gfweb

Somebody commented on fast cooking pasta. I pretty much agree that its unneeded. But the no boil lasagna makes a much better lasagna than the thick need-to-boil stuff. Its thinner and holds the lasagna together better than the fat ones. More like a scratch made noodle.

And why should bones matter? Just passed-down nonsense without a speck of sense or truth.

Same thought occurred to me.

What cheese are you using? You might amp-up the cheese flavor by stirring grated parmesan into the hot mixture

Or you need to send some of it to me.

Cooking more than a dinner for 8 is serious work and hard on the body. Cooking for a rabble hoard is several orders of magnitude more strenuous. Good for you that you realized its time to move forward.

Fungus and mold tend not to cause an acute food poisoning like bacteria can. But some produce toxins that over the long haul can promote cancer, eg aflatoxin from Aspergillus (which typically grows on grains and breads). Another thought is that the mold is just the fungus you can see growing. What else is growing in there that you can't see? But its probably safe if you are healthy.

TMI

Two tapas-ish courses. Gravlax with eggs and dill sauce Scallops with corn-basil-cream...particularly tasty

I'm convinced that its the panade that moistens a meatloaf and not fat. Gotta be milk and breadcrumbs. I try to err on the side of too much rather than too little. Its not just moisture but also texture.

and then again before serving

I'm beginning to think that making meatloaf in particular involves some special chemical magic. I have a foolproof recipe that works so long as I don't stray from it. If I do...dry or bad textured loaf. Like the other day I added a half can of tomato paste (just to use it up) and got the densest most unpleasant texture. Who'd a thunk?

Thanks, PB! No dusting. Should have though. I see what you are talking about. Dunno. Perhaps the tsp of maple syrup at the last moment did a little, but they were pretty well-charred in just the butter.

Maple-brown butter-glazed scallops, fried polenta, braised sprouts

A dry rub is only dry when its applied (since moisture comes out of the meat), so I don't think it is due to excess moisture. And if the rub is as advertised it ought to kill the fungus spores wet or dry. I'd be surprised if the brisket would get fuzzy if just left in the fridge with no rub applied for that length of time. To me it suggests that the rub is somehow contaminated and inactive too. Or the bag or something.

I wonder if your cure #1 has gone bad.

Yes, the index is wonderful

That does sound pricey, esp since there's no meat. $30 for a meal of all vegetables?

Italian sausage on roasted cauliflower in marinara Braised short rib and cauliflower puree NY Strip, braised root veg and tostones Poached salmon, dandelion greens and potatoes, fennel onion gratin

Nope. Doubtless the product of bacteria that grew. Fortunately, whatever it was was killed by the roast and didn't produce heat-stable toxins.

Aldi seems to be one of those things that save significant money so long as part of a strategic plan. Aldi for mayo, Costco for meats etc.etc.. If one doesn't go all-in then savings are trivial.

I despise bony fish meat. Annoying. Probably why pike were made into quenelles by the French. Good move.

I just ordered some plants on ebay. Other than planting in a moist deciduous forest, any body have any tips on culture?

True indeed. My vision of soup is cold weather only...unless you are an old guy at the race track who uses it to load up on the free saltines.

Nope. Doesn't count.