what are the foods you're snobby about?

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dry vs fresh herbs - each has their use

if you're making something long-cooked w/ herbs that's not a stock, you want to add the dry herbs w/ the aromatics

if you're adding at the end it's gotta be fresh herbs unless it's going in with an acid (like dry thyme w/ lemon and butter)

s1ocki you are wrong about italian dry pasta *but* there are non-imported ones which are as good. i would say there's actually a big difference between expensive and cheap pasta, but it depends a lot on how you cook it and what you're cooking it for, and like hardcore italian pizza it might not necessarily be to your taste.

like i understand why people use fresh pasta but in general i don't like fresh pasta dishes and i hate it when they substitute fresh pasta for what should be dry or vice versa

the late great, Saturday, 7 July 2012 01:03 (seven years ago) link

i will stump for dried thyme, dried rosemary and dried parsley, especially if they are going in soup or stock or sauce or something else w/ lots of water

i think fresh rosemary is way too waxy and strong for anything but roasting and grilling and if you end up using too much the food gets a chemical taste (like menthol but not minty)

fresh thyme you sometimes need for exotic circumstances like finishing fish or fancy salad but i rarely keep it around.

dried parsley is okay if it goes in at the start of a soup or sauce.

remember to always use

Also I roasted a chicken for the first time a few weeks ago and, as per Cook's Illustrated, I sautéed it in a Dutch oven w some vegs for like 5 min on each side, then put it in the oven covered at 225* for 1h and it was perfection. Used some the drippings + lemon juice to make a jus and it was maybe the best chicken I've ever had.

yeah this is how my mom taught me, perfect

the late great, Saturday, 7 July 2012 01:10 (seven years ago) link

Grits were great tonight, thanks. Used a local Charleston mill, there were some husks but overall brilliant. Fried some chopped Kentucky bacon, removed, fried fresh caught shrimp in the fat, added grunions, parsley, lemon juice, garlic.

is capybara gay? (Ówen P.), Saturday, 7 July 2012 01:52 (seven years ago) link

Sounds great! Maybe I could become the Johnny Appleseed of grits evangelism.

Neil Jung (WmC), Saturday, 7 July 2012 04:03 (seven years ago) link

like i understand why people use fresh pasta but in general i don't like fresh pasta dishes and i hate it when they substitute fresh pasta for what should be dry or vice versa

― the late great, Friday, July 6, 2012 9:03 PM (Yesterday) Bookmark Flag Post Permalink

this is otm, unless its like, a fresh ravioli in a restaurant in italy somewhere

funny-skrillex-bee_132455836669.gif (s1ocki), Saturday, 7 July 2012 05:23 (seven years ago) link

i use the cheap imported

the late great, Saturday, 7 July 2012 05:25 (seven years ago) link

formulated for very salty pasta water and the timing on the bag is properly al dente

the late great, Saturday, 7 July 2012 05:26 (seven years ago) link

what brand

funny-skrillex-bee_132455836669.gif (s1ocki), Saturday, 7 July 2012 05:32 (seven years ago) link

barilla for me

Peppermint Patty Hearst (VegemiteGrrl), Saturday, 7 July 2012 07:06 (seven years ago) link

durum semolina

dececco and barilla are relatively cheap ($2-$5), same price as domestic organic

rustichella if spendy or on sale

i'm not super picky - fuck a chittarra or trenne - but i find bucatini makes a big difference

i just found a cheaper brand of bucatini by delallo that was as good as rustichella. their penne and basic noodles are pretty good too.

the late great, Saturday, 7 July 2012 07:09 (seven years ago) link

i think the toughest to pull off (and least necessary to use) are fusilli and orecchiette, i try to go large or go home if i need to use those

the late great, Saturday, 7 July 2012 07:11 (seven years ago) link

orecchiette - my fav type :D

(✿◠‿◠) (ENBB), Saturday, 7 July 2012 11:42 (seven years ago) link

they are tricky though

(✿◠‿◠) (ENBB), Saturday, 7 July 2012 11:42 (seven years ago) link

bread, pasta, rice, grains, oatmeal (cereal) - i'm a carb snob. also have attitude wrt fruit in season & abhor jarred tomato sauces

(REAL NAME) (m coleman), Saturday, 7 July 2012 11:48 (seven years ago) link

orecchiette are fabulous w/ peas and spring onions. not sure what else you'd make em with, anything roughly pea-sized i guess

the late great, Saturday, 7 July 2012 12:29 (seven years ago) link

bread, pasta, rice, grains, oatmeal (cereal) -

i think w/some of these it's cost that makes me semi-snobby; the same with tea, i think it's bad economics to skimp on something you get so much out of, to buy the cheaper kind & take a hit on your next forty cups. rice is pretty cheap in the scheme of things, even nice thai jasmine or w/e, so splashing out for something that's <£1/serving is weird (obviously unless you totally have to).

blossom smulch (schlump), Saturday, 7 July 2012 12:41 (seven years ago) link

i'm not into artisanal (hate that word) grains or anything i just hate indifferently prepared white rice. living in nyc i shop around for snob bargains

(REAL NAME) (m coleman), Saturday, 7 July 2012 12:46 (seven years ago) link

Is Barilla really better than like Ronzoni or Rienzi or any of those?

