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I just wonder why they bother to take it home if they are just going to let it rot in the fridge.Same goes for people who buy more stuff than they can, or are willing to, eat (fruits and veggies typically) and just let them rot in the fridge. Terribly wasteful behavior.My mom is one of these and it drives me crazy. Not a food snob in the least but for some reason thinks she too good for leftovers...despite the fact that a lot of leftovers taste better the next day.
Why?'zoonation said:
Lardo down?I usually have either some of that on hand or goat's milk butter for spreads. I also keep ghee, beef tallow, rendered bacon grease, duck fat, coconut oil and palm oil for cooking.Did I say it was bad? I'm sure it's awesome, just funny how foodie-like it is.'Chaka said:I like Kerrygold butter.'17seconds said:
I'd love some but it's kinda hard to find.Lardo down?I usually have either some of that on hand or goat's milk butter for spreads. I also keep ghee, beef tallow, rendered bacon grease, duck fat, coconut oil and palm oil for cooking.Did I say it was bad? I'm sure it's awesome, just funny how foodie-like it is.'Chaka said:I like Kerrygold butter.'17seconds said:
'gianmarco said:
Takes a while to wrangle those little sum#####es.
you are speaking my languageI usually have either some of that on hand or goat's milk butter for spreads. I also keep ghee, beef tallow, rendered bacon grease, duck fat, coconut oil and palm oil for cooking.Did I say it was bad? I'm sure it's awesome, just funny how foodie-like it is.'Chaka said:I like Kerrygold butter.'17seconds said:
do you buy your duck fat? or save it from when you cook duck breasts?
'Limp Ditka said:
It's the right thing to do.
Salts:kosher, pretzel, guerande, grey, Himalayan pink, iodized sea salt, and a bag left over from making salt potatoes.
You need to have special stone ground mustard with seeds harvested from fields populated by spur throated grasshoppers and then ground using Adirondack granite to a perfect 0.8mm sieve size, then blended with oaked chardonnay wine vinegar and salt extracted from the Sargasso Sea and dried on the backs of sunbathing supermodels. Everybody knows this.
Fixed it for you
Basically my response--Kosher dissolves much more easily, while I use sea salts more for a crust. Iodized is fine for a table salt imo. Meanwhile I received a collection of Das finishing salts which I'm still trying to get a handle on. Favorite has been Fleur de Sel (French). Also have Alaea Sea Salt (Hawaii), Black Lava Salt (Hawaii), Sel Gris (only one called a 'cooking salt', France), and Kala Namak (India). Any ideas?!!'zoonation said:you cook with sea salt? yikes. It has its uses but for everyday cooking salt you need to be using kosher.I just have sea salt, what am I missing with other salts?Im the last thing from a food snob and I also have 3 different kinds of salt - each has its use. Just three mustards though.
Well, yea, that goes without saying.Fixed it for you
My wife is like this. It did annoy me, until I realized this meant I had an easy meal available to me a few times a week.
BTW - Sea salt caramels are junk food crack. Ridiculously good.
Tell me about it. this place is a few blocks from my house.My wife is like this. It did annoy me, until I realized this meant I had an easy meal available to me a few times a week.
Damnit I forgot to do this.My new FF team name for next year.
you cook with sea salt? yikes. It has its uses but for everyday cooking salt you need to be using kosher.I just have sea salt, what am I missing with other salts?Im the last thing from a food snob and I also have 3 different kinds of salt - each has its use. Just three mustards though.
wtf ...
I have 3 different salts as well (Iodized, kosher, sea), but I make my own mustards. We have a bottle of French's yellow mustard since that is all my wife will eat, but I find that stuff to be gross.
http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-mustard-recipe.html
I pick up those free little packets of salt & pepper they have sitting out on the deli counter.
Thanks!
Last I looked the TJ's was 8 oz and the Costco was 24 oz., so costco is better deal, but its solid, not in a tub.
There is a store near me called "The Spice and Tea Exchange". They have at least 16 different salts, 20 sugars, dozens of loose leaf tea, and every spice you would ever need.
Yeah, I feel like I have way too much salt now. Just checked and there are 6 types in the pantry. Table
