RE: Food Stuff thread, For every thing about food.

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RE: Food Stuff thread, For every thing about food. - Oct.-8th-2007 18:05:48

HaKeRsCanRotINHEL

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The Texas Whopper from Burger King is mucho grande! Try 1 tonight.

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RE: Food Stuff thread, For every thing about food. - Oct.-10th-2007 22:09:17

WilliamRLBaker

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mmmmmmmmm

Greek style tomato soup *so cheesy and creamy* and roasted PitaBread, with oil basil hummus, and oil garlic clove hummus.

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RE: Food Stuff thread, For every thing about food. - Oct.-23th-2007 0:40:40

WilliamRLBaker

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Egg salad and ham salad mmm par taking right now...
I happen to like semi sweet ham salad any one else?

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RE: Food Stuff thread, For every thing about food. - Oct.-23th-2007 16:51:07

HaKeRsCanRotINHEL

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Some good ole Chicken & Sausage Gumbo!

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RE: Food Stuff thread, For every thing about food. - Oct.-23th-2007 16:51:53

Catastrophe

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mm, i just made some good gumbo and of course, red beans and rice.

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RE: Food Stuff thread, For every thing about food. - Oct.-23th-2007 16:57:28

ItsDubC

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Did you make gumbo from scratch? With file powder? I feel like if I try to make gumbo from scratch w/out file, it'll suck really bad lol.

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RE: Food Stuff thread, For every thing about food. - Oct.-23th-2007 17:02:44

Catastrophe

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yeah, it tastes terribly wrong without file.

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RE: Food Stuff thread, For every thing about food. - Oct.-24th-2007 17:53:37

HaKeRsCanRotINHEL

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quote:

ORIGINAL: ItsDubC

Did you make gumbo from scratch? With file powder? I feel like if I try to make gumbo from scratch w/out file, it'll suck really bad lol.

File powder?

Is that the same thing as Roux?

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RE: Food Stuff thread, For every thing about food. - Oct.-24th-2007 17:58:03

ParaDise_LosT

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Just had a HamSammich :)
I'd eat Cup noodle but eating 2 in the same week = bad for you :)

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Isn't his laugh just contagious

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RE: Food Stuff thread, For every thing about food. - Oct.-24th-2007 19:00:04

WilliamRLBaker

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just had 2 mc ribs.

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RE: Food Stuff thread, For every thing about food. - Oct.-24th-2007 20:47:38

Catastrophe

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quote:

ORIGINAL: LE6I0N

File powder? Is that the same thing as Roux?

nah, file is a thickening agent and spice made from dried, ground up sassafras leaves.

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RE: Food Stuff thread, For every thing about food. - Oct.-24th-2007 20:48:46

Dukester101

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quote:

ORIGINAL: Catastrophe

quote:

ORIGINAL: LE6I0N

File powder? Is that the same thing as Roux?

nah, file is a thickening agent and spice made from dried, ground up sassafras leaves.

arent you quite the Emeril? haha, j/k!

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RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 3:03:52

sMoKe

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last night i ate

Chicken Balls with blackbean sauce and chips

today i have had 1. slice of ham and blue cheese sandwich. with mango chicken salad

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RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 8:46:15

Catastrophe

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quote:

ORIGINAL: Dukester101

arent you quite the Emeril? haha, j/k!

a comparison every girl dreams of.

i would outcook him before he could say "bam!"

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RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 8:56:23

Dukester101

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quote:

ORIGINAL: Catastrophe

quote:

ORIGINAL: Dukester101

arent you quite the Emeril? haha, j/k!

a comparison every girl dreams of. i would outcook him before he could say "bam!"

I wish my woman could outcook him. She likes to experiment with new things when she is home to cook. Sometimes they're good, other times they're not.

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RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 9:21:59

ItsDubC

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The only thing that irks me about Emeril are his mispronunciations of foods/ingredients. For example, he's been saying, "seerachi" whenever he refers to the popular asian hotsauce sriracha . I guess I just expect someone who's seen as somewhat of a role model in the food world (which is multicultural) to be more cultured. Call me a stickler lol.

On another note, both him and Rachael Ray add olive oil to their pasta water while Alton Brown says it doesn't do anything (since oil floats). I don't, but I do add some afterwards to my pasta if it will be sitting in the colander for a while (to prevent sticking to eachother), even though oiled pasta tends to not soak up sauce as well. What do any of you pasta-cookers do?

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Post #: 36

RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 9:57:10

Catastrophe

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quote:

ORIGINAL: ItsDubC

The only thing that irks me about Emeril are his mispronunciations of foods/ingredients. For example, he's been saying, "seerachi" whenever he refers to the popular asian hotsauce sriracha . I guess I just expect someone who's seen as somewhat of a role model in the food world (which is multicultural) to be more cultured. Call me a stickler lol.

On another note, both him and Rachael Ray add olive oil to their pasta water while Alton Brown says it doesn't do anything (since oil floats). I don't, but I do add some afterwards to my pasta if it will be sitting in the colander for a while (to prevent sticking to eachother), even though oiled pasta tends to not soak up sauce as well. What do any of you pasta-cookers do?

Emeril, like Paula Deen uses a somewhat fabricated character for his shows -- thus the terrible mispronunciations. His recipes and restaurants are also very theatrical -- the food is very good, don't get me wrong, but he seems to take pleasure in making things wayyyyyy more complex than need be. So now that I've made fun of him terribly, he is a really nice guy.

Alton is right in that there is no benefit to adding oil to pasta water. Salting your water is good (for flavor and it combats the starch). The pasta water itself is also a great component in combining your pasta with the sauce. I don't even drain my pasta i just use tongs and pull it right from the pot into the sauce pan. This brings just enough water in to pull everything together.

I can't recommend oiling it if it's going to be sitting in a colander for two reasons, one of which you mentioned (it coats the pasta and affects how it combines with the sauce). Second, i can't recommend letting freshly cook pasta sit! If yours is sticking together terribly, you're probably overcooking it.

zomg that was long. sorry!

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RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 10:00:59

Dukester101

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quote:

ORIGINAL: Catastrophe
zomg that was long. sorry!

No worries. I consider long posts quality postings. Better to have a really long post than 50,000 short ones.

I like Emeril though, even if he's a little "crazy" with his methods. I'm not a nut about how to cook something. If it's good, I'll eat it.

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RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 10:13:46

WilliamRLBaker

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Pasta water+salt

The natural sticking nature of noodles *the gluton* is what casues noodles to stick together, oil can help but it does not do as good as salt.

the problem is people put only a lil salt you must put a whole tablespoon or more into the water untill it has a light salty flavor and makesure to stir so the salt disolves.

So when you start to heat your water, put in atleast a tablespoon of salt maybe a lil more so the water gets a light salty taste *take into consideration the salt content of your end result* this will most of the time keep the noodles seperate something oil doesn't all ways do and just coats the noodles keeping sauce from being absorbed.
Salt particles tend to disrupt the gluton production of cooked noodles.

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RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 10:25:13

Catastrophe

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you actually don't want to put the salt in until the water has a rolling boil, unless you're fond of damaging your pots. and once the water has a rolling boil, you're probably not to keen on tasting it, lol. not that tasting salt water is ever really fun. i maintain that no chef/cook needs to be too fussed about these sorts of quantitites, a few good pinches will do the job.

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