Youtube AWESOME!

Discussion in 'The Media Center' started by Still-edo, May 4, 2012.

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  1. Jun 16, 2019 #1141

    Michi

    Michi

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    Here is a western version of the same thing:

    Personally, I find these videos strangely disturbing. They depict a world that does not exist, are completely fake (in the sense that no-one actually lives like that), and seem to play on people's desires more than anything else.

    It's food pornography, and not in a good sense.
     
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  2. Jun 16, 2019 #1142

    lowercasebill

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    Holds up boneless pork belly and calls it "ribs" ??
     
  3. Jun 18, 2019 #1143

    CoteRotie

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  4. Jun 18, 2019 #1144

    Michi

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    Intersting, I’m going to try this. I suspect it depends very much on the individual head of garlic as to how well that works.
     
  5. Jun 19, 2019 #1145

    krx927

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    Here is another garlic peeling trick:



    Worked fine for me on a few occasions I tried it.
     
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  6. Jun 22, 2019 #1146

    mhpr262

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  7. Jun 22, 2019 #1147

    Carl Kotte

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  8. Jun 22, 2019 #1148

    JBroida

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    i guess it depends on how you want to use it, but that wouldnt have worked well in most restaurants i cooked at. The end product wouldnt be the right shape/size or allow for segments to be pulled out
     
  9. Jun 22, 2019 #1149

    labor of love

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    Has anybody ever actually peeled garlic this way before?
     
  10. Jun 30, 2019 #1150

    gstriftos

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  11. Jul 2, 2019 #1151

    Michi

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    I enjoyed watching this. It's very down-to-earth and pragmatic. And she's competent.

    If you don't want to watch it all the way through, scroll forward until you get to the bit with the onion at 13:40. I really liked the suicide comment :)
     
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  12. Jul 4, 2019 #1152

    ACHiPo

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    I liked the ginger peeling technique. I haven't seen that before.

    The onion technique is my preferred method. I'd started to question it, because it's not the classical way, but it works well and produces uniform pieces efficiently.
     
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  13. Jul 29, 2019 #1153

    Keith Sinclair

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  14. Jul 29, 2019 #1154

    Keith Sinclair

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    I would use a spoon to peel ginger at work. Peeled quite a bit for ginger chix sàuce. Learned this and many other tricks from my buddy Tin Fu Chinese do not like to waste food. Sorry for two posts had a few beers and using my phone.
     
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  15. Jul 29, 2019 #1155

    mhpr262

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    The radial cuts on the onion make it splay out as soon as you apply the least bit of pressure onto the top. You see what she had to do to counter it. I treid it once and abandoned the method right away, even though I had a really sharp knife. If uniform cuts are that important I'd add two horizontal cuts on the sides of the knife (not the typical horizontal cuts you see so often) or just get rid of the large single side slices after you have cut it up.
     
  16. Jul 31, 2019 #1156

    milkbaby

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  17. Jul 31, 2019 #1157

    Michi

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    Last edited: Jul 31, 2019
  18. Jul 31, 2019 #1158

    WPerry

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  19. Aug 8, 2019 #1159

    Migraine

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    On episode 2 of Remarkable Places to Eat (the one with Tom Kerridge) on the BBC, there's a guy at a fish and chip shop who fillets all his fish using sharpened table knives :D
     
  20. Aug 16, 2019 #1160

    parbaked

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  21. Sep 2, 2019 #1161

    Michi

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    This is what I'd call a historical document. How different things were not that long ago :)

    I think this is a real gem: https://bit.ly/2knl8V1

    If you want to watch the whole thing, it's in two parts, just gorgeous:



    Note to Angie: It's really annoying that, if I clip something from YouTube and paste it here, the forum software removes the timestamps, so the video plays in its entirety, instead of just playing the clipped portion. I pasted a bitly link above to get around that, but that doesn't show the preview, i.e. still frame.
     
    Last edited: Sep 2, 2019
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  22. Sep 2, 2019 #1162

    Chefget

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    Love her! Had the opportunity to help cook lunch for Julia :) ('84)
     
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  23. Sep 2, 2019 #1163

    ACHiPo

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    Makes me yearn for Sarlat in Dordogne! No consume' with carrot sticks or Armenian crackers, though.
     
  24. Sep 2, 2019 #1164

    Corradobrit1

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    Funny you mention that. I was in Sarlat last May and ordered Cassoulet. It was underwhelming and probably my least memorable meal. There are just so many great options in the region.
     
  25. Sep 2, 2019 #1165

    ACHiPo

    ACHiPo

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    We spent a week there a few years ago and had a couple outstanding cassoulets, as well as a lot of confit and of course fois gras. My favorite item, however, were some salami-like sausages with walnuts we bought in the street market. They were absolutely incredible. The seller was only there one day. Upon our return I searched without luck on an importer. Just a nice memory.
     
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  26. Sep 2, 2019 #1166

    Corradobrit1

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    Did you get a chance to visit the Sunday street market @Issigeac? I discovered figs stuffed with fois gras and those were superb. But it was easy to overdo the fois gras, and the magret de canard, which seemed to be on almost every menu. The cheese selection was great and there was a multitude of dry sausages for sale. The wild boar variety was very tasty.
     
  27. Sep 2, 2019 #1167

    ACHiPo

    ACHiPo

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    I don't remember which days we were there, but we went to the street market a couple times. The first time we found the walnut dry sausage. Yes a little fois gras goes a long way, but man oh man is it good!
     
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  28. Sep 3, 2019 #1168

    Chefget

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    Wait...there's such a thing as too much foie gras?

    20180909_203118.jpg

    20180905_205204.jpg
     
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  29. Sep 7, 2019 #1169

    Michi

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    Just stumbled across this. IMO, it's excellent. After nearly 45 years of being a passionate cook, there were still a few bits in that video that were new to me.
     
    Last edited: Sep 7, 2019
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  30. Sep 7, 2019 #1170

    krx927

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    I completely agree with you it's excellent! Also for me a few new things to see. And the video also brought me to https://jp.foundation/ where there are lot of other great videos.
    Thanks for sharing!
     

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