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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 03-12-2013, 09:47 PM   #61
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I don't mind the "sea" flavor (which is why I love cockles and welks) but I can't say the flavor is amazing. I am also under the belief that food tastes better cooked. The flavor of food develops when the water content is removed. Now, sure, some foods taste good raw (ie sushi) but as a rule of thumb, removing water from food intensifies the flavor, adds texture (my main problem with oysters, texture is nasty), etc. There are very few proteins I enjoy raw. I do enjoy a lot "rare" (meat, lobster, pizza dough, etc).
Oysters definitely don't fit into that rule of thumb The protein composition, the lack of sugar and fat, etc.. (you know) will not take well to heat like the enzymes/fat/sugar that crust up nicely when you get a nice bark on a steak on a 800 degree grill. I get what you are saying, but the salinity content of the "water" in that oyster is all flavor and it keeps the texture relatively tender as opposed to removing the water content and leaving it rubbery. Which is probably why the only other way you can have them is fried or smother with spinach/cheese

You can't argue oysters with me. I am prepared to die fighting for my passion for oysters
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Old 03-12-2013, 09:49 PM   #62
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Chonch and octopus are very difficult to get right, but when it is done right, it's amazing. I LOVE grilled octopus. The greeks got that down pat.
http://flukewinebar.com/pdf/fluke-sample-food-menu.pdf

this restaurant is amazing... great place to order a bottle of wine and several appetizers. That grilled octopus on the mena... best i've had.
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Old 03-12-2013, 10:34 PM   #63
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Oysters definitely don't fit into that rule of thumb The protein composition, the lack of sugar and fat, etc.. (you know) will not take well to heat like the enzymes/fat/sugar that crust up nicely when you get a nice bark on a steak on a 800 degree grill. I get what you are saying, but the salinity content of the "water" in that oyster is all flavor and it keeps the texture relatively tender as opposed to removing the water content and leaving it rubbery. Which is probably why the only other way you can have them is fried or smother with spinach/cheese

You can't argue oysters with me. I am prepared to die fighting for my passion for oysters
Blah blah blah....you eat runny boogers. All kidding aside, more power to you brother. I tried to like them MANY times, just couldn't do it, but Im kind of glad though, they are expensive, so I can at least save some money SOMEWHERE.
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Old 03-13-2013, 05:57 AM   #64
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You're eating terrible crab cakes then, no offense. It's hard to find good crab cakes..But they have NO fish taste/smell if made with good meat and done correctly. Freaking wish shipping wasn't so damn expensive i'd send a few guys on the forum some samples. I would never eat a crab cake that smelled fishy The only time crab meat has a strong odor is when it's bad.
i've had fresh crab cakes caught and made myself, I'll stick with my statement that cooking intensifies the flavor, and that flavor is fishy compared to like I said, the majority of sushi.
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Old 03-13-2013, 06:11 AM   #65
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Oysters definitely don't fit into that rule of thumb The protein composition, the lack of sugar and fat, etc.. (you know) will not take well to heat like the enzymes/fat/sugar that crust up nicely when you get a nice bark on a steak on a 800 degree grill. I get what you are saying, but the salinity content of the "water" in that oyster is all flavor and it keeps the texture relatively tender as opposed to removing the water content and leaving it rubbery. Which is probably why the only other way you can have them is fried or smother with spinach/cheese

You can't argue oysters with me. I am prepared to die fighting for my passion for oysters
I too love me some raw oysters, my favorites are Kumamoto's. I like to cook the larger breeds/varieties in the shell to steam on a grill until it pops open which keeps them nice and tender.
For a sauce I put fresh crushed red chili pepper added into the typical kikkoman soy sauce dispenser and just use that mixture. Sometimes I'll go with Ponzu instead of just soy sauce with the chili's.
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Old 03-13-2013, 09:11 AM   #66
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Originally Posted by SurreyF1 View Post
Oysters definitely don't fit into that rule of thumb The protein composition, the lack of sugar and fat, etc.. (you know) will not take well to heat like the enzymes/fat/sugar that crust up nicely when you get a nice bark on a steak on a 800 degree grill. I get what you are saying, but the salinity content of the "water" in that oyster is all flavor and it keeps the texture relatively tender as opposed to removing the water content and leaving it rubbery. Which is probably why the only other way you can have them is fried or smother with spinach/cheese

