ojisan

Jacques Pépin had a recipe in one of his books for cooking a store bought cured CB - the unopened bag is cooked in a pot of water at 180℉ for several hours. I would think it would turn out very very salty, but have not read a review from anyone who's tried it. Anyone here?

Thanks, Chris. I have placed my order, and look forward to posting a review.

Another vote for Julia.

Thanks, Chris - I've read this thread at least 3 times but didn't retain that info. FYI - I just received a response from Duncan, answering one of my concerns: there are no plans to make a deeper unit at this time. I had been wondering if I should hold off buying now, just in case there was a v.2 in the works. V.1.1 seems like a winner.

What would the ideal cooler be - volume and shape? Is 24 qt. too big? Is taller better than shallower? Also, what is the width of the U-shape hanging part - the max. thickness of the cooler?

Still waiting for this thing to be imported it the U.S.

I was going to try this, but was put off by the liquid smoke in the ingredients. Doesn't "Lightly smoked" imply actual smoking?

What does it mean when dried mushrooms start turning white? I have dried shiitakes and porchinis, stored airtight well over a year, turning white. I realize that I've held them too long, but I've been using them, so I assume they're safe to eat. But I wonder if there any concerns or reasons why they should not be eaten.

What does it mean when dried mushrooms start turning white? I have dried shiitakes and porchinis, stored airtight well over a year, turning white. I realize that I've held them too long, but I've been using them, so I assume they're safe to eat. But I wonder if there any concerns or reasons why they should not be eaten.

Could you share the email address? I will also write, and if they receive enough inquiries, they may reconsider importing it.

Don't worry - people who buy their knives from Williams Sonoma don't have JKAS. When you start buying from Japanese Chefs Knife, then start worrying.

Blogger with photos and recipes: http://cookingfromtheheart.com.au/2011/09/21/david-chang%E2%80%99s-ramen-from-lucky-peach/ Wow - great blog (and detailed recipe). Thanks.

Could someone post the Lucky Peach recipe?

I would second Alice Waters's The Art of Simple Food, because it uses simplified concepts of cooking that can applied to other dishes, rather than specific recipes. Beginners should be learning concepts instead of simply following specific recipes. Any of the Pépin w/ Claudine books would also be good - the concept being a novice learning from a master, using user-friendly recipes.

The Edgepro Professional won't sharpen knives any sharper than the Apex, and both can be adapted to the same (unrealistic) low angles via riser blocks. The difference between them is that the Pro is heavy duty and made from machined parts, and the Apex is made from plastic castings in order to make it more affordable while keeping the same functional design. If you want a logical explanation why someone would switch from the Apex to the Pro, I don't have a convincing reason to justify the price difference. It's like asking a photographer why she/he shoots with a Leica M, when there are plenty of other cameras out there that are a lot cheaper and "just as good".

Are the chiles green or ripe red before drying? Wondering if I can smoke/dry jalapeños in my Luhr Jensen smoker which smoke/dries at 175°, or if that's too high a temperature.

A thin cleaver is used for anything that you would use a gyuto or santoku - not limited to chopping. Personally, I would sink 90% of my budget on the one knife that I be using 90% of the time, and choose a 240mm Hiromoto AS gyuto. Along with a paring knife or even a honesuki, I would be set. I do alternate between a cleaver and a 240 Hiromoto HC gyuto (no longer available) as my "90%" knife.

You might consider a cleaver, such as the standard size Kagayaki or small Sugimoto

Is there a reason why one couldn't home-smoke fresh pasillas? Is there a reference somewhere on how chipotles (smoked jalapeños) are made?

Local markets no longer label it Top Round. It is now London Broil.

Beef Jerky.

At risk of offending many, I think the All-Clad line is overrated. I long ago moved to Sitram Catering and have no regrets. I get a lot of use out of the 24cm sauteuse.

Great review. I hope Iwatani imports this into the U.S.

The Boardsmith is highly recommended by the folks in the Knifeforum. http://www.theboardsmith.com/ http://knifeforums.com/forums/showforum.php?fid/26/

Better Than Bouillon Organic, Reduced Sodium (from Costco): chicken meat and natural juices, maltodextrin, salt, chicken stock, cane sugar, chicken fat, potato starch, natural flavor, dried onion, dried garlic, tumeric. Everything except the salt and natural flavor are organic; 350mg sodium per 8oz. stock. While it's not like homemade (and what is?), so far it's the best that I can find in an economical instant chix base.