gfweb
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Everything posted by gfweb
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happens to me all the time
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I've read that US boxed soft cheeses are in containers t hat are glued as opposed to nailed/stapled as in Europe. If you pop a New World brie into the oven in its box, the glue melts and the cheese escapes. Anyone experience this?
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the site is called "allrecipes"
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Although most, if not all, sushi fish are , by law, frozen before consumption. Takes care of swordfish worms.
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And some fine Long Island wine!
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The amazon link makes it look pretty amazing. But would I smoke $1000 worth of meat in a lifetime? Hmmm. And I wonder if it would set off ionizing smoke detectors? GE Profile Smart Indoor Smoker (eG-friendly Amazon.com link)
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You could fit one more in the bathroom, I think.
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raw spam is like cat food. but sear it hard with a splash of soy...
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I know a guy who lived to be 100. He said it was because he smoked 2 cigarettes a day and had two shots of good brandy with them.
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"a staple in the American society during the Cold War era" which would be my child and early adulthood I never saw a can of spam until college. Perhaps the Canadians ate it?
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I can't see a home use for it. Who needs a 90 second steak?
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Probably refers to the slaughter needs to be done in a certain way.
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Fried chicken and waffles with hot honey
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I need to make my own and find a way to enhance the bitterness.
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Skinny for me. You are usually planing a small curved object and only a small area is in contact, so a thin grater makes sense as most of the area of a large grater is wasted.
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Desalting is like curing in reverse. The times for cure penetration probably apply for un-curing too. IIRC salt penetrates meat at about 1/2 cm/day...or maybe its a cm/day....whichever...it would be quick for a deli slice and quite a while for a chunk.
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Yup. And Proof is simply 2xABV
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Fine potato in the background as well. 😉
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It would take a light touch for sure
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Roasted? Gorgeous photo!
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I take them out of the shell and SV in butter at 134 for 45 min or so. I make shell stock while SVing
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or a Dremel
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If you followed the thread..... the issue came up because of some difficulty with grating cheese. Whatever it was. I presented a solution. Rinsing cheese isn't all that difficult really. You ought to try it. Builds character.
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I just put them on a paper towel. I bet wet cheese would melt eventually
