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What the Hell is THAT?!? - A New Series and We Need Your Help!

In our continuing efforts to make fine dining and exotic cuisines more accessible and understood to the world-at-large, Tasting Las Vegas is rolling out yet another new feature; What the Hell is THAT?!?

Sweetbreads Before the Saute Pan

Sweetbreads Before the Saute Pan

Our What the Hell is THAT?!? Series will cover ingredients, techniques, people, labels and everything else that causes confusion in a restaurant.  We’ll make sure you know the difference between a beurre blanc and a bechamel, what exactly “confit” means and let you in on the secret on how to pronounce Veuve Clicquot (SPOILER ALERT: It’s Vuhv Kleekoh).

Sure we can ramble all day long about umami, but we can’t do this new series alone!  We need your help by giving us suggestions on things you may have seen on a menu, heard on TV, or had some hack foodie friend spew his culinary superiority complex all over your face that made you wonder, “What the Hell is THAT?!?

Post a comment here, send us a message on Twitter or on Facebook, or just send up a smoke signal…but please feel free to give us a suggestions of things that need clarification and you may just see it featured on a future “What the Hell is THAT?!?” post!

Sorry, while we try to improve accessibility through education, we can’t do a damn thing about the prices! (You’re charging HOW much for decomposed ribeyes, Mario?) Stay tuned to TastingLasVegas.com to find out What the Hell is THAT?!

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Mike Dobranski is a professional musician, amateur blogger, eater of good food, poker junkie, master of the inappropriate comment and bad husband to a wonderful wife. Follow him on Twitter at @MikeDobranski.

Follow Tasting Las Vegas on Twitter at @TastingLasVegas.

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2 comments to What the Hell is THAT?!? – A New Series and We Need Your Help!

  • I saved up two gallons of shrimp shells/heads in the freezer and used them to make a shrimp consommé.

    Pro-Tip: If you ever do this, get a coleman stove and cook that shit outside. That smell hung around the house for day!

    Non-traditional fish (milk fish, smelt, pampano, moonfish, etc).

    Offal and castoffs are a good topic. Beef feet make a good, more economical, substitute for oxtail.

    Thickening agents is a topic many people seem to have trouble with.

  • Wow…an entire post dedicated to thickening agents? That might go down as the Ultimate Food Nerd Post in History! I like it! It’s in the books.

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