gfweb

Anyone feel up to dealing with the incorrect usage of au jus?

Thing about botulism is that it gets reported (if its diagnosed). Patient ends up in a hospital invariably and hospitals report. Unlike the usual food poisoning...nausea, vomiting...must've been something i ate...better in a day or two (unless it isn't) and never gets seen by a doc.

I haven't been able to find one at a reasonable price. Started looking after I made a frigging mess on my Weber with a dry chem FE. Believe that CO2 requires servicing semi-regularly, so there's that cost as well. If I spend $300 it'll be on steam boy. ETA...but wait http://www.ebay.com/itm/15lb-CO2-fire-extinguisher-Current-Hydrotest-Ready-to-be-filled-As-Is-/121218547226?pt=BI_Security_Fire_Protection&hash=item1c39303e1a

I thought you were anti-soups? :-) But I suppose this one is "thick enough" for you? Looks tasty. What mushrooms were they - the "standard" white mushrooms or something else? Consider mixing in several types of fresh mushrooms next time. Well, this was a thick soup. They were standard white mushrooms with a handful of rehydrated shiitakes mixed in.

I braise short ribs at 300F x 2.5 hrs and the veg caramelize a little. You could always do them separately at higher temp. I like HBs low temp roast...almost sous vide.

Arancini served with marinara Jambalaya from the Prudhomme Family Cookbook. Lasagna Mushroom soup made with mushrooms so fresh the gills were still pinkish. I buy them from one of the zillion growers here at a dollar/pound. They taste very different when this fresh (and keep almost two weeks in the fridge) Scallops in apple-cream sauce(with a hint of dijon), risotto, warm lightly pickled cauliflower

An early spring classic. Shad running where you are?

I suggest a pair of vice grips. More grip than a pipe wrench.

Price war has started. Williams Sonoma has the polyscience unit for $299.

pi men TON, BA sil

It is darker.

Herbal pa PRI ka

I make a "fish" stock with shrimp shells, onion and celery. It reduces beautifully. A bit more flavorful than a fish stock, perhaps too strong for a mild fish

We freeze grains and flour in sealed contsiners and have no problems.

I understood that you were talking about food professionals. What I'm saying is, couldn't "I am from the southern US and I have lots of words that I pronounce in a southern way: oil, mayonnaise, etc. I'm not going to change and neither should anyone else." or similar apply to them as well? I mean, I went to school in the southeast US and I heard many a teacher (including the English teachers) say things common to that area but technically incorrect when speaking... they were still perfectly able to teach their subject correctly. Regional speech is different than plain mispronunciation eg "Chi-pol-te" rather than "chi-pot-le".

I'll see your Clooney and raise you a Fitzgerald

And illiterate means unable to read or write. Not unable speak or pronounce. Most people in the world are illiterate. It doesn't mean they can't speak their own languages or create cultural artefacts. Although if you can't read and all you hear is the wrong pronunciation then its understandable if you don't self correct when seeing the word spelled out. Which does nothing to explain why the military consistently uses the word "nucular" for "nuclear".

Still it is reasonable to expect a pro on TV to have enough education to pronounce stuff properly.

I'm Eastern PA and and give pretty much equal emphasis to Thanks- giving. Unlike the words inSURance and umBRELla, which my Texan friends pronounce INsurance and UMbrella

And B.Flay consistently mispronouncing chipotle. And for that matter Bret Favre, who cannot even pronounce his own name.

You were better off buying vinegar powder. Maltodextrin + vinegar isnt very strong in flavor. I find you end up tasting the maltodextrin more then the flavor your trying to impart. Bacon grease + maltodextrin is a perfect example. I had to use so much maltodextrin to make a dry powder that all i tasted was a funky sweet greasy powder. ew

It'd be nice to have a measure of influence in order to separate the famous/popular from the truly influential. Perhaps ...# of imitators...# famous chefs who trained under him/her...

What city?

That's an issue with everything in the freezer, though.

Huh. I'm sort of anti-soup. Old guys at the racetrack eat soup. I still have teeth. Soup is wet. If soup is thick...eg bisque...or laden w stuff like french onion...it might be ok.