Random Food Questions Thread

[lawyerdad]



Where do you guys get your fat you use for confit and other items? Any recommendations on specific types of fat - duck/lard/etc?

I think you can get duck fat at Whole Foods. I know you can get it at Surfa's. Lard you can also get at Surfa's, or a ton of different Mexican markets around town. Probably WhoFo as well, although I don't think I've ever looked.

 

[edinatlanta]

I'd lard you up if you know what I mean. (I don't know where I'm taking this, actually, hence why I asked. Maybe it's like giving someone the ole Greek Helmet).

 

[edinatlanta]

Any recipes for roses? I bought a really nice confiture de rose in Paris and I'm curious what else I might could make.

 

[venividivicibj]

I'd lard you up if you know what I mean. (I don't know where I'm taking this, actually, hence why I asked. Maybe it's like giving someone the ole Greek Helmet).

I'm not sure if this is a compliment or not

 

[Piobaire]

Yeah, lard you should be able to find in the "Mexican" aisle of your local grocery store no matter where you are in the US. Don't use that on duck.

Duck fat...go to an Oriental/Asian market and look for whole frozen duck. I pay like $13 for a whole one here. Best value on a retail basis you're going to get. Once you get some duck fat going you can keep it going as new duck always renders some fat. I'm lucky as I buy 8# buckets of duck fat from Sysco.

 

[edinatlanta]

You love having an industrial sysco account don't you

 

[Piobaire]

Seriously, who wouldn't?

 

[t3hg0suazn]

I second the $13 for whole duck. You can use the meat for whatever, just save the fat, which stores well.

 

[venividivicibj]

Baby, I don't want you, I just want your fat.

 

[venividivicibj]

Went to surfa yesterday, got a pound of lard for $2. Normal?

 

[alexg]

Does anyone have a source for Lolin Anchovies in America? I can only find them in stores in Europe.

 

[edinatlanta]

How can I use leftover, really good pickle brine? Other than in vinaigrettes.

 

[GraphicNovelty]

marinade for chicken

http://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html

 

[edinatlanta]

How do coffee snobs view the bialleti as aneeded espresso maker? It's never mentioned in the same stories as aeropresses and other new contraptions so curious if it's still viewed as good

 

[t3hg0suazn]

So all the instructions I've found (Pepin, Olney) tell you how to butterfly a chicken by cutting along the backbone. But in academiedugout they have the chicken butterflied by cutting the ribcage (?) so the chicken can be opened lengthwise. Any difference between the two ways or just aesthetics / ease for stuffing? And do you just cut along the ribcage for the latter method?