Peter the eater
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Posts posted by Peter the eater
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Interesting. Maybe the people at Reynolds are establishing marketshare as SV goes mainstream!
Personally, I'm finding the ziploc and a straw technique is very effective. I can remove more air this way than I can with my (low end) electric sealer. But then again, I really suck.
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Anyone know what raw maple sap tastes like? Is it just barely sweet?
Put 1 oz of regular maple syrup into a clean 40 oz bottle, fill with water, shake and taste. That's exactly what the sap tastes like.
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There are maple liquors from Quebec but I don't know if the ethanol comes from the sap or if its added. Interesting question!
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Those birds are breathtaking (the fowl, not the women in labcoats) It never occurred to me there would be identifying feathers in the crate, they all look so plump and flavourful.
Maybe you mis-posted the rabbit shot? SHOW ME THE BUNNY!
edit: there they are, thanks!
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I don't think I have the Chinese moon-cake press that I carved years ago anymore
You know, I have never had one of those famous moon cakes. Now I'm compelled to carve a press and find a recipe!
a counter top vice grip and a good Japanese saw can do wonders.I have brought my dozuki and ryoba from the studio into the kitchen.
Peter Green, can you bring things like "spicy bark" freely across borders in your neck of the woods? (Are you back from Korea?)
Well I've got wood clamps and a little wooden thing that looks like two goal post uprights that hubby put together for me to hold molds upside down in the fridge without spilling.Probably a dumb question: Why would you want upside-down molds?
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It isn't perfectly square and a little uneven on the top edges but I decided to not try to make it too precise because I didn't want a machined look.
That, my friend, is a thing of great beauty. I'm always struck by an art object that is clearly from a single piece of material, like a totem pole or a stone carving. No mysterious extrusion, no endless source.
Have you done any more in the last 15 tears?
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I don't know the answer . . . but your thread title and description sucked me right in!
Here we almost always do port the English way, after the meal, room temperature and ruby red, often with some seriously stinky cheese. I have had port "the French way" as it were - chilled, tawny and before the meal. Both are nice, and I think when you chill a tawny as an aperitif you can get away with spending a lot less and get good results, which is good news.
BTW what's BevMo? And more importantly . . . what's it like to take a bath in pastis? Sounds like nirvana.
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The concept sounds feasible, and the graphics look competent although lacking in personality, which is where the buyer comes in I guess. I imagine there will be lots of takers, but not me.
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Okay, I'll go second.
In 2004, I made a place in the backyard to do to some outdoor roasting. I used a bunch of discarded concrete blocks from a jobsite I was on and the cast iron bottom from a 1930 oil furnace that used to be in my basement. As you can see, its been idle the past 2 summers (corresponding to the birth of my kids). We have loaded it up with wood and with charcoal in the past to do rotisserie chicken, fish, etc. It looks a bit lonely and overgrown today:
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That restaurant would have a spectacular interior!
It should be a barbecue joint. That way, they could suspend a pig between the smokestacks as an advertisement.
When capitalism and architecture intersect with Pink Floyd, in a food blog from Che Guevara, I get very excited. This blog has everything! I need a cigar.
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Oh boy, I'd better turn in my foodie badge.
I buy margarine and soy milk because my daughter is allergic to milk.
I buy single serving sizes of yogurt because it's handy to throw into lunch boxes, and the perfect serving size for my 2 year old, rather than having to worry about my kids returning gladware containers or thermoses.
I buy yeast in the little packets because I only go through 3-4 three packs in a year.
Precooked bacon is handy when you only need 4 slices for a sandwich, and you don't have the time to cook the stuff the normal way, and clean it up.
Those baby carrots are a regular in our house because my kids will eat them that way, straight out of the fridge, no dip, peeling or steaming involved.
I buy orange cheddar so I can tell the difference between it and the myriad of other cheese in my fridge.
I also use Reddi Whip fairly often... it's perfect for hot cocoa, and my kids like to spray it straight into their mouths.
The ones that really baffle me are some of the vegetarian meat analogs... like Tofurky, Tuno, Chikn, or the really freaky ones I see at the local Pan Asian market that are molded into the shape of a real meat (like 1/2 chickens, eel, ham)
Don't resign yet, those are all excellent explanations, thank you MOF. I've seen Kellogg's Tuno and I was frightened and alarmed. Friends made me a Tofurky once and although I would do well to never see or taste one again, it will always remind me of a wonderful night and convivial memories.
