It can be found at any McDonald's restaurant.
Ask a Foodie
- Thread starter Save_Ferris
- Start date
It can be found at any McDonald's restaurant.
Save_Ferris
Admiring Myself
I always make sure to have:
Spoiler :
I'm going through a mental image of my fridge and pantry, but there's probably something I'm forgetting...
In the words of Alton Brown, the only unitasker in the kitchen should be the fire extinguisher.
If you aren't a foodie, then at least have a cheese grater, toaster oven, blender, mixer, George Foreman grill and mandolin. If you're like me, an infared thermometer, handheld spice grater, spice grinder, and stick blender can come in handy.
Also, what Bombshoo mentioned.
It's one of those words that has been around for a while, but has come into the spotlight only recently.
I've never had one and rarely go to McDonald's (for their fries
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I bought some heavy cream in December, and didn't have an opportunity to make the recipe I'd planned to use it in after all. Its expiration date was a couple days before I left for Christmas. I stuck it in the freezer right before Christmas because I knew it wouldn't be good if I didn't. Is it safe to thaw it and cook with it or should I go buy new heavy cream?
The carton hasn't exploded, if it makes a difference.
Good point.
The carton hasn't exploded, if it makes a difference.
Fixed that for you.
Good point.
If it was frozen before the expiration date it should be good (even the expiration date is usually actually the sell by date, meaning it doesn't always go bad by then, especially if it was unopened).
Nonetheless, I don't have much experience with freezing and defrosting dairy products, but I would expect there will be a definite loss in quality. Regardless, if you have any doubts, take a smell and dump some out to look for clumps before you use it. A thing to remember is that even if the heavy cream is technically alright, it is high in fat and thus has a tendency to pick up unwanted flavors from the freezer if it was left in there too long. Throw it out if you have any doubt on it. It's always better to be safe than sorry.
Save_Ferris
Admiring Myself
This is a good rule for all food in general.
_random_
Jewel Runner
What are your preferred techniques for steak preparation? Is brining acceptable? What about a good coating of salt? Are there any marinades that'd be worth using on a decent cut?
Rulle_Kebab
Warlord
I'd consider myself a foodie as well...
When I'm done at work my life more or less is only about food.
I cook every day and enjoy it a lot.
Nothing better actually.
Right now I am doing a new potato dish each day cause we find perfectly nice potatoes every day when dumpster diving.
Made Gnocchi today, yesterday I made Rösti and a potato soup and the day before that I made mashed potatoes, monday was triple fried french fries...
Regarding foodie = fattie, I think it is often the consumer(I regard a foodie as one who enjoys both cooking and consuming) who becomes the fattie...
And cool kitchen equipment is not really important, I think just doing an effort and trying stuff is the most giving part of it. Altho I do own an ice cream machine, a tool similar to a Kitchen Aid but a bit tougher that can knead a decent size dough, can blend, mix and mince meat(much much better to mince yourself) and shred veggies for salads, besides that I have a nice set of knives and some nice pots and pans in all sizes.
When I do buy food i tend to buy good quality ecological products, I just buy less and use everything... which leads me to my question:
Do you use all or most of your food(like using the offal and the bones to make stock, carcasses for Rillettes, Paté and if it is the case, do you buy whole animals or part of animals or just pieces?
When I'm done at work my life more or less is only about food.
I cook every day and enjoy it a lot.
Nothing better actually.
Right now I am doing a new potato dish each day cause we find perfectly nice potatoes every day when dumpster diving.
Made Gnocchi today, yesterday I made Rösti and a potato soup and the day before that I made mashed potatoes, monday was triple fried french fries...
Regarding foodie = fattie, I think it is often the consumer(I regard a foodie as one who enjoys both cooking and consuming) who becomes the fattie...
And cool kitchen equipment is not really important, I think just doing an effort and trying stuff is the most giving part of it. Altho I do own an ice cream machine, a tool similar to a Kitchen Aid but a bit tougher that can knead a decent size dough, can blend, mix and mince meat(much much better to mince yourself) and shred veggies for salads, besides that I have a nice set of knives and some nice pots and pans in all sizes.
When I do buy food i tend to buy good quality ecological products, I just buy less and use everything... which leads me to my question:
Do you use all or most of your food(like using the offal and the bones to make stock, carcasses for Rillettes, Paté and if it is the case, do you buy whole animals or part of animals or just pieces?
I was thinking the same thing, first time I've heard it.
For most steaks I usually just season liberally with salt and pepper, rub it with some oil that can take high temperatures and then sear it for 2-3 minutes on each side in a very hot pan. After it is nice and browned and delicious on the outside, I transfer it to a 400 degree oven to finish it off to medium-rare. I always make sure to let the steak rest ~10 minutes before cutting in so the juices inside can redistribute evenly and it stays moist.
If I want something a little different than just a plain steak, I will often times deglaze the drippings from the steak pan with a little cognac or brandy, then add some cream and butter, a lot of cracked black pepper and maybe some mushrooms. Voila, Steak au Poivre. The mushrooms are not traditional but they certainly are tasty.
The best steak for marinating is probably a flat iron steak or flank steak. Both work great in Mexican or Asian inspired marinades and are good in stir fry and fajitas or steak tacos. Higher end cuts are not usually marinated for very long as it's simply masking the flavor of what you just paid good money for. Also, if a steak is too wet when it hits the hot pan it can prevent the maillard reaction from fully taking place, drastically reducing the end flavors, so you should at least make sure to pat it dry.
Save_Ferris
Admiring Myself
I still don't like the flavor.
The United States, Florida to be exact. The climate was just meant for citrus.
I want to try deep dish from Chicago. I've had it in other places, but they say you just can't beat the authentic stuff.
Albuquerque lacks foreign markets. The one we have doesn't carry durians.
I usually grill with a rub (which always includes salt, garlic powder, peppercorns, and other appropriate spices). I don't brine, but doing so doesn't ruin the steak. I usually salt it beforehand. I know some good marinades, but from my experience a good steak is best by itself.
I buy poultry and fish whole; beef and pork in parts.
Shaihulud
Deity
When I see foodie, I think food writer.
They are extremely tasty!
civver_764
Deity
How long would it take me to become a "foodie"?
LordNwahs6
Cookies for everyone!
Have you ever tried eating something cooked with the radioactive waste of Nuclear Plants? If so, how does it taste like?
Save_Ferris
Admiring Myself
Pretty hard to say. Possibly a few years of tasting and cooking to be considered a general foodie, although there are different types, just like with gamers.
Midgard Eagle
Warlord
My first thought on seeing the thread was "what the hell is a foodie?". Now, after reading two pages, my question is
What the hell is a foodie?
From what this thread (and urbandictionary) has told me, it's a term for a person who loves cooking and has an above-average interest in food. Is this correct?
Sorry for being a crank, but please define terms when you use them.
Save_Ferris
Admiring Myself
The closet word I can think of is "gourmet".
Sorry.
Whenever I buy Italian imported mozzarella and other foods, I make sure they don't come from that part of Campania
Traitorfish
The Tighnahulish Kid
Do you consider "foodie" to be a positive identity, or simply a way of denoting certain characteristics? (The obvious comparison, given the forum we're on, would be to "geek" on the one hand and "nerd" on the other.)
LordNwahs6
Cookies for everyone!
What kind of Asian food is the best?
