Ask the person below - Page 15

Hi ChefRay,

I thought the 48 hours of resting was only for some varieties, like some espresso blends. Where other blends need only degass from 4 - 24 hours. Not knowing which blends would need to degass at which rate, I normally let mine degass over the night. Total would usually end up around 16 hours or so. I'll have to double check.

oh a nice frothy cup of fresh joe...now I've got a big smile on my face

yummmmmm
:peace:
dan

That may be the case. As I said, I'm no coffee expert but know that that's a rule of thumb I've always been told for resting and going stale.

I carried this over to answer.....

Thanks :)

dan

Good discussion about coffee, the range of answers covered the subject pretty well. I could quibble, but why? It would only be quibbling.

Hmmm. Don't know about two types, unless you want to divide them into the equivalent of well and premium call. In Japanese that's futsu-shu and toktei meisho-shu. It is perhaps crass to think of them as "cheap" and "expensive," but that's pretty much the way of it.

Sake people, whom I do not number myself among, divide toktei meisho-shu sakes into five or six other categories.

As to distilled sake, you mean shochu, neh?

Speaking of sake -- what do you do to takju (not sake, but very similar) before serving it?

BDL

That was my problem, thinking of 6 or so categories instead of two.

Unless the two groupings for this discussion were 1) pure sake with no added distilled alcohol and 2) sake with added distilled alcohol?

Strain it.

(I think )

How would you cook rocky mountain oysters?

Not strain. no.

Peel and tempura fry; or peel, smash and bread like a schnitzel, and pan-fry.

My last question re takju stands, that is, "how do you serve it?"

BDL

No need towaste any part of an animal :)

Takju: Heat it?.....maybe I should leave this for someone else :D I have had warmed sake (no idea what particular one) and it was rather nice

As for the Sake, that answer or Honjozo-shu(Premium sake with the addition of a small amount of alcohol to open the flavors) and Junmai-shu(Cheap stuff with no extra steps for flavor.) That's really a difference of technical and vernacular language, as I understand it.

I hadn't thought of Shochu but that's also distilled from Sake. I was thinking of the Okinawan drink Amawori. Two answers there as well. I need to refine my questions, it seems.

Takju must be shaken in the bottle before serving as the sediment has all of the flavor.

This is an older thread which I thought was great. Chef Ray never asked a question to carry on, so if anyone wants to answer go right ahead otherwise it will go back into the vault.

 

Question: What fruit is used to make tequila ?

No fruit.  Tequila is made from the heart of th maguey cactus, it's called the pineapple, but it is not a fruit, at least as far as I know.

 

Speaking of tequila, what's the most popular chaser in Mexico (not counting beer).  How do you make it?

 

BDL

It was fun to browse through some of the old posts in this thread.  Thanks for bringing it back to life, Petals.  The cactus heart is referred to as a pineapple because it sort of looks like it in size and shape when all the leaves have been cut off.

 

Isn't a somewhat popular drink to go along with tequila called tiger's milk?  Not the rum, milk and sugar based cocktail but juice from ceviche?  I'm just pulling this out of some dim recesses of my random access memory, I've never been to Mexico.  Well, what is now the state of Utah was once part of Mexico, but we won't go into that here.

 

mjb.

Not tiger's milk.

 

BDL

Is it Sangrita ? 

Si.  Sangrita.  Ole!  Great with mezcal and chapulinas too. 

 

BDL

 

Hm, I learned that to be, wait for it....US, i.e. human flesh, BTWDIK

 

Now, if I just had a question, hm, let's see, dum-de-dum-dum, be nice if I didn't repeat wouldn't it...awe shucks, total brain fade...
 

You got it in one Pete.  Dunno if if tastes well though...or does well with apple sauce

Cool thread!  New question.

 

Why are hot dogs/smoked sausage so awesome?

Cause they are filled with the fat of angels disguised as the nasty bits of pork, beef or chicken.

 

 

 

 

 

How high is up?

Gunnar, which food are you relating the question to ? Or is it general ?

 

While we await your pearls.....here is another

 

What  3 dishes you can make with puff pastry ? (yes, there are more but 3 will do)

Tart Tatin

'Pie' tops for stew in a bowl

Frangipane Tart

 

Guess which one I can do with my eyes shut...

 

Lately,why are people getting so worked up in a food forum?

 

Sorry, Petals ...couldn't think of a better place to ask for the record....'dunno' would be accepted so we can all move on...

Titomike,

 

 

Your question is a good one.....to be completely honest with you I don't know why. Please forgive me if I have said anything  upsetting, it was  not my intent....I am re-reading my posts and they have come across as "not so positive" when in fact if I was given the chance to express the happier side of how I actually feel.....well....I would be bouncing off a wall. (which is how I feel most of the time).

 

I hope we have all moved on as you said.....life is just too short. "Dunno" suits me fine.

 

may I propose a question ? :

 

Why does an egg have a double yolk ?

 

 

 

 

 

 

 

According to what I found out, (I had to know myself) it happens when a hen is just getting starting laying eggs and her body is still figuring things out, or it can be a hereditary thing too.    Here's a site that talks about double yolks and other egg irregularities. 

 

apparently including the site would be a good idea...  http://www.poultryhelp.com/oddeggs.html

 

Sorry about that everyone!

I'm at a loss for a question.. so anyone else please feel free to chime in! 

I am reffering to why hot dogs and smoked sausage taste so good.  I do apologise for not asking a food related question but have always been curious for the answer of how high is up. The answer to how many angels fit on the head of a pin is easy compared to that one. As far as puff pastry goes well it has a few uses.....turnovers, danish,  croissant, baklavah? and I feel I am missing one or two.

Hot dogs, sausages and such taste good because they have lots of salt and fat.  And in the case of some fast food breakfast items, sweeteners as well.  Okay, it doesn't have to be fast food, a local grinder makes these sage and maple breakfast links that are REALLY GOOD.

 

RealSoonNow I'm going to make beef wellington with puff pastry.

 

Why are sweetbreads called that when they have neither?

 

mjb.

 

 

Teamfat,

 

It is a great question. a milk bath then fried. its also known as Ris. Is it because the milk bath makes it sweeter tasting ? As for the second part of the name, "bread".....I just don't know why they call it that ? .....look forward to knowing.