You can't argue oysters with me. I am prepared to die fighting for my passion for oysters
My uncle goes nuts when Oyster season rolls around and I've never quite understood the fanaticism. I can eat them, but I don't get the hype. I've come to the conclusion that people get so excited about eating oysters isn't so much the oysters themselves, but the activities associated with them; IE: parties, drinking, being with friends outside...
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Old 03-13-2013, 09:22 AM   #67
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My uncle goes nuts when Oyster season rolls around and I've never quite understood the fanaticism. I can eat them, but I don't get the hype. I've come to the conclusion that people get so excited about eating oysters isn't so much the oysters themselves, but the activities associated with them; IE: parties, drinking, being with friends outside...
i love them. if i knew how to shuck them myself, i'd totally buy a ton of them and eat them alone at home like a loser and be very happy about it
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Old 03-13-2013, 09:24 AM   #68
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Thought this might be interesting/fun, especially since most expensive food is expensive because of scarcity rather than actual taste.

I don't really get truffle oil. I think it tastes ok, but I've never felt like it adds so much to a dish that it's worth the price. I think it adds a hint of mild flavor and makes food taste different, but I'm not even sure that I actually enjoy the taste.

Plus, I also feel like fancy restaurants love to put it on everything just so they can have the word "truffle" as part of the food description on the menu. It makes food seem fancier than it really is and I don't think people would think it's such a big deal if truffles weren't expensive. Thoughts?
actually truffle oil is a scam. the vast majority of restaurants that describe anything as "truffle" use truffle oil and not real shaved truffles. truffle oil is relatively cheap. even very high quality truffle oil. at least relatively so that it couldn't possibly add more than a few dollars to a dish. but most restaurants charge what they would if they were using real shaved truffles.
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Old 03-13-2013, 10:30 AM   #69
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Blah blah blah....you eat runny boogers. All kidding aside, more power to you brother. I tried to like them MANY times, just couldn't do it, but Im kind of glad though, they are expensive, so I can at least save some money SOMEWHERE.
i pick my nose and eat it when i can't afford oysters

however for a buck a piece at a local seafood store, you can't go wrong with getting a half dozen for yourself. i will order them out at times, but most of my oyster consumption is by shucking myself. My typcial seafood run

8 littlenecks
6 oysters
1lb of steamers
1.5lb lobster
Asparagus and some starch, most likely rice.

$25 to eat like that, paired up with a bottle of Kim Crawford Sauv Blanc. Yes please.

Speaking of, who are the wine drinkers in here?

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Originally Posted by Fisch330ciTopasBlau View Post
I too love me some raw oysters, my favorites are Kumamoto's. I like to cook the larger breeds/varieties in the shell to steam on a grill until it pops open which keeps them nice and tender.
For a sauce I put fresh crushed red chili pepper added into the typical kikkoman soy sauce dispenser and just use that mixture. Sometimes I'll go with Ponzu instead of just soy sauce with the chili's.
Pacific oysters are delicious, I just wish they were bigger Kumamotos are really good. Have you had Totten Inlet yet? If you see them around, please don't pass them up. They are my #1 pacific oyster.

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My uncle goes nuts when Oyster season rolls around and I've never quite understood the fanaticism. I can eat them, but I don't get the hype. I've come to the conclusion that people get so excited about eating oysters isn't so much the oysters themselves, but the activities associated with them; IE: parties, drinking, being with friends outside...
Haha you know, it is very well possible that people do in fact like oysters. The real test is, do they eat them alone?

I do, and then I do other things with the oysters as well I take them on long drives, we sit on the beach together (they really like that), and then I juggle them. Its a glorious occassion.
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Old 03-13-2013, 10:34 AM   #70
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i love them. if i knew how to shuck them myself, i'd totally buy a ton of them and eat them alone at home like a loser and be very happy about it
Dude, shucking oysters are easy. Go to a local seafood market, and i'm sure if they aren't swamped, they can go through a couple for you. They pop right open from the back, then slide a clam knife along the top half of the shell to cut the abductor muscle. Remove top half, cut the bottom of the oysters muscle and you will see the entire piece release from the shell. Serve.

The hardest part is keeping the oyster as level as possible, you want to retain as much of the "champagne" as possible, but you can also do this sloppy over a bowl then just pour it back in.
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Old 03-13-2013, 11:02 AM   #71
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this thread and the pizza thread really makes me wish i had a more sophisticated palate. so many things taste good to me, but i can't do things like distinguish one wine from the other. the only thing i can somewhat distinguish individual flavors with is beer, but it took years of borderline alcoholic-level drinking to achieve that
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Old 03-13-2013, 01:12 PM   #72
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this thread and the pizza thread really makes me wish i had a more sophisticated palate. so many things taste good to me, but i can't do things like distinguish one wine from the other. the only thing i can somewhat distinguish individual flavors with is beer, but it took years of borderline alcoholic-level drinking to achieve that
guess it's more years of alcoholic benders at wine/scotch/tequila tastings

