Are we talking powdered or leaf gelatin, or naturally gelatin rich food? Or, I guess, submit what you will and forum members will determin who meets the theme best?
This is interesting guys (and gals).
Al
Brandon,
Well, I think I covered where I am coming from in my previous post,and its not Kansas. I never gripped about poor quality of food from trucks, I am concered by the poor conception. I do not doubt that there are well executed...
Squirrel,
Once again I am taking local experience and acting like its global. In this case I think the food truck "culture" that I am watching here in Halifax is directly influenced by outside media and trends from other cities.
We...
I really want this food truck thing to go away. I smoked my fair share of pot in my teens so I get the idea, but seriously, nobody would shovle this crap down their throats if they were sitting down and taking the time to taste the slop...
That is a coincedence. Last night I tried to infuse some carnarolli with herbs. I vacuumed some raw rice with a tonne of mixed herbs, and pressure cooked the bag. This was for the length of time to shower and walk a couple of dogs. ...
Yeah, it can be done. You dont have to go as far as France, you can look to Quebec for many examples of this sort of dinning. Montreal has many small places that set a daily "this is what we got" menu. My wife took a business trip to...
Yeah, we are past the wow, or shock of the new stage. I think (hope) we are past the peak of backlash. Now we can all settle down and just start incorporating some of these techniques into our overall kit bag. Or rejecting them as we...
Did you season the beef before cooking? I mean with salt? You have got to be careful with salt and long cooks at low temp. You can wind up with a cured meat rather than mearly cooked.
Al
Quote:Originally Posted by kuan Sometimes I hate the way the server is forced to run through the list of stuff on the plate. I used to think menu descriptions were bad enough. Nowadays we can't even fit the descriptions on the...
