jmolinari

Thanks for this. I LOVE hainanese chicken rice, but have never had it in Singapore. I will definitely try your method.

Royal china has become our replacement for China Delight. I think we like it even better.

The index/recipes look awesome. Can't wait

Fair bit of vitriol in the comments! And a whole lot of ignorance.

$299

So the two solutions to cavitation are (1) stop the blender, tamp stuff down, and restart, and (2) insure that whatever you're blending is viscous enough to keep sliding down the sides, yes? Do you have to adjust your recipes to account for this? I guess I thought that a $400 blender figured this out for me.... Correct. When i use it for baby food i have to add water to the roasted vegetables i'm blending.

1) basically the formation of an air pocket around the blade...this happens when my stuff is too thick and doesn't flow back into the blade 2) to make stuff hot, you just run teh hell out of it at top speed. I tried this and didn't really see much point. Also, when i make gazpacho i like it a little chunky, somehting which would be impossible to do with this. You'd end up with a bowl of V8

I make a smoothie just about every weekday morning. 12 oz. OJ 4 fl. oz. greek yogurt plain 1/4 banana frozen 180g frozen fruit of choice (i used mixed berries from costco) 2T flax meal 1/4 cup rolled oats. blend to hell. Drink. Making blended soups which are just simmered vegetables in water or chicken stock also is nice.

I've had some fantastic cantaloupes here in Georgia as well...really much much better than previous years. Makes me wonder why i'm growing them! Peaches have also been fantastic.

i just read somewhere that the shelf life of berries, especially strawberries, can be extended very greatly by washing/rinsing in a vinegar/water bath as it'll kill mold spores... ah, here..cook's illustrated: http://www.cooksillustrated.com/howto/print/detail.asp?docid=1417&parentdocid=2214

I'm told by my uncle that Nick's New Haven pizza is an acceptable, better than nothing, substitute for Pepe's....

i'm with Weinoo. i have friends like this...drives me nuts...and they KNOW they're chronically late and do nothing about it.

How about you eat, and serve them cold, terrible terrible food? I might go out of my way to make some that will be WORSE when cold, rather than something that keeps.

Those are good. The only problem is that it's a serving for 1.

This interests me muchly.... how did you get the morcilla cooked through before the squid turned to rubber?

Eggs in a bath tend to bounce around with the strong pumps on the circulator..i think the bag just keeps them contained and from breaking from knocking into stuff and each other

I guess i'm the only weirdo who does it by weight for my rice cooker. 1:1.08 rice:water by weight....

Congrats!

It was showing in theaters. In Atlanta the only place showing it was Tara Theater on Chershire bridge. I don't know if they're still showing it though. When i went there were 10 people in a 500 person room

True, or a quick backflush before pulling the 1st shot.

Looks pretty delicious! I thikn i'll try it. Question, are you supposed to break up and chop the eggs?

I agree with that. coffee oils make the second coffee more tasty. Uhm..no. The opposite. The oils that baked overnight make the 1st cup worse than subsequent cups.

It may not be temperature. The 2nd cup effect can be attributed to the coffee oils baking on the machine overnight from the last shot teh previous day. Those oils are flushed out with the first shot. The 2nd shot is therefore cleaner. http://www.home-barista.com/tips/sink-that-first-shot-t12451.html

Obviously sardines...grilled with fresh lemon and lots of salt.

I've been to both, and it really depends. For clam, Pepe's (i don't think Di Fara offers clam even). For "normal" pies, i'd say i prefer Di Fara's...but it's pretty close.