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wOw That's lazy, Back when I used to do that sort of thing I used to be able to do 1 case (or 2 cubes) of eggs in 15 minutes Cracked, Strained and Ready to go. Its really, really not that hard. AND No Hobart to clean! Although someone that lazy prolly let the porter clean it.

Chunks are good, but I have to say I really like the Guittard chips I've been seeing in the market recently

btw, you don't actually taste any of the onion juice in the burger. That would be gross, just acts to boost the natural flavor of the meat IME.

Ya I like rice bran for frying or for everyday cooking as well. A deep pot with fry basket (6$ at surfas) half sheet pan and a rack. Strain, cool and save your oil when you're done. If you store it in a cool dark place you can re-use it.

Get the best walnuts you can find, in the shell if your up to it. toast the lightly in the oven not on the stove. Add it to a chewy cookie and you have a winner. Walnuts are either great or horrible IMO, good ones make all the difference.

Lol, I just noticed western Canada.. still covers a large area!

You, might want to mention what city/state/country are you in. Don't you have industry contacts in your area you could hit up?

Try thickening veg stock to oil consistency with arrowroot, chill and use it as most or all of the oil in standard vinaigrette. For mayo based you could sub miracle whip or make your own boiled dressing and mix with non-fat yogurt as a base for ranch/blue cheese dressings.

When I hear fruit salad dressing, I think of the old fashioned boiled dressing like this one from Gisslen. If you've never tried it, the fruit salad dressing is really pretty good. http://netcookingtalk.com/forums/showthread.php?t=2579 In a more modern direction I made a burnt honey lillet dressing for some Tuscan melons I had, which was more or less a caramelized honey gastrique with lillet in place of the vinegar.

@ JAZ Try Trader Joe's if there is one convenient to you, they carry low and full fat greek yogurt, at least around here

From Ideas in Food, on doctoring up burgers: their suggestion was butter and onion juice. The onion juice seems to bump up the savory-ness

Hah! i must be tired, lol, I thought this was going to be a molecular gastronomy post about warm mayo?!

It is a catchy design

AMEN!

LOL that sounds suspiciously progressive to me! No pepper or cumin or powdered chile belong in guacamole. a bit of onion, maybe garlic, fresh chile in in the M&P Add avocado, smash, salt. eat, lime juice, green salsa are acceptable stir-ins

I call it knorr, but my mom really uses the Wyler brand of chicken MSG

Whole peeled tomatoes.. usually Hunt's. They are hand crushed, not cut for that rustic texture. Actually I lied she uses the Wyler chicken Boullion powder, not the cubes so she has more control. She also uses it to adjust salt/ and savoryness. She has a really good (and critical) palate, even though she doesn't cook much any more. S&P does go in TT Serranos are diced seeds n all usually like 9 per pound to stem off total destruction when we were younger. The proceedure was just saute grnd beef, but don't brown. Add tomatoes, chile, water sprinkle boullion TT add green onions and simmer. Adding Cilantro off the heat. From memory I think it was 1 small can WPT, 1 can of water 3,4 green onions, 9 chile serrano (or guero the yellow mexican chile is really good here but milder) per pound or two of meat. Oh and 1 bunch cilantro ruff chop Off the top of my head anyway..It's a bit liquidy that first day even reduced, but chilled and reheated the meat absorbs the juice.

We had ground beef taco's even though my mom is from Mexico. But no powdered spices, the ground beef was braised in had crushed WPT serranos, green onion (whole and removed later), water and knorr, reduced until just a tiny bit saucy and finished with cilantro. Yum!

I can def tell the difference using grey salt vs. kosher salt in things like braises and soups. Unless you are looking for it's easy to miss, it is def a background note. I don't want it to taste 'salty' just make the dish 10% better, ideally the guest wouldn't know. I love grey salt to season steaks as well. I think it's a matter of finding the right spot to use your salt. Specialty salts aren't great ll purpose in the way kosher is. Some of the japanese salts are nice for finishing raw fish with some yuzu zest. Its fun to play with but it's not a big deal to use diamond crystal for everything.

I'm running through culinary courses at my local community college because 1) It isn't a financial strain and isn't particularly time consuming (I can take one weekday off without upsetting my employer); 2) It is a very well-regarded culinary program. CSN? That is a good school, one of my mentor's was big in growing that program.

There are a lot of great community college programs out there that won't cost you much and give you a great base of education. But if you are blessed to have 80k to spend on a hobby, The big schools are nice.

Thanks for the recommendation! I'll check it out that is a new one by me.

I would have never thought of that! What do you use for the spray bottle?

I totally agree with violetfox on this one. Personally I'd go with the German Pinot Noir or Spätburgunder. Shouldn't be to hard to find something in your price range.

I really like Wuthrich European Style Butter which I can sometimes get as Surfas locally. I think it's from Wisconsin. Buerre Echire is great but expensive if you're using a lot for pastry I wish we could get their double cream out here. Kerry gold great for some things especially on home made toast but the flavor is a little assertive for me for things like scrambled eggs.