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Jmahl

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Posts posted by Jmahl

  1. Have not been back here since 06. This is a boneless Prime ribeye roast of a little less than 6 lbs. I  dry aged it in the frig for 8 days. Took it out about 2 hrs., before l planned to place it in a 200 degree oven. I used a dry rub. At the time of placing the roast in the oven its internal temp was 47.5 degrees. It roasted a lot quicker then I anticipate so I reduced the temp to 165. Took 2.5 hrs., to reach 130 when the signal sounded. Kept the roast warm on my oven's warm cycle.  Served with popovers, root vegetables, black eyed peas, a good California red and reduced red wine sauce. I think after this I will be back more often.

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    • Like 8
  2. I agree with Lisa, but there's also more to the situation. Generally (and I say generally because I do not know how every pasta is made), the pastas made with bronze dies are dried for longer times and at lower temperatures. This time/temp routine changes the taste, and, I believe, the texture of the pasta.

    In addition, the good artisan, bronze die pastas, are often made with a much simpler ingredient list - frequently no additives at all are used. As an easy example (because I just bought some), TJ's organic Italian pasta is made with just flour and water. Read the ingredient lists of some of the "commercial" pasta brands.

    The listed ingredients on a box of Barilla spaghetti is: Semolina, Durum Flour, Niacin, Iron (Ferrous Sulfate), Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (Vitamin aB)

    . These additives are the additives of enriched flour. That is required by law I believe.
    • Like 2
  3. To be honest all I know about Paula Deen comes from news stories about her health and the seriously unhealthy food that she is famous for. I don't find her cooking or her TV persona the least appealing, nor am I surprised by her expressions of the racism that lies so deep in our American culture. Uncovering this kind of thing moves us forward in teensy steps.

    Kudos to Dylan Wilson for his photo in the NYT front section today showing the lines to get in to Paula's Savannah restaurant. By the looks of it, Paula hasn't been doing her fans many favors the last few years. Lordy, but I shouldn't be laughing.

    I too saw that photo - a lot of those folks need to slim down.

  4. "Great Chefs of the World" it airs on Discover or TLC and is one of the best ones out there. It is also on OnDemand in the mass. area.

    Wonderful show! There was a series of "great chefs..." shows, and they were all excellent. Definitely not for beginners, though. there was little instruction, the episodes were tightly edited shows of working chefs preparing some of their signature dishes. they all assumed the viewer understood at least basic techniques. I liked the "great chefs of the west" for its insight on s.w. cuisine, of which I otherwise know nothing, and the "great chefs of the world" which often had someone doing voice-over translations. I haven't seen them on TV for a while, unfortunately.

    Check out their web site. Now all the programs are available, over 500, on CD. I just ordered the French serious.

  5. Office Party 2012 001.JPGLemon Picking 2012 005.JPG

    Since this year our one lemon tree gave us hundreds of beautiful lemons we have put up this batch of preserved lemons, made lemon marmalade, lemoncillo, gave away lots of them and are using lemons on everything. It is a blessing.

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