UnConundrum

I've been wanting one of his knives for some time. I wrote him in the Summer and he told me to check back in the Winter.... Wrote him about a month ago with no response

I waited a year for them, but here's my Carter custom Damascus knives Nakiri: Funayuki: Honesuki: Gyuto: Large Funayuki:

I'd love to hear your results and recipe.....

I agree. I've had some great results with sous-vide turkey breasts.... Often commented how the texture was like lunch meat without all the chemicals. But I have no idea how to duplicate the taste. I'd suggest starting with what makes sense, and running a few tests.

I made some ice cream using the recipe found here: http://www.recipesonrails.com/recipes/show...olate-ice-cream and it seems to develop a strange consistency. Although very well frozen, it doesn't "feel" cold. If left in a dish to melt, it holds its shape and doesn't ment. When eaten, it has the mouth feel of a mousse. Should I reduce the cream/milk ratio? Any othe suggestions?

I'm looking to buy some unsulphured citron for Italian cheesecake. Does anyone know of a good online source? KA has an unsulphured lemon peel, but not citron.... Thanks in advance.

I like a gorgonzola sauce. You can find my recipe here: http://www.recipesonrails.com/recipes/show...orgonzola-sauce

I make an adult mac and cheese with chevre. You can find the recipe HERE. It's a bit rich, so I like it more as a side dish than a meal.

I think you need just a little more info from your customer. IMHO, there's two parts to a challah, the dough and the shape/appearance. If all he's concerned about is the dough/taste, then I agree with the suggestions that you get a pan to bake it in, making standard loaves. On the other hand, if he's looking for the shinny crust and maybe poppy seeds, I'd suggest a long braid. Deppending on your ovens and peels, you should be able to get a pretty long braided challah that will have a somewhat consistent shape with little waste at the ends. I'm sorry, just re-read your heading. Obviously, if eveness means flat, a braid won't help. If you're trying to avoid a dome effect and you're looking for consistency, I think it will.

We have a conversion page HERE. We're hoping to a a conversion option to a page, but I just haven't had time to work on it for some time. The conversion page was building the database and math, so we're close, but for not it's still manual.

Mom and Dad are coming over, and Dad doesn't like to chew much anymore, so my wife suggested sheperd's pie. Haven't made that in 10 years or more, but Mom used to make it all the time. Simply brown some ground beef, put it in a casserole, top with a can of corn, top both with a can of tomato soup, and top that with mashed potatoes.... Hmmmmmm. So yesterday, I stopped at a roadside stand and picked up some fresh corn. Cut it off the cobs and sauted with some onion in grapeseed oil. Today I browned my ground beef (again with some onions and garlic) and then drained off the liquid to reduce the fat. I chilled the liquid to solidify the fat and strained off the liquid which I reduced with a cup of homemade veal stock. Mixed that reduced liquid with the tomato soup...... but otherwise, it was Mom's recipe. Is it still ????

Probaby my no knead focaccia made with red grapes (cut in half) and rosemary. Recipe is HERE

Another vote for a small commercial unit. I love to make bottom rounds (now usually sous-vide) and then slice them down when cold for sandwiches, or make a gravy and hot roast beef sandwiches. They're just great.

I've also noticed that it pays to watch the bag it's packaged in. When freshly packaged, the bag will often cling to the chicken. As it ages, it gives off gas, and the bag will start to inflate. Just a little is fine, but stay away if it's anything more.....

I'm not big on banana nut breads, but my son just adores them. His favorite recipe is here: http://www.recipesonrails.com/recipes/show...anana-nut-bread

If you have pets, you could improve their lives by making their food for them. Grinding raw chicken (backs, necks, etc) as an ingredient, has wide support and keeps the costs down.

Please, PLEASE be careful with this. Small dogs only. Unlike bones, corn cobs do NOT digest in a dogs intestine and if swallowed in a large enough piece can cause a blockage in its intestine. Our dog pulled a cob out of the garbage last year, and when it didn't pass after 3 days, had to undergo surgery.... not nice, but they do love them.

