eugenep

I think the fork was invented only a few hundred years ago and guys in Italy/France etc. was just eating with a spoon, knife, or their hands. I can't remember, but I believe they didn't make spaghetti until they "invented" the fork because they just had spoons to eat with. So the pasta in the pre-fork era was things like ravioli, macaroni etc. that you could eat with a spoon only. I guess there was a purpose form making long pasta and breaking it in little pieces would frustrate the original purpose of making a long form pasta maybe textural difference in long form that you can't get with short form pasta that makes the eating experience better?

I'd watch that movie if it was about food or food history in Britain. @Anna N @liuzhou yeah, I think you're both right and the British has their champions - Marco Pierre White the Magnificent, Heston B. etc. But that James Beard award winning British cookbook - "Bird in the Hand" - had recipes that didn't taste good, which was weird. It was simple and straight forward - e.g., chicken, heavy cream, and avocado. It's like you can't go wrong and these things taste great individually. My ingredients were good but when I executed it in the manner of that book, the food didn't taste good at all. ..not sure if anyone has tried recipes from that book? or can give an example of a classic British recipe book (that isn't French)

I cooked with British cookbook, A Bird in the Hand, some chicken recipe book that won a James Beard award. And dish after dish didn't taste good. I thought it was my execution at first but after like 3 dishes, I remembered the English as a reputation for bad food. So I realized what the problem was.

I'm not an expert but guys usually mix it if it's too young (VS) because of the alcohol burn but drink it straight and warm when aged longer - XO - bc the age mellows the burn etc. If it sucks, then I would just use it for cooking to throw in at the end of a pan sauce to give it deeper flavor.

I guess you have to try it and let us know. A lot of cognacs I tried ~$60 doesn't taste that great and it's never worth it for the money. The same price could get you a lot of nice 12 year scotch whiskeys (better value for money). I tried a Armagnac recommended by egulleters - Lassringer or something at ~$60 and it didn't taste good. Let us know how this works out and I hope you didn't get ripped off like how I always get

the founder Rob Todd won. I tried a lot of their beers, black, white, tripel, and curieux and they are all pretty good and the quality is high. It costs more than a cheap mass market lager (like Coors Light, Bud, etc.) but it's worth it and the price is fair. I have their White, Black, and Curiex at home and had a bottle yesterday. see https://www.allagash.com/blog/rob-tod-founder-of-allagash-brewing-company-wins-james-beard-award/

it would be worth making the trip to buy in bulk for a party or event but buying quantities that expire soon might mean eating the same thing for a while not sure if their smoked fish products keep longer like salami or cheese

I read in Art of French Pastry that many professional bakers like at least 3 textures - e.g. pie crust, custard, pecan nuts I always wondered if this is like a rule or guide that bakers follow? Good to know

thanks - I checked out their website and they show some interesting stuff on tap. I wonder if they have those hard to find beers that are top rated (like from brewers from Russian River and Tree House Brewery etc. ) or where I could get that around the NJ-NYC area. I've been getting my stuff from Total Wine mostly.

Hi John, Some cooks don't organize recipes but ratios - e.g., aioli = 1 yolk to 0.5 oil bread: 500 grams flour; 250 grams water; 0.00005 yeast caramel: 1/4 cup water to 1/2 cup sugar etc. Do you think the app could organize ratios too?

I got an email about the flour bc shoprite has my email address and told me to return it for a refund. I checked the news and it said that the batches affected had an expiration date of 12.7.19, 12.8.19, etc. My expiration date was in the year 2020 so I thought mine was good and would likely keep usin it unless I get e coli

okay Marge. I'll let you know. But I think your question was intended for user @Corny

I don't know if this is exactly "hot chocolate" but it has all the components with the addition of coffee I just throw in 60% dark chocolate (I use El Rey) chips in coffee and add cream with no sugar (bc the sweetness comes from the chocolate is enough) I tried using soy substitute for cream but there is a super big difference. The cream goes really, really well with the drink and gives it more body in addition to incredibly pairing of flavor (milk + chocolate)

The laws are different for each state / county. Some cities like NYC will have a lot of requirements and permits. Others like in Texas, Houston, could have a lot less. If you are in NYC, they sometimes have the information in many different languages in their brochures.

thanks - I think I'm going to do that next time. I made it with the skin on bc I thought it did something to the flavor etc. or had some role but I think it's just the traditional way of making 40 clove garlic chicken and has no role to play other than insulation from the burn.

I just didn't want to peel all those cloves on a weeknight I read that peeled garlic is just air blasted to remove the garlic skin and it seems like the skin on the garlic is just too protect it from burning in the 40 clove garlic chicken recipe if i bake it at a low temperature with foil and I don't burn it, can i use peeled garlic? ...like I see no other function of the skin other than protection from the burn does anyone else tried peeled garlic for this recipe and did it come out ok? thank you

I was always worried about the political situation in Venezuela and how it would affect some of their luxury goods, premium rum and chocolate. I always buy my chocolates from their Texas based store. I go online and their white chocolates and many brands are all gone - Criollo, Meiji etc. - and it's just two that's left. See https://chocolates-elrey.com/mainstay-production Does anyone know what happened to the company and did the economy tank it's production? I checked google news but nothing thanks

are you using it to supreme an orange (remove the pith)? ...just curious about the project (sounds interesting)

no but maybe broth from cooking beans sometimes (I just drink it bc of the yummy flavor)

yeah - I saw garlic sweat at 230f and carmelize onion at 275F or so but didn't see onion sweat if someone found out eventually and maybe approximate time 5 min or 30 min that would be helpful to chart it

ok - I'll try that at 300F then. I remember a long time ago when I sweated onions for an onion tart under Rose Levy Berenbaum's book for Pies and Tarts that took about 20 -30 min or so but it was like 6 onions or something. It stayed white in color and did not carmalize/brown. I hope I get that. I guess we'll see. I've come across 2 dinner recipes I wanted to do that required sweat onions that remain white in color. Hmmm...

hey - does anyone have the temperature for sweating onions without browning them? And in your experience, what was the length of time required to sweat? e.g., 5 min or 30 min etc.? I checked out sizzleandsear.com and tried to read this thread but didn't find anything yet thanks

Has anyone ever used Pilluvuyt before or their muffin molds: https://www.kaufmann-mercantile.com/product/149000055698/porcelain-cupcake-mold-patisserie-set-of-8 I was wondering it's non-stick or if I need to use those muffin paper things and if the quality is good or do you think muffin pans are better instead of individual molds (that look good but cannot perform it's function well maybe??) Best,

Hmmm..I wonder if that's the Botanical Gardens of San Francisco. Doesn't SF have a very large foodie culture? I am interested to hear what's the current food scene like if you happen to have a sense/intuition about it thanks

For this memorial day BBQ, I'm bringing to bottles of Spanish cider from the Asturias region I saw on Vice media that the Spanish ciders are closer to a sour beer and not sweet - so I thought it would be good to cut the fat from the bbq meat Getting it from Despanga on Broome St today hopefully The Spanish dry ciders seem good for the summer