Alex

Done

By popular request, here's the topic where participants can ask for and receive support, information, help, etc. related to the 2017 iteration of this course.

Yes, but how many moles could a Scotsman scotch if a Scotsman could scotch moles? (And cook them, too, sous vide. See, now this post relates to food.)

I'll take a first look at the forum on Thurs or Friday. When I started college I fully intended to become a math teacher. I sort of got sidetracked along the way, but I'd still be glad to offer some assistance with formulas and computations and the like.

We like Frontera brand salsas, but I have mixed feelings now that Rick Bayless sold Frontera Foods to ConAgra.

Yep. I just got the introductory email today. It's a very interesting turnabout for me, as I taught online courses (in addition to f2f) for a good number of years. I would very much welcome thoughts and opinions about whether it'd be worthwhile to purchase the companion textbook; I already own McGee, which is the other recommended reading.

Yes, you're correct. Sorry about that. However, I wonder if my technique works because the undercooked middle has a higher water content than the cooked outer layer.

Another tip: When I roast a very thick piece of fish -- e.g., Patagonian toothfish or whatever it's called nowadays -- when the outside is ready, inevitably the interior is underdone. Thirty seconds or so in a relatively low-power microwave finishes the middle perfectly. (MWs cook from the inside out.)

Serious Eats attempts to answer that question. However, as a side note, the NYT says it couldn't hurt to freeze the beans just before grinding them.

Me, that. Do not refrigerate or freeze.

I'm planning to pay a visit to Mario Rizzotti on the 25th. Maybe I'll invite him over for dinner after his demo.

Are you able to enlarge/enhance the photo to where you can figure out what the three item cards say? It's admittedly a long shot, but that might help to identify the shop (or whatever), which would allow you to contact it and ask about the pan.

Concur with Jason. I use them in hot and sour soup; obviously there are many other uses.

I don't know where in the UP you are, but you might be able to locate some organic syrup from Danielson's Sugarbush.

Zingerman's. Top dollar, but you can trust the quality. Ex: 4# Parm Reg = $110; 375 ml Rioja red wine vinegar = $12; 750 ml blended Sherry vinegar = $25

Well, sort of, except that Baby Duck was the still wine. According to the article I linked to:

Cold Duck! Invented in Detroit (really)!

Haven't seen that formula since 11th grade, over half a century ago. I remember we used to make these ostensibly clever fart jokes related to it. (It's the "Ideal Gas Law.") (Yes, stuff like that is still stuck in my head.)

WWPHDS (What would your public health department say?). They probably won't be open until the 3rd, but my bet is that they'd say to toss it. Think of it this way: If you discovered a 12-day-old piece of turkey breast in your second fridge, would you feel absolutely fine making a hot turkey sandwich out of it? Also, as a couple of folks here have pointed out, some toxins can survive even pressure cooking. Unless the Queen is coming over for dinner tonight and she's been so looking forward to your turkey soup and you can't get another turkey in time, I'd toss it.

I'm sure you were referring to today's comic. However, the generic xkcd link brings up only the current one. You need to append the comic's sequential number to make it a permanent link -- like this: http://xkcd.com/1774/ -- this info is just below the Previous, Random, and Next buttons.

Hmm. I might be worth asking them if, given your circumstances, they'd sell you an unbaked pie or two. I don't know how it'd keep over a few hours, but...

Yes, sometimes. However, cyalexa did say her unit was 900W. If yours is more or less, you adjust accordingly. And no, the numbers generally aren't random settings; I'm willing (even if you're not) to trust major manufacturers to be reasonably accurate regarding their power levels. The bottom line, naturally, is whether one's outcomes are more or less consistent with the settings. You're absolutely serious about the amplifier, aren't you? The person who made that decision probably knew about the Marshall amp that goes to 11, you think?

I don't know about cyalexa's unit specifically, but power level 7 normally means that the unit runs at 7/10 of its maximum effect -- by either turning the actual microwaving on for 7/10 of the time then off for 3/10, or, if using "Inverter Technology" simply reducing the effective power level by 30%.

Any minimally decent wine should do. In fact Two- (now Three-) Buck Chuck might even be your best choice for a Bolognese. See this NY Times article.

Some foods, when reheated, get really happy and start exploding or otherwise moving around -- tomatoes and beans, to name just two. Sauces also can bubble and pop. I'm always cautious and cover what I'm reheating with a paper towel. If anything does escape, clean it up asap, before it hardens. Microwaved food continues to get hotter after the unit turns off. Most microwaves don't heat the food evenly. Once or twice, pause the unit and stir the food or otherwise redistribute it. Do it again after you think it's done. Your unit has a turntable, yes? Do be careful about drying kitchen sponges. Based on personal experience, they *will* catch fire (and smell awful and do bad things to your lungs while doing so). After shampooing your small animal, do not dry it in the microwave.