gfweb

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.

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.

Yup. And Proof is simply 2xABV

Fine potato in the background as well. 😉

It would take a light touch for sure

Roasted? Gorgeous photo!

I take them out of the shell and SV in butter at 134 for 45 min or so. I make shell stock while SVing

or a Dremel

Lobster risotto

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.

I just put them on a paper towel. I bet wet cheese would melt eventually

They are coated with starch. It will rinse off and then cheese melts normally. I have shown this somewhere on eG in the past year or so. Very easy to do. here it is

@Duvel perhaps this the situation for applying America's Test Kitchen's technique of cooking from frozen. Or use a torch?

I'd add, litany, laundry list (for lists that do not involve laundry), shopping spree, slather, glug, unpack (meaning to explain). I'll get back to you with more ......epicenter (when you really mean center, an epicenter is near/above the center)

Most schmaltz sold in my part of the US is chicken fat. Duck fat is labelled as duck fat. Oxidized/rancid fat is the worst. Smells like crayons. Barf.

I'd buy it for the title alone

I settled on a $5 2nd edition as an appetizer.

I think @Kerry Beal got the last cheap one!

Braised short rib ragu

Great pans from them

Just a few days after Xmas and the candles have largely disappeared in SE PA

Since as long as I can remember.

@Duvel what is this device?

Christmas dinner 2023 was smaller. Just 4 of us a daughter and an old friend. Henry with his new squishy toy, an elephant that he likes as much as the moose...success! Tenderloin with rosemary butter, glazed carrots, roasted broccoli and au gratin potatoes Sticky toffee pudding

Andouille sausage meatloaf with chutney, carrots rapee, mash