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jmolinari

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    http://curedmeats.blogspot.com

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  1. Omega makes some sub $100 loggers: https://www.omega.com/pptst/OM-HL-SP.html This one seems to be $39 https://www.microdaq.com/logtag-direct-usb-temperature-data-recorder-pdf-reports.php
  2. unfortuntunately I don’t know of any off hand. I’m sure they’re out there though.
  3. I’m not sure I’d worry much about it. There is plenty of water in the beef, and the result will just be a richer sauce and how.
  4. Got it. What are you looking to make? Most things you’ll apply the koji to are generally pretty moist so it might be a non issue.
  5. Yes makes perfect sense and honestly I don’t know the answer to that. I haven’t read the koji/garum chapter yet. Personally id do a direct substitution weight for weight. Your koji would be lighter so you’d end up with more enzymes per batch, in theory, but I can’t imagine it would make a huge difference. Maybe it’d be a little faster? this wouldn’t affect the safety aspect, so no issue there. Go for it, take notes, and keep records for next time.
  6. The item you show is the exact version i've used to make shio koji and my own fish sauces. It worked well Just crumble it up and add it to your materials. The item you show is rice with koji mold spore already on it and ready to use.
  7. It feels almost as though this type of conversation has been had before over certain subjects over the last couple years...i can't quite put my finger on it though.....
  8. jmolinari

    Trader Joe's Products (2017–)

    Well, the long stem italian artichokes are discontinued...shame, they were amazing
  9. I read 7 or 8 issues and the only one that had any true value was #1, so it's no real surprise that it's going for good $. I did not enjoy any of the others. It was too esoteric for my taste. I do find their articles online generally interesting...and i do feel terrible for all the writers.
  10. jmolinari

    Salted Pasta Water: How Much Salt.

    Scientific trials found here: http://www.seriouseats.com/2014/05/how-salty-should-pasta-water-be.html apparently 1-2% max. OCean is 3.5% and gross. I just go by eye. And no salt at all ends up with lifeless sad pasta, no matter how salty the condiment is.
  11. jmolinari

    Cuisinart Recall

    Submitted 12/16. immediate email confirming request. No blade yet. Just called them, and it sounds like they are being inundated with calls asking for status as she asked me right awya "status or new claim" when i said "status" she gave me a predetermined message about how they're working as fast as possible to manufacture blades and have no ETA/updates to provide.
  12. i've been following the Spinzall and do hope it gets made, if only to reward Dave for his hard work... however, i fail to see how extending the funding time at an increased price will lead to it being funded, if it didn't fund at the lower price. This is especially true since people are not pre-paying for it, meaning having the funds now isn't required anyhow. If you wanted it in a week from now, you'd want it now at a lower price.
  13. thanks for the reply...and very interesting. Both my friend and I have noticed the difference when quick releasing meat on a stovetop PC...but, we haven't done side by sides so we might be deceived!
  14. jmolinari

    Unusual & unknown kitchen gadgets

    Catching fish from the tank before consuming them!
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