gfweb

First good thing about FN in a while

I recall an eG thread on potatoes where it was shown that vinegar firms up fries and baking soda softens them. I think. ETA

Sink, fridge and freezer. Cramped but it'll work for a month or two.

I finally succumbed and bought a cyber monday IP on AMZN. My excuse is that I'm going to have a kitchen re-do in January and will be cooking in the cellar with the CSO, BSO, induction plate, SV and now the IP. Woo Hoo.

High pH makes pectin degrade, no?

Why would anyone sub cottage cheese for ricotta (or bechamel)? I cringe too. Nicely balances the spicy Ital sausage.

Why is a sugar cane product made way up in St. John? Are sugar beets used instead?

@Kerry Beal Is the result worth the (modest) effort? How'd they taste?

I'd be guessing on the fries. 400 broil? You could do a few experiments at the cost of a few fries.

It won't play. What are the ten, Shel?

@btbyrd I can't un-see that, can I?

I think the trick is to see the fad as just another technique to fold-in to the repertoire. Like sous vide, you don't look for where you can use it... you look for where it is useful.

I will defend Fieri. He's still talking about food and cooking on FN. Not many others are.

Pretty cold at night for a moth to survive outside

Now Amazon has an Instant Pot SV thing for $89. https://smile.amazon.com/Instant-Pot-LS-SV02A-Immersion-Circulator/dp/B01JNKEMH4/ref=sr_1_12?s=kitchen&ie=UTF8&qid=1480113898&sr=1-12&keywords=instant+pot

There were about 15 people at TG dinner. The host served roasted Jerusalem artichokes. I avoided like the plague, but everyone else gobbled them up. I said nothing. One (maybe two) of the 15 had several trips to the john. I was watching. Looks like inulin sensitivity is not universal, which is interesting given that people can't break it down. Different gut flora perhaps?

Raw. I often leave them in a little longer to brown up the cut side. Maybe 35 or 40 min. These are little fellows, a fatter spud would take a bit longer. I've never tried them with steam...who knows if its better?

That pan doesn't look like its really seasoned. There isn't a slick black plasticized layer of fat on it. Kenji Alt explains it well here http://www.seriouseats.com/2010/06/how-to-buy-season-clean-maintain-cast-iron-pans.html I season my steel and iron pans by getting them smoking hot and applying a thin layer of peanut oil...repeatedly. eventually it is a black reasonably non-stick, stable layer

@JoNorvelleWalker Fingerlings cut on the bias and roasted face down on peanut-oiled tray 350F Bake, no steam x 25 min. Salt.

Or to pasteurize

Chicken cacciatore (sort of).

Ketchup/sriracha glazed corned beef hash

They were thickish but tender after 2 days at 134F.

Staph are aerobes. But there are a zillion anaerobes. Clostridium species are the most notorious anaerobes for food poisoning. The bad smells and gas can come from either aerobes or anaerobes butu mostly anaerobes. If loose generalizations can be made, anaerobes tend to smell more cheesy/poopy (fatty acids) and aerobes a sweeter more acrid smell.

Looks like it spins water out of solids sort of like a washer on the spin cycle. I can see how that would be self-balancing with a liquid. Might be fun. Wonder how easy it cleans.