Jason Perlow

There is plenty of argument/discussion re: storage of beans. But I will throw out there that I think buying 8 lbs. at a time is not necessarily the best way to do it. No matter how you store the beans, by the end of the 8th pound (unless you're using 4 lbs. a week) Miss Silvia is not going to be happy with the coffee...and neither will you. Backing up, beans within hours of roasting are not at their best either. They need 36 - 48 hours to gas out before you use them. Then they are good for 5 - 7 days and I store them on the counter in a Mason jar. That said, I generally store small quantities of beans (say 1/3 lb.) in vacuum-sealed packages in the freezer. I take them out the night before I want to use them. So yeah, I wanted to buy about 4lbs. Which seemed about as much as I could realistically get through in about a month. However, the factory only sold the beans in 8 1lb packages at a time, so that's how many I bought

What's a nutating tamp?

A pour from about 10 minutes ago: http://t.co/eKLlMQsj

On the plate.

Chicken Marsala

There is no difference in the composition. The difference is in the cooking method. A "Dressing" is the usual components cooked in a baking dish or casserole or on a baking sheet, using pan juices or stock. A "Stuffing" by traditional definition is stuffed into the carcass of the bird during the cooking process to absorb the juices. Because of concerns of foodborne illness over the last 2 decades, "Stuffings" in the strictest sense of the word are for the most part no longer widely practiced in foodservice or at home. They are Dressings. I have seen "Stuffings" done in things like roulades of chicken or pork, but it is much rarer to see this in a entire bird. Stove Top and Pepperidge Farm still market their products as "Stuffing". But technically, they are implemented as Dressing in most households. Regionally I have heard the cornbread style called "Dressing" particulary if done with Oysters, which is a Southern thing. So, to recap, all Stuffings are Dressings but not all Dressings are Stuffings. And most Stuffings should be called Dressings anyway.

Two fried rices from dinner last night, at a Cuban Chinese restaurant in Miami. Both fairly light on the soy, they used the Pearl River brand. "Hawaiian" with Chicken and Pineapple. Roast Pork

It's 1700 and you STILL need to PID this thing? For that kind of money, you might as well get that Rancilio for 2 grand that has the integrated PID, no?

1700 is not that bad. It looks like a very nice machine. But is it making that much better shots than your PID Silvia?

I'm not going to an E-61 like a La Marzocco for a very long time, if ever. I don't have the space, and I am not sure if the quality of espresso shot would be that much higher than the system I have in place now. But it's good to fantasize about. I'd have to really justify that $7000 or so!

I had a lot of early channeling problems and I still get a little bit of it, but the cone "merge" happens within a half a second so I'm not getting that concerned about it. The better I tamp I figure the less it will be an issue, now that I am focused on the measurement,

Right.

If you exceed 14g on the standard double basket for Rancilio, you are overdosing big time, especially if you are talking like 17 or 18g which is way too much. After doing a lot of research and talking to a lot of geeks about this (including the guy who runs PIDSilivia.com and wrote a whole treatise on this) 14g is -the- capacity for that basket. You might be able to get 15g out of it. Any higher than that the coffee is gonna touch the group head and it becomes a total lockup. I've gone through hell and wasted a lot of coffee until I came to this. An interesting

Well, I am going through it at a pretty decent clip. Each bag is vac sealed, in 1Lb bags. I'm already almost finished with the first pound. At the moment the other 7lbs are shoved in the bottom of a chest in my kitchen. Should I freeze it instead?

Right now I am trying to get exactly 14g into the basket, and then LIGHTLY tamp so that the coffee is just beneath the measuring level. 205F seems to be a good temperature for the PID. Now it's futzing with the grind levels seems to be my next thing. I am at like the 8-8.5 setting or so on the Rocky, whatever that means. I'm using very fresh beans, I went to the Rowland Coffee Roasters factory in Doral FL on Monday of last week and bought 8Lb of their Bustelo Supremo which was roasted within hours of me purchasing it, so I think I have all the variables set.

Here's another one. http://t.co/wHZDsJAU

By George, I think I've got it. http://vine.co/v/b67ji5u9EnL 14 grams, 205F. 25 seconds with pre-infusion.

There was an impomptu eGullet Q&A a bunch of years back with the head cook on the USS Virginia. http://forums.egullet.org/topic/78932-submarine-cuisine/

It is indeed mostly intended for fast primal cooking. That's why they call it a Cuban Microwave.

Garden Frittata, with Colby Jack cheese.

What was your recipe for that pork and green chiles?

If you ever visit the Flagler Museum / Whitehall in Florida, you can experience Gilded Age tea service. Not cheap but an enjoyable experience. http://offthebroiler.wordpress.com/2006/12/01/florida-dining-afternoon-tea-at-the-flagler-museum/

I have both Shaoxing and Dry Sherry and have used them both in Chinese cooking at home. Sometime I even use both in a meat marinade.

I think it is safe to say that countries which are in the Chinese sphere of influence are also Chinese fried rices, since I imagine the dish probably originated in China. Anywhere you have a population of Chinese people living you are going to have some form of Fried Rice, be it Malaysia, Korea, Vietnam, Thailand or even in places like Peru (The "Chaufa" being the most prominent example of this, and one of the best derivative versions IMHO) or Jamaica or other parts of the Caribbean and of course the US.

But you're comparing banquet cuisine to home cooking. Way, way different.