Food and How you Cook/Eat it (2014)

[blue911]

I am such a dumbcrap. I was just making ice cream for Thanksgiving dessert. Recipe calls for half a teaspoon of vanilla extract. Only after I had the mixture in the ice cream machine did I realize the bottle I had thought was the vanilla extract was in fact lemon extract. Dammit. Changes the flavor, that's for sure! I'm not sure it really goes with the bourbon that's in the ice cream, but I tasted the finished product and it's not awful, just sweeter than I expected. Oh well, it gets served anyway! Maybe I'll make a second batch tomorrow using the proper ingredient while the pie is baking or the gravy is on the stove.

I can't believe I was so stupid not to look at the label more closely. On the other hand, I didn't know we had lemon extract. I'm not sure I'd ever heard of lemon extract before.....

Here's the recipe:
http://www.bonappetit.com/recipe/brown-sugar-bourbon-ice-cream

The bourbon should make it velvety.

[Nathan]

So kind of like a whiskey sour ice cream

[JCA-CrystalCity]

I guess it depends on if you know the meaning of poaching

[imref]

i finally learned how to make a poached egg correctly (thanks Alton Brown).  I'm hard pressed to think of a better food item right now.

[Mathguy]

So how did you learn to make it ?

i finally learned how to make a poached egg correctly (thanks Alton Brown).  I'm hard pressed to think of a better food item right now.

[imref]

So how did you learn to make it ?

http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html

the whirlpool makes it a lot more fun (and it seems to relax the egg).

[Nathan]

What makes poached egg better than say sunny side up?

[blue911]

What makes poached egg better than say sunny side up?

They are softer

[houston-nat]

Poached eggs are big and poofy and silly-looking and you can't put a price tag on that.

[Nathan]

Many moons ago when I was a line cook being taught to make them I was showed something that looked like this:

[Mathguy]

I use a poached egg holder in a frying pan of boiling water, covering the eggs for a minute or less to get the tops cooked

http://www.target.com/p/farberware-4-cup-egg-poacher/-/A-594774?ref=tgt_adv_XSG10001&AFID=google_pla_df&LNM=594774&CPNG=Kitchen&kpid=594774&LID=26pgs&ci_src=17588969&ci_sku=594774&kpid=594774&gclid=CI-Cz9TUysICFQNk7AodjkQAuQ

http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html

the whirlpool makes it a lot more fun (and it seems to relax the egg).

[Mathguy]

More yolk that isn't over cooked.  We put poached eggs on leftover crabcakes, with hollandaise sauce

What makes poached egg better than say sunny side up?

[imref]

Poached eggs are big and poofy and silly-looking and you can't put a price tag on that.

and it's nice to know that a commoner can make eggs Benedict at home.

[Ali the Baseball Cat]

wat

leftover crabcakes

[Nathan]

wat

He said "WE PUT POACHED EGGS ON LEFTOVER CRABCAKES, WITH HOLLANDAISE SAUCE"

[imref]

the Cosi in Dulles puts guac on the english muffin on their eggs benedict, that's good eats.

[HalfSmokes]

has anyone tried blue apron?

[MarquisDeSade]

has anyone tried blue apron?

It's trash.  Just find a good butcher and a good coop.

[houston-nat]

the Cosi in Dulles puts guac on the english muffin on their eggs benedict, that's good eats.

My parents call that chain "Cozy's" and it infuriates me. Pet peeve.

[Ali the Baseball Cat]

Or the Golden Corral buffet.

It's trash.  Just find a good butcher and a good coop.

[varoadking]

Just saw this...interesting timing given the pizza discussion going on elsewhere:

http://www.msn.com/en-us/foodanddrink/foodnews/101-best-pizzas-in-america-2014/ss-BBgTwOU

[mitlen]

Just saw this...interesting timing given the pizza discussion going on elsewhere:

http://www.msn.com/en-us/foodanddrink/foodnews/101-best-pizzas-in-america-2014/ss-BBgTwOU

#61 LOU MALNATI'S PIZZERIA, CHICAGO, ILL. (CHICAGO CLASSIC: DEEP DISH WITH SAUSAGE, CRUST MADE WITH BUTTER AND MOZZARELLA)
Does it say something that the first Chicago deep-dish pizzeria on this list of the 101 best pizzas in America ranks number 61? Sounds like a question a New Yorker would ask. Maybe because deep-dish pizza isn’t actually pizza, but a casserole?    (Ouch)

From a communications group owned by a guy from New York.    Who would have thought?

[HalfSmokes]

of course number 1 is #1 FRANK PEPE, NEW HAVEN, CONN. (WHITE CLAM: CLAMS, GRATED PARMESAN, OLIVE OIL, GARLIC, OREGANO) which has a crust in common with what I consider to be a pizza  (i.e. crust, tomato based sauce, mozzarella cheese)

[MarquisDeSade]

Good to see the BOSNYWASH bias out in full force on this list.  They put Punch Pizza (ok for nordic made pizza) and Amys () on this list but left off PGH favorite Mineo's in Squirrel Hill?  Nonsense. 

At least Joe's and Di Fara were near the top. 

[skippy1999]

Just saw this...interesting timing given the pizza discussion going on elsewhere:

http://www.msn.com/en-us/foodanddrink/foodnews/101-best-pizzas-in-america-2014/ss-BBgTwOU

of course number 1 is #1 FRANK PEPE, NEW HAVEN, CONN.

Pepe's or GTFO.

JCA knows good pizza