Food fleeting thoughts

Apparently, people like to eat.

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dubsola
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Re: Food fleeting thoughts

Postby dubsola » Wed Aug 15, 2018 12:25 am UTC

If one was having a buffet style late lunch with a bunch of people, and one wanted to serve duck, how should one serve it? I have some amazing kumquat compote to go with it, but given that there's a bunch of other food as well, it might be better to aim for people having just a little bit of duck rather than a breast or wing. But maybe that's the smallest unit you could expect people to serve themselves? Unless I pull the duck and serve it like a rillette?

Chicken might be my guide, in which case it's probably best to expect that people will want at least a breast, leg or wing. I know not everyone eats it so I might not need to buy something for everyone.

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Re: Food fleeting thoughts

Postby PAstrychef » Wed Aug 15, 2018 2:47 am UTC

If possible, go for duck breast, which you can slice and put out on a platter. Duck wings aren’t as much fun as chicken and getting leg/thigh quarters is harder than finding breasts.
How many people are you talking about?
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Re: Food fleeting thoughts

Postby dubsola » Wed Aug 15, 2018 3:14 am UTC

Breasts shouldn't be a problem to find. Excluding the vegetarians there are only actually 5 adults who will try some.

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Re: Food fleeting thoughts

Postby PAstrychef » Wed Aug 15, 2018 3:40 am UTC

For five people as part of a buffet, four breasts will be plenty. I like to tea smoke duck, which I do in my wok. Plenty of recipes out there. The worst that can happen is either it all goes in a hurry or you have duck leftovers for a few days.
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Re: Food fleeting thoughts

Postby Moo » Wed Aug 15, 2018 10:20 am UTC

Today I learned: my curried pumpkin soup definitely gets spicier when I let it sit in the fridge.
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Re: Food fleeting thoughts

Postby dubsola » Thu Aug 16, 2018 12:05 am UTC

PAstrychef wrote:For five people as part of a buffet, four breasts will be plenty. I like to tea smoke duck, which I do in my wok. Plenty of recipes out there. The worst that can happen is either it all goes in a hurry or you have duck leftovers for a few days.

Yeah having leftovers won't be the worst thing in the world, but I suspect it'll go - I have some adventurous friends coming. Although I am not adventurous enough to try tea smoking duck for the first time with company.

Moo wrote:Today I learned: my curried pumpkin soup definitely gets spicier when I let it sit in the fridge.

I've never understood how this is possible. Sounds delicious though.

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Re: Food fleeting thoughts

Postby Zohar » Thu Aug 16, 2018 2:19 pm UTC

dubsola wrote:
Moo wrote:Today I learned: my curried pumpkin soup definitely gets spicier when I let it sit in the fridge.

I've never understood how this is possible. Sounds delicious though.

I don't know if there's any other science going on, but temperature really impacts how much we perceive flavors. So a fresh (and very hot) soup might taste differently than a slightly cooler soup. Seems like the general rule of thumb is higher temperature > more intense flavor though. So I guess that's not the case here. Also maybe Moo heats up her food thoroughly and doesn't rush to get it from the microwave to her mouth, like I do.
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Re: Food fleeting thoughts

Postby poxic » Thu Aug 16, 2018 3:09 pm UTC

It isn't temperature dependent, I think. It might be the slow leaking of the oils from the spice pieces out of the seed bits into the rest of the food over the few days in the fridge. It is a well-observed phenomenon, though. You finish cooking the dish and it's perfect! You eat some and put the rest in the fridge! Two days later you heat some leftovers and it sears all the hair off your face!

(Edit to add: the getting-spicer-over-time thing, I mean. Flavour is temperature-dependent overall, very yes.)
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Re: Food fleeting thoughts

Postby Quercus » Tue Aug 21, 2018 7:37 pm UTC

I think I've reached the point in my cooking where, for most sorts of dish I can look at a recipe and say things like "that looks too sweet, I won't add as much sugar", or "that's going to be too thick, let's add more liquid". Basically I know enough about how food behaves that I have a good intuition and can modify things to end up how I want them (most of the time!).

It's taken me a long time to get there and it feels good to have all the effort I put into cooking rewarded with a tangible increase in skill. I wanted to put this slightly bragging post here, just because it's not something that most people are going to notice, yet I kind of want to acknowledge it somehow. Hope that's okay [gets all shy and runs away].

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Re: Food fleeting thoughts

Postby Zohar » Tue Aug 21, 2018 9:44 pm UTC

Congrats! It's cool you notice this sort of improvement.
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Re: Food fleeting thoughts

Postby sardia » Sun Aug 26, 2018 3:21 pm UTC

Why is it so hard to buy replacement pot lids? They're so expensive, and look ugly to boot. I think I found an ok replacement, but not sure what's a good price.

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Re: Food fleeting thoughts

Postby dubsola » Mon Aug 27, 2018 5:18 am UTC

I have the same problem

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Re: Food fleeting thoughts

Postby Moo » Fri Sep 07, 2018 7:17 am UTC

I have a hob! For the first time in more than 6 months I can make things on a stovetop! I've only fried eggs and omelettes on it so far, but it's nice to have the option again...
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Re: Food fleeting thoughts

Postby Quercus » Wed Sep 19, 2018 8:53 am UTC

I eat a lot of textured vegetable protein these days - it's cheap, it's vegan and it keeps well. It seems to be almost universally hated though... Which I think it's almost entirely to do with the preparation instructions, which are basically "rehydrate with water, no need to brown". Yes, you could do it that way, but only if you have a craving for something with the taste and texture of chopped up bathroom sponge.

