Shalmanese

How is this different from the Wikibooks Cookbook?

I now almost exclusively bring a bottle of Moscato d'Asti dessert wine to events. It's tasty, affordable and always a crowd pleaser. It usually fills a gap in the host's wine pairings and even if dessert isn't being served, a small glass at the end of the night is refreshing & a good cap to the evening.

Where are people getting their gum arabic from? I tried whole foods & a local vitamin store and they both gave me blank looks.

I 3rd or 4th the idea of salmon with pasta & a cream sauce. Green Peas & sundried tomatoes are also great additions in this dish.

What's so superior about it? Seems like it would be inconsistent at best. If you increase the water, you're going to have more thermal mass. If you heat the water up slower, the fish is going to spend longer warm. If you have a thicker piece of fish, the cooking might not penetrate into the center. The principles of poaching are well established, bring as much of the fish above ~45C as possible while having the least go above ~55C. The easiest way to do this is to just bring a largeish pot of water to your desired finish temperature and leave the fish in until it comes to equilibrium. For fish, I've never had trouble maintaining the temp for the 20 or so minutes it takes to poach and leaving it in longer is not going to damage the finished product.

That seems to be a very high estimate. Granted, it's a group of young athletes, but 12-13 oz. of meat, three-quarters to a pound of rice/beans? Per person? For one meal? It's most definitely erring on the side of caution. You have to also account for loss in cooking, it's 1 kg of raw weight which will shrink down as water evaporates. I've generally used my rule of thumb when planning multi-course dinner parties where I need to decide things like whether 2 chickens are enough or do I need 3. It should work as a rough rule of thumb in this scenario.

It's not 24 people, it's closer to 30 which means you need 60 lbs of food. 20 lb meat, 20+tortilla starch & 20lb veggies/sides seems like a fairly easy rough way to divide it.

Real Grenadine is expensive.

As a rule of thumb, I go by 1 kilogram/2 lbs of food is enough to leave one person stuffed. Roughly 30 - 40% of that should be meat, 30 - 50% starch & the rest veggies. So for a group of 30 people, I would split it out like this: 20lbs of pork shoulder 20lbs cooked weight of rice & beans Enough sides to complement.

As long as you cook the syrup to the same sugar level and keep roughly the same amount of acidity, homemade grenadine is simply going to add more rich & subtle notes. It would be the same as switching out winter, hothouse tomatoes for vine ripened, organic tomatoes in a salsa.

I can't imagine how useful a warranty could be. Apart from the handles falling off, there's very little that can happen to a pot that's not user error.

The easiest way to get hundredth gram resolution is via severe dilution. Make a very weak syrup and then add a little of the syrup in.

Corn chips & crappy pace salsa are the standard nibbles for a house party in my social circles. It's bought by people who just want to provide something that will help soak up the beer.

I feel like surely there's some industrial food research lab somewhere which has done this research and you may be able to piggyback off their work. Have you tried walking around some of the more processed isles of the supermarket and reading labels?

I've always been challenged with certain dishes to split them evenly and effectively among many plates for serving. Say you have a big pot which has some long noodles, a creamy sauce, small cubed chunks of chicken, peas & matchstick cut carrots. You want to split this evenly between 6 plates. Every time I've done it, someone gets the bulk of the chicken or a large pool of sauce or some other form of unevenness. Or say you dress a salad of lettuce, grape tomato & sliced cucumbers in a large bowl and now want to split it into 4 smaller plates. Does anyone have any tips with how they deal with this kind of situation so that there's some semblance of evenness?

Well of course, and I have no problem using pure gelatine. Thing is, Turkey wings, pigs feet, etc are protein and contribute greatly to flavour, and that's #1 what I'm after. As a protein, I can roast them with bones and mirepoix to develop a more intense flavour as well as colour. Adding pure gelatine to a finished stock doesn't give this possibility. Then again, I just like feaking out my staff when the meat delivery includes a couple of split pig's trotters or calve's feet.......... Turkey wings are great when you want to make a brown turkey stock and acceptable when you're making a brown chicken stock. Pigs feet are great for making a pork stock. But there's something to be said for the purity of flavors as well as the intensity. I find too much addins just make it taste like a generic meat stock rather than honing in on the inherent beefiness or chickeniness of a good stock.

What were some of the best cocktails invented in the last decade?

I just got these for my roommate as a christmas gift and they're delicious. I remember as a kid, I always used to pop popcorn in butter. The kernels that were an golden brown colour were the most delicious as they had soaked up some of the browned butter.

You only need to bring the full brunt of linear programming to this problem if there are significant interaction effects which I'm not convinced there are. Also, Edward: The best source of gelatine is purified gelatine. I don't know why people have such a hangup about using purified gelatine in savoury cooking. It's no different from using white sugar or kosher salt as opposed to resorting to "natural" honey, soy sauce, molasses or pickle juice.

Are you using the fat for savoury or sweet applications? Personally, I see nothing wrong with animal fat tasting strongly of the animal it came from. I like to keep cooking until the cracklings are well browned for flavoursome fat. Poultry skin tends to have a musty funk that needs to be cooked out. If I were you, I would take the white fat and heat it up to 250F or so for 10 minutes and then cool it down again. That should get rid of the funk.

It's a pure marketing move, economics has nothing to do with this. The amount of sugar in a 16oz bottle of Pepsi is less than 2 oz. Buying that much sugar at a grocery store costs less than 5 cents. Pepsi Throwback is a clever way to sell less pepsi for a higher price and have consumers flock to it.

Straight Gauge is also useful for small pans on big gas burners. The flame will lick up the sides of the pan and cause burning if the sides are too thin. If you have an excellent gas burner, you can match the size of the flame to the size of the pan but for normal, home stoves, sometimes you need high output in a small area and straight gauge can save significant heartache. He's shilling for All-Clad pans but he also makes an important point that All-Clad like pans are going to be better than thin aluminium ones. Look past the brand and just look at the tech specs.

I like the cock & bull ginger beer and I did not like whatever one was flavored with Stevia. Reeds is ok and widely available.

Here's how I would classify: Top Tier: Undisputed top culinary destination New York Second Tier: Large number of world class, distinctive restaurants, a broad base of different cuisines & an enthusiastic & knowledgeable dining audience Chicago San Francisco Las Vegas New Orleans Third Tier: Solid, competent food cities with a few standout restaurants. Seattle LA Boston Washington DC Philadelphia & more