gfweb

Being unleavened is a requirement so it was specified to bake it quick so as to remain unleavened

Of course yeasts were present in Egypt and everywhere else. But Matzoh is baked quickly after the dough is mixed (for that reason) and shows no sign of leavening in the product. If there is yeast in matzoh it's a contaminant and killed by baking anyway.

No yeast!

I'm thinking that if you deep fired matzoh it might be better...like fried saltines

Matzoh is used in many churches for communion. Is matzoh "healthy"? Sure, but so is bread. Its OK with cheeses and dips, but not as good as a cracker or toasted baguette slices.

me too. NB for the SV rookies...for eye of round its the long SV cook that tenderizes it. Just getting it to 120F without the long cook will be a tough piece of meat.

Sorry for the delay. It looks reasonable to me. How long do you cure and how thick is the meat?

First time in over 30 years we didn't have guests/family for Easter. Kids are distant. Just us and the animals. We had orange/soy pork tenderloin, braised savoy cabbage, deviled eggs. It was good

I didn't, figuring that it wouldn't be around.... and if it will be I have a few year's supply

Marked down on amazon today. I got two more chicken demi-glace Because why not?

I think this short cord/not detachable thing is simply economizing and not safety.

My anova 1.0 has a detachable cord.

The dangerous things about antibiotics for farm animals are not that drug is retained in meat we eat. The danger is resistant organisms engendered by the drugs that are in the waste from the farm and pumped into the environment ...and infections in farm workers ...and resistant organisms recoverable from supermarket meat. And remember, the drugs aren't given to treat infection they are growth stimulants (see above).

I've made it occasionally. It doesn't take long to cook...and hour maybe. Just water, corn and some salt. I've done frozen cobs and it worked fine.

I generally add a cup or two of water to the SV bag for store-cured CB. It de-salinates nicely and I can cook the potatoes in it later.

I got two chicken demi. Ought to last a while.

Wait till they start putting lead in it

In general antibiotics in agriculture are usually not given to fight disease but to enhance growth. There is a roughly 10% weight gain in an animal treated with abx when young...something to do with the gut flora.... 10% is a huge gain...like having another free cow for every 10 animals Antibiotics don't fight viruses eg bird flu.... and typically don't stay in the animal, so the meat you eat typically wouldn't have any in any event.

I think it would vary with the cut of meat and the connective tissue. Pork butt would be much longer than pork tenderloin etc. I do pork butt at 150 for a day and get pretty easy pull apart. Though I usually do it longer

Ripple potato chip + spray cheese + sriracha Started as a way to get the dog to take a pill. Then I added sriracha and saw that it was good.

I was thinking wagyu too. LOL.

We got one about 15 yrs ago and found our kids didn't like panini, and we were underwhelmed too. Once you cook a Reuben and a cubano....

I wonder if the type of aluminum matters. I have a newer All Clad that has a very black "seasoned" bottom that won't scrub off. Older AC Master Chef bottoms won't take a stain.

I'm getting pretty good about predicting who gets booted. Its not as easy as the red shirt on Star Trek, but not too hard either. Esp in the beginnning.

Exactly. WF and whatever car they drive to get there is paying. KK may get tiresome if she keeps talking about her time on Top Chef. We'll see.