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Author Topic: Food/Recipe Thread  (Read 450473 times)

Offline wayfe

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Re: Food/Recipe Thread
« Reply #1160 on: July 26, 2016, 06:23:31 PM »
Depends on if it's artificial flavor or real truffle infused olive oil

yeah, check your bottle
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Offline davidmal

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Re: Food/Recipe Thread
« Reply #1161 on: July 26, 2016, 06:27:29 PM »
-DMC
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Offline wayfe

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Re: Food/Recipe Thread
« Reply #1162 on: July 26, 2016, 06:29:26 PM »
http://www.craftedkosher.com/collections/taste-of-italy/products/la-rustichella-truffle-oil

Never tried this one but it looks like you can even see the truffle

I've seen that one IRL- "natural and artificial" flavors. It's not truffles on the bottom.
« Last Edit: July 26, 2016, 06:33:28 PM by wayfe »
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Offline davidmal

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Re: Food/Recipe Thread
« Reply #1163 on: July 26, 2016, 06:30:08 PM »
I've seen that one IRL- "natural and artificial" flavors. It's not truffles on the bottom.
Haha mushrooms? Lol
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Offline wayfe

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"I would rather have questions that can't be answered than answers which can't be questioned."
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Offline davidmal

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-DMC
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Online cholent

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Re: Food/Recipe Thread
« Reply #1166 on: July 26, 2016, 07:34:44 PM »
Anyone ever make pretzel buns or hot pretzels using lye?
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Offline henche

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Re: Food/Recipe Thread
« Reply #1167 on: July 26, 2016, 07:50:49 PM »
http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=0

Interesting. I've never cooked with truffle, and I'd have assumed it is artificial. But this article is making me want to try it.

What are some beginner uses?

Offline wayfe

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Re: Food/Recipe Thread
« Reply #1168 on: July 26, 2016, 07:52:49 PM »
Interesting. I've never cooked with truffle, and I'd have assumed it is artificial. But this article is making me want to try it.

What are some beginner uses?

You mean truffle oil or actual truffle?

With the oil I guess you can try making a truffle mayo dipping sauce like the one served with the fries at Pardes.

If you can get your hands on an actual truffle, try shaving some on top of a risotto.

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Offline henche

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Re: Food/Recipe Thread
« Reply #1169 on: July 26, 2016, 08:14:07 PM »
You mean truffle oil or actual truffle?

With the oil I guess you can try making a truffle mayo dipping sauce like the one served with the fries at Pardes.

If you can get your hands on an actual truffle, try shaving some on top of a risotto.

Was thinking oil.

Offline davidmal

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Re: Food/Recipe Thread
« Reply #1170 on: July 26, 2016, 08:18:23 PM »
Was thinking oil.
Are fresh truffles ever altered? That they would require a hasgacha
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Online cholent

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Re: Food/Recipe Thread
« Reply #1171 on: July 26, 2016, 09:21:34 PM »
Pretzel challah
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1172 on: July 26, 2016, 09:53:27 PM »
How long did you boil it for, and what did you put in the water?

Online cholent

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Re: Food/Recipe Thread
« Reply #1173 on: July 27, 2016, 12:58:01 AM »
How long did you boil it for, and what did you put in the water?
Mixed 1/4 cup food grade lye with 5 c water - it was supposed to be cold but was actually warm/hot by mistake (didn't check water temp from sink). I let the challah sit 15 seconds per side but I'll skip the bottom next time and do top only as bottom got a bit soggy in the pan. Tastes amazing
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1174 on: July 27, 2016, 01:03:02 AM »
Mixed 1/4 cup food grade lye with 5 c water - it was supposed to be cold but was actually warm/hot by mistake (didn't check water temp from sink). I let the challah sit 15 seconds per side but I'll skip the bottom next time and do top only as bottom got a bit soggy in the pan. Tastes amazing
Why not barley malt?

Online cholent

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Re: Food/Recipe Thread
« Reply #1175 on: July 27, 2016, 01:05:48 AM »
Why not barley malt?
No particular reason. I have read that lye makes the most authentic tasting hot pretzels and I decided to try. Biggest issue was keeping the braided shape while lifting and dipping the challah, and it really did get somewhat messed up as you can see
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1176 on: July 27, 2016, 01:07:32 AM »
No particular reason. I have read that lye makes the most authentic tasting hot pretzels and I decided to try. Biggest issue was keeping the braided shape while lifting and dipping the challah, and it really did get somewhat messed up as you can see
Interesting. I have lots of barley malt and thought to try it, but I wasn't sure if 30 seconds is good enough  for a large challah like it is for a substantially smaller bagel.

Online cholent

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Re: Food/Recipe Thread
« Reply #1177 on: July 27, 2016, 01:13:02 AM »
Interesting. I have lots of barley malt and thought to try it, but I wasn't sure if 30 seconds is good enough  for a large challah like it is for a substantially smaller bagel.
It's really just a surface treatment so it should be the same no matter what size you're dealing with
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Re: Food/Recipe Thread
« Reply #1178 on: July 27, 2016, 01:16:21 AM »
It's really just a surface treatment so it should be the same no matter what size you're dealing with
That makes sense. Seems baking soda is a good lye sub. I was confusing pretzels with bagels where you use barley malt. On second thought, has anyone tried bagel challah?

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Re: Food/Recipe Thread
« Reply #1179 on: July 27, 2016, 01:17:32 AM »
That makes sense. Seems baking soda is a good lye sub. I was confusing pretzels with bagels where you use barley malt. On second thought, has anyone tried bagel challah?
I've tried baking soda and wasn't blown away. This have much better results
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