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post #421 of 526
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
post #422 of 526
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.
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post #423 of 526
I carried this over to answer.....

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post #424 of 526
Thanks :)

dan
post #425 of 526
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
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post #426 of 526
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?
post #427 of 526
Strain it.

(I think )

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post #428 of 526
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
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post #429 of 526
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
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post #430 of 526
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.
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post #431 of 526

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 ?

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post #432 of 526

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

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post #433 of 526

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.

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post #434 of 526

Not tiger's milk.

 

BDL

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post #435 of 526

Is it Sangrita ? 

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post #436 of 526

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

 

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post #437 of 526

 

New question....
 
What is long pig?
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post #438 of 526
Quote:
Originally Posted by DC Sunshine View Post

 

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...
 

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post #439 of 526

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

 Don't handicap your children by making their lives easy.
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post #440 of 526

Cool thread!  New question.

 

Why are hot dogs/smoked sausage so awesome?

post #441 of 526

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

 

 

 

 

 

How high is up?

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post #442 of 526
Quote:
Originally Posted by kuan View Post

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?



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)

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Réalisé avec un soupçon d'amour.

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post #443 of 526

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...

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post #444 of 526

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 ?

 

 

 

 

 

 

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Wine and Cheese
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Réalisé avec un soupçon d'amour.

Served Up
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Wine and Cheese
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post #445 of 526


 

Quote:
Originally Posted by petalsandcoco View Post

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. 

 

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post #446 of 526

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

 

Sorry about that everyone!

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post #447 of 526

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

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post #448 of 526

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.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #449 of 526

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.

 

 

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post #450 of 526

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.

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Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
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Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
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