gfweb

I have the 8qt fagor. As KB said above it doesn't vent unless I keep the gas turned up. The stock I make in it is better than the stuff made traditionally...though I've not done a head -to-head, blinded taste test.

Maryanne Esposito. Still awkward after all these years.

I made a standard mac (using little elbows) and cheese with pepperjack and a few shots of sriracha, baked it as usual, then, when cool and firm, loaded it into gyoza wrappers. I pan fried them on their base then put a few shots of water in the pan and covered it for 3 minutes to steam. Then cooked uncovered for a minute or so until the bases crisped up again. Served with sriracha-spiked ketchup. Wish I had made about two dozen.... Might try to get it creamier next time.

I find a single layer of paper towel give just the right amount of water to heat two plates.

Tell me more about the butternut squash crumble please.

I just googled "date chorizo bacon" and got a raft of recipes for a concoction with Spanish chorizo. I'm sure its fine, but Mexican is the way to go with this. I've go the bacon and the chorizo. Wish I had some dates in the house....

The former. Halved (and pitted) date topped with as much chorizo as it can hold and then wrapped with bacon and broiled. I've not tried to make it so I cant tell you if the chorizo is par-cooked (wouldn't surprise me). Sweet/salty/spicy/smoky-bacon-y. I want some now.

I've had this recipe at Perrier's restaurant and made it at home as well. It is bound with a shrimp mousse and really is very good. Substantial, but still light. http://www.foodnetwork.com/recipes/galette-de-crabe-le-bec-fin-recipe.html

I've had appetizers of halved date with mexican chorizo wrapped in bacon and broiled. I could easily eat a half sheet pan of them.

Lovely idea. Will follow with interest. But it won't work for me. My kids are in Pittsburgh; the indigenous cuisine is beer and pierogies and sandwiches with French fries in them.

Comfort food for the lingering winter dinners. Meatloaf and mushrooms Pepperjack Mac and Cheese Dumplings Roast Chicken with Ann T's corn pudding Steamed salmon and lemon risotto

How much alcohol can be contained in boiling water? ...Unless it a closed system and is redistilled

A think I should fly out and help with the tasting.

pretty commonly used in BBQ rubs

Frying, I would think, would blow-off all the acetic acid. Would malt taste linger? Dunno. It might be lost in the fatty batter. I recall a series of posts years ago re trying to make smoked salmon devilled eggs. All kinds of combinations failed to taste salmony/smokey seemingly because the fat in the yolk hid the flavors. As yolk was reduced, the flavor appeared. Might be the same with a fried batter. Maybe better to make a malt vinegar glaze and toss the battered and fried stuff in it like a buffalo wing.

I have googled W and N and gotten everything but alcohol. WTF is WN?

Ah, the maltodextrin entraps the vinegar and keeps it from evaporating off. That's how the first product does it.

I'm confused about this product. As far as I know malt vinegar is like any other vinegar. Acetic acid is volatile and won't be dried into a powder. It will evaporate. One might get things that taste like vinegar eg citric acid (see the discussion of potato chip flavors) but they won't actually be vinegar.

Blanch lettuce then wrap and steam?

Amazon has a surprising amount of Asian foods. Wonton wrappers...sauces...spices.

I'm surprised that you found errors so fast. From his blog, it seemed as though it was proofed past all reasonable chance of failure. Greatly enjoying your efforts. Might even have to buy the thing....

That graph makes sense in general... but it ought to vary with cut of meat...and it seems high temp for all but the toughest stuff.

I grow my herbs in pots. Keeps down the invasion and the dog can't pee on 'em.

Might be easier to put in some alcohol with the flavor in it. Or pot the flavor in a tiny bit of roux

Agree that "fat is flavor" is overdone by a lot. I don't find a fatty piece of meat appealing. But it will carry flavors that aren't water-soluble.