gfweb

Please continue the hog blog with the salumi making.

Santoku helps w this but it isn't perfect.

Basquecook, I made your Eggs in Purgatory for breakfast and lunch today. Added breakfast sausage this time. Tasty twice in a row.

Tomato paper?

Fabtastic! Is the meat more fatty than the supermarket stuff?

So is it the salt or the glaze or what that makes them burn-proof?

Eggs in Purgatory Thanks, Basquecook!

Does lasagna count?

I saw a bag of breasts at costco that must've been 10lbs and had the breasts rattling around in there unwrapped. Instant freezer burn, right? Apparently not. The bag said that they were glazed with a 15% salt soln and that they wouldn't burn if stored loose. What's going on here?

Mushroom and onion tart.

Kerrianne is pretty unlikable too. they can both PYKAG

Yes. Successful restaurants are often noisy, but I wonder if anyone can separate whether noise is a result of success or the cause of it. I think it is the former. I am aware t hat restaurant consultants say it is part of the package that leads to success, but are they just bullshitting or do they actually know? As an aside, I was in a painfully noisy place a while ago. My table was shouting to barely be heard. I measured the decibel level with an app on my android. After 20 minutes the noise seemed more bearable, I measured the sound again. It was exactly the same. So we accommodated to the noise and it became tolerable if not desirable.

If you get a Food Saver, buy two because the one will give out when you need it most. Only thing in favor of FS is small size and sometimes price. Unfortunately mass-market appliances have their price driven down to the absolute lowest because of demands from the Wal*Marts and Targets. Only way to get there is to make a cheap POS.

You can get the CF much darker than this and the taste will improve. Try doing them almost blackened as a small expt.

Dogs are heroically innocent...Dudley Do-right types. John Wayne had an Airedale named Duke. He adopted the name out of respect for the beast. Airedales are the apotheosis of the species. Cats are...cats.

Would you keep us apprised of your travels? Sooner or later you will be in town.

Kerry Beal did it, I think, in a Steam Boy.

I suspect that the white cheddar is sharper (ie aged longer) and therefore has less water content than the yellow. I've never seen a truly sharp yellow cheddar, not that added annato coloring determines sharpness.

Reasonable and well-done! But it all hinges on the server giving the spiel with a smile and a kind heart. I love the server being able to describe intelligently what's on the menu. Its even more important with what you are doing with challenging ingredients. Really wish your place wasn't a continent away...I need to see what you are up to.

LOL Cats never get it.

Roasting it rubbed with olive oil is great. Either roast florets or "filets" of cauliflower. Let it get really really dark. Sprinkle w salt.

Cauliflower.

Pretty much what MC ends up with. But using designer cheese and chemistry.

The MC thread has answers http://forums.egullet.org/topic/147699-modernist-cuisine-mac-and-cheese-3%E2%80%A2387-and-6%E2%80%A2192/?hl=+modernist%20+mac

Surprisingly large molecules can move through tissue (consider all the transdermally-delivered drugs). I would expect certain flavors to penetrate meat. Some might be bound to proteins,but not all I'm sure. Some might favor fat, if nonpolar.