to confit. I need to earn my coonass street cred.
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Jan 25, 2014 16:35
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SoroScrew 
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mindphlux posted:well, for the first course, carbonara is a bit boring, and smoked salmon would probably be tasty - but you don't know if it's done in house, so it'd be a gamble as to how good it could be, so I'd go with the more interesting clam risotto I'm a bit offended by confit, mozzarella and pasta on the same plate, which is why I'd probably order that dish just to see how it turned out. Trainwreck dishes are a Pandora's box for me. It's like the chef decided to sneak something crazy as gently caress on the menu to see who'd notice. Well, buddy, I noticed, and I ordered it on purpose. Now find a way to make me enjoy it. Aside from that, I'm a big fan of sweets and haven't had anything with chocolate and olive oil besides a simple drizzle-good-oil-over-chocolate pairing, so the terrine would probably be my pick. I do think it's odd to feature two chocolate desserts and cheese but nothing fruity. A lot of people want a light, refreshing dessert (especially at lunch) rather than something big and decadent.
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Jan 25, 2014 19:22
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bartolimu posted:I'm a bit offended by confit, mozzarella and pasta on the same plate, which is why I'd probably order that dish just to see how it turned out. Trainwreck dishes are a Pandora's box for me. It's like the chef decided to sneak something crazy as gently caress on the menu to see who'd notice. Well, buddy, I noticed, and I ordered it on purpose. Now find a way to make me enjoy it. I totally agree about the dessert. Even a good fruit sorbet would be good. I'm almost never disappointed when I order that as dessert (especially when I am feeling quite full or the food has been rich).
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Jan 25, 2014 19:40
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You guys know what's good? If you pick a basket of really nice mushrooms in the forest, tear them up and sautée in butter, then toss with casarecce or similar pasta, black pepper and torn mozzarella or fior di latte until the cheese starts sagging. a good pasta 
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Jan 25, 2014 20:19
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Sjurygg posted:You guys know what's good? If you pick a basket of really nice mushrooms in the forest, tear them up and sautée in butter, then toss with casarecce or similar pasta, black pepper and torn mozzarella or fior di latte until the cheese starts sagging. a good pasta
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Jan 25, 2014 22:19
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Never skip the mozzarella.
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Jan 25, 2014 22:48
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Unless you're making confit.
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Jan 25, 2014 23:23
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Confit all the mooozzarrrrel.
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Jan 25, 2014 23:28
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Paradox Personified posted:Confit all the mooozzarrrrel. Shut up, Giada. You aren't convincing anyone of your stupid fake Italian accent.
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Jan 25, 2014 23:38
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For your schadenfreudey entertainment: Spicy clam risotto was not spicy at all. Duck confit was sorta dry, skin not crispy. I don't know poo poo about duck confit but I'm guessing this wasn't supposed to be it. People who had the swordfish said it was sorta dry too. The cheese was good, but it's hard to gently caress up something you buy from another supplier. Meh. Steve Yun fucked around with this message at 09:17 on Jan 26, 2014 |
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Jan 26, 2014 08:34
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Steve Yun posted:For your schadenfreudey entertainment: I now eat meat and especially fish pretty infrequently; I have always hated dry meat and fish, but if I get them now it REALLY fucks me off. If I'm eating meat or fish it's a very deliberate choice and I want it to be good, dammit!
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Jan 26, 2014 10:17
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Mario Batali, when cooking at home, looks amatuerish as poo poo.  http://instagram.com/p/i2LNDxBRJg/ http://instagram.com/p/jXokkShRP3/ ...would still eat the heck out of though. edit: also - my vote for the previous page would be Clams, quail, and the chocolate and olive oil terrine because that seems cool as hell, despite me not having a sweet tooth. Big Beef City fucked around with this message at 21:37 on Jan 26, 2014 |
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Jan 26, 2014 21:28
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Big Beef City posted:Mario Batali, when cooking at home, looks amatuerish as poo poo. I'm not really sure what else home cooking can look like.
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Jan 26, 2014 23:33
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It may have been a joke. I know they're tough to ferret out.
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Jan 27, 2014 00:21
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Steve Yun posted:For your schadenfreudey entertainment: yikes, sorry. :/ don't go back to that place? the duck looks sort of right by the photo, but if it was dry and skin wasn't crispy, no way hose. duck confit should be really moist, but moist in the really tender-fat-coating-your-tounge sort of way. like good fried chicken, where the collagen has broken down.
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Jan 27, 2014 06:08
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Big Beef City posted:It may have been a joke. I know they're tough to ferret out. Given the quality of the knifework alone in that video I'd say it had to be. Dry humor is hard to recognize in internets, which is a pity.
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Jan 27, 2014 06:30
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Big Beef City posted:It may have been a joke. I know they're tough to ferret out. It's more clearly a joke when the following sentence isn't "...would still eat the heck out of though." Anyway, funny to see a store bought jar of his own sauce in the video.
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Jan 27, 2014 07:02
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That whole menu looks like every menu from a high end restaurant in 1999.
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Jan 27, 2014 15:56
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"Aromatized." edit: poo poo, that's an actual word?
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Jan 27, 2014 20:51
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pr0k posted:"Aromatized." Yep. Usage example: "Despite being aromatised, pr0k's mom still smelled foul".
