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post #271 of 526
12/10/09 at 7:04am
well both velveeta and provel are "cheese food" or processed blech.....hate provel so didn't hurt my feelings.

I'd go with the jumping maggot cheese, no need to have tried it....just the thought churns my guts.
for cheeses I've tried and spit out: a raw calvados wrapped camembert....and a black veined uber strong cheese that just is HUGE

Weird, never heard of a meat pave just dessert....apparently it's the square shape that makes it pave....and it can be different flavors not just chocolate...learn something new each day.

Is Ghee clarified butter? If not what is the difference between them?
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post #272 of 526
12/10/09 at 7:23am
Thread Starter 
There's only one reason why the lid is there and that's to turn the pit into a smoker. Opening it all the way releases all the heat, cracking it open creates a draft which feeds the coals. So opening the lid either lets the heat out or makes the cooking vessel hotter. It all has to do with heat. That's my guess.

The other reason is you will inevitably pull on a corner of meat and pop it right into your mouth just to "test" the meat. Do it too often and there'll be none in the pit and and all in your stomach and
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post #273 of 526
12/10/09 at 7:34am
Pretty much. There's a thread about this in which Suzanne and I slightly disagreed.

She maintains that the milk solids in ghee can be or are (I'm not clear on her meaning) slightly toasted before clarification to produce a "nutty" flavor; and that ghee is more clarified than ordinary clarified.

In my opinion, there's 100% overlap, renderingle distinctions meaningless. I'm a believer in buying fresh ghee from reliable Indian markets (a couple of which are very convenient to me) for any clarified purpose because it's less expensive and more convenient (duh) than clarifying your own.

BDL
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post #274 of 526
12/10/09 at 7:53am
Chef BDL said....regarding fat on a piece of meat...

"Very interesting thought though Chef Petals. Where did you get it?"

My brother tried to cook a brisket this year....the butcher gave him one with 1/4 inch of fat.....
The meat looked great.....but the fat ? It turned out to be a bloody nightmare , pardon my French !
He looked to me for answers ? and I said..." Well, cherie, I "know" it starts with a good piece of meat with some fat....the rest, who knows ?" He is gearing up for the next attempt....
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post #275 of 526
12/10/09 at 9:01am
what does pistole mean?
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post #276 of 526
12/10/09 at 9:32am
A pistolet aka pistolette is a cajun style "french roll," as used in Louisiana for po' boys, etc. The term comes from the shape of daggers which were hidden in pistol butts.

If "pistole" has a culinary meaning, I don't know it (which doesn't mean it doesn't have one).

Kuan's in the neighborhood, but I'm still hoping for more and better on "No Peeking."

BDL
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post #277 of 526
12/10/09 at 10:03am
disc of chocolate was what I was going for, forgot about the roll.


what is kefir? how does it differ from yogurt?
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post #278 of 526
12/10/09 at 10:33am
Kefir is a drink, yogurt is usually thicker. Kefir is made from different cultures than yogurt. IMO, it has more in common with buttermilk and lassi than with yogurt.

BDL
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post #279 of 526
12/10/09 at 11:12am
There are at least 3 sweet onions known nation wide, 2 are named after an area, the third is a number......how many can you name?
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post #280 of 526
12/10/09 at 11:17am
I can only name the two area-named ones.
I'll google the number-named one, and disqualify myself.

Edit* I'm assuming that one area is North of me and one is in the deep South.
I wasn't thinking of islands when I thought of the answer.
Also, now that I've done my search, wouldn't the number also be area?
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post #281 of 526
12/10/09 at 11:26am
The only really sweet one I have cooked with is Oso from my trips ....
But there is vidalia
and red onions ?

what is fumet ?
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post #282 of 526
12/10/09 at 11:31am
A fumet is a stock made with whatever it is that gives the fumet it's identity (fish, mushrooms, whatevvah), along with mirepoix and wine. It's the wine that really distinguishes a fumet from an ordinary stock. Otherwise, largly fungible.

