Smithy

My propane-fired gas grill does not leave off-flavors. Why would a propane torch do that?

The big (1-lb bottle), basic torch is a lot cheaper, and it's available at any hardware store. Amazon has a torch kit (3 nozzles, sparker, propane bottle) for $39.99. If you buy the trigger (self-lighting) head and the bottle at a hardware store, it should cost you less than that. Aside from the "small torch for small kitchen" issue, I can't see why someone would go for a mini-torch when the basic one will do. $100 differential is a lot to pay for the "aww, it's so cute!" factor.

So, what happened? Did you go ahead with the flame? I can't find any reference to it in this thread on your recent tasting menu, or your associated blog entry. Enquiring minds, and all that...!

I think you answered your own question: before you left, you dumped all the perishables. Dairy - you can tell by the smell when it's gone off, or in the case of milk and cream, the fact that it curdles in your coffee; Meat - actually, I think the same is true here; Eggs - we all know about the "smell of rotten eggs", but I don't know whether there's a less obvious poisonous stage It's likely that any fruits or vegetables you left sitting in there are shot. The same may be true of bread. But then, it doesn't sound like you left any of those in storage. The condiments you names ought to be fine. If you don't like the flavor, or you're in doubt, throw them out. I'd avoid eating egg-containing products like mayonnaise, but straight mustard (NOT dijonnaise) should be fine. Same for horseradish sauce or barbecue sauce. Pickles should have plenty of acid to keep. Syrup will keep.

Is the package on the box of gelatin? If so, you can assume that it refers to the package in the box. If not, you still need some sort of context - I think - unless Knox gelatin is the default in the USA and the packages are all the same, the way yeast packets seem to be. 1/2 Tbsp +1/2 tsp = 2 tsp, by the way.

That's a rude recipe. What size package is it suggesting? Is the quantity of the package in weight or in volume? Do you have a kitchen scale that you can use to measure out the total, then reweigh to get half?

Oh yeah, and that was the "Professional beauty shot" on the Kwanzaa cake. ← Reading the ingredient list made it even more revolting. I wouldn't have thought that possible. That cakewrecks blog is one of the most jaw-droppingly appalling and hilarious web sites I've ever seen. Thanks for the link, sazji, and thanks for bumping this topic, gfron!

I think the sugar cube and alcohol idea has merit. I think that with the right alcohol, you'll be able to keep the sugar cube from igniting at all. I used to demonstrate the point of ignition temperatures by soaking a piece of facial tissue (we called it "Kleenex" even when it was another brand) in household rubbing alcohol and lighting it. The alcohol burned until it burned out but the tissue didn't catch fire, because the flame wasn't hot enough to ignite the tissue. Is there a spirit available that burns coolly enough to avoid burning the sugar but hot enough to char the pepper skins? I'd like a bit more explanation as to why the sugar cube catching fire is such a safety concern aside from overheating the glass it's sitting on. (An insulating layer of some sort is needed there.) If it's contained in a small "fish bowl" the fire will be easy to smother by covering the opening of the bowl. What am I missing with the sugar cube? Won't it just caramelize and get charred and smelly? You will need to put the sugar cube on something to protect the glass. Broken eggshells, clean pretty gravel or sand, something. If you use something that's flameproof then you'll add a slight extra bit of safety if you think it's necessary. I think you'll be able to smother the flame quite easily, and may in fact have trouble keeping the flame lighted down in that bowl. Here's a last thought: No matter what, I think you'll have trouble balancing those pepper skins atop the sugar cube. If you put them atop a wick (as in a tea candle) you're likely to break the wick and put out the flame. Won't you need some sort of small grating to support the skin just above the flame? It all sounds like fun.

Happy birthday, Susan! I'm glad you were able to spend it at The Cabin. You didn't mention common tansy in that bouquet, but it sure looks like there's some in there. Your green beetle in the muffin liner is one of my summer mysteries. Those little guys are brilliant emerald green jewels with legs - truly lovely - and they're ubiquitous in this part of the world. They don't bite. They don't invade our food. I don't know what they do except look pretty. Do you know any more about them than that?

Sponge cake (I'm mentally substituting pound cake) and lemon curd sandwiches...now that sounds decadent and wonderful.

Daniel, what spices and what sauce would you use with your lamb schwerma? Mind you, I'm not willing to give up my chicken altogether, but I'd like to be able to rise above my second-class upbringing.

I think this is a good point: the use of the commercial box differs in a very fundamental way, I think. With the commercial box, the box is sitting on the counter next to the item you are covering. You reach across the item with your left hand (assuming the box is on the right, of course) and pull the wrap across, then use your other hand to slide the cutter. The action is almost the opposite with the consumer boxes, where I use them by picking up the whole box, grabbing the plastic wrap with my left hand and sweeping the box across the item I am wrapping. With the metal blade cutter a quick yank at this point sliced off the wrap and you were done. With the plastic cutter I have to set the box down, fiddle with getting the cutter and plastic wrap aligned, and then slide the cutter. Much slower and more frustrating. I can't say I can recall ever injuring myself with the metal zigzag cutter, but maybe I've just blocked the awful memories . ← You describe the motion with the home-use boxes perfectly, Chris. I've been thinking that when we remodel our kitchen I want a drawer or cabinet door that's designed to HOLD the boxes of plastic wrap, foil, and so forth to make them into more useful dispensers.

