qrn

Prilosec, every morning, for years, takes care of all problems..may be luck, but that is what plays for me..I forget for two days and I notice the difference.. Bud

You just have to clean the Mistos every so often, (empty them out , and fill with real hot water and dw soap and spray till empty , refill with plain water and rinse/spray and refill..(mine is at least 5/6 years old and works well..(not my idea, called em and bitched, and thats what they said to do....it worked..

we have 15 or so knives on the rack, the 9" Messermeister chefs, is good for its intended uses, But the 7"offset ,serrated blade, Forschner, gets used more than anything else by far...Great knife... Bud

Thats about as bad as Diana Kennedys Mex book where she is putting boiled beef chunks IN A BLENDER!!!!to make grated beef... jeeze Bud

The last kitchen I built,(from scratch, including all the cabinets) has only one pair of lower cabinet doors, and those were for the cabinet where the sink was above, all the others were drawers , including the lower cabinet in the corner where most folks put those dumb things with the rotary shelves or somthing equally as useless...(the corner cab is 36"deep and is at a45deg angleinto the corner)..Works very well... Bud

every day dishes here are White plates I got from the restaurant supply place, they are very sturdy and are at least 25 years old, look new, and are bullet proof, have never broken one or even chipped one... Bud

Never use kosher, Morton canning and pickling salt Is pure, very fine salt, only taste is salt because thats all it has in it..Use it for everything(including canning, pickling, and, charcuterie. Bud

Interesting on the Garlic things, I bought a garlic press from the resraurant.supplyplace that in addition to the normal "squeeze thing" ,has a second hole/area, that will slice them in very thin slices if thats what you need.. saves lotsa time,,,,and easy to clean... It is an AMCO brand item... Bud

it is very light gauge copper,with stainless lining, makes for very very dificult temp regulation. The only item I still use is a covered stock pot that only gets liquid in it so never burns stuff up like the rest of it...Its Swiss made , I think. I bought it from a restaurant supply place...have not seen the brand for years Bud

Pan fried liver(or any liver unless in a suitable sausage,etc. ), last I tasted it was the 50's, when I was subjected to the old "you sit here until you finish it" thing,,, I didn't,,, Bud

A set of Spring Copper pans, absolute garbage things,paid about $500 for em(in 1964,when you could buy a car about that.)They are still in the basement, but never use them Bud

I have a 5qt, bowl lift commericial, and make pizza and bread in 4 lb batches, use #2 speed and never have any problems...You may not have enough product in the bowl.especially if its 6 qt... Bud

very interesting...I have been microwaveing Potatoes since I got the first one in 1967.Never had one explode...never pricked any of them... Very strange...Maybe the altitude? Bud

made into crumbs, and put in the paper bag to use in meatloaf later,,(will last forever) Bud

Late to the discussion, but,I have a 2 slice Cusinart,Metal "classic" that I probably got at the thrift store.IT is perfect. Looked on line and the current ones seem to be Pretty close to this one, and the two slice one, is only $49on Amazon.... Bud,,,,

Ive been using it,(MINORS) for many, many years, never have had any problems with it(at home not in commerical kitchen)..

According to my DOC,(MD),2 "proof OZ".daily of(pure alcohol,(ie 5oz of 80proof,(40%alc), is good for you... Who am I to argue???? Bud

for my boning?meat cutting knives I use a very course stone so I get an edge that has some grain/tooth to it, seems to cut meat much easier than a smooth, tho sharper edge... Bud

If one can find em, Jones Farm hams are, for non dry cured types, the best I have found, Hard to find, at least around here,however (their web site ,when they say some store has em,dont believe it) Bud

I use Minors stock bases in beef and Chicken, Its a Restaurant supply place item,or, Soupbase.com Works great for me, for the last 20 years or so...; Bud

My pizza dough is high gluten flour 100% h2O 62% olive oil 4.7% Salt 1.5% tsp of active dry yeast Use a pre ferment overnight of 60%of the flour and H2O/yeast Then add rest of H2O, and stuff, and mix in stand mixer. put it into 454gram chunks in lightly oiled plastic bags, and put em in the veg drawer in the reefer for a week or so. Then take the bags out and flatten the dough so its in the bag about a half inch thick. then off to the freezer, until the day of use. Take it out and put on the counter for 5 hours or so(it just starts to rise) and then cut the bag off and form it on a flowered counter. then off to a wooden peel with a light layer of corn meal on it , that you shake ocasioainly so it does not stick. put on toppings,, shake it off on to a stone or steel plate in a hot oven Done! Bud

I dont know of a time formula ,but a feel for it seems to work..I do a bacon pork belly,about an inch thick in a bag in the reefer for about a week or soturning every day,so all the liquid gets absorbed back into the meat ,obviously a largerThicker cut would taake longer I think its just a feel thing and if you are not sure ,do it longer..Jay Molanari who posts on the Charcuterie thread probably has some better thoughts on the subject... Bud

I seemed to find such differing amounts in the various recipes on the net for this - Chef Fowke's recipe earlier in this thread called for THREE POUNDS of salt for a 7lb brisket which seemed like a mountain to me (what's that, like nearly 43%?). Does the amount in the dry cure matter as much as how long the meat is in there for? Not sure. Guess we'll find out soon... internal temp is upto about 180F right now, still feels very tight when I fork it so guess I'll need to wait a bit longer yet. Will report back later The cure, ideally, should go on until the meat comes to equalibrium, you put x%of weightof meat in salt on it and let it cure until the meatcomes to an equalibrium so it contains that %of salt equalally distributed thru the meat...makes it so it comes out the same ,and correct every time..Iuse it on Pancetta Guianchalle(s p) and Bacon...etc.takes longer,but is more accurate.... Bud

I use a Henckels Poultry shears to split the breast,fingers to remove the meat, and shears to cut the wings offjust above the first joint, and the tips of the legs off...and to remove the back from therestof the bird,,, ...all other cutting with a boning knife... Bud