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11-04-2009, 06:51 AM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,718
| |  Ask the person below
I'm gonna make a game. You ask a question and someone answers it. The person who answers it asks another question. There is only one rule. The question needs to be food related. Keep the questions and answers to 1 or 2 sentences and no arguing.
I'll start:
Is root beer really made from roots? |
11-04-2009, 07:43 AM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: UK
Posts: 1,516
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Yes, but not just roots!
When will the USA start to use metric for recipes?  |
11-04-2009, 08:10 AM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Mar 2005 Location: Ottawa, Ontario
Posts: 766
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When Britain reconquers the US.
Glucose, Sucrose, or Fructose... and why?
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender |
11-04-2009, 09:35 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Charlotte, NC
Posts: 182
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Glucose. It crack more easily for hard candies. Sucrose comes in second because it behaves well in beverages. Fructose is just a bad idea because we can't easily digest it.
Ricotta... Al Forno or Salata and why?
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Last edited by ChefRay; 11-04-2009 at 09:38 AM.
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11-05-2009, 09:30 AM
| | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,718
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Salata on a taco.
Serrano or Prosciutto? |
11-05-2009, 11:04 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 kuan  Salata on a taco.
Serrano or Prosciutto? | Prosciutto because it crisps better and I'm Sicilian 
Why is it so hard to find a good red sauce in restaurants? |
11-05-2009, 11:06 AM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 6,856
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crappy canned tomatoes or worse canned sauce.
sugar in cornbread or not? |
11-05-2009, 11:09 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jul 2006 Location: Indiana
Posts: 615
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No sugar in cornbread!
What is sago? |
11-05-2009, 04:20 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: UK
Posts: 1,516
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A pearled starch, sort of like tapioca. A staple of British boarding school cuisine for puddings (believe me, I was a sufferer!).
Why does the USA use Italian words for certain foodstuffs where the UK use the French version - eg zuchini for courgette - or egg plant for aubergine? |
11-05-2009, 04:25 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,516
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I think the US kicked out a lot of the English terms when they kicked the Brits out in the long long ago
Can I use a stick blender for whisking egg whites for a souffle? (I am too lazy to use a whisk  )
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Don't be too hard on yourself - others will do that for you |
11-05-2009, 05:13 PM
| | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 6,856
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yep
what good are canned potatoes? |
11-05-2009, 05:18 PM
|  | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,170
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Ha Ha ha! and then a further Ha ha!! Nice one DC. I've totally got the giggles now.
I'd say no to the stick blender,unless you have whisk attachments.
Smoked paprika. sweet or hot...I 've got both (la chinata) Confused sometimes which to use for chilli con carne
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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11-05-2009, 08:21 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Charlotte, NC
Posts: 182
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Sweet for cooking, toasted spicy for seasoning.
What was the original purpose of confit?
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo. |
11-05-2009, 08:42 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,516
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For preserving meat prior to refrigeration. And being really tasteee
Can I bone a leg of lamb for roasting, then put the bone back in, truss it to cook so it's sweet, then take the bone out after to carve. As the bone gives the lamb more flavour and it would be easier to carve once the bone is removed. I mangle too many legs to count....or does it sound like too much trouble and I should just learn to carve?
(Sorry I know that's an overlong question)
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Don't be too hard on yourself - others will do that for you |
11-05-2009, 09:38 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Charlotte, NC
Posts: 182
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You could break down the primal leg into its parts and then tie it all back together with linen twine for roasting. You could even butter the bone and season the inside of the meat before tying. That would be oh so tasty.
Why should you never cook egg plant(Aubergine for those across the pond) without salt purging first?
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo. | | |
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