gfweb

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.

OK. I have obtained a quantity of maltodextrin. Looking at various websites, the flavored maltodextrin products seem pretty chunky...not the dry powder that one might spread over a potato chip...even after pushed thru a tamis. Any ideas how to make the oil-impregnated maltoD into a fine powder?

What ratio of Trisol to flour did you use?

Like drinking six glasses of water a day etc.

"Official" guidelines are often the product of committees and are a compromise (as opposed to something generally agreed-upon by the committee). One crackpot outlier in the group can have outsized, and perhaps incorrect, effect on the product. I have witnessed this sort of thing. That's why critical thought shouldn't be suspended simply because an official group has a position. Their position is often wrong, or ill-considered. I wouldn't ignore it, but I wouldn't say its the final word on a subject either. So far we've heard that some authorities don't like freezing garlic in a vacuum, but there's no explanation from them as to how they know its a bad thing. Counter to this is the pretty well-documented fact that the botulism bacillus doesn't grow at below freezing temps.

Sounds safe to me. Do you use the garlic or the vinegar?

I know; forgetting about the pizzas he was one of the earliest proponents of fusion stuff. True enough.

LOL The discussion has gone far past this eminently sensible suggestion.