But I agree some things I can hardly discern subtleties in flavor. Maybe you should try one of those foodie groupon deals I see them from time to time mostly for alcohols but there are few food one's as well.
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Old 03-13-2013, 01:14 PM   #73
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this thread and the pizza thread really makes me wish i had a more sophisticated palate. so many things taste good to me, but i can't do things like distinguish one wine from the other. the only thing i can somewhat distinguish individual flavors with is beer, but it took years of borderline alcoholic-level drinking to achieve that
I know practically everything there is to know about food, and can't stand wine. I can tell them apart, but still can't stand them. The more expensive the wine, the nastier it tastes (to me.) Same with cigars. The better the cuban, the nastier they are (to me.)
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Old 03-13-2013, 01:56 PM   #74
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I know practically everything there is to know about food, and can't stand wine. I can tell them apart, but still can't stand them. The more expensive the wine, the nastier it tastes (to me.) Same with cigars. The better the cuban, the nastier they are (to me.)
i like both wine and cigars, but all wine pretty much tastes like grapes and all cigars pretty much taste like tobacco. it's the same for scotch; i like them all, but i can't really distinguish between separate scotches (besides distinguishing between islay and the other regions because the peatiness is just really noticeable)
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Old 03-13-2013, 02:12 PM   #75
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i like both wine and cigars, but all wine pretty much tastes like grapes and all cigars pretty much taste like tobacco. it's the same for scotch; i like them all, but i can't really distinguish between separate scotches (besides distinguishing between islay and the other regions because the peatiness is just really noticeable)
scotch is the one thing i have a palette for. you could give me a glass of nearly any off the shelf, standard scotch and i can tell you what it is. laphroiag, macallan, lagavullin, oban, etc.
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Old 03-13-2013, 02:27 PM   #76
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I dislike grossly overpriced items that are rather simple to cook, and the only thing in particular I don't really like are truffles. Between the real thing and the Costco 1 gal. bucket of truffle flavored peanuts, there is so little difference, and unless you actually see shavings of truffle, chances are it's actually pretty cheap stuff you're getting. Also frequently truffles are used to make an otherwise crappy and flavorless dish more exciting through money, which the average American will jump on because it makes them feel fancy and cultured.

I guess wine is something I don't drink much either, but I don't dislike it. I just kind of have preference to food over drink.
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Old 03-13-2013, 02:53 PM   #77
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If you want to distinguish wines better, read my thread on it, its stickied in the food forum. Ghost town in there lol.

Getting into it, the best thing I can suggest is try 2 bottles at a time. If you drink wine today then you get another bottle next week, forget it, you won't be able to compare. Try a half glass of one, then the other, and toggle back and forth until you basically fall asleep
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Old 03-13-2013, 04:39 PM   #78
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I dislike grossly overpriced items that are rather simple to cook, and the only thing in particular I don't really like are truffles. Between the real thing and the Costco 1 gal. bucket of truffle flavored peanuts, there is so little difference, and unless you actually see shavings of truffle, chances are it's actually pretty cheap stuff you're getting. Also frequently truffles are used to make an otherwise crappy and flavorless dish more exciting through money, which the average American will jump on because it makes them feel fancy and cultured.

I guess wine is something I don't drink much either, but I don't dislike it. I just kind of have preference to food over drink.
Truffles, and truffle flavored anything is like an M3 and a 1969 moped with an M badge stuck to the side of it. They are nothing alike. Having said that, I don't care for truffles (real ones)....if the dish has it, I'll eat it, but I'll never go out of my way to order anything with it.
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Old 03-13-2013, 04:40 PM   #79
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If you want to distinguish wines better, read my thread on it, its stickied in the food forum. Ghost town in there lol.

Getting into it, the best thing I can suggest is try 2 bottles at a time. If you drink wine today then you get another bottle next week, forget it, you won't be able to compare. Try a half glass of one, then the other, and toggle back and forth until you basically fall asleep
Really don't know why.....seems like a lot of dudes are foodies around here, not to mention, knowing how to cook gets you laid WAAAAY better than a BMW...true story.
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Old 03-13-2013, 04:42 PM   #80
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have any of you guys ever had shark's fin soup or sea cucumber btw? both asian delicacies that are expensive and taste like absolutely nothing. the broth/sauce that it's traditionally cooked in tastes pretty good, but the actual ingredients themselves dont taste like anything. you could literally take the ingredient out and the dish would taste the same
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