Shalmanese

What station is broadcasting season 13? You can also watch the current season online at http://www.americastestkitchen.com/ . The free access is delayed by a few weeks so S13 might not be up yet but if you pay, you can watch every episode aired up to S13E02.

Cal Academy is not too far from Inner Richmond with a lot of great Asian restaurants. We like Spices for authentic Szechuan food and Burma Superstar for Burmese food. If you're going in the morning/afternoon, there's also a lot of great Dim Sum places as well.

For people who make hummus from canned chickpeas, do you use the liquid in the can or do you rinse it off and replace with water? For people who make hummus from dried chickpeas, do you use the soaking liquid to cook with and do you use the cooking liquid to make hummus with?

I wonder, what does the vinegar do, and why? Does it work on all potato types, or only the waxier potatoes? The pH of the water affects the rate of cell breakdown. Slightly acidic water will lead to firmer potatoes, slightly basic water leads to mushier.

Another factor is that olive flavors dull over time. If you're in a small own with low turnover, the olive oil you're buying could be up to a year or two since it was pressed. Buying online might guarantee you fresher oil.

If complaints are only being generated about this cake but not any others, then it's unlikely to be any kind of scam. Just refund the money, ordinary people aren't as articulate about why they do or don't like something but they can be very articulate about a horrible experience from an establishment.

In first world countries, while outside temperature may vary, it's generally assumed that living spaces are climate controlled to a fairly tight range. Room temperature tends to mean somewhere between 20 - 25C (70 - 80F).

This seems like a bit of selective malicious editing to create drama. John made a comment during one of his talking heads that he knew frozen tuna could be of acceptable quality and that his main gripe was that bluefin tuna can not be sustainable sourced.

McDonalds would get so many unsolicited suggestions every year that if they independently comes out with any sort of new food, there would be dozens of people claiming prior credit for inventing it and potentially tying them up in costly litigation. The easiest way to prevent this is to refuse to listen to any unsolicited suggestion, thus proving that it would have been impossible for them to have stolen the idea from someone else. This is not an uncommon practice and many organizations of various sizes do this (including authors and other creative workers).

One thing that has helped me is to move from thinking from individual meals into a week's worth of menus. If you take the care to make your menus mesh in a coherent way, you can prepare foods more economically with less waste. For example, sometimes, I'll make a large batch of sides/starches one day that are easy to reheat (like sauteed kale), then pair them with a different fast cooking protein (a pork chop one night, flank steak the next). Or I might make a coconut sauce and serve it with pork and rice one day and then shrimp and noodles the next. Another thing I do is plan a set of meals around an ingredient that features it in different ways. One week, I might decide herbs look great and I'll buy a bunch of different ones. I might do Vietnamese Summer rolls one night, Thai steak salad the next, Grilled lamb with chimichurri sauce the night after and then pasta with pesto and shrimp the 4th night. Even though I mainly cook for one, I rarely make single portion sized meals. I can generally figure out a way to make reasonable portions of dishes that get consumed in an efficient manner.

Modernist techniques are a lot like CGI in movies. Everyone rightly decries it when it's done poorly or in poor taste but it's almost certain that it's subtly enhanced something you've eaten before without you noticing which is often it's correct role.

I use a cast iron pan in the bottom of the oven and just throw in 3 or 4 cubes of ice. Pouring water tends to be annoying as it's hard to get the angle right without burning your arm on a hot oven rack. Ice cubes are easier as you can just toss them in from a distance.

Red meat is sterile internally so as long as you're cooking unbroken, whole muscle cuts (which you almost certainly are, nobody jaccards lamb shoulder), all you need is surface pasteurization.

I think with wet doughs, it's easier to go with the no-knead method and just let the hydration develop the gluten. I've given up trying to knead extremely wet doughs, either by hand or in a mixer.

You can also, instead of whacking a cleaver down, carefully placing the cleaver on the seam and whack it with a mallet.

I like taking a stick blender to the soup and pulsing it a couple of times into a half puree like Emily. For split pea, a full puree is usually way too thick so I mainly just puree until the thickness is right, then stop.

You can also warm plates in the microwave. Just wet them and shake so there's a film of water, zap for a minute or two, then wipe off if there's any excess water.

I don't get people's aversion to powdered gelatin. Somehow, kosher salt and white sugar are ok, white vinegar is somewhat marginalized and MSG & powdered gelatin are considered evil, industrial products.

Uncooked chicken skin adds a little bit of flavor but adds a ton of gelatin. Browned chicken skin adds an insane amount of browned flavor.

You could make the jams, cool them, put them in ziplocks or other containers and freeze them. Then, when you have the right bottles, thaw, put in bottles and can like regular jam.

Given that it's pretty much impossible to overcook grits, why not just leave it in the PC for 45 - 60 minutes? I imagine the main benefit isn't so much the time saving as it is the lack of need for stirring. edit: alternatively, you could multitask by cooking a braise and putting the grits in with the braise. Both get done at the same time and it simplifies the process.

Of the 6 chefs who cooked an omelette for Wolfgang Puck, 4 have already been eliminated and Tyler is holding on by a fingernail. Wolfgang was way too generous to his omelette chefs, the only one he should have passed is Kumiko.

Sounds like he would win the Chairman Mao Award for Entrepreneurship.

You could also ship domestically to an international reshipper service that will then ship to you.

I've pretty streamlined my large batch brown poultry stock making procedure: * Acquire exactly the amount of bones it would take to fill up your largest pot. * Get your largest pot of water to the boil * Cut off any large chunks of fat/skin from the chicken carcasses * Dunk the fat & skin pieces into the boiling water, let it cook until all the pink is gone, then remove with a spider strainer. * Drop the cooked pieces of fat/skin into a food processor, process until pea sized chunks (the brief blanch makes the skin much easier to chop) * Put the chopped skin in a non-stick pan with a cup of canola oil, start cooking * Cook until fat has completely rendered out of the cracklings. You can then either add the cracklings to the stock to add flavor or eat them as a snack (they make an excellent garnish for salads) * Add the bones one at a time to the rendered fat, keeping the temperature around 325 - 350. If it climbs above 350, add some more bones. As the bones become sufficiently browned, take them out and add them to the large pot of simmering water. * You can then decant whatever fat is left over and have an incredibly chickeny schmaltz that adds insane flavor. Don't let the oil get much above 350 for too long though as it'll degrade too quickly and you're left with useless broken down oil. * Cook the bones for 3 hours at a low simmer, then strain and skim off most of the surface fat. * Put it back in the pot, add your vegetables and cook at a high boil for another hour * Strain out the vegetables, let the stock chill in the fridge, then remove the fat cap What you get is a super gelled, crazy intense brown stock that tastes like essence of roast chicken. I like deep frying the bones instead of roasting them because I think you can get a deeper level of brown without it being burnt. Also, I like cooking the veggies separately during the reduction phase as I feel it leads to a cleaner flavor and also allows you to cram more bones in the pot, leading to more stock.