gfweb

Garlic Shrimp w tagliatelle

Skyline chili...5 ways? Which of these is not like the other? Ok, whoever you are...what did you do with Huiray?

Not sure that in principle this is very different than the shrink-wrapped tenderloin that Costco has refrigerators full of. But they are sold after a couple weeks. Or "wet-aged" beef which I understand can be done up to a month. The worry of course is food poisoning in its various forms. Which in a solid piece of meat is not so common. You could probably do it dozens of times before rolling the dice once time too many.

Yup. Looks just like Zimmern.

I think canola has a marketing board... yup http://albertacanola.com/?redir=1

I find all canola oil, new or old, has a fishy odor when heated.

I use peanut oil for this reason

If only the cuisinart was bigger.

On what scale will you be cooking? Home Anova can move some water. What sort of temp precision do you need really? Unless you plan to dabble at the lower limits of safety...and why bother with that?...+/- 1 degree is more than good enough...and home anova is more like +/- 0.5 degrees

Pork filled with spinach and prosciutto, spiced yam ravioli w sage gravy, maple sprouts

Looks like Fieri didn't buy up all the possible URLs for his joint.

I saw the Philadelphia episode. My big complaint was the restaurants they chose. Selection was a high class veg place, a noodle bar, a cypriot restaurant, a deli, and something else. How are some of these worthy of a "million $" review? This is what they could find in Phila? Really? Cyprus won. Ive eaten there. Its good but its hardly in the upper ranks of local restaurants. I think the soup-nazi-like owner may have made for good TV. Whole thing was entertaining enough, but felt bogus.

I was thinking that freezing would not let moisture in

I buy mine from Amazon too and unlike any other rice I buy, it comes vacuum packed. I wonder if this is to retard water absorption. If so, keeping an opened bag frozen ought to make it continue to perform well.

Makes sense. My jalapeno vinegar that I use to jack-up potato salad and cole slaw and tuna salad and a few other things has a good kick to it.

The fresh jalapenos I buy at the store are plenty spicy. The pickled ones are not. Is this because the pickling process destroys the capsaicin or because the bottler buys tame jalapenos to pickle?

I'd think about desserts. Kids love sweet stuff. Perhaps make profiteroles and baklava. Lots of stuff to teach in that. Could overlap w chemistry class even.

Will actual cooking be involved?

Dcarch has a point. If a contest is so strictly governed that the chili are all pretty much versions of the same thing, then it isn't much of a contest other than one to see who can get the meat done most correctly. Sort of a cooking version of those art school ads that would say " if you can make a good drawing of this (elf, dog, tree) you have a future in art". Never having been to one...but I suspect the event is more important than the actual results. Sort of like tailgating with a purpose. I like that

It was a compliment

I avoid VD and Restaurant Weeks like the plague.

If flour hydration is critical, why not store it in the freezer? That would stabilize conditions somewhat.

Nope. I see conspiracy around every corner. Kansas City (or Texas) is trying to achieve bbq supremacy by illicit means. I say put mustard and vinegar in every sauce and ban ketchup. No sugar. Let the evil powers deal with that !