lancastermike

Mike, I became interested in rigging a centrifuge when I read about Nathan Myrvold's pea butter. He centrifuged pureed peas into water, fibrous starchy solid and pea "butter". He used this lipid layer on crustini and said it was delicious. I believe him. If I can rig a strong enough spinner to get this kind of separation out of stuff I already have, well then buy me a new dress and call me Rube Goldberg, it'll be a good day. If I go to my grave and never had the ability to make pea butter in my kitchen I think I will be fine with that. And BTW Rube Goldberg was a guy, Reuben Lucius Goldberg to be exact.

Here is commentary on this book from today's Washington Post. The review is clearly a positive one with some reservations. I hope it can be read without being ripped by the true believers. Andreas Viestad review

50 degrees F and 80% humidity are the perfect conditions for holding fresh eggs. andiesenji is exactly correct that humidity is a key factor along with the temperture.

It is a well know fact that i am not very enlightened in the modernist ways. I hesitate to ask. Of what purpose would a centrifuge of the kind being discussed here serve the average home cook? I mean, what am I supposed to be separating? My apologies to all for being such a dunce.

The processing company I spoke about above processes, packs and ships eggs on the day they are received. And it is correct that the date on the carton is the date they were packed.

wait. i think an important point is being overlooked here. you brought eggs back from england? i want to know so much more about that!? as my avatar indicates, i'm a fan of backyard chickens and fresh eggs. that being said, when i don't have a good supply, i buy brown eggs from trader joe's and find them to be surprisingly fresh. thick white, high yolk, etc. (brown eggs are aesthetically pleasing to me--that's why i buy them. i rarely buy white eggs, so now i wonder if those are as fresh as the brown ones i get? might have to do a side-by-side...) If brown eggs are pleasing to your eye I salute. I don't understand why people pay more for brown eggs. The stuff on the inside is exactly the same

Out here in the land that I live in there are several large commercial egg producers. One of them I have some familiarity with. I won't comment on how the hens are kept but I will say that in the processing their facility is immaculate. They package them under their own name and also under the name of many different customers. They process them, pack them and ship them with great alacrity. What they are looking for is uniformity and consistency of their eggs, and they do it very well. They come in and out the door very quickly. The eggs in my local supermarket are about 6 days of age on average. I can go out my door and around the corner is a guy who raises some chickens and I can get farm fresh eggs from him. They are not uniform in appearance or size. And they do have that bright orange yolk. I also buy eggs at the supermarket. And I must say that if I fry them up I can’t really taste any difference. When I bake I lean towards the supermarket eggs for the uniformity of size. Of course, what do I know?

so impressed with the efforts of all the inventive and adventuresome mixers here. But tonight after work I thought I would have one 2 oz Sazarec Rye 3/8 oz each sweet and dry vermouth 2 dashes Reagans Orange Bitters and 1 dash Fee Brothers Barrel Aged One lemon twist My goodness that is one great drink. Things become clasics for a reason and I know the reason this one is.

I can get here from the PALCB

Luckily I think each of us here are not really suffering from want of nutrition nor do our kids and grandkids go to bed hungry. Once a week or so, I go to St Annes to try to help out in the kitchen where they offer something each day. Some days we do well based upon the kindness of what the community supplies. Sometimes not so good. But we allways try to fill the young bellies and hope for a smile. So times are tough for everyone. But I'm lucky and blessed. The house is warm, the turkey in the oven and the bread rising. Oysters a rare treat, rockfish very expensive, but I'll get by. Others may not and my soul aches, do I go to the kitchen because I feel guilty or just because it is what I can do? Not sure, but we are lucky, just damn lucky. There but for the grace of god go I and maybe you too So I did not order any Kona coffee this year and the aged strip steaks I yesterday did not make it into my cart. I like them both, but that's ok I still lucky

My trusty old WSM has served me well over the years. Ribs, chicken, turkey, sausage, salmon, duck and the famous butt have all turned out wonderfully. I know perfectly how to make it give me the smoke and temperatures I want. Without question, the best cooking device I have. On its own, it is not a cold smoker, but the hot plate on the bottom with a can of sawdust works for me. There are all sorts of modifications many have done. Not mine. The WSM has not only given me great results but provided many happy days and nights of smoking as were documented on several of the old smoking topics here. Even an old EG Blog about smoking from the days of yore. The old reliable in the snow http://forums.egullet.org/uploads/1139739560/gallery_12506_1417_280884.jpg

I will second the Pikesville rye as a great bargain. When I travel to MD I always buy some. The Old Overholt is good value as well. Gordon's gin can be had in PA for around 10 bucks, and in fact, the PALCB currently has 1.75L bottles on closeout pricing if you can find it. I know this is not Gordon's from G.B. but for basic mixing I think it works well Although not a big consumer of rum I have found the Mount Gay Barbados rum to work well and it is around 15 bucks here.

We think most of the display issues have been fixed in IE7. Please check it out. IE6 should be functional now, but the browser doesn't handle certain "modern" styles, um, gracefully. Looks like IE 7 now works for me

+1

Tried FF and it works fine

PC, XP Pro, IE 7

I understand the meaning of beta, but I can't read the information in the topics as the search feature and the banner cover up part of them. I'm sure this is a design feature that can be fixed

Do they comment on the overall loss of heat by opening the oven door to baste? That is the reason why I do not do it.

I got Klein's tweet regarding this. They should work with the guy to make sure he can stay in business. However, he has an obligation to pay his rent as well. Wonder if Bob Libkind has any information on this?

I read this as well and agree that the guy seems a little whacked. However, deep inside I think there is a point. It is just food and some people can be a little pretentious and elitest about things. The absolute frenzy whipped up here regarding the modernist cookbook can be an example.

Although Holly and I talked about cheesesteaks upthread, when somebody talks about roast beef sandwiches I really don't think of cheesesteaks. Beef on weck, that is a roast beef sandwich. And the kind several folks talked about with beef sliced to order on a roll with horseradish is what I really think of as a roast beef sanndwich.

Begging your pardon Chris, but how would any of us know that?

Back in the late 70's a guy I knew was the meat manager of a branch of a regional supermarket. Some customers came to him and asked for chicken feet. So, he ordered in a bunch. Turns out, that at the time it was illegal to sell chicken feet in Pennsylvania. He soon found out when he got a visit from the Dept.of Agriculture. For his birthday that year he got ashtrays and a couple of other things made of lacquered chicken feet. These day us residents of the Commonwealth can legally purchase all the chicken feet we want. Reasons why they were illegal and why it changed are murky at best

One Word: Tastykakes. Although one of my co-workers and I are trying to arrange for this to come here as a treat. real treat

The amount of small regional breweries that were still making beer. Such brands I recall as Old Reading F&S, Steigmeier, Piels, Schaeffer, Schmidts, Ortlieb, Kaiers, Stoney's, Rolling Rock, Iron City, Strohs, Schlitz, Yuengling, Gennese, Utica Club. As to that list , and it is a partial one done from memory, some of the brands still exist, but I think Yuengling is the only one that survives as an indepedant brewer. Not sure about the current ownership of Iron City, they may still be independant. Those from other areas of the country, I'm sure, have many to add from their own region. These places were not like the current craft brewers, no double IPA's from that crowd. But small regional brewers of American style lager beer. And for college students in the 70's in PA, always something pretty cheap.