gfweb

But yet you can corn beef with it.

Microwave popcorn, which I detest cooked by any method, may be the only thing where uwave beats CSO in our house.

An expensive celery solution. Go to the salad bar section of the supermarket and buy it already chopped at salad prices.

A ton of nitrate in celery juice. You can corn beef with it.

I just leave them in there. It gets stronger for a while then levels out. I don't refrigerate.

@TdeV three jalapeños, stripped of seed and membrane (which clog the spout), and quartered ...put in a squeeze bottle filled w cider vinegar. It lasts a while because it’s typically doled out in tsp volumes

Thanks! Its a quick pickle. And I don’t measure for it, so this is a guess. I julienned the peppers and boiled for about two minutes in a cup or two of water with a tsp salt, two tbsp of sugar and about two tbsp of jalapeño infused apple cider vinegar. Maybe more vinegar. I do it to taste After the boil I put the whole thing in a sealed deli cup and let it sit for an hour. You could use it right away. Jalapeno vinegar i keep in a squirt bottle. I add it to cole slaw, potato salad judiciously...not enough to be perceptible, but noted when it’s missing. I added enough to make these peppers detectably spicy, so as to cut the richness of the short rib.

Sundried tomato/basil pork tenderloin and rosemary roast potatoes Braised short rib ragu with pickled peppers Maple syrup/chili pork with potatoes and roasted cabbage

is your salt bitter?

I too suspect seeds

I like a needle holder for fish bones. It’s like hemostat, but you can get it without serrated teeth so it doesn’t cut thru the little bones when you pinch em to pull out.

Good fine dining is the best, but half assed fine dining is terrible. I’d rather have run of the mill Italian than mediocre fine dining. I dont need a tablecloth but I won’t eat with plastic forks or on styrofoam. Stand in line? If it’s short and the bbq is good.

So that Taste article talks about boiling vinegar with baking soda. Even without the boiling part it will neutralize the acid, right? What is going on here? Has anyone here actually done t his method? Maltodextrin I understand.

@weinoo I can't find a CO number for butane vs natural gas. Butane is apparently a better heater, though. About 3x more than nat gas. Making all kinds of probably unwarranted assumptions....I'd figure that although nat gas is mostly methane, there are other higher alkanes in it that might burn less cleanly and cause more CO production than butane.

Forceps. Used almost daily. Invaluable for fishing out a rogue thyme twig from a sauce etc. 10" Heavy Duty Stainless Steel All-Purpose Forceps

Flat cracker, one hand. Rarely a bit of shell has to be fished out with my long forceps...which btw is one of those tools I can’t do without.

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I know its heresy, but J of C has let me down many times. Even with their 'cockaigne" recipes.

I’ve chopped nuts with it. A few pulses give a good rough chop. A few more you get big and littler pieces. Even more ...sand. I can can tell you it makes a beautiful romesco sauce. Smooth and homogenous.

For me, halibut is undercooked at 113. Salmon is fine there, but halibut needs help with texture. I like 120 for halibut.

I am not one to talk anybody out of their Food dislikes. i despise cilantro and no amount of reasoned argument will make it not taste like soap. But perhaps you never had fresh corn? Canned and frozen corn is vile.

The mini-prep. $29 use it all the time https://www.amazon.com/Cuisinart-DLC-2A-Mini-Prep-Processor-White/dp/B0000645YL/ref=sr_1_3?keywords=mini+prep&qid=1566679580&s=gateway&sr=8-3 and microplane v-blade slicer

According to Ina Garten, the books are where the money is. Her TV show feeds the book business

@Shelbyposted a detailed unclogging regimen a while ago

Hmmm Dig. Thermometer Corkscrew, peeler, small chef's knife, small knife sharpener I'd have to buy oil when I get there, so I'd get spices, salt etc then too Or maybe just the peeler, sharpener and the thermometer. And a sous vide machine perhaps.