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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 03-06-2013, 03:15 PM   #21
NFRs2000nyc
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Maybe I had a bad experience.....one of my favorite places here in St. Louis has foie on the menu and the two times I've had it it's been a bad consistency. Now that I'm thinking about it, I did, however, have it in Amsterdam on NYE and it was very good. It was more firm, on top of some rocket leaves on a fancy toast point.
It should have *some* body to it. A crisp golden outside but a nice inside. If the inside is too pink and slimy, it just means they cooked it on too hot of a pan and too quickly, so it seared but didn't have time to cook all the way through. I would say 80% of fois gras in restaurants I come accross is cooked incorrectly (like mentioned above.)
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Old 03-07-2013, 02:14 AM   #22
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Truffle oil has nothing to do with truffles. It is made be perfumists. You are correct, it's dogsh!t.

http://latimesblogs.latimes.com/dail...ur-pantry.html
"truffle oil" used in most restaurants is usually synthetic, and not even 1/4th as good as the real thing (eating real truffles that is, I've never had a "real" truffle oil)
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Old 03-07-2013, 02:24 AM   #23
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Never tried foie gras, googled it for more info. Bad choice.


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i know in your head that sounded like a nice comeback/argument but you just sound like a fool.
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Old 03-07-2013, 10:29 AM   #24
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Never tried foie gras, googled it for more info. Bad choice.


i really do feel bad for the birds, but it's so freakin delicious
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Old 03-07-2013, 10:31 AM   #25
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i really do feel bad for the birds, but it's so freakin delicious
This. I've watched the feeding in person. It takes a second, and the birds don't even flinch. Commercial chicken farms are FAR more cruel than fois gras farms, which is like a club med for birds in comparison.
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Old 03-07-2013, 12:01 PM   #26
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People who won't eat fish and sushi.... Why?

The couple friends who don't eat it tell me they had it once and didn't like it. Close minded.
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Old 03-07-2013, 12:15 PM   #27
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People who won't eat fish and sushi.... Why?

The couple friends who don't eat it tell me they had it once and didn't like it. Close minded.
Yea, lumping all sea creatures into the "fish" category seems a bit extreme.
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Old 03-07-2013, 01:03 PM   #28
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People who won't eat fish and sushi.... Why?

The couple friends who don't eat it tell me they had it once and didn't like it. Close minded.
ive never met a close-minded/picky eater that seems to truly enjoy their food. it just seems like something they do to not die. makes me sad
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Old 03-07-2013, 01:04 PM   #29
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Yea, lumping all sea creatures into the "fish" category seems a bit extreme.
this

I am all for most fish and shellfish, but not a big fan of the bi-valve.
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Old 03-07-2013, 01:35 PM   #30
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do you use tongs or your bare hands to pick them up?

also to stay on topic, i do not like caviar
I pick them up with my hands, and remove the bands with my hands. Been handling lobsters since i was 4

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Tuna belly is awesome but not worth $15 a slice IMO.



Mark up is the same, but i don't know the wholesale cost of beef haha But that's the main thing...the just boil it in ****ing plain water..least steaks they have a 1500degree grill or a good house made gorgonzola butter or something..not just a ****ing overpriced lobster thrown in a pot.

there is a restaurant i order lobster from but it's stuffed so different and amazing.
Venus di Milo in MA has a baked stuffed lobster that is to die for. Unfortunately the restaurant is stuck in the 70's and they somehow still stay in business (banquets and weddings.) The restaurant portion has a large sign that says "no cellphones" and they don't play any music in the restaurant.

lol

As for toro, i get my fix with white tuna for cheap. It has that similar buttery texture to it, enough to satisfy my palate without spending that much money on toro.

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Truffle oil has nothing to do with truffles. It is made be perfumists. You are correct, it's dogsh!t.

http://latimesblogs.latimes.com/dail...ur-pantry.html


truffle oil is pungent, over powering, and should be used VERY sparingly in very FEW dishes/ingredients. The extent of truffle oil i use is a light toss with some french fries, or i will toss < a teaspoon with arugula if i am having beef carpaccio. I'll mix in some lemon juice as well to cut through that flavor, but other than that. I don't use it. "Truffle" mashed potatoes GTFOutta here!
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Old 03-09-2013, 01:25 AM   #31
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+1 on fois grais. can't stand the texture/taste nor get it's appeal. I had it at a fancy hotel wrapped in cotton candy, tasted like crap.
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Old 03-09-2013, 01:26 AM   #32
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umami burger makes a really awesome truffle burger
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Old 03-09-2013, 05:43 AM   #33
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I pick them up with my hands, and remove the bands with my hands. Been handling lobsters since i was 4



