gfweb

What is the recipe for the mayo? Is there an emulsifier?

I don't get it yet. So a chef would do this with no guarantee of pay?

Sausage and mushrooms in a mustard cream sauce

I was thinking more of the venue and the chefs. Do they come out ahead?

Neat idea. Money will be an issue for all concerned. Does everybody involved come out ahead?

Mouthfeel like demi-glace.

Wondra is a treated flour that can be shaken into a sauce without clumping if whisked briskly while being added to hot liquids. Doesn't take a lot to thicken several tbsp sauce esp if it is already partially cooked down. It isn't hard to use...just shake in a bit...whisk for a moment ...shake in a bit more if needed. Hard to overshoot with.

There's something to be said for having enough stock to use it profligately. It doesn't need to be hoarded, use the shit out of it!

I often cheat using Wondra flour to thicken a cream sauce. When it is of the volume and flavor that I want, I whisk in Wondra until its right. Different taste? Maybe a little, but I think you'd have to know I did it to suspect a difference

Looks very nice. I'd skip the peas though.

go for it!

Because you can!

Probably you've done better than most with this guy. You used the words 'diligent' and 'free'...rarely combined with 'contractor' .

Effing contractors will drive you crazy. Remember the TV show Green Acres? Every gen. contractor I've dealt with over 30 yrs is like Mr. Haney...a line of bullshit and a determination to fleece you. Re wine fridge...this seems affordable http://www.winecoolerdirect.com/edgestar-34-bottle-free-standing-dual-zone-wine-cooler-black-stainless-steel/CWF340DZ.html?mtcpromotion=PLA%3EWine_Refrigerators%3E28_74_Bottle_Wine_Refrigerators%3ECWF340DZ&src=SHOPPING&kpid=CWF340DZ&CAWELAID=120127150000003350&CAGPSPN=pla&kpid=CWF340DZ&gclid=CjwKEAiAgranBRDitfSQk_P7vnMSJAAhx5G58ouGZgtW-7DNDEaV-TWqJVYw-WLyPFQWjw_vTf_OfxoCzx_w_wcB

Beautiful pot indeed. I don't think tin oxidizes green, more like gray. Perhaps it is a copper alloy.

100 days...wow That is the very thing that is keeping my hideous old cabinets in place. When the time eventually comes I may be the general contractor and do it in controllable stages. I've heard horror stories.

Uncooked garlic is bitter/raw to me. Burned garlic is vile otherwise I like garlic just fine

All of this garlic cleansing has the ring of a religious practice. Good history but scant support. Not that I'm against religion. But its hard to understand why 10 or 4 or whatever number of washes are needed to gentle the garlic more than 2 washes. I can make rationalizing explanations eg milk is an emulsion that will solubilize both polar and non-polar stuff. But I see more idiosyncrasy than science and smell the odor of BS more than that of garlic.

It really comes down to whatever the science is and whether it is done well.

I don't understand the physics of this.

Sounds like once opened it ought to be refrigerated; as with maple syrup which will get furry at room temp.

How much food do you keep in the house,BKE?

Huh. By 'finish' you mean back of the tongue lingering flavor...in the same sense as umami?

All the stuff you listed is flavored fat. Can you taste a neutral oil, GlorifiedRice?

Fascinating watching this evolve!