ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Ask the person below
New Posts  All Forums:Forum Nav:

Ask the person below

post #1 of 526
11/4/09 at 4:51am
Thread Starter 
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?
Reply

Featured Stories on ChefTalk.com

Fabulously complete; a solution to every classic Italian cooking conundrum
Follow ChefTalk on Pinterest!
Gramercy Tavern
post #2 of 526
11/4/09 at 5:43am
Yes, but not just roots!

When will the USA start to use metric for recipes?:p
Reply
post #3 of 526
11/4/09 at 6:10am
When Britain reconquers the US.

Glucose, Sucrose, or Fructose... and why?
"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
Reply
post #4 of 526
11/4/09 at 7:35am
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?
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
post #5 of 526
11/5/09 at 7:30am
Thread Starter 
Salata on a taco.

Serrano or Prosciutto?
Reply
post #6 of 526
11/5/09 at 9:04am
Prosciutto because it crisps better and I'm Sicilian :)

Why is it so hard to find a good red sauce in restaurants?
Reply
post #7 of 526
11/5/09 at 9:06am
crappy canned tomatoes or worse canned sauce.

sugar in cornbread or not?
cooking with all your senses.....
Reply
post #8 of 526
11/5/09 at 9:09am
No sugar in cornbread!

What is sago?
Reply
post #9 of 526
11/5/09 at 2:20pm
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?
Reply
post #10 of 526
11/5/09 at 2:25pm
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 :D )
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
Reply
post #11 of 526
11/5/09 at 3:13pm
yep

what good are canned potatoes?
cooking with all your senses.....
Reply
post #12 of 526
11/5/09 at 3:18pm
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
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
post #13 of 526
11/5/09 at 6:21pm
Sweet for cooking, toasted spicy for seasoning.

What was the original purpose of confit?
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
post #14 of 526
11/5/09 at 6:42pm
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)
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
Reply
post #15 of 526
11/5/09 at 7:38pm
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?
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
post #16 of 526
11/5/09 at 7:47pm
Because otherwise they'd be bitter.

Name one natural food that isn't from animal or vegetal origin?
Reply
post #17 of 526
11/5/09 at 8:43pm
According to Alice In Wonderland, mustard comes from mines.

How long can you keep cooked lobster shells frozen in a chest freezer?
Reply
post #18 of 526
11/5/09 at 9:09pm
Salt. I'll defer the question.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
post #19 of 526
11/6/09 at 1:43am
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?
Reply
post #20 of 526
11/6/09 at 5:18am
This is a good site
StillTasty: Your Ultimate Shelf Life Guide - Save Money, Eat Better, Help The Environment
Reply
post #21 of 526
11/6/09 at 6:00am
Thread Starter 
Because Granny Smiths are not trendy anymore? Good question.

Why is creamed corn so good and different than kernel corn?
Reply
post #22 of 526
11/6/09 at 6:01pm
Butter and heavy cream.

What is the preferred material for butcher's twine?
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
post #23 of 526
11/6/09 at 9:03pm
100% cotton

Is a pint always a pound the world around, as Alton Brown claims?
"The pressure's on...let's cook something!"
 
Reply
post #24 of 526
11/6/09 at 9:58pm
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.
Reply
post #25 of 526
11/7/09 at 5:45am
Of course!

Besides Salmon, what's the best fish for broiling?
Reply
post #26 of 526
11/7/09 at 6:19am
Thread Starter 
Don't know about best, but trout is good. Trout is good for breakfast too.

Where can I buy red fleshed apples?
Reply
post #27 of 526
11/7/09 at 6:32am
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
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #28 of 526
11/7/09 at 6:40am
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
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #29 of 526
11/7/09 at 7:01am
Tuna

is there a substitute for chocolate malt powder? (not "malted milk powder")
"The pressure's on...let's cook something!"
 
Reply
post #30 of 526
11/7/09 at 8:06am
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.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Ask the person below