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  1. Fernwood

    Papaya - Ripe? Unripe? Help needed.

    I feel the same way and I have wondered if it's one of those things where there's a genetic variability in being able to smell a particular aroma compound, or at least in how intensely it's perceived. Papaya never did anything to hurt me but I couldn't stand it as a kid, found it rather nauseating. It wasn't something I was routinely exposed to growing up in New York but we went to the Bahamas once when I was around 11 years old. Every morning at breakfast I would say No papaya, please--I'll just have the second course (no memory of what came after the fruit) and every morning they served me the papaya anyway and I had to sit there and smell it until it was removed. Ick! Green papaya is fine in SE Asian food but I guess those Bahamian ones were nice and ripe....
  2. Fernwood

    Vinegar in your drink?

    Where I live it's much easier to find a selection of balsamic vinegars than it is to find white grapefruit. Wish I could grow my own!
  3. Fernwood

    Unexpected Food Gifts

    It looks like a piece of art glass! All the mangoes in my market are either plain yellow or a standard red-green combo color scheme. I have never seen such a showy one. ❤️
  4. Shelby, You have much more canning experience than I do, so feel free to consider the following as relatively ignorant speculation. I wonder if the difference between regular mouth and wide mouth jars has to do with the difference in headspace volume? Canning recipes usually specify headspace in inches, but the same depth represents a larger volume in a wide mouth jar than in a regular one. The most specific discussion I could find about that is here The Natural Canning Resource Book p.54 (via Google books) in the box headed "Determining headspace in odd-sized jars". I don't know if that provides any information that is helpful to you. Canning looks like it is subject to rules of science but in my experience it sometimes feels like it owes more to black magic!
  5. Another FYI, My photo turned out rather small in the original post; I don't know if it is clear what the defect is. The membranes came off cleanly and the whites are intact but they are marked with dents and grooves. All 12 eggs looked like this, though some were more dramatic than others. Very funky but ultimately not important. I hope to do some more eggs this weekend (no poking!) and, assuming they turn out nicely smooth and ovoid, I'll let this go. 🥚😄
  6. FYI, My eggs were pressure-steamed above the water. I tried to imagine what was happening in there but I had to give up and make dinner.
  7. Thanks, folks. I mis-remembered or mis-understood something along the way and, clearly, I would be better off fussing less. I do think the 'canyonlands eggs' effect is rather interesting, but not necessarily appetizing. No more poking!
  8. I love my Instant Pot for bigger batches of hard boiled eggs. [I recently bought a plate that holds 24 deviled half-eggs and got great feedback on a mixed platter for a neighborhood gathering.] Like @rotuts and my mother, I pierce the large end before cooking. When my mother and I did that for eggs conventionally hard boiled in water, it allowed air to escape, minimizing cracking and improving roundedness of the large end. When I do it to my Instant Pot eggs, they turn out like this: Most of the time it doesn't really matter, but I keep wondering, What gives? Does anyone else see this? Should I make the hole larger, or ?
  9. Fernwood

    Andrey Dubovic online classes

    For me it's the metaphor pill = candy that is uncomfortable. I wouldn't make or buy any candies that look like pharmaceuticals. I think many health care professionals and other people who have more than enough experience with pills in one way or another may feel similarly: I don't want to blur the line between the two categories.
  10. Fernwood

    Cake Memories

    In coastal New England this was introduced to me as "Boat Cake". (Made with ingredients you could have in the storage bin on the boat.)
  11. I spent some time on this question when I found a better-than-usual-looking brisket a few weeks ago. (Most that I see in my supermarket are so lean that I despair of getting an appetizing result, no matter what the approach.) Leaned on the Serious Eats article, for the most part. I divided in three pieces and started with 135; after they were pasteurized I put two away. The texture of the 135 piece was too firm for my taste. I ended up cooking the others some more at 155 and I much preferred that result. [Formatting weirdness apparently due to phone posting—no emphasis intended.]
  12. Fernwood


    My first goat meal was roast cabrito in Barcelona in the mid 1980s. I have the idea it was at Els 4 Gats, though their menu today looks very different from what I (very vaguely) remember. It was great; why is goat such a rarity in the US? Judging by what I see in our local markets, I have to think that many people in my area never eat lamb, either.
  13. I'm not sure I understand this... or should the first sentence say "Even the best closed burner designs..."?
  14. Relatively new Anova user here... looking to improve the work flow for Easter dinner: Can I use the circulator to hold hollandaise sauce for an hour or so? Google has provided me with various versions of the Modernist hollandaise recipe but I have a relatively traditional method that I like--I would just like to be able to hold it longer, with less anxiety. I'm thinking a mason jar in the water bath might be just the thing. Can anyone suggest a temperature? Any other advice?
  15. (I'm not a regular in this sub-forum. I hope someone will move this if a different topic would be more appropriate.) "Hershey's Gold", what is it? Hershey's website uses the term "crème" as though it means something in English--maybe it does in the industry(?) but I am skeptical. I am ambivalent about tasting this but I am curious about the concept.