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Jan 27, 2014 21:19
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Speaking of "Aromatized" things... Fragrance companies flavour/scent your orange juice: http://chicagoist.com/2013/02/10/simply_orange_is_anything_but.php 'The batches from different crops and seasons are separated, based on orange type, sweetness, and acidity. Blend technicians follow Black Book instructions, adding natural flavors and fragrances captured during squeezing back into the juice to make up for the flavor lost in processing. "When the juice is stripped of oxygen it is also stripped of flavor providing chemicals. Juice companies therefore hire flavor and fragrance companies, the same ones that formulate perfumes for Dior and Calvin Klein, to engineer flavor packs to add back to the juice to make it taste fresh. Flavor packs aren’t listed as an ingredient on the label because technically they are derived from orange essence and oil. Yet those in the industry will tell you that the flavor packs, whether made for reconstituted or pasteurized orange juice, resemble nothing found in nature,"'
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Jan 27, 2014 23:16
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Clavietika posted:Speaking of "Aromatized" things... Fragrance companies flavour/scent your orange juice: OH NO CHEMICALS  
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Jan 28, 2014 00:37
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If I'm reading it right, they're adding in aroma from the orange peel that they get during processing? In my mind, cutting into an orange and having the oils spray out is like half the experience of eating them.
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Jan 28, 2014 00:53
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I like how they are sure to mention big perfume companies because YOU ARE DRINKING PERFUME obv
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Jan 28, 2014 00:57
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Has anyone ever had leek kim chi? There's this place near my house that sells baby leek kim chi by the quart and IT IS BOSS.
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Jan 28, 2014 01:16
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No Wave posted:Has anyone ever had leek kim chi? There's this place near my house that sells baby leek kim chi by the quart and IT IS BOSS. All kimchis are best kimchis. Eat every one you can find.
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Jan 28, 2014 01:36
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Casu Marzu posted:All kimchis are best kimchis. Eat every one you can find.
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Jan 28, 2014 02:31
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I like kimchi for midnight munchies. Crunchy, spicy, satisfying, but doesn't jack up your blood sugar so you can go to sleep. Submitted for your disapproval, a woman who only eats cheesy potatoes for every meal...  Will she survive the horror of eating one half of a brussel sprout? Tune in next week to find out.
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Jan 28, 2014 03:24
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lol the hug is priceless who can emphasize with or much less love someone so crazy the world;;;; it's full of mysterious beauty.....
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Jan 28, 2014 03:34
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It's not even one half of a loving brussel sprout. E: Though it's kinda dumb to start with brussel sprouts with someone who only eats potatoes. Surely they could've come up with something "milder" or whatever to sorta wean her on to real food. But it's TLC so they probably wanted the extra drama or whatever.
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Jan 28, 2014 04:15
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So much drama for something she could easily swallow like a pill with a full liter of coke.
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Jan 28, 2014 04:23
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Squashy Nipples posted:Will she survive the horror of eating one half of a brussel sprout? Tune in next week to find out.
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Jan 28, 2014 04:41
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Eeyo posted:If I'm reading it right, they're adding in aroma from the orange peel that they get during processing? In my mind, cutting into an orange and having the oils spray out is like half the experience of eating them. Well the other thing is the juice itself has the oxygen removed from it in some kind of process. I believe they also capture volatiles from that process and then use it to bring the now-flavorless-but-long-storage-stable juice back to a flavorsome state. It's weird but somehow not classified as anything other than "juice." One could bring a reasonable objection to that. Fresh squeezed still tastes better. So buy real fresh squeezed if you can, treat it like the treat it is. You can't drink a lot because it's expensive. But it is that damned good. I'm lucky we have a Wegman's nearby and they sell it. It's $8/half gallon. Cheaper than making it yourself at supermarket orange prices. Doesn't last like pasteurized. I still will never go back. I'll drink Tropicana or whatever if I'm at a friend's and I won't be a preachy dick about it; that's not cool. But here is where I'm allowed to preach a little.
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Jan 28, 2014 05:04
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Our Sunday treat is making orange juice from the big 10 lb. bags of valencias we get from our Mexican green grocer for $4 or $5 a bag. That's not expensive, I know, but you have to be careful with the best things in life, lest become mundane.
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Jan 28, 2014 05:26
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Squeezing orange juice from oranges is only expensive when it's not citrus season, but it's not worth it with the flavorless stuff that's available in summer anyway. Around now I can get navel oranges for like $.49/lb.
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Jan 28, 2014 05:56
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ive stumbled upon something strangely magical : roasted sunchokes, sauteed mushrooms with a hard sear, roasted garlic, and diced preserved lemon. (and olive oil of course) been trying hard to think of some applications for preserved lemons, cooked this up a couple days ago and it was aces.
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Jan 28, 2014 06:02
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Here's something to gently caress with y'all The Orange Sky of Monrovia, an orange juice tanker, one of several operating on the world's oceans delivering orange juice from Florida, Brazil and other export countries to North America, Europa and markets around the globe. Gross tonnage just over 22000 tons.
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Jan 28, 2014 09:42
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Sjurygg posted:Here's something to gently caress with y'all Amazing. I broadly agree with the sentiments expressed on this page.
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Jan 28, 2014 09:44
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Mr. Wiggles posted:That's not expensive, I know, but you have to be careful with the best things in life, lest become mundane. So true. I live in a city with ubiquitous orange groves and roadside stands selling 25 lb bags of oranges for $7. Oranges kept dry and well ventilated actually keep for a surprisingly long time. I realize my orange access is a luxury therefore I cannot preach against scientific methods to achieve a freshish tasting shelf stable product for the rest of the country. GrAviTy84 fucked around with this message at 09:54 on Jan 28, 2014 |
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Jan 28, 2014 09:52
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You sure are gonna give Sixgun Strumpet a run for his money for the next Grenadey awards.
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Jan 28, 2014 12:07
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