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11-05-2009, 09:47 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Sep 2008 Location: Los Angeles, CA
Posts: 314
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Quote:
Originally Posted by ChefRay  Why should you never cook egg plant(Aubergine for those across the pond) without salt purging first? | Because otherwise they'd be bitter.
Name one natural food that isn't from animal or vegetal origin? |
11-05-2009, 10:43 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2008 Location: Quincy, MA -- and unfortunately not Kyoto
Posts: 680
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Quote:
Originally Posted by French Fries Name one natural food that isn't from animal or vegetal origin? | According to Alice In Wonderland, mustard comes from mines.
How long can you keep cooked lobster shells frozen in a chest freezer? |
11-05-2009, 11:09 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Charlotte, NC
Posts: 189
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Quote:
Originally Posted by French Fries Because otherwise they'd be bitter.
Name one natural food that isn't from animal or vegetal origin? | Salt. I'll defer the question.
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11-06-2009, 03:43 AM
|  | ChefTalk Supporter Culinary Experience: Cook At Home | | Join Date: May 2009 Location: Syracuse, NY
Posts: 75
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Quote:
Originally Posted by ChrisLehrer How long can you keep cooked lobster shells frozen in a chest freezer? | In theory it's 9 - 12 months, but I'd go no more than 6.
Why are Granny Smith apples so hard to find at Farmer's markets? |
11-06-2009, 08:00 AM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,718
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Quote:
Originally Posted by singer4660 In theory it's 9 - 12 months, but I'd go no more than 6.
Why are Granny Smith apples so hard to find at Farmer's markets? | Because Granny Smiths are not trendy anymore? Good question.
Why is creamed corn so good and different than kernel corn? |
11-06-2009, 08:01 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Charlotte, NC
Posts: 189
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Quote:
Originally Posted by kuan Because Granny Smiths are not trendy anymore? Good question.
Why is creamed corn so good and different than kernel corn? | Butter and heavy cream.
What is the preferred material for butcher's twine?
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11-06-2009, 11:03 PM
|  | Registered User Culinary Experience: At home cook | | Join Date: Jul 2006
Posts: 556
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100% cotton
Is a pint always a pound the world around, as Alton Brown claims?
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11-06-2009, 11:58 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Nov 2007 Location: Salt Lake City
Posts: 769
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Quote:
Originally Posted by amazingrace
Is a pint always a pound the world around, as Alton Brown claims? | When I was in Paris, a pint cost about 3 - 4 hundred Francs, as I recall.
Oh, you didn't mean pounding that kind of pint? I wonder how many countries actually still use pints and pounds, as well as ounces for both weight and volume? I'm not going to sweat it.
Do you use salt in a sweat or a saute?
mjb. |
11-07-2009, 07:45 AM
| | ChefTalk Supporter Culinary Experience: Cook At Home | | Join Date: May 2009 Location: Syracuse, NY
Posts: 75
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Of course!
Besides Salmon, what's the best fish for broiling? |
11-07-2009, 08:19 AM
| | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,718
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Don't know about best, but trout is good. Trout is good for breakfast too.
Where can I buy red fleshed apples? |
11-07-2009, 08:32 AM
|  | Registered User Culinary Experience: Former Chef | | Join Date: Feb 2008 Location: Monroiva, CA
Posts: 3,172
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Quote:
Originally Posted by amazingrace Is a pint always a pound the world around, as Alton Brown claims? | No. An Imperial pint is 20 ounces, while a pound is 16.
More importantly, Alton Brown did not originate the saying. It was a cliche before his grandmother was born. If you're looking for orignality, Alton ain't it. On the other hand, if you like a junior high sense of humor combined with all 'round qurkiness, he's your guy.
Who's the best cook currently doing a teaching show on TV. (Not who's the best teacher, or best Iron Chef, or who has the best show. This is "best cook.")
BDL
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Last edited by boar_d_laze; 11-07-2009 at 10:22 AM.
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11-07-2009, 08:40 AM
| | Registered User Culinary Experience: Former Chef | | Join Date: Feb 2008 Location: Monroiva, CA
Posts: 3,172
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Quote:
Originally Posted by singer4660 Besides Salmon, what's the best fish for broiling? | Hundreds of good choice, choosing between them depends on individual taste. As Alton Brown says, "If it's grilled fish, I like it." No. Wait, that's me.
If you haven't yet tried it, try grilled halibut fin muscle, aka engawa in Japanese. Light and fluffy. Albacore tataki does it for me, too.
Who are the best and worst Iron Chefs, respectively? (Mario doesn't do the show enough to count anymore, so no picking him either way.)
BDL
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11-07-2009, 09:01 AM
| | Registered User Culinary Experience: At home cook | | Join Date: Jul 2006
Posts: 556
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Quote:
Originally Posted by singer4660
Besides Salmon, what's the best fish for broiling? | Tuna
is there a substitute for chocolate malt powder? (not "malted milk powder")
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"The pressure's on...let's cook something!"
Social Group: "Pressure Cooker Enthusiasts"...everyone's welcome. |
11-07-2009, 10:06 AM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2009
Posts: 22
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Quote:
Originally Posted by boar_d_laze Who are the best and worst Iron Chefs, respectively | I don't watch the show so I can't say (and won't pose a question) but I'll venture that the one containing the most iron was Bender B. Rodríguez. | | |
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