I called and complained about the first box of Saran Wrap™ I bought that had that stupid slider. The slider had come off and, as noted above, I was SOL. They made polite noises and sent me a coupon for a free box of either type of wrap. I bought the ordinary serrated-edge-type box. I'm not sure that stuff is available any more, though. How I do hate "innovations" that don't work.

Are there fish or shellfish for which the ceviche treatment isn't enough to make the food safe? I'm thinking particularly of parasites, but also diseases.

Thank you all for the answers and insights. I'm glad I can ask questions (don't have any more for the moment) and learn something!

I've been pondering this topic for a while now, and I have a question. It seems as though everyone who goes through gastric bypass surgery has to reprogram himself or herself to eat more healthfully, avoid certain foods, take vitamin supplements, and generally take much better care of himself or herself. The new, much smaller portion sizes are considerably smaller than would seem reasonable without the surgery, and would seem like starvation rations to someone with a whole stomach. Other than that point, however, I'm wondering what the difference is between reprogramming with the surgery vs. doing the same reprogramming without the surgery. Either way it seems to be very difficult, but very necessary. If one has to do the reprogramming anyway, can one do that without the surgery and still get the benefits of the weight loss? Please understand that I am not passing judgment or casting aspersions. I have been very fortunate never to need to consider such a drastic action. But the action is so drastic that I wonder whether it can be avoided by making all the changes without going through the surgery. What am I missing?

What is/are jachnoons?

Shawarma has been a beloved topic on the Middle Eastern subforum, and you can read a lot of discussion about it on this topic (clickety). If you look around there a while you'll also find some threads devoted to chicken kebabs, or shish tawouk. This thread is one example.

Are those red poaching cups made of silicone?

Wow, what a great blog! Thanks for posting that link! (Now I have 2 more versions of thoum to try. So much cookery, so little time... *sigh*)

Tupperware or the equivalent. The top seals tightly and I don't feel wasteful about the wrap.

I almost bought some bittersweet chocolate linguini a couple of months ago. The dry material had a pleasant but subtle dark chocolate bite to it, and was delicious uncooked. I don't know whether the flavor would fade into the background or become more pronounced when the pasta was cooked. I did not think it a perversion. I do think chocolate and orange are an excellent flavor combination. Unfortunately, I couldn't think of what to do with it then, and I didn't buy any. I'd suggest cooking one or two of the farfalle and tasting them to see how pronounced the flavor becomes. If it's subtle, it could be wonderful with a mole...or smoked duck or another deep, rich savory flavor. If it's very obvious and sweet, then the sweet angle seems the only way to go. Since I detest cold pasta I'd avoid the ice cream and go for a warm sauce or warmed fruit. Perhaps a sauce of warmed peaches, apricots and raspberries in heavy cream, tossed with the pasta? Sorry not to have better ideas, but I have faith in your creativity and ability.

Thanks for adding that note, Kim. With regard to freestones, it seems that most of the white peaches and white nectarines are freestones. Do you see the white varieties around? I've read that grilling not-quite-ripe stone fruits will help augment their flavor, so you might be just fine. When they aren't ripe they're more difficult to cut, and IMO they still don't have the right flavor, but all too many peaches are picked before they're ripe anyway. Let us know what you do and, if you grill them, how they come out!

The one I get looks like that, too, but the ingredient label says garlic, olive oil, and lemon. It might have salt, but I don't remember. It's rich, but light. I also thought there would have been more to it than just garlic, olive oil, and lemon, but there's not. I think you should try making it the simplest way, then if you find it doesn't match your expectations, start playing around. I can't wait to go to Minneapolis this summer to get more! ← Your description is pretty spot on with what I had too. I guess I'll give the basic garlic-il-lemon a try -I just have a hard time believing that's all there is! ← I'd also start with the simplest version, and try adding egg whites if that didn't do it, since the egg whites were what made the sauce at my favorite place in Cairo. Other things I'd try would be (as mentioned above) some mashed-up boiled potato, or white bread, or nut flour. Someone else can correct me if I'm wrong, but I really have trouble imagining lard in a Lebanese sauce. Presantrin, where in Minneapolis do you get jarred toomeh? And what do they call it? I'd like to get some!

Oh, good grief. When I got the level up where I liked it, then I kept going to see how well I could do. When I missed a word or two and slipped on the rating, then I couldn't stop until I got the rating back up. It's worse than a poker game. Thanks for the pointer, I think...