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Old 09-24-2008, 01:35 PM   #21
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Quote:
Originally Posted by GrantsKat View Post
for some strange reason I just remembered someone mentioning banging brown sugar on the counter to try to break it up
good way to take out your aggression
I heard the same thing so I tried it - worked like a charm, my counter broke up into 6 pieces.
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Old 09-24-2008, 03:13 PM   #22
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pacs, my Gramps would shread his cabbage in his food processer!!

basic cuts:
-battonet, brunoise, sm. dice, julienne

also, you may wanna read Escoffier. a plethora of info. he's 'father of modern cooking'. most of my schooling was based on him.
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Old 09-24-2008, 03:21 PM   #23
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Somebody lose their marbles?

My beef with the beef started this morning in the food section of the San Diego Union Buffoon. They had a couple of ultra high-priced restaurants (read La Jolla) touting how wonderful it was. I didn't know where elso to go. Perhaps I should try "Venting". Sorry.
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Old 09-24-2008, 04:06 PM   #24
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Hey, it's okay, no apologies necessary. I was just curious how we got to the beef thing. If it makes any difference to you I lived in SD for 13 years and never had a decent California steak in all that time. I buy nothing but midwestern beef now and it's expensive but sooooo much better.

And now, back to shredded cabbage.
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Old 09-24-2008, 04:19 PM   #25
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Well, I do have another topic related question.
The garlic that comes out of a garlic press, is that considered minced or crushed garlic? Or merely pressed garlic?
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Old 09-24-2008, 04:33 PM   #26
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It's more of a paste. Too fine to be minced. It's also stronger because all the natural oils are exposed.
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Old 09-24-2008, 04:35 PM   #27
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Paste. Gotcha. Thanks.
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Old 09-24-2008, 04:35 PM   #28
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DQ - try Just Good Meat on S 84th in Omaha - they ship cryopak. Muy bueno!

Garlic out of a press would be the equivilent of very finely minced. Very similar to a paste, depending on the crusher. Don't you think???????

(wish we had spell check)
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Old 09-24-2008, 04:39 PM   #29
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Quote:
Originally Posted by dave the baker View Post
DQ - try Just Good Meat on S 84th in Omaha - they ship cryopak. Muy bueno!

Garlic out of a press would be the equivilent of very finely minced. Very similar to a paste, depending on the crusher. Don't you think???????

(wish we had spell check)
We do if you don't use the quick reply and use the full feature reply, but you have to download something (at least it asked me to). It's above the smilies.

So paste and finely minced are pretty close to being the same thing I take it. At least with garlic.
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Old 09-24-2008, 05:07 PM   #30
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Garlic out of a press would be the equivilent of very finely minced. Very similar to a paste, depending on the crusher. Don't you think???????
Since you are literally smashing the garlic you are extracting all the pungent oils the same as you would by mincing it then making a paste from the mince.

Whereas, minced garlic is cut.

I can't think of a situation where it would matter asthetically. But I would cut down on the garlic a bit if the recipe called for minced and you used garlic from a press. mmmm...maybe by 33%.
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