gfweb

I suspect that the elasticity comes from the brine they inject. It'd be an interesting experiment.

I seem to remember some issue with this discussed in the MC thread. Can't find it now....

BA & F&W. But I'm tearing out fewer and fewer recipes. Don't know if they have changed or I have. Saveur CI. But its soooo formulaic.

I suspect that the type of oil will not change much re crispiness. I'm not satisfied with the crispness of SP fries I've made either. Thoughts of experiments not yet done... -Try older drier SPs...or pre-dry in an oven -Boil first in acidified water...cool...then fry at the usual temp

Feel free to put them all on eG!

A couple of recent lunches Sausage and tomato fritata w salad Pasta with mustard cream sauce

I'm thinking that its a bit warmer by the smoker. ;-)

I gotta do this! Nice to see green grass Norm.

I think they got off cheap, Rotuts!

Chilly rainy day...just the thing.

Why do I keep these around? The green cheese can started when the kids were little and I didn't want to waste good parm on them. Now I'll occasionally toss a couple tbsp in an omelet. Actually good. Airplane wine comes in a nice cooking unit...about what I need for most dishes. I hate opening a good bottle and using half a cup. Gravy Master...for darkening gravy of course. Spray cheese? For after 1am with artisinal homemade potato chips and sriracha.

After three truly horrible meals in one of her restaurants I can't watch Lidia anymore.

BKeats...a word on the shrimp oil please?

I'd love to see pix of your rooftop garden.

Same deal happened with apples a while ago. Crooks!

Natto was a breakfast food last time I was in Tokyo. Kind of horrifying at that hour.

I'll SV in spiced but unsalted water to get out some of the salt. Works nicely.

Ham, some electric green or orange jello thing with pineapple, potato salad, deviled eggs made w Miracle Whip and French's mustard, hot cross buns from Hanscom's Bakery.

I'm thinking that it would be eventually dessicated in a vacuum, but if you leave it in the fridge long enough it would do that too. So I bet that if drying is the only factor in making duck prosciutto then its just a matter of timing.Vacuum would speed the process.

For me sv corned beef lets me use top round which in my hands would overcook if simmered. Texture is great. Like delicase meat but seasoned how I like it.

Yes. But I never quite trust his view on food safety issues. In the past he has been hard-headedly cavalier with the basics. Probably ok with enough salt.

I do SV 60 C for two days for both brisket and top round roast corned beef. Cure/spice rub for a week in the fridge...rinse well then into the SV. For pastrami my order is rub...cold smoke...SV. Top round done this way is really tender and slices thinner than brisket. Less fatty too if t hat is a goal.

Good discussion here re corned beef http://forums.egullet.org/topic/113064-corned-beef-at-home-recipes-tips-etc/page-3?hl=corned+beef#entry1993852 Some use a brine, I like a rub...less messy

BKE, I'd love to hear details of the restaurant start-up as it evolves.

Water is a solvent in that things will dissolve in it. For example, water is the solvent and sugar is the solute. A generation or two back referred to water as the Universal Solvent. Clearly incorrect as anything fatty won't dissolve in water; emulsifying is required. A mixture of alcohol and water, eg. vodka, is closer to being a Universal Solvent.