Jinmyo

What's your favourite dish to make with pork? Do you ever brine pork? Or other meats

nyfirepatrolchef_10-26, that's fine. But the initial question posed was "Inspired by the "Worst thing you eat" thread, I'm curious about what things we DON'T eat. Things which are otherwise accepted as great by the rest of the food-loving world."

Yes, tommy, I meant my comment. It's very nice here.

Ah. So this is what the NJ Board is like. :confused: edit: Didn't want to leave with a sour note.

But of course. Or toast with butter and peanut butter (and a twist of black pepper).

nyfirepatrolchef_10-26, uh, is this the right thread? Sounds nice. Oh. reading cabrales on the NYC forum reminds me: I loathe chocolate.

A rose by any other name...

cabrales, the presumption that women are passionate about chocolate is pervasive. You read Vogue, no? Magazine articles on women and chocolate are ubiqitous. So the kitchen tends to throw chocolate at female diners. Personally, the thought of the stuff makes my teeth hurt.

Soba, why not EVOO for marinating the olives? Is it because there's so much citrus and chile? I'd still use EVOO...

Gah. The sandwich with chips (crisps) in them is as real then as the dreaded English chip (frites) butty (sandwich with butter or marge) then?

I made agedashi tofu. I roll the silken tofu cubes in cornstarch five times to develop a sturdy and crusty crust. The shoyu, mirin, and bonito dashi is served seperately as a dipping sauce. Salad of slivered scallions and grated daikon (always wring out the daikon after grating) with togarashi. Gari and takuan. Large tempura shrimp (eaten shell and legs still on). Fried shrimp heads. Sake.

tommy, sure you can. Surely.

Reconstute a range of dried wild mushrooms. Use the soaking liquor to cook the barley. Saute the mushrooms in butter with shallots. When the barley is cooked, fold in mushrooms, and an egg or so. Mold barley mixture into small balls. Coat in corn starch three times. Deep fry. Serve with a sorrel pesto. Nice with grilled mahi mahi and a tomato consomme with silken tofu cubes and peeled grape tomatoes. Great balls of barley.

Juliana, that's quite interesting. I've never thought of this. Applications to "French" Toast (eggy bread) as well. Thank you.

Wow, Jason. That's so, like, profound.

Whooooa. Nina, re Pringles. I once substituted them for tuiles with caviar. I'm not kidding. They were a big hit. tommy, wow. Those pictures were very creepy. Thanks.

Please don't anyone take this the wrong way but I've used butter, I've used schmaltz, and I've used bacon fat. Splendid with bacon fat. And, uh, bacon. :confused:

Uh, sorry. As I was reading, the filling sounded quite good. (I'd just made brandade a few days past). But I see what you mean by the size. Is the paleron shoulder cut commonly available?

Uh...Okay, Liza. I don't think I want to even think about why. :confused: edit: tommy's post came up while I was typing. Sounds nice, tommy. The size factor was another of the questions of Pret's marketability in NYC.

What did you get, tommy? How's the wet/dry ratio?

Nina, that Web site is great! I'd be interested in seeing the Iraqi recipe.

Nina, could you please post a thread on these? Or just describe them a bit here?

They ate my leftover brandade. Now I can't make bunuelos.

Adam, yes. A bit more thorough than blanching actually. Then basic batter and deep-fry. They were quite good. There are several other things I would like to try with them but I see them rarely.

Perhaps tomato concasse is the way to go, jhlurie. Generally, I prefer roma to beefsteak tomatoes because of the lower pulp/seed ratio. But any great fresh tomato is a wonder of balanced flavours and textures. Acidic but sweet, firm but soft. And salt, basil, EVOO, fresh mayonnaise or anything of that nature added to it escalates the rush. By the way, I know what you mean about lobster. Bugs. Crab? Bugs. The bugmeat is otay in various applications. But I can't get into smashing their buggy exoskeletons and sucking the bugmeat out just because there's melted butter around. I'd rather dip crusty bread into the butter. But take the bugmeat away from the bibs and jointcrackers, clean it up, and start playing around with mushrooms or greens or sauces or crispy things and the bugs do things other things don't do.