BDL
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post #283 of 526
12/10/09 at 11:32am
Walla Walla may be the third,

Fumet as in fish,

Is a stock so to speak, but unlike a fish stock you sweat the fish frames with your aromatics before adding your cold water.
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post #284 of 526
12/10/09 at 11:33am
and perhaps a touch of fish ? (for the french it is fish stock for english ...you are right)

Merci, Do you have a question ?
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post #285 of 526
12/10/09 at 11:36am
walla walla, yes.....

Yes to the fumet info !!!!

question ? Best way to shuck an oyster ?
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post #286 of 526
12/10/09 at 11:39am
Texas 1015, Vidalia, Swisher Sweet, Maui (sweets), Walla Walla (sweets), Imperial Valley Sweets, Ventura Red, Western Red, Western Yellow (great onion!), NY Yellow, Western Whites, Peruvians, Mexican onions (like a scallion, but with a larger bulb).

There are more, but it gets silly.

BDL, San Gabriel Valley BDL, Venice Beach BDL, MDR BDL, BDL J.D., BDL PhD, Daddy, Honey, etc.
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post #287 of 526
12/10/09 at 12:44pm
Yeah, my 1st thoughts were Walla Walla (North of me) and Vidalia (Georgia).
I didn't think of Maui, which is probably one of the next better known.
And the Texas 1015, while being a number, could easily have just been classified as area too.
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post #288 of 526
12/10/09 at 12:54pm
Just Jim,

As soon as you said your North and South areas and.....we knew your onions right away. I did not know about the numbered onion though .......learning still....

How to shuck an oyster (technique ) ?
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post #289 of 526
12/10/09 at 1:27pm
walla walla, vidalia, Texas 1015....the rest from BDL are lagniappe.

oysters, well I use a church key (old time btl opener)
hold the oyster in your less dominate hand and open at the hinge, take an oyster knife or small paring knife and cut through the abductor muscle separating the shell from the oyster. Metal mesh glove for those that fear puncturing their palm.

Is there a difference between langostinos and prawns?
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post #290 of 526
12/10/09 at 1:35pm
Are they not all different by size but come from the same family ?

Can you name 3 Indian breads ?
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post #291 of 526
12/10/09 at 1:40pm
Thread Starter 
Alu Prata, Appam, Rumali Roti.

Can you name 3 more Indian breads?
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post #292 of 526
12/10/09 at 1:45pm
chapati
parathas
pooris....now we also have stuffed breads.....


Do most restaurants serve fresh snails ? meaning , escargots ?
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post #293 of 526
12/10/09 at 1:47pm
Bhatura, aloo paratha, kulcha.

I know those probably aren't the ones you're expecting. Just being a wise guy.

BDL
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post #294 of 526
12/10/09 at 1:49pm
No. They're typically well behaved.

BDL
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post #295 of 526
12/10/09 at 1:51pm
All good !!!!


Snail question ?
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post #296 of 526
12/10/09 at 1:52pm
Now that has me laughing....thank you....A demain mes amis....bonne nuit !
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post #297 of 526
12/10/09 at 2:24pm
snails are usually canned unless you are Chinatown and they have those tiny periwinkles that are ALIVE!
One of the chef's I've worked with raises snails in wine barrels....apparently he and Thomas Keller have got this snail project for their places in Napa.
Not sure what a wine barrel would do for snails....


What is a triple creme? Can you name some?
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post #298 of 526
12/10/09 at 2:32pm
A cheese that tastes scrumptuous and has tons of milk fat or butter fat:peace: , i.e. Brillat Savarin:

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post #299 of 526
12/10/09 at 2:47pm
Triple creme example and a personal favorite: Boursault.

BDL
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post #300 of 526
12/10/09 at 3:16pm
works for me:roll:

What is a balut? Where do they relish eating these gems?

I've got a date, gotta go. Go on without me......
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