gfweb

I use a smallish volume of water. Enough so the pasta can swim and swell but no more. A small volume concentrates the starch so that sauce addition is more effective and doesn't dilute it too much.

Apparently Ina Garten makes all her money off cookbooks and not TV. I would not have thought.

Up here, those white side slats would open up for air circulation to dry tobacco. The Amish are big growers

@Shelby Is that a tobacco barn in the background?

Try corned beef + sauerkraut + Swiss. That'll keep.

The reason that they have to scoop bagels is that a bagel is not designed to be a sandwich. Some chain, Pop-up Bagels, just arrived here. They refuse to slice a bagel...want you to tear it and dip in the schmear (which is no longer schmeared)...and won't sell fewer than three. Apparently the texture is bread-like. Apparently there are lines for this abuse.

Didn't Guinness used to have some sort of CO2 generator in its cans that fizzed it up upon opening?

LOL Schmidt's was, as we termed it, weasel piss whiz. Even worse when warmed-up at a Phillies game.

@JoNorvelleWalker Chimay is good stuff but that price is nuts. Joe Ortleib is twirling in his grave ;-). I drank a lot of Schmidts and Valley Forge back then. I'm too young to have drunk Esslinger's or Hohenadle's. I just had a couple DogfishHead 60 minute IPA. Nice.

Cod, orzo, basil

First visit in a long time to Costco today. Mainly I go there for meat and parmigiano reggiano. Parm prices are about the same as I recall, but beef is no longer cheap. 15 or so inch beef tenderloins are over $150. Spare ribs and oxtails are way high too. Our local Giant is less. NY Strip steaks are higher than Wegman's and appear to be of lower quality. They offer a whole flat iron steak for about $35 which isn't bad although I have no standard of comparison. Pork isn't so pricey though, four hefty tenderloins are about $14. So I'm down to parm as a reason to stand in line.

I have a circuit like that

Macaroni aspires to be cavatappi

Why would one want to do that?

did you season the carbon steel pans? My two are nearly as good as nonstick with seasoning.

Interesting stuff. Thanks, all. I don't think I can get past the sweet taste after as little as 4 hours treatment. Does your stuff make the meat sweet @Duvel?

@weinoo what did you just do?

I appreciate the help.

amazon sold it to me as koji maybe it isn't?

here it is

In my hands, I put the meat in a ziploc with a tbsp of soy and a tbsp of Red Boat 40. I put it in the fridge and turn it occasionally for a few hours. Brother @rotuts may have improvements.

So I cut two chunks off of a flat iron steak. One was marinated/incubated with koji for 4 hours. I chopped off the end of the untreated steak for identification purposes. The stuff looked like baby barf, a viscous liquid filled with rice fragments. Left steak is koji treated. It darkened like it was treated with sugar although the label on the koji had no sugar listed. The taste was sweet too. The promised funk in the meat was barely detectable. Unless I made some big mistake in method or choice of koji (certainly possible), I can't imagine using koji again. I get a much tastier speed-age with @rotuts Red Boat and soy and none of the sweetness.

Maltitol is much better for dogs.

Recently I saw an article, probably in the NYT, on using this stuff to for want of a better term, speed-age meat. The story is that it is fermented rice extract and has enzymes. Any experience out in the eG universe?

@rotuts Is this a favorite SV condition? Does chicken need 8 hours?