"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Thread Tools Display Modes
Old 10-04-2006, 02:22 PM   #21
Executive Chef
ironchef's Avatar
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Seven S and Chef Jimmy both nailed it. Unclarified butter is fine for home use and if you're going to use it right away. If you're going to hold it or store it then it's best to clarify it unless you know how to fix a broken egg liaison.

"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 10-04-2006, 03:47 PM   #22
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,089
Originally Posted by VeraBlue
I'm not a big fan of tomato juice...I see the bloody mary as a vehicle for vodka.

Use a good quality tomato juice, and an even better vodka. Cheap vodka will just give you a headache. I also like mine spicy...so the lime is a nice cut in the bloody mary, as well.
I like a bloody mary with spicy V-8 juice and extra tabasco.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-04-2006, 06:23 PM   #23
Executive Chef
VeraBlue's Avatar
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Originally Posted by Andy M.
I like a bloody mary with spicy V-8 juice and extra tabasco.
Yes, please...thank you
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 10-05-2006, 07:41 AM   #24
Senior Cook
Join Date: Apr 2006
Location: japan
Posts: 462
Originally Posted by philso

I'm in northern New Jersey....if you start out now, I'll have breakfast waiting for you in 24 hours!
thanks for the invite! unfortunately, it takes about 24 hours door-to-door from my home here in japan to my home in r.i. and besides, i'm kind of busy at the moment. but i just might take you up on that someday!

more immediately, there's a place about an hour and a half away that i found "chorizo" twice about a year or two ago, but not since. pitiful little hotdog-sized things, but they tasted ok. i think i'll mount a little expedition this weekend and see what luck turns up.
let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Old 10-06-2006, 08:34 PM   #25
Senior Cook
Join Date: Jul 2006
Posts: 383
uh... why not buy a jar of clarified butter and just use that?

i'm just saying...
black chef is offline   Reply With Quote
Old 10-08-2006, 12:44 AM   #26
Assistant Cook
Join Date: Aug 2006
Location: New Orleans/Baton Rouge
Posts: 24
I was just wondering if clarifying it made a difference in taste or texture, since I had never made hollandaise before. I didn't clarify it, and it tasted fine. Thanks for all the replies.

lsutiger is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:46 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.