gfweb

I'm giving up snow for lent

I am like rotuts sort of 140 x 24 h for brisket 140 x 38-48 for cheaper cuts like chuck or round

Buy Julia and Jacques' books to start. Probably enough, actually.

I imagine the PC CB was pretty dry compared to SV

which tasted better?

cold smoke then sv

exactly right.

It takes a small cut to do it in a day. Big cuts can be sped up by injecting the cure

Takes me a week max. I've done a 24 hour corned beef with a short rib where the rib was corned and cooked sv over 24 hrs. Looked and tasted perfect.

Breakfast potsticker with sage sausage, ketchup and lots of ground pepper. Tiny photos w this new software

Yeah. I've been staring at that for a while

Not familiar with these. Steamed bread?I think the reference is to bao https://www.google.com/search?q=chinese+steamed+bun&espv=210&es_sm=93&tbm=isch&tbo=u&source=univ&sa=X&ei=uycRU56RM4P42QWwsoF4&ved=0CD4QsAQ&biw=1093&bih=497 Forgot all about bao...never thought of t hem as steamed bread, but of course they are

Not familiar with these. Steamed bread?

I remember Frog well. One of the few decent places back then.

As an unwilling buyer of crap, I partially disagree. You can look at plywood and see the flaws. You can only rap on the cowling of a KA mixer, not take it apart for an exam. You can even check CR for ratings, but IIRC there's no mention of plastic gears etc in that review. Maybe a diligent web search will give info, but maybe not. And even then, after you figure out that KA mixers ain't what they used to be, what is the high quality alternative? The problem as I see it is that the manufacturer wants to sell a lot of product. To do that they must be in the big stores. To be in the big stores they must meet the store's price points...which are probably too low to make a good product and still make a profit. One solution is to accept that appliances are disposable items, which offends me, but that's what the data says. Vacuum sealers, for example. After tossing two failed high-end sealers, I'm just buying cheap ones now. Probably time for me to get a spare back-up unit, my current one is getting old enough to give out soon.

Why does the amount of vacuum matter? The liquid in the bag will conduct the heat to the protein just fine.

Thought I'd bump this old thread up. I've been fooling around with potstickers lately. Besides the usual porky/shrimpy fillings, I've made a pretty darn tasty Reuben filling (corned beef + kraut + Russian dressing)...a cheeseburger filling (cheddar, beef, ketchup) and a jalapeno/tuna salad filling (tastes much better than it sounds), and a breakfast sausage and cheese potsticker. Potstickers have turned into a way to dispose of a small quantity of meat in a tasty way. Anybody have novel dumplings they'd like to share?

Deep fryers are another example of retail units just being a POS. Long discussion here http://forums.egullet.org/topic/109874-deep-fryers-for-the-home-kitchen/page-4?hl=%2Bdeep+%2Bfryer#entry1944450 I've had several and not one would reach 375F even though the literature said it would.

Advances in computer stuff have nothing to do with the chiseling that goes on with appliances. When even the highest-end mixers use cheap components eg plastic gears...in order to meet the price point set by retailers, there's problem with quality. Of course, most people who get a plastic KA mixer never stress it enough to see the shoddy assembly fail. So the market will never work to correct the problem. Solution is for those who use the heck out of an appliance, to buy a professional model which (I hope) would be up to the job.

American shad. Click Shrimpy

Husband has a pretty good deal too.

Isn't that a hickory shad?

Indeed I believe that the tinned lining of copper pots is to protect the pot from corrosion, not the user.

Perhaps useful. http://www.washingtonpost.com/lifestyle/home/how-to-make-an-old-copper-pot-safe-to-cook-in/2012/11/05/5eecebcc-236d-11e2-ac85-e669876c6a24_story.html

The unanswered question is how effective is washing it yourself at home. I'd bet not very. And how cleansed are the salads at a restaurant? I'd bet not at all.