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Uhh, yeah. That’s the one. It helps to know that I do research in addition to clinical work. I have an ability to be fascinated with things other people find skull numbingly boring

I am often gun shy about buying produce at TJ's, but the "donut nectarines" are juicy and flavorful. The plastic clamshell holds each fruit (pkg of 4) to prevent bruising. Not a great value at $3.99 for the package of 4, but fun for a change of pace.

Yesterday DH and I made a yogurt lemon chicken dish that tastes fine but I think it looks a bit grainy. DH thinks the sauce is not broken. To @Shel_B's point, this sauce used arrowroot (could be a bit old) and the sauce is not very thick. Can I add something/cook something to make the sauce creamier, more homogeneous? And thicker? Or, could I put a piece of pastry on top so the guests won't notice the texture? 😅

This is what I found. Thanks. https://scholars.direct/Articles/industrial-biotechnology/jib-3-003.pdf

Simple--grilled ckn- Romaine lettuce-jalapeno-radish- Ortega sauce / Tortilla

A very reasonable suggestion. I was posting from my phone and being lazy. Chu el al. ”An Investigation on the Effects of Varying Temperatures on Gelatin Denaturation in Response to Enzymatic Reactions from Fruit Extracts.” Journal of Industrial Biotechnology. Vol3, Issue 1, Pages 10-18.

What will you use it for?

Nor is papaya a form of terrible barbecue I made in my 20’s Hmm.

with lots of stuff in it!

A quick note to say that the two surplus roosters I harvested yesterday dressed out to just over 3.5 kg, or for those who think in pounds I had one at a little over 4 lbs and one at 3 lbs 10 oz. One of those was Chico, the hybrid I'd spoken of upthread. For a while it looked like he was going to survive on the strength of his engaging personality and become something of a pet, but he made the mistake of becoming aggressive with our grandson (who was quite fond of him, up to that point) and giving him a couple of pretty bad gouges on the face and arm. It's unfortunate, but it's in the nature of roosters. Stepdaughter and I were rooting for him, but he blotted his copybook pretty badly. You really need to handle and socialize roosters a lot when they're young, if you want them to be good around kids. The silkies are getting handled and petted enough that it shouldn't be an issue with them, which is good given that they're intended as pets. Chico and his compatriots were always intended for the freezer, but it took longer than anticipated to get them there (and gave us time to get inadvisably attached to one of them). Now that we're equipped for it, barring the chicken-plucking machine (which is expensive, but can be rented at a pretty reasonable $50/day), the next ones won't go past their time. I do like the option of outsourcing the dirty work at a fairly reasonable $5/bird, too, when we do our main cull for the freezer. Plucking and dressing them takes a lot of time (mostly the plucking), and that's not something I generally have at my disposal. It raises the cost/bird as food, but that's offset by the dollar value of my/our time. Also, bear in mind that chicken prices here aren't as artificially low as they are in the US, so I some leeway before the home-raised birds become too costly. At regular price, a whole 3-3.5 lb chicken at the supermarket is usually $15-$20 in my neck of the woods (I don't buy 'em at full price, but that's the benchmark).

Now that's interesting. The article says "... neither arrowroot nor cornstarch must come to a full boil to activate their thickening power." I've always been of the impression that cornstarch required coming to a boil in order to properly thicken a sauce or dish. Many years ago I observed that my chocolate pudding didn't properly thicken and was told, on this site, by folks more knowledgeable and experienced than I, that the mixture needed to come to a boil in order to thicken properly. Since that time, I've always taken my pudding to a boild and the results have been consistently good. Is there a difference between a boil and a full boil?

Here's a thought: Why not post the name of the site and the name of the article? Ex: AbcWebsite.com Bob's article about enzymes

Kalbi is Korean for ribs (갈비- kalbi) ; it refers to a dish in which Asian pear is used to tenderise the ribs. It isn't the name of the pears.

I’ve used Asian pear (kalbi) and papaya (terrible bbq as part of bbq team in my 20’s). As BTbyrd says it runs the risk of making meat mushy if used for a prolonged marinade. That said, it’s important to remember that enzymes themselves are protein catalysts. So they will themselves denature and stop working if exposed to heat, particularly high heat like grilling. Commercial products like premade kalbi marinade I buy probably have had the enzyme denatured by cooking before you get it. So it’s mostly experimentation i found a rather nice article, but I’m too dumb to know how to link it

Camera taped over.

Enzymes make it mushy. YMMV.

Crackers were the problem or the "in bed"?

One of the problems with CFS is tough meat and another is meat juices liberated by frying that destroy the breading/crust. Using precooked ground beef solves both, but leaves a texture problem. I've mostly dealt with it by slicing beef thin/pounding and precooking before breading and frying. What do CFS pros do?

I shall never again eat crackers in bed while attending a work telemeeting.

I received a new homogenizer this evening. Unlike my other, this one comes with a stand.

Tonight's dinner. Pork Belly with a fuji apple sauce and green beans with a sesame miso dressing. Recipes from the cookbook - Yoshoku Japanese food western style.

I know some of you have come across or even used dried shrimp in Chinese or other Asian dishes, but these are even better. Dried tiny fish and dried shrimp from Hunan. I tend just to fry them with a bit of of chilli flakes and eat them cold as a beer food snack. However they can be and usually are added to stir fries or other dishes as potent umami boosters. The fish are approx 4.5 cm / 1¾ inches long and the shrimp 2.5 cm / ¾ inch.

Sister!!!

I haven't used it myself, but it is common here in south China and SE Asia. However, not with steaks (which aren't a feature of most of the cuisines). I have elaborated on the Asian pears and their role in marinades in this topic.