Jump to content


participating member
  • Posts

  • Joined

  • Last visited


Profile Information

  • Location
    Southern Chester Co.

Recent Profile Visitors

34,033 profile views
  1. I usually find Kenji to be a tedious pedant, but this is pretty good. https://www.nytimes.com/article/how-to-cut-onion.html?smid=nytcore-ios-share&referringSource=articleShare
  2. I dice a lot. Two or 3 potatoes at a time. I can have it done faster than I coukd set up that new instrument
  3. amazon today CUISINART CSO-300N1C Combo Steam Plus Convection Oven, Silver (eG-friendly Amazon.com link)
  4. Amazon has it in 1.25 gal size... I thought that it looked pricey.
  5. Baking soda raises pH which enhances the Maillard browning rxn. It doesn't need to have an acid added like it does when it is used as a leavening agent; so the fizzing and order of addition is unimportant. You could just put it on the surface rather than mixing it in.
  6. gfweb

    Dinner 2024

    Mayo with meatloaf is great...but consider Russian dressing.....
  7. gfweb

    Food recalls

    https://www.fda.gov/food/outbreaks-foodborne-illness/investigation-illnesses-diamond-shruumz-brand-microdosing-chocolate-bars-june-2024 For those who partake. Looks like they weren't microdoses
  8. gfweb

    Braising help needed

    Agree with avoiding dilution of the liquid but I'll often reduce the liquid anyway.
  9. @rotuts How are TJs fz pizza?
  10. We are in good shape here. Uphill from the cows. No fracking or industry.
  11. We have a well that has tasty water but occasionally a + bacterial test. So we have a UV sterilizer and a full treatment set-up. About the same price as getting city water.
  12. I find that super-noisy places are more a NYC thing. Not sure why that should be, but there it is.
  13. Stringy, tough turkey meat is usually overcooked. Try sous vide at 150F for 3 hours.
  • Create New...