Give it a damn marinade! Get some soy sauce, citrus, oil, herbs, spices, sugar, all that good stuff. And you bloody well do need to brown it. Prepared like that I actually find it more interesting flavour-wise than chicken in most situations, and the texture is a great chewy-crispy combo. The manufacturers do themselves a huge disservice by recommending preparing it in such a terrible way.

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Re: Food fleeting thoughts

Postby Sandry » Wed Sep 19, 2018 4:48 pm UTC

I've generally enjoyed TVP added into chilis or similar, but I have stopped knowing where to find any that isn't ordering it online. Out of curiosity, where do you get yours? (I know, different continent, unlikely to be actually useful to me, I'm just curious.)
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Re: Food fleeting thoughts

Postby PAstrychef » Wed Sep 19, 2018 8:47 pm UTC

Dealing with edibles whilst fasting is obnoxious.
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Re: Food fleeting thoughts

Postby Quercus » Thu Sep 20, 2018 5:49 am UTC

Sandry wrote:I've generally enjoyed TVP added into chilis or similar, but I have stopped knowing where to find any that isn't ordering it online. Out of curiosity, where do you get yours? (I know, different continent, unlikely to be actually useful to me, I'm just curious.)


National health food chain in the UK called Holland & Barrett stocks it, in both chunk and mince form. Other than that I've had luck finding similar products in East Asian food stores, which might be a more useful lead for you.

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Re: Food fleeting thoughts

Postby sardia » Thu Sep 20, 2018 12:39 pm UTC

Sandry wrote:I've generally enjoyed TVP added into chilis or similar, but I have stopped knowing where to find any that isn't ordering it online. Out of curiosity, where do you get yours? (I know, different continent, unlikely to be actually useful to me, I'm just curious.)

How does it compare to the various forms of Tofu?

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Re: Food fleeting thoughts

Postby Quercus » Thu Sep 20, 2018 12:46 pm UTC

sardia wrote:
Sandry wrote:I've generally enjoyed TVP added into chilis or similar, but I have stopped knowing where to find any that isn't ordering it online. Out of curiosity, where do you get yours? (I know, different continent, unlikely to be actually useful to me, I'm just curious.)

How does it compare to the various forms of Tofu?


It's a totally different texture, even compared to extra firm tofu which is the closest. TVP is significantly springier and chewier - probably closer to seitan than tofu. It also has effectively no flavour of its own - which is why either a marinade or putting in something like chili where it can absorb the flavour of the sauce is important. On the other hand, being dehydrated to start with it is amazing at absorbing flavoured liquids, so you can achieve a great range of flavour profiles that way.

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Re: Food fleeting thoughts

Postby Sandry » Thu Sep 20, 2018 5:38 pm UTC

Quercus wrote:
sardia wrote:
Sandry wrote:I've generally enjoyed TVP added into chilis or similar, but I have stopped knowing where to find any that isn't ordering it online. Out of curiosity, where do you get yours? (I know, different continent, unlikely to be actually useful to me, I'm just curious.)

How does it compare to the various forms of Tofu?


It's a totally different texture, even compared to extra firm tofu which is the closest. TVP is significantly springier and chewier - probably closer to seitan than tofu. It also has effectively no flavour of its own - which is why either a marinade or putting in something like chili where it can absorb the flavour of the sauce is important. On the other hand, being dehydrated to start with it is amazing at absorbing flavoured liquids, so you can achieve a great range of flavour profiles that way.

+1 to all of this. Tofu, even at its best, I find to be texturally inferior to TVP. I like chewy things. It's really, really hard to make tofu interestingly chewy, and that's the like, default out of the box state of TVP.

IMO the only TVP drawback is that they're fairly small pieces, so it's not like I'd want to put it in a stir fry, for example, because it'd just get lost in the sauce, but in a fake meatsauce or a chili or some sort of filling (like maybe in a pie), it's absolutely perfect.

Oh, right, also - thanks, Quercus! I'll take a look at various Asian markets around here, see if I come up with anything. :D
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Re: Food fleeting thoughts

Postby Sandry » Mon Oct 01, 2018 4:49 pm UTC

Anyone have strong feelings about how to best make your own Berbere spice mix? I keep reading more peoples' recipes and I'm not really convinced by any of them particularly. I'm willing to go out of my way to get odd things that won't be in my cabinet if it makes it more authentic. (Though I also admit there'll probably be a threshold of authenticity I'm going to fail on, and I'm somewhat comfortable with that... I want to get close enough that it tastes reasonably correct, but I also admit I'm planning things that are not injera to go with the dishes I'm making because Oh me yarm, level of effort, and in an *ongoing* way... this at least go out of my way to find the spices once, it'll cover me for a while - way more practical application of effort.)
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Re: Food fleeting thoughts

Postby Zohar » Mon Oct 01, 2018 5:21 pm UTC

We just bought some ready-made...
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