Drew Careymore (Stevie D(eux)), Saturday, 7 July 2012 13:14 (seven years ago) link

De Cecco > Barilla > Ronzoni, imo. Ronzoni lasagne noodles are OK

(REAL NAME) (m coleman), Saturday, 7 July 2012 13:39 (seven years ago) link

marcella hazan says that italian-made pasta is better than american-made because they use metal rather than teflon to make it so the texture is rougher outside and whatever you put on it sticks better. i like the whole foods pasta.

kneel aurmstrong (harbl), Saturday, 7 July 2012 14:09 (seven years ago) link

I always get Barilla.

(✿◠‿◠) (ENBB), Saturday, 7 July 2012 20:11 (seven years ago) link

yes, it's better

the late great, Saturday, 7 July 2012 20:11 (seven years ago) link

i do orrechiette carbonara sometimes

funny-skrillex-bee_132455836669.gif (s1ocki), Monday, 9 July 2012 04:09 (seven years ago) link

i think i generally buy italian stuff already i guess?

funny-skrillex-bee_132455836669.gif (s1ocki), Monday, 9 July 2012 04:09 (seven years ago) link

i make carbonara with the fat bucatini tubes because they're made to catch the egg cheese and fat and stiffen

for tomato sauce perciatelli noodles (hollow bucatini) are fun because they slurp up the sauce for you like straws

the late great, Monday, 9 July 2012 04:26 (seven years ago) link

thats good for bolognese too cuz chunks get stuck in there

funny-skrillex-bee_132455836669.gif (s1ocki), Monday, 9 July 2012 04:36 (seven years ago) link

mm want to make pasta now

Peppermint Patty Hearst (VegemiteGrrl), Monday, 9 July 2012 04:47 (seven years ago) link

depends how chunky you like it

if you're really chunky you want rigatoni

the late great, Monday, 9 July 2012 04:54 (seven years ago) link

I do get annoyed how p much every pasta brands shapes are different. Some stuff they call rigatoni is v slightly wider penne

alan is more upset (Stevie D(eux)), Monday, 9 July 2012 12:16 (seven years ago) link

Gemelli rules and is v under appreciated. Excellent chew.

alan is more upset (Stevie D(eux)), Monday, 9 July 2012 12:17 (seven years ago) link

I really hate buccatini, it stays all dry and sauceless within! I'm American, damn it. I like sauce more than pasta.

Pretty much almost always buy De Cecco. I know there are non-mass-market brands that cost £££ but I've never ventured in that direction, maybe out of fear that I will get hooked and go broke that way.

recordbreaking transfer to Lucknow FC (seandalai), Monday, 9 July 2012 13:41 (seven years ago) link

depends how chunky you like it

if you're really chunky you want rigatoni

― the late great, Monday, July 9, 2012 12:54 AM (9 hours ago) Bookmark Flag Post Permalink

i always ask my butcher to grind the meat on the extra-big setting

funny-skrillex-bee_132455836669.gif (s1ocki), Monday, 9 July 2012 14:02 (seven years ago) link

rowr

uncondensed milky way (remy bean), Monday, 9 July 2012 14:09 (seven years ago) link

Man I need a local butcher. Also rigatoni is the best and I never would have known if not for out very own best beloved surm

alan is more upset (Stevie D(eux)), Monday, 9 July 2012 15:09 (seven years ago) link

I thought you were a vegan for some reason. huh.

(✿◠‿◠) (ENBB), Monday, 9 July 2012 15:41 (seven years ago) link

I was for a while but then I stopped like maybe a year and a half ago and the "Wait aren't you vegan??"s haven't stopped since

alan is more upset (Stevie D(eux)), Monday, 9 July 2012 19:10 (seven years ago) link

Oh, sorry. I didn't realize.

(✿◠‿◠) (ENBB), Monday, 9 July 2012 19:15 (seven years ago) link

being snobby is not something to brag about

congratulations (n/a), Monday, 9 July 2012 19:16 (seven years ago) link

who's being snobby now

the late great, Monday, 9 July 2012 19:17 (seven years ago) link

who's snobbing who?
take another look now, baby
who's snobbing who?

I see you, Pineapple Teef (DJP), Monday, 9 July 2012 19:39 (seven years ago) link

Snobby about beer, olive oil to an extent, see no need in using horrible supermarket sea salt as opposed to maldon, when a box of maldon still lasts me a year. Always try to have good soy and fish sauce.

I am snobby about meat and fish but don't have a non-supermarket butcher or fishmonger that is handy for me.

Know how Roo feel (LocalGarda), Wednesday, 18 July 2012 06:38 (seven years ago) link

if it's dinner time, i basically have to have perrier. even if i'm eating like top ramen slathered hot sauce, i still want perrier on ice.

also i'm a pickle snob.

the decline and fall of me, Monday, 23 July 2012 18:09 (seven years ago) link

I just finished lunch -- two tomato sandwiches -- and thought snobby thoughts as the juice ran down to my wrists.

Neil Jung (WmC), Monday, 23 July 2012 18:27 (seven years ago) link


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