Shalmanese

Odd, definitely shouldn't be green. When you first rolled it, was it yellow? What flour are you using? Just reading something on Udon production where it says: .

You can create half and half by using 50% whole milk and 50% heavy cream, hence the name.

I would want to figure out a way to mount the chimney starter extremely securely since wok cooking involves a lot of tossing of the wok and one errant move could knock over the chimney.

Did you miss the bit where it says: " The chicken has always been purchased from a farm or farmers market, never from a grocery store or meat store."

I've found alkaline noodles to be pretty bulletproof. As a test, I boiled one batch for 20 minutes and it still have quite a bit of bite although nearly all the flavor had leached into the water. Try making a 2 minute batch and 5 minute batch side by side and comparing.

I found the visual style to be at odds with the level of content. The visual style seems to suggest a breezy, "intro to", generalist guide but the content seems aimed at advanced practitioners. IMHO, you should focus less on cutesy graphics and images and more on presenting information in a concise & legible format. It doesn't mean it has to be dull but stuff like http://cocktailscience.posterous.com/are-there-easier-ways-to-infuse-flavors hinder rather than help understanding. Modernist Cuisine is the gold standard for this of course.

Odd, definitely shouldn't be green. When you first rolled it, was it yellow? What flour are you using?

I, too have struggled with low hydration. In Lucky Peach, there's an update from Harold McGee to deal with the low hydration by pulsing in the food processor until coarse crumbs are formed, letting it rest to get properly hydrated and then doing the majority of the kneading using a pasta machine. I haven't tried it but it seems like something that could work.

It's to increase yield. Coconut is absorbant so some of the liquid remains inside the meat. Say 80% of the liquid can be squeezed out and 20% stays in. If you add 5 cups of water and squeeze, you get 4 cups of 100% coconut milk as a first pressing and 1 cup of 100% milk in the meat. If you then add another 4 cups of water to the meat and stir and squeeze, you squeeze out 4 cups of 20% milk and 1 cup of 20% milk remains. You could then do a 3rd pressing to get 4 cups of 4% milk and be left with just 1 cup of 4% milk left unextracted.

Ever since I started making risotto, I largely ignored the finishing instructions to add cheese and butter to the risotto just before serving. I might throw in a small handful of cheese if I had it around but certainly not butter, it just seemed like a caloric extravagance to me. All of my risottos were good, flavor wise but I never got that flowing, molten lava risotto I would see elsewhere. It wasn't until making it tonight with the full dose of butter and cheese that I finally realized that the sauce for risotto is really a butter emulsion and that it was impossible to get the same effect any other way. Finally, a bowl of sexy, silky risotto. What are some recipe instructions that you've routinely ignored over the years, only to finally become a convert?

SV fish is not cooked to pasteurization temps so the entire food chain pre-cooking is important. I'd try to figure out a way to freeze the fish as rapidly as possible and thaw the fish as rapidly as possible to minimize the proliferation of pathogens.

Cookbooks always advise you to use a roux rather than a flour slurry because it takes 15/20/30/60 minutes to cook out the "raw" taste. However, noodles take just a couple of minutes to cook before they're considered done and there's never any discussion about any raw flour taste. What accounts for this disparity?

I've never seen a fresh passionfruit in the US, sadly. I make sure to eat my fill whenever I travel outside of the US.

There's actually been a couple of times I've tried to figure something out, found an old post on eGullet that seemed relevant and only later realized that I was the one who posted it .

Mmmm, just made these. They were delicious!

My two tips: 1. When in doubt, sharpen your knife. 2. Stop being such a pussy.

I'll refrain from commenting on the merits of eating organic or not but I just wanted to point out that the article posted is garbage, chock full of pseudoscience and poorly understood factoids.

Blade is actually great as a steak and the whole blade primal, minus the connective seam is sold as flat iron steak. I can't tell from the pic how thick the steaks are but you should consider cutting out the seam and using them as kebabs or stir fry rather than braise them.

How did it work out? In my experience you need to cook potatoes at around 82C (180F) to get a palatable outcome. Did the longer cook at a lower temperature give a reasonable result? They turned out firm and slightly gritty. I imagine they would be largely indistinguishable from potatoes cooked for 30 minutes at that temp.

I bought a bread knife with the coating a) because it was serrated so it was never going to be sharpened anyway and b) it was like, $4. I think they're great as essentially disposable, serrated knives, I wouldn't use one for any heavy duty tasks.

Think Fondue.

Why not roast 2 chickens next week so you have some leftover cooked chicken meat for chicken salad/chicken soup etc. as well?

I ended up getting some fancy soy sauce, some white truffle oil, a 16oz of Xanthan gum from Willpowder and 12lbs of Semolina Flour.

You can order it off Penzeys or, if you can find sumac, you can make it yourself.

*ahem*, I think you mean you have a dedicated Cleveland Steam Oven...