Shiva

The REAL Budweiser

Nah, everyone knows that Pot Roast is a chuck cut. Bone in, please.

The Known History of Sloppy Joes

Oh, and I'd have some knotty, bony, gristle-y cut of meat braised slowly for a long time. Osso buco, lamb shanks, oxtails, etc. Risotto, a salad and Bombay martinis would help too. My avatar

Thank you, M'lud.

...and don't over fill the pot with either oil or product.

The topic's been pretty well covered, but I'll add that I like to cook with wines that are sweeter and fruitier than wines I would choose to drink, FWIW. My sister turned me on to C R (Carlo Rossi?) Cellars Fortissimo a while ago and now I always have a jug on hand.

I've found that brining is much more effective on lean meats that are to be cooked using a dry-heat method. I'm not sure how much it could improve a slow braised (or even slow roasted) pork butt. Roasting/smoking/barbecueing under 250F counts as a moist heat method in my book. Click "Quote" to tell me how wrong I am. Just for the record, I prefer the soft, stringy, pulled pork type carnitas over the crispy cubes.

Notes on glass color and skunking

Sunlight will skunk some beers (green or clear bottles) in minutes. Flourescent lights are almost as bad. Green bottles stink at blocking UV. See above. Crimped Vs. Twist? Flip a coin. Twist offs are more convenient I guess. No. No.

Schneider makes some goodies. Try the Festbier (green label) sometime. Paulaner is the King of Weissbiers though. Great stuff.

No Nick, there are actual bones in the "Riblets®". I've eaten them once (never again) and they do actually contain some short flat bones. I think the chine bone theory is probably correct. I'm picturing some factory meatcutter standing at a bandsaw with a huge tub of pork spinal columns on his left and a tub of "Riblets®" and a pile of chineless spines to his right. Everything but the oink... Typo and syntax corrected

Alton Brown and his Grandmother collaborate here. There's a link to his scone recipe on that page too. Show Transcript White Lily's recipe

To address the original question, it's my understanding that Kellers brand butter does not contain the lactobacillus cultures that Plugra does. Kellers is right down the street from my company's main office. Maybe I'll drop in next time I'm over that way. Lurpak is good too, and easier to find (for me) than Plugra.

Just to back up russ parsons, this page says: I think I'll pass on the escolar.

Gin, Tonic Water, Ice, Lime.

Especially since you ordered a cheeseburger. Sheesh, I was just walking by minding my own business... Huh? I thought they were beans...

That is exactly the point I was trying to make. On apples, berries, etc., there are some inherent differences here. Apples are a stored product. The science of storing apples has advanced in the past 20 years or so to the point where you can get a good if not great apple 12 months a year. Berries are very fragile, don't ship well, and don't store well at all. Some cultivars of blueberries have been bred for shipping toughness over flavor, but they're pretty easy to spot (big, oblate, and hard) so I just avoid them. In fact, I just consider berries, peaches and other fragile fruits seasonal and enjoy them while I can and pass them up the rest of the year.

It can be, if you're lucky enough to be living in the right place and have enough money to afford it. I can drive to Wegmans and load up on all sorts of great food that was simply not available in North American supermarkets 25 years ago. Also, I can afford it. Do the majority of humans on this planet eat healthier, safer, more available food (maybe not great food) than they did 25 years ago? Yes. Does the average schlub in an industrialized country eat better food than they did 25 years ago? I'd venture a 'No'. Big agriculture and global markets have caused a major reduction in the number of people actually starving. They've also made crappy factory made junk food and factory farmed meats available world-wide. Insert shrugging smiley here.

It's so humid here in NJ that just hanging herbs will not work. They either turn brownish or get moldy, depending on how frequent the last few thunderstorms were. A 110 deg oven with the door propped open an inch or two works for me (if you can stand the fact that you're heating the house up). I've been thinking about trying the attic, but haven't yet. Spread the individual leaves flat on a screen or 'hardware cloth', a 1/2" by 1/2" galvanized mesh available at a Home despot near you. Wait a long time. Bag in a Ziploc. Enjoy all winter.

...attempt to make pasta with the cornmeal I mistook for semolina.

Oh, they were sprayed alright. There are no federal regulations for pesticide residues on cut flowers. As for the O.P., how about buckwheat hull filled pillows? Jojoba oil as a lubricant? Animal fats are widely used in industry. I should know, I used to live near a rendering plant. Didn't they used to make insulin from pork pancreaseses?

Why crack eggs on a flat surface? To avoid driving potentially salmonella contaminated eggshell fragments into the the egg white itself. DISCLAIMER: The chances of you getting salmonella poisoning at home via the above route is very, very slim. Bad things can happen when one contaminated egg gets into the Sysco Food Services, Inc®. "Big Bag O' Eggs©" and the kitchen staff at your local dive gets lazy about refrigeration.

His top ten can be found here for those who are interested. I've also only had 3. I have some work to do.

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee.