Smithy

If they smell deep and lemony, instead of obnoxiously off, they're probably safe - despite the disgusting color :-). I doubt pathogens can grow in that brine. I'd try a bit for taste, and if they tasted all right then I'd go ahead and use them. Note, however, that I'm cooking for healthy people with strong constitutions. If you're in doubt about the health or safety consequences you may have better peace of mind if you just discard them.

Nice! Thanks for posting on the size and your first results. Chicken, olives and preserved lemons are one of my favorite flavor combinations as well.

It should. I've heard of stuff growing atop the brine, but as long as the lemons are submerged they shouldn't go moldy. I have, however, had them get powerfully strong - smelling like furniture polish - to the point that I didn't want to use them. That was when I made very large batches that I couldn't use quickly enough. I think they were over a year old by the time I gave up on them.

Yes, welcome!

Welcome to eGullet, Montri Cole. :-) I don't live in a food truck area, but when I'm visiting I like to try them out. I like the sound of locally grown organic ingredients with Asian influences, IF it looks appealing and (as Kim Shook notes) promotes good food instead of hottest, tallest, most outrageous in some way. Whether your idea would fly might depend on the area you're in: for instance, I can imagine finding more takers on your idea in one of the West Coast states than in, say, the heart of the South. Where are you considering operation?

Hello, Margaret, and welcome! It may help if we know the ingredients and their proportions that you're using. Have you experimented with the order you put them in? My machine manual recommends putting in the liquids first, the solids atop that, and the yeast on top of everything else. Are you using bread machine yeast or some other kind?

When my extended family (grandparents, parents, aunts, uncles, cousins and friends) gathered for Thanksgiving or Christmas or Easter dinner, we crowded my grandparents' house. It was exactly as my grandmother wanted it. When We Were Very Young, we children were exiled to the Children's table - meaning a card table or two set up separately from the main table. It wasn't meant as a pejorative, but it was recognized that we would have different conversational interests than our elders, and there wasn't room for everyone at the table. As we grew older, room was somehow found for us at the table anyway. I don't remember squabbles or differences in food, in particular. I remember some of my cousins racing to finish so they could go outside and play hide-and-seek, or football, declaring that they weren't hungry. 15 minutes after they'd gone outside, they'd be back demanding more food. I do remember thinking that pumpkin pie and mincemeat pie and sweet potatoes were appalling. I haven't changed my mind. I also remember my nearest cousin insisting that I had to do what he said because he was 2 weeks older than I. That didn't go down better than the detestable desserts, and he usually didn't get his way. Is this the sort of thing you mean, rotuts? Maybe some of your stories will spark others. I think you're looking for something much younger than what I've just related?

As I understand it the health risks from broken-down PTFE are due to the gases released at 400+F, not the materials left behind. Unless this is an irreversible process that continues outgassing at any temperature once started at high heat (I have not heard this suggested) I wouldn't expect continued degradation. At this point I would be concerned about off-flavors if the odor can't be eliminated, and whether the surface is still nonstick. Both are easily tested. Let us know how the cleaning goes.

I'm far from my notes and starter, but as I recall my starter began to look lively and then just sulked for a few days, barely bubbling with the same treatment each day; then it took off. Keep the faith!

I've noticed a difference in the flavor, but never thought that the 'standard' lemons were flavorless in a dish. However, I've been spoiled: either way, using lemons off the tree. I wonder if your organic lemons (Eurekas or Lisbons, probably) were picked too early. It's just a guess.

Thank you. This, along with pasta alfredo with asparagus and fresh sourdough bread, was dinner tonight. A good time (and meal) was had by all.

I'd certainly try a good airing-out before tossing it. After that, I'd try other soaks. If the dish detergent didn't even diminish the smell then I'd try a vinegar/water solution on a gentle simmer for about 20 minutes, then left to cool. I'm just guessing here, along the lines that if an alkaline cleaner (dish detergent) doesn't work then maybe an acidic one will. OTOH if the detergent helped diminish but didn't eliminate the odor, maybe a solution of baking soda and water would be the better thing to try first.

Shelby, how did you do those scallops, please? I have a pound or so about that size, presently frozen. I should cook them soon. I'd like to do them justice.

I'm so pleased! My own homegrown sourdough starter and my second loaf of sourdough bread from that starter Thanks to member bethesdabakers and his topics on Baking Bread from Scratch in France and Establishing and Working with Homegrown Sourdough Starter. Olive oil and rosemary loaf by the end of the year? Maybe!

That's the one. I'd forgotten about the crunchy interior, but that was another reason we thought cutting would be better. That marinade is a keeper.

I recently tried a recipe - not sure now where it came from - for roasted cauliflower that was dipped first in a spicy yogurt mixture. The spice mix, as I recall, was something like curry powder, coriander, pepper, maybe smoked paprika. Roast until the yogurt coating is dry and golden. The only thing I didn't like about it was that, in the interests of being easy, the cauliflower was roasted whole. I thought the yogurt coating was so good the it needed more - as in, cut the cauliflower into chunks first. If I remember where I spotted the recipe, I'll report back here with more details and a link.

Maybe it's good that you went away for 3 weeks. If they'd been taking you for granted, they'll have stopped by now. :-)

I don't know whether it's okay to eat, and I make no claims about being an expert in this area. Here's what I would do, for my own cast-iron-stomach household's purposes: 1. Sniff it. Does it smell 'off' or rancid or anything other than the normal meaty spiciness you'd expect? 2. Feel it. Is it overly greasy or overly dry? If it passes those two steps, then I'd taste a little. How does it taste? If it passes the taste test then I'd eat oh, a quarter or a half of a slice while the rest was wrapped and put in the refrigerator. If it still tastes good and there'n no GI tract reaction after roughly 1/2 day, I'd figure it was still good. I'm going on the basis that you can't be dealing with anaerobic bacteria in this case and mold would be easy to detect. Someone may come along and tell me I'm wrong, all wrong.

I'm pretty sure Methode Rotuts uses a PureFizz. This post seems to be where it all starts, in the PureFizz vs SodaStream: your take? topic. 🙂

Bake Until Bubbly: The Ultimate Casserole Cookbook, by Clifford Wright and The Best Casserole Cookbook Ever, by Beatrice Ojakangas are two that I have enjoyed. As I recall they both rely more heavily on fresh ingredients.

He's been in our area featuring dining joints twice. According to the newspaper articles about the process, he was a lot of fun to meet and work with. Granted, the owners might not have been forthright in their interviews if they'd hated him, but I doubt they would have been so effusive in their praise if he'd behaved badly.

Welcome, Eliot. It looks like you'll fit right in here!

Are you suggesting apple instead of lemon, so you can eat it too? If so, then you're departing from the lemon theme...and in that case, what about dark chocolate mousse? I think chocolate and raspberry are a better match than apple and raspberry. Or almond and raspberry, if you want something lighter? If you're trying to stay with the lemon - which you can't eat - then the pear wouldn't add to your woes, would it?

Thanks for that link, hyjekr. It still doesn't answer the question some of us have about one particular beer or wine out of the multitudes causing such a horrific reaction, but it has good general information. So far I've managed to avoid those splitting headaches by avoiding all red beer and all Australian shiraz. Who knows how many excellent and harmless quaffs I might be missing out on by painting with such a broad brush? I occasionally wonder, but unless I find a good predictor it just. isn't. worth. the risk. There are plenty of other good options available. By the way, welcome back. :-)

That looks like a great way to cook the bird, rotuts. You don't mention a difference in timing or doneness between the light and the dark meat, but I'd expect some anyway. Did you have to take any particular steps to make it all come out right?