Venus di Milo in MA has a baked stuffed lobster that is to die for. Unfortunately the restaurant is stuck in the 70's and they somehow still stay in business (banquets and weddings.) The restaurant portion has a large sign that says "no cellphones" and they don't play any music in the restaurant.

lol

As for toro, i get my fix with white tuna for cheap. It has that similar buttery texture to it, enough to satisfy my palate without spending that much money on toro.





truffle oil is pungent, over powering, and should be used VERY sparingly in very FEW dishes/ingredients. The extent of truffle oil i use is a light toss with some french fries, or i will toss < a teaspoon with arugula if i am having beef carpaccio. I'll mix in some lemon juice as well to cut through that flavor, but other than that. I don't use it. "Truffle" mashed potatoes GTFOutta here!
you know most of white tuna sushi sold is actually escolar (butterfish) which has bad side effects when eaten in large portions.

http://en.wikipedia.org/wiki/Escolar

A small portion is cooked in the Hawaiian dish LauLau, steamed along with pork belly or shoulder and wrapped in taro leaves and it's good but I don't eat escolar raw.
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Old 03-09-2013, 03:33 PM   #34
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recent article about the fish....
http://www.realscience.us/2013/02/22...nt-fish-fraud/
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Old 03-10-2013, 03:51 PM   #35
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Pvssy is rediculously expensive. $160 for one serving?? And that's for low end pvssies, I'm not even going to talk about the high class ones.

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Old 03-11-2013, 03:27 AM   #36
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you know most of white tuna sushi sold is actually escolar (butterfish) which has bad side effects when eaten in large portions.

http://en.wikipedia.org/wiki/Escolar

A small portion is cooked in the Hawaiian dish LauLau, steamed along with pork belly or shoulder and wrapped in taro leaves and it's good but I don't eat escolar raw.
yea i know its escolar, most of the places around here call it white tuna so it was just habit lol. just like "chilean sea bass" is pantagonian tooth fish

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Pvssy is rediculously expensive. $160 for one serving?? And that's for low end pvssies, I'm not even going to talk about the high class ones.

Sent from your girl's nostrils.
is this your idea of trying to be funny? its not working...

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Old 03-11-2013, 05:19 AM   #37
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I have to be the one to disagree with most, fois gras is delicious if done right, super flavorful. Had it seared alongside seared duck breast a couple weeks ago and it was phenomenal. I happen to like king crab, the smaller crabs are just such a pain to pick out the meat haha.

I absolutely love sushi, had some tonight, but the fish is definitely priced very high (nigiri), I guess their rationale for high prices is the "art" of it.

Caviar I can agree with, but if you're buying expensive caviar you're not really worrying about the price...
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Old 03-11-2013, 05:45 AM   #38
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ive never met a close-minded/picky eater that seems to truly enjoy their food. it just seems like something they do to not die. makes me sad
I'm in this category. Eating is something I do to keep going, not something I take a ton of pleasure out of.

It's never bothered me
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Old 03-11-2013, 07:17 AM   #39
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I'm in this category. Eating is something I do to keep going, not something I take a ton of pleasure out of.

It's never bothered me
like... there isn't a pasta dish you could eat a pound of, or that perfect burger or steak that you just NEED ever so often?

bacon???

i feel like i need to help you... please let me
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Old 03-11-2013, 07:21 AM   #40
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I have to be the one to disagree with most, fois gras is delicious if done right, super flavorful. Had it seared alongside seared duck breast a couple weeks ago and it was phenomenal. I happen to like king crab, the smaller crabs are just such a pain to pick out the meat haha.

I absolutely love sushi, had some tonight, but the fish is definitely priced very high (nigiri), I guess their rationale for high prices is the "art" of it.

Caviar I can agree with, but if you're buying expensive caviar you're not really worrying about the price...
foie gras is amazing when even done just ok lol....

I get the whole "art" thing with the sushi, but i don't understand the rationale between this typical menu "logic"

$4 for Tuna, 1 piece nigiri or 2 pieces sashimi

So you mean to tell me that the "art" and cost of that teaspoon of rice is worth the other slice of tuna? Eff that, give me the sashimi with a $1 side of sushi rice, i'll make it my goddamn self
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