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Nobody has to buy this video...
Just watch it on google videos....
http://video.google.com/videoplay?docid=-6...earch&plindex=0
Thank you, thank you, thank you, 317indy. I struck out finding a torrent, and wasn't aware free GUBA. I'm DLing now!
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Okay, I'll go first.
Last summer I had to juice 10 kilograms of lemons (don't ask) so I did a few the conventional way, developed some repetitive motion pain, then realized I could use my old antique-ish drill press. It worked pretty well but I don't think I'll be taking it to the patent office anytime soon.
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My "exhaustive eG search" for related threads lead me to homemade bread gear, a tandoor, a proofing box and a very cool Caja China and the new ghetto smoker.
I am very interested in reading and seeing to what lengths people have gone to achieve a goal in the kitchen, dining room, backyard, wherever. So here's the pitch:
Do you still use that meat tenderizer that you made in high school? That salad bowl you turned in the 70’s? Maybe you’re a busy caterer who has a pimped up stand mixer, or built a custom fire pit-barbeque-smoker. Do you go to town twice a year to buy 100 lbs of yeast and some copper line . . . because you’ve replicated Hawkeye’s still from M*A*S*H?
If you have built a food-related device or modified something in the name of culinary performance . . . share a picture and some words!
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We get to NB several times a year and at least once to Saint John - keep posting about your ongoing battle for the armchair restaurateurs like me. Is there a site for the . . . found it!
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My wife gets the magazine and we both agreed that dessert looks like a winner. Love, hate, or be different about the personality that magazine is not without merit. For instance, it never occurred to me make applesauce by first roasting the fruit with brown sugar before sending them through the food mill. The resulting sauce has a whole added dimension of gooey caramel flavour. Why didn't I think of that?
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So, for all of you who are fortunate enough to live and work in Paris and environs . . . lets see some pictures! French, Asian, African, whatever can be grabbed on the fly while going from home to work or wherever.
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At long last, here I am...
You look like a man who really knows what he is doing. Thanks for the thread on proper threads, I am inspired to upgrade out of my bathrobe and boxer-briefs!
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Chris, can you show us a picture of your cold smoker?
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SV is a lot of fun to experiment with, over 1000 posts here bear that out.
Question: Whats on your top ten list of foods that benefit from this technique?
I had SV scallops the other day and quite frankly, I'd rather have them raw or warmed up a bit with butter or with a bit of acid (citric not lysergic). But lamb shanks is another story. What do you industry experts and home experimenters (like me) think?
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Reduced fat hot dogs.
At a barbecue this summer, someone was dispatched to get more hot dogs, and came back with a low fat variety that was unlike anything I had ever seen. On the grill they developed pale blisters and then caught fire. Nobody ate them, and the label actually said "not recommended for barbecue". Imagine that.
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Ginger is definitely calming to the tummy. It's fairly rare for people to not tolerate it but it happens.
However, for motion sickness, it helps many. My boss always takes a good-sized bag whenever he has to fly and ends up sharing it with other people sitting near him.
The first time I had crystallized ginger for medicinal reasons was aboard a passenger ferry to Newfoundland (14 hours across the Bay of Saint Lawrence in the North Atlantic).
I am always skeptical of "non-pharmaceutical" remedies but man alive it worked! And its delicious.
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You'll want to cook your breasts at a lower temp than 75 for sure, I'd say go at about 57 for a nice med rare duck breast. Time wouldn't be too much of a factor, since the temp is stable and won't overcook, but you shouldn't need more than an hour for it to cook to temp all the way through. The need to rest is also minimal as well...and a quick pan sear to get a nicely browned exterior is nice too.
Really? After several hours at 55 C it looked like warm duck blood in the bag. Mind you, my thermometer was $5 and there's no circulation in my big pot.
Would you expect a leg to need more time than a breast because there is more connective tissue, sinews, etc.?
Maple Spirit
in Spirits & Cocktails
Posted
You're right, just about anything undergoes change when boiled for several hours - especially sugars. I was (incorrectly) considering flavour as a function of concentration only.
We make 10 or so liters of maple syrup each March as a social thing to do, plus its good exercise. I don't think I could bring myself to actually dilute fresh syrup forty fold to see how it compares to sap!