jmolinari

Griggs said ""I'm beyond words sorry, and it's not just because I got caught. It just wasn't right," " I think she's full of it. She's sorry because she got caught. If she truly believed it wasn't right, she wouldn't have written the email that spawned the hatred. If she truly believed it wasn't right, she would made the apology, paid the $130 and be done with it. Instead she wrote what has to be the most jackass-ish email of 2010. THAT'S what cost her. And i hope it costs her greatly. I feel no sympathy for her in the least. 20 or even 10 years ago she would have won this battle and no one would have known the story. Today that doesn't work anymore. She's a relic of the old guard soon to die off. Article also says "Griggs said she's no expert on the finer points of copyright law:. Apparently she thinks she IS an expert. Proclaiming everything on teh web as public domain. Again...what cause the backlash is not the screwup of taking the content...it was the derogatory, snarky email that followed...

Probably the cheek.

Hah!! Look what I just read in Harold mcgee's top 10 thanksgiving tips: "6. Don't Bother Flavoring the Brine "Salt molecules are tiny—it's just two ions, and they work their way into turkey meat relatively fast," explains Harold. "Aromatic molecules from things like herbs and vegetable, on the other hand, are very large"—relatively speaking, that is. This makes it difficult for them to penetrate into the turkey, so aromatics added to your brine won't have much more than a superficial effect."

I'd be concerned about stacking them ,as it would act like a piece of meat twice as thick, with skin on both sides, when calculating/thinking of the salt absorbtion.

i'm sure that heat released more flavor compounds...but i wonder if they are released into the air (for us to smell) or into the liquid. Probably both.

I guess i also agree that the flavors do, somehow, get into the meat..i've experienced it myself.....but i also think it's not true for ALL flavors. It's obviously dependent on many factors, many of which i clearly don't understand:)

Are you sure, or are you taking a sip of the water which includes the surface, and therefore the oils? What if you tasted it from the bottom with a straw, after letting the brine sit for a bit. There must be some water soluble flavor compounds in herbs which do get into the water

Trotters work really well for pork and beans. In fact, they're amazing.

So we all know that salt brines work wonders on chicken, pork, turkey etc. The salt is dissolved in the water and is absorbed into the meat...no argument there. My argument is with "flavored" brines that use herbs and spices. Isn't it true that the flavors in herbs and spices are oil based compounds? And therefore isn't it true that these oil based flavor compounds would float on the surface of the brine? If that is the case, how could they get absorbed with the salt, as they are not in the solution. I postulate that adding these spices and herbs to brines is a waste of money. Thoughts?

i get more of a "fat hunger" than meat hunger...it's when i eat something too healthy for lunch, it's just not satisfying...must have some fat, preferable animal fat...and meat works.

I try to get a smaller roaster here in the US, which usually ends up being about 4 lbs. at 155 the meat and juice will still be a tiny bit pink, but will be safe to eat IF and only IF you've kept the 155 temperature for a minimum amount of time (which i don't have in front of me...i think it's about 3 or 5 minutes) to kill any salmonella.

I often cook my Hainanese chicken for chcken rice this way...drop it into simmering water, simmer for like 10 minutes and shut off and leave covered for about 45 minutes. It's a fine line between it coming out perfectly and it being undercooked. I still check the temp to make sure it at least gets up to 150-155 in the thickest part. The meat is very tender and juicy.

I think it's better to use pre-chopped than buy some pre-made processed crap. So if that's the choice people make, i think it's still OK.

HE did the cooking on top of a chimney starter in another episode...i don't remember for what. I used it to cook mackerel fillet and japanese Sanma...

No it does not, as the energy is not imparted to the rib roast but simply turns into energy of rotation which dissipates as friction where the spit rotates on it bearing surfaces.-Dick I think he means bc the spit gets hot sitting in the grill and cooks the meat around it where it's been impaled.

I was under the impression that prices were crashing b/c people don't trust the supply....

Uh, yep. It's quite the success, too. It doesn't mean you have to buy it. Here's a post I made linking to an article on the money the pancake batter-in-a-can is making (click here). I never said I'd buy it. I'm just sad that it exists.. Why? have you ever tried it? Should i call you when i need a single 5" pancake for my 15 month old on a Wednesday morning for breakfast to make the batter, use a ladle full, throw away the rest and clean up? It's supremely convenient, rather tasty, and the ingredients are exactly what you would put in your batter, as well as being organic.

The batter in a can stuff is actually decent. First of all, the ingredients read like normal pancakes, which is nice, as well as being organic. Second, it's nice to have a long shelf life pancake batter always available in any quantity for days my 15 month old wants a something different for breakfast. I don't know about you guys/girls, but i don't have time to whip up pancakes during the week, not to mention wasting most of it because i just need 1 5" pancake for my daughter, and cleanup. So...while it's exorbitantly expensive, it's actually VERY handy, as well as being quite tasty.

thanks prawncrackers...i often make the caramel sauce, i have some in my pantry in fact...i'll try adding som efish sauce and water to it and use it as you describe.

Prawncrackers, can you share your caramel catfish in claypot recipe? I can never get mine as good as the vietnamese restaurants here!

I think the main difference between chris' and mine is that his has a multispeed pump and a roll holder.

I just got the 2240 from Amazon for $101. It replaced a Vac550 and i LOVE it. It has all the features you need (instant seal, wet/dry seal, canister mode, hands free), and the sealing strip is MUCH wider than my old one, which was really its main problem.

The costco one is good for us, and it's $7 for 2 gigantor containers

SLKinsey, the crazy inefficiency of constantly melting the ice by keeping the freezer at 32 instead of heating the trays to release the ice makes me thing that there is more to why ice makers have "wet" ice, than to get them out of the trays. As i said, i don't know why, but its indubitable that when you pour a soda over ice from a regular freezer ice maker you can pour about 1/4 glass and the rest is bubbles, but if you pour it over "wet" ice there are no bubbles formed at all. Keeping it wet and melting also keeps it more scoopable i think. Dave, the half moon shapes are normally "swept" out of their container. Since they are half moons they come out pretty easily. You couldn't "sweep" out a square cube. Having said that, my ice maker in my freezer makes ice and removed it from the tray by flipping the tray over and twisting it, like you would do by hand..which would also work for a square. This method could be used by ice machines if keeping it well below freezing and having it come out were a concern.

This is the first I've heard of this: so pouring a soda over colder ice makes it fizz more? Is it something like less CO2 can stay dissolved at colder temps? I'm not sure if it's the temperature, or the fact that it isn't dry, and therefore has fewer nucleation points? I often rinse my freezer ice under water to wet it a little before pouring soda over it..it seems to help, but definitely not like when i've used soft ice. Holy crap..did i know something that the genii @ eGullet didn't? I'm so proud:)