Posts by Philosophos

BDL, I think you've got it with that one. Working through a few translators, the words "chub" and "minnow" seem to pop up. Which species of the various types isn't something I'm going to try to ID from...

  Quote: Originally Posted by boar_d_laze  Philosoph,   You wrote,   You're not seeing.   If you'd actually read our posts you would see I neither...

I've seen beurre noisette referred to as both explicitly leaving or removing the milk solids, and I'm starting to wonder which one is the original. To avoid the confusion I've always differentiated by using "clarified...

I picked this up at a Mexican food store out of curiosity:     I have absolutely no clue what they are, though presumably they're used for making stock. Even with the bag sealed, there's quite a pungent smell...

KYH, as a late night diner I have to say that I appreciate signs that expressly outline last seating or kitchen hours. Leaving ambiguous signs that don't differentiate is a real annoyance.

  Quote: Originally Posted by siduri  A side question- would beets actually make the cake red?  Beets react with substances that turn them blue, for instance, and anyway, the color of beets is more of a...

Melted butter, even browned, does not have quite the same qualities as clarified. Removing the milk solids alters things quite a bit; less of a toasted taste and a bit more like almond or hazelnut.

That combination is begging for some kind of smoked pork IMO.

Flavor, flavor, flavor. Properly browned, clarified butter has a nice nutty taste, and how far that is developed is a matter of personal taste quite often. I've done it through similar methods as a beurre noir by leaving the milk...

I've been trained in other things with nasty people who yell and get in your face about things. I'd go home with entire square feet of my body covered in bruises, bloody, my ears ringing for a week after, etc. You know, it was...