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Thats 1% of your daily recommended dosage...not enough to worry about....you can't live without some salt... Bud

spend the most$ on fry/ then, saute' pans...sauce pans don't need to be big buck things , never had a bad sauce pan... Bud

I have 25 or so knives on the racks,, (Henkels, Messermeister etc), and there are two that get used every day, A 12" Dexter serrated bread knife (used exclusivly on bread,, And a 7" Forschner, offset serrated knife that gets used on most everything else , except for heavy duty dicing of onions,vegetables, etc, and breaking down large amounts of meat.where the proper Messermiester chefs knife or boning knife gets used... Bud

I checked it out at the library, last month, and did some things from it, Much more user friendly than Cake bible... Bud

Made some using Kellers recipe...(along with bits from others),,,Put a tad of tomato paste in it ,,,that ruined it,,,Had lotsa leftovers , but threw em away,,,will try again.... Bdu

+3 on the pressure cooker...

The stuff in the round "tubes " is from who knows where...its the stuff they are always recalling , do not buy it!!its dangerous... the stuff in the regular flat packs, like the rest of the meat, is usually ground by the local market or their central facility where they break down the cuts from the packers....Its Ok, (to a point,safe, but, Not as good as stuff you grind yourself...) Bud

Morton Tender quick is .5%sodium nitrate.5%sodium nitrite, salt and sugar,,propylene glycol Break out the calculator.... Bud

I just looked in my spice cabinet and, there is a bag of Potato Starch...I have not figured out exactly why I bought it, or what I am going to do with it yet...I bought it at the local natural grocers (Vitamin Cottage) Bud

One thing I have found, is that the time of year you buy your cabbage and make Kraut, makes a huge difference...I only make it when the stuff is at its prime, ie. late fall...I think its the sugar content of the cabbage at that time of year, and the sugar is what converts to the "sour "taste. Bud

I use 1/2" Poly boards from the rest/butcher supply places. I cut them to size , so they fit in the D/W either horiz or vertical...Always have at least 2 in a load... I make antique repro furniture and pool cues, so I have lots of wood available, and the equipment to make the "best", wood boards...Waste of time,,, Poly is best..IMHO,, (with which, that, and $10.00 will get you a cup of coffee most anywhere...... Bud

I use a mixture of Mozz, Provolone, and Romano...NO KETCHUP!!!!Fresh San Marzinos sliced thin... Bud

I was using burnt sugar to color/flavor dark rye bread, Then I discovered Blackstrap mollasses, works as well and is much easier Bud

Albertsons used to be my go to store...They were sold, and or reorganized a year or two ago, Never stop there any more King soopers is now it And it is kinda shakey from time to timeDepending what you are looking for...Also Try Sunflower for meat and veggies...And of course Sids, If money is no object.. Bud

Robert, this is what I was speaking of,,, If you add 1/2 pound of salt to 1 pound of water you have a solution that is 50% salt. If you then put a pound of meat (or potatoes) in it, and let it sit until all of it reaches equalibrium, the meat/watercombination will have 1/2 pound of salt to two pounds of meat/ water,,,, or 25%,,, the meat and the water will be equal in % of salt.(ie 25%)...Thus the salt level in the liquid will have dropped from 50% to 25% I use this concept when I want an exact %percentage of salt in my brined products...(I made an Excel spread sheet to be able to easily calculate this effect...) Bud

+1 on this..its the same "equilibrium"(sp).. concept used in brining,,, to end up with a specific finished salt % in a brined product... Bud

I will take a shot at the TFal question above...I have one that is probably 20 years old...Only used it 5 or 6 hundred times,,, I am at 5400' altitude, and in order to get 15 psi and 240º it needs 3 quarters on the top of the pressure valve....great unit...still the original gaskets.. Bud

I grind with a 3/8"plate and salt and pepper lightly after the first grind and then grind again..it does not get ground finer just evens up the salt and gets more of the meat out of the grinder..whithout the tendons,,ligaments etc... Bud

I use an IR thermometer all the time ...Use it to get something as simple as a cast iron fry pan up to temp, and the cast iron grate on the gas grill of the commericial type unit I have in the kitchen.. I can tell the hot spots (or cool spots on them and act accordingly). (something as simple as a 10" cast iron pan varies 70 or 80º from center to sides because of the shape of the flame coming from the burner). Bud..

I have aged (obviously not "DRY") beef in the cryovac bags from the meat packers for 60 to 80 days. There is much improvement , but, its not the same as dry aged,,,, Bud

One comment about stones...The heat transfer of a stone is much less than steel. I have several stones and only use em for bread. For Pizza I use the steel plate, because the heat transfer of heat out of the steel,into the dough is much greater, than out of a stone. (both being the same temp).. somewhere there is a website that lists various materials heat transfer values but I don't remember where it is...but steel is much greater than stone.. and makes for a much crisper crust.. Bud

buy a larus nobilis plant and keep it in the window,,,as WC said, that is the real thing, and the plant will last for a long time...Mine is almost 20 years old and still doing well... Bud

You can't do this in all MW's, but I pre heat steaks before grilling. Takes about 3 1 minute sessions on LOW.(as I said all MW's don't go low enough) it gets the steak about 110ºevenly warm, and then rests for 15 mins or so.. then off to a very hot, heavy steel grated grill, for the very quick final sear,,to 129º Its esentially SV..Without the bags etc.. Bud

I don't buy specific meat cuts for burgers, I go to the "used meat" section of the market, (stuff that is on sale because its at, or ,nearly out of date.. I buy whatever "looks good",,, Key being, that It needs to have a suitable amount of fat in it , and still be red, and not discolored... Take it home and grind it in a 3/8" plate hand grinder,after trimming the obvious gristle,and/or excess fat, and away we go.... Bud

A timely post...I have been going thru a big stack of French mags from the late 90's,,, Cusine Gourmande, Cusine actuelle, Cusiner, and Guide Cusine...I got them back then, and cooked from them, and then forgot about em. I had not looked at them until a few months ago, really great stuff, gonna probably get a sub to Cusine Gourmande...In the meantime I have been doing a lot of stuff from them, These are really inovative in comparasion to the US mags,,...takes a while to get the language back however,,, Bud