CUISINE

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Re: CUISINE

Post by halfwise on Sat Apr 08, 2017 3:20 am

two comments:

1. You realize once you reduce bucky, there is no alcohol content?  Does that accord with your moral principals?
2. the burger to bun ratio is askew.  Need to find a smaller bun.

That being said, I wouldn't mind tasting it, but would prefer to experience bucky first in its unadulterated state.


Last edited by halfwise on Sun Apr 09, 2017 10:37 pm; edited 1 time in total

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Re: CUISINE

Post by Pettytyrant101 on Sat Apr 08, 2017 4:00 am

{{{ 1. I dont reduce buckie ever. In my recipe you just marinate the meat in the buckie for a few days Nod Then make a sauce out of the remains (what you dont drink as you make it obviously drunken ) - sauce is easy- buckie marinade + thickener- job done.

2. Not a smaller bun, bigger burger in it thats all. Nod (and preferably venison)

On your last point I fully agree, first taste should be in its unadulterated natural wild state and drunk from a bottle held in a bag branded with the name of a scuzzy off license, though at a pinch a brown paper bag is acceptable Nod pub }}

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Re: CUISINE

Post by Bluebottle on Sat Apr 08, 2017 12:59 pm

Actually, evaporating all the alcohol by reducing would take a couple of hours, depending on the strength of the alcoholic drink involved.

What we found out has really surprised us. The conventional wisdom accepted by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking. It’s wrong. In fact, you have to cook something for a good three hours to eradicate virtually all traces of alcohol. And some cooking methods are less effective at removing alcohol than just letting it stand out uncovered overnight.
http://ochef.com/165.htm

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Re: CUISINE

Post by halfwise on Sat Apr 08, 2017 1:58 pm

that's curious and unexpected.

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Re: CUISINE

Post by David H on Sat Apr 08, 2017 5:18 pm

Very interesting! It explains why I enjoyed my mom's rum cake so much when I was a kid! drunken :carrot:

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Re: CUISINE

Post by halfwise on Sat Apr 08, 2017 6:04 pm

Oh, but the rum is usually added to the cake after it's baked. It's a pour-over.

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Re: CUISINE

Post by halfwise on Thu Apr 13, 2017 1:40 am

So after my tasty German beer last night nearly an hour's travel from my place, I thought I'd revisit my local german beer garden a 10 minute walk from my house. And in there was a professor from India I've been working with, who was remembering the month he'd spent in Germany and was trying to relive it!

At some point during the discussion we were on Indian versus Mexican food, and he pulled out a picture of the ingredients for a mexican Mole he had made not long ago! Of course I showed him my picture.

Small world. Impossibly small world.

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Re: CUISINE

Post by azriel on Thu Apr 13, 2017 5:54 pm

Its amazing how things go like that Very Happy

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Re: CUISINE

Post by Forest Shepherd on Thu Apr 13, 2017 6:41 pm

Ha! Who had the more impressive mole?

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Re: CUISINE

Post by halfwise on Thu Apr 13, 2017 6:48 pm

We didn't actually get to compare tastes. I think he may have had more ingredients.

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Re: CUISINE

Post by Forest Shepherd on Sat Apr 15, 2017 1:41 am

*sniff* trying too hard.

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Re: CUISINE

Post by halfwise on Sat Apr 15, 2017 2:31 am

Razz

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Re: CUISINE

Post by halfwise on Tue Apr 18, 2017 11:37 pm

So Bangkok is banning street food, in the place voted the best street food in the world two years in a row. I don't even need to post it, it's all over the place.

My prediction is once the number of unemployed rise and the tourism drops, the gummint will see the light. But it won't return to normal anytime this decade, and I fear I may never get to experience the best street food in the world. Sad

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Re: CUISINE

Post by halfwise on Thu Apr 20, 2017 12:59 pm

I was reading an article listing foreign sandwiches in New York, and came across this gem of a description:

Nordic sandwich
What is it? As many a Nordic tradition involves smoking fish into oblivion, it should come as no surprise that a Nordic sandwich is composed of smoked salmon, loaded into a baguette, often served open-faced and, like everything else in Scandinavia, cold.

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Re: CUISINE

Post by Pettytyrant101 on Thu Apr 20, 2017 1:35 pm

{{{ Laughing Sounds Fjordian to me! Nod }}}

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Re: CUISINE

Post by Mrs Figg on Thu Apr 20, 2017 9:02 pm

yuck.

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Re: CUISINE

Post by Bluebottle on Thu Apr 20, 2017 10:41 pm

Smoked salmon Very Happy

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Re: CUISINE

Post by malickfan on Thu Jul 06, 2017 11:41 am

http://foodanddrink.scotsman.com/food/scot-disgusted-twitter-users-cheese-chocolate-toast-tweets-police/

People say us Brits have terrible food, in this case they are probabaly right Laughing No

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Re: CUISINE

Post by Pettytyrant101 on Thu Jul 06, 2017 7:23 pm

{{{I'm more amazed its a Scot doing the complaining- if that doesn't look like a drunken 3am snack invention I dont know what does! }}

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Re: CUISINE

Post by leelee on Tue Jul 11, 2017 10:45 am

Mrs Figg wrote:I got worse with age, and my cooking sucks too. I have only cooked five meals in my Whole life. thats an embarrassing fact. another one is when I first joined this forum I thought Old Wisey and Porgy were real married people, so I stopped writing odes to Wisey because I thought Porgy would get mad at me. Embarassed (its true)

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But I rarely get to eat with others I was given a death sentence by a specialist who told me I had advanced diabetes I refused their meds convinced by study they only helped you die sooner I do Dr Fongs intermittent fasting, I eat about eight in the morning , then seven at night. That is it It uses up extra insulin Hard but good
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Re: CUISINE

Post by halfwise on Tue Jul 11, 2017 1:13 pm

When I tried out Ramadan fasting I found skipping lunch was the best way to become more productive: not only do you gain back the time not eating, but you don't feel the slump as you digest after lunch.  I rarely use it because you need a full breakfast (nothing but cereal is worse than nothing at all), but it comes in handy when needed.

Good to have you drop in again, Leelee! Wave

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Re: CUISINE

Post by Amarië on Tue Jul 11, 2017 4:35 pm

halfwise wrote:I was reading an article listing foreign sandwiches in New York, and came across this gem of a description:

Nordic sandwich
What is it? As many a Nordic tradition involves smoking fish into oblivion, it should come as no surprise that a Nordic sandwich is composed of smoked salmon, loaded into a baguette, often served open-faced and, like everything else in Scandinavia, cold.


What? Without scrambled eggs? Blasphemy!

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Re: CUISINE

Post by halfwise on Tue Jul 11, 2017 5:00 pm

Cold scrambled eggs?

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Re: CUISINE

Post by Amarië on Tue Jul 11, 2017 7:02 pm

In this setting, of course.

Hardboiled eggs cut in small pieces, mixed with (homemade) mayo,and chive. That's how Finrod makes it when we have a family gathering.

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Re: CUISINE

Post by halfwise on Tue Jul 11, 2017 8:30 pm

That's not scrambled eggs, that's egg salad.

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