Hmmmm, just my thoughts, but I believe I've made that sauce before (it is wonderful), but don't you think more vanilla might take away from the main course? That's like a surprise ingredient that I don't think I'd use twice in the same meal.... I'd go for something contrasting... if you want something vegitarian, I'd suggest this Crostini with chevre and apricots.

I'm having a heck of a time making glazed walnuts. As simple as the recipes seem, I must be doing something wrong in the process. I've tried recipes on the stovetop and recipes for the microwave. All failed. I'm thinking it's a heat thing. I mix sugar and butter over heat and mix till combined. I add the walnuts and cood for a few minutes. The sugar and the butter seem to separate, never to come back together. The microwave recipe called for brown sugar which, in less time than called for in the recipe actually burned, smoking up the whole house. Can someone help out a sugar challenged cook with some very simple instructions? Thanks a bunch.

Wow, that's a pretty big variation. What is the advantage of the acid? I do a good bit of bread baking, but nothing with acid. Actually probably wouldn't be good for the yeast. Does the acid do something for the gluten development? Can you taste the difference? Vodka ????

Great Thread !!!! Looks like Stevarino is using white vinegar. Is that a variation of the recipe? Are there a lot of different recipes? Seems like it would be rather basic like pasta.

The only thing about the netting is that the "crust" may stick to it. To some, that's the best part Just a word of caution about the smaller roasts; I've never done one successfully. It doesn't make sense to me, and I've done dozens of the bigger ones. The key to tenderness is going slow, and maybe that's just harder with the smaller roast... less mass and probably less moisture inside per square inch of exposed surface. Make sure you keep the temperature low.... 225 F / 105 C Some believe that you don't add to the smoked flavor after 135 F / 58 C so maybe you should try wrapping it in foil once it reaches 135, and finish slowly, wrapped.

Pam, I do them frequently. I'll buy a whole chuck roll at Sam's Club where they can be as much as 24 pounds. You can see a picture of one Here That's an old recipe, but the real issue is the method and not the recipe or ingredients. If you get into smoking big hunks of meat you'll learn that they have a temperature plateau where, if you do a low and slow, the internal temperature may actually drop. What happens is that the collagen starts to dissolve and this seems to consume energy causing the drop in temperature. As you can see from the picture, I'm a Big Green Egg fan. In my large Egg, I've noticed that not only does the internal meat temperature drop, but the dome temperature drops as well... Like it's just sucking up the heat energy. The internal meat temperature will start to rise first, and then the dome temperature. When it comes out of that plateau and internal has gone up 10 degrees or so, the meat is done. This temperature can vary from hunk of meat to hunk of meat. The last two I did went 18 hours and were not dry at all. You can find a picture of a friend slicing the last one HERE The picture may look a little dry, but it wasn't. I stopped smoking briskets because I get better results with the chuck.

Well, went to Pizzaria Paradiso and wasn't impressed at all. Had a Caesar salad which wasn't bad. They seem to make their own dressing which is a plus, but there was too much garlic for my tastes. The first several bites were fine, but it built up to where I was glad I was finished when I finished... if that makes sense. So I ordered the Margherita which was tomato, cheese, basil and olive oil for $17.95 (16"). The tomatoes were tasteless (no sauce, just sliced plum tomatoes) and the crust bland. The crust was thin, almost cracker like and so tough that my jaw was sore from chewing after several slices. I have no idea what the excitement is about. Still looking for a good pizzaria in the Northampton area. I was really excited when I saw the wood fired oven, but..... they don't seem to have the skills to use it.

We're visiting from PA and going to try Pizzaria Paradiso tonight. I love wood fired pizza, but their prices seem rather high for pizza, About $20 for a 16" pie with a topping or two? I think tomato, basil and cheese is $16.95.. I'll give it a try as I love a great pizza and I guess I'm willing to pay, but..... I hear it's not unusual to stand in line for a table. Must be great pizza! We went to Eastside Grill Wednesday night and had a really nice meal. I'd say their prices are the opposite of Paradiso's. They have SEVERAL wines for under $20/bottle. My son had a NY Strip, about 12 oz. that he said was done perfectly for about $18.95. I had a warm seafood salad that was done just right and had a very nice tomato based broth. My son had dessert too. So Steak and Seafood, bottle of wine all for about $72, and it was good. One warning, the coffee was terrible...