adegiulio

My bowels have known this for years!

This story was just featured on CNBC...

Yeah, well, with all due respect to the Insinkerator Company, they claimed that the same food waste wouldn't be a problem in the one I installed a year and a half ago. Unfortunately, their marketing efforts are stronger than their engineering. Maybe this new line will be the epiphany that all garbage disposal users are looking for...

It might seem that any machine that can pulverize ribs should have no problem with other, softer solids. As noted, disposals don't have blades like a blender, they just have a series of rotating "blocks" (i can't think of a way to describe them effectively) that spins the food waste around until it exits through a port. So, while this might work for a rib, the action is less effective on other wastes, like potato skins and artichoke fibers. These things simply get spun out the port before they have really had a chance to be pulverized. Then, do to their non-slickerieness they accumulate in corners, traps, and other spots prone to clogs. Dont believe me? Take some artichoke or potato trimmings and pop them in a blender with a lot of water. Process them for a few seconds then pour into a strainer...

That may have been true of an earlier generation of disposals, and may be true of cheap ones today, but the good disposals they make now don't have any trouble with artichokes. I know that when the InSinkErator people demo their disposals at trade shows they run corncobs, potato peels, rib bones and artichokes through them. I guess it's just easier to ban them all than to require good ones. ← It isn't necessarily getting through the disposal that is the problem. Artichoke trimmings, shrimp shells, potato peels will pass through the disposal without a problem, but will accumulate down the line, usually at a point of constriction. All three have caused clogs in my drain past the disposal. Fortunately, the blockage occurred at the trap, or right before the trap, which made clearing it easy. I wouldn't want to be the person responsible for a nice fibrous clog in my apartment building.

I too have tried making the curd several times. It never worked out for me.

What he said... I enjoy the results I get a great deal. The shipping is expensive, no doubt, but the cost still comes in under what they are charging for mozz in the stores. And, nothing compares to that still warm freshness of your own pulled mozz... I buy huge chunks (over ten pounds), break it down and vacuum seal it, then freeze it. It works superbly and I can have fresh whenever I want.

I know this isn't in NYC, but it's where I get my curd from. I'm trying to make friends with my local Italian shop, so I can score some from them... If you can't find any, give this site a chance...Curd

I must say, that is an awesome gift...

Click here for answers about coffee roasting.

Great suggestion...simple, but also worthy of a bit of luxury. Heck, both come from the sea, it's a match made in heaven!

I like Melkor's advice. Any excuse to eat foie is a good one. At per se, they offer an assortment of salts with their foie gras course. If foie gras isn't an option, cooled poached chicken would be a nice alternative if you just want to "show off" the differences between salts. I think the number one principle in this exercise is simplicity...

I know the cultural knee-jerk response is to think that we would be better off if we wasted less food, but from an academic perspective, is this really the case? Is my wasting my asparagus stems taking food out of someone else's mouth? In this country of excess, does the wasting of food by some create a shortage for others? As I understand it, the US exports ridiculous amounts of food, it is one of the things we do very well in this country. If some people dont eat their broccolli stems, what is the issue? It isn't reasonable to think that all the "micro-waste" occuring at each meal should somehow be quantified, totaled, and valued as "macro-waste" that we should control. Either way, I am a selfish person. I hate the texture of chicken cartilage and won't eat it.

And now a review from the Times...

Nice, I don't by pre-roasted coffee either. Or anything -a-Roni Canned vegetables, except for corn in the winter, beans, and as someone else mentioned, LeSuer Petit Peas Still buy frozen chicken pot pie...its a weakness.

I'm one of those sinners that breaks of the bottoms of asparagus. If I want to eat a tough, woody stem, I'll go chew on a bush outside. I also yank the stems off of spinach and chard. I also don't eat my ribs clean and would say I only get about 80% of the meat off of chicken wings. I am one step above Hitler I am sure...

I remember commercials on the Rush Limbaugh show talking about Ruths Chris, and how their 1800 degree broilers "lock in that corn-fed taste". Back then, I didn't realize that nearly all cows spend the end of their lives on grain. Of course, that was a long, long time ago. Heck, I was listening to Rush Limbaugh... edited to correct the fact that COWS eat grain, not BEEF.

A bistro near us in Upstate NY got some of these last year. Served them sauteed in butter and garlic. It was the first time I ever tried them and I was hooked. Those sweet tails mixed with buttery roe are a thing of beauty. I'm going to have to ask them if they got any this year...

A fresh, uncured olive. My mouth was messed up for hours afterwards...

There are a few things I cant find anywhere else but the internet. Mozzarella curd Nueske's Bacon Ventresca (canned belly tuna)

I disagree. Warren has never been better. I can't compare it with Kitchen Drawer, as I have never been there, but compared to the Warren of past, it is terrific.

While some of the "Wagyu" steaks I've eaten in my day were certainly jokes (bad ones), the Wagyu from Lobel's and craftsteak were certainly not. I'll say it again, though, I prefer prime to Wagyu...

I have eaten "Wagyu" several times in restaurants where the quality was quite poor. While they may not be in fact lying about the meat (it might very well have been carved from a Wagyu cow), they are certainly misleading about the quality. When I see the name Wagyu, I expect a certain minimum level of marbling and tenderness. For many people, I would expect, the name Wagyu has less to do with the breed of cow, and more to do with a perceived character of excellence. Serving sub-standard Wagyu is a violation of trust, in my opinion. Do you remember the pricing on that S&S steak?

Lobel's is selling their Wagyu strips for $120 a pound. That is hardly inexpensive.. ← Stop and Shop sells it for considerably less. as with most other things, there's top-of-the-line and silly-expensive (Lobel's), and then there's the rest. ← I've never personally seen Wagyu in Stop and Shop. How's the quality? Does it seem like real Wagyu, or are they lying like so many restaurants are?

Lobel's is selling their Wagyu strips for $120 a pound. That is hardly inexpensive..