gfweb

Omelet and fritata. Quick reward...variations are easy.

Making a batch of kraut, now 3 weeks of fermentation, and things have stalled. No more gas production. Should I just leave it alone or maybe add a little liquid from some store-bought kraut to serve as a re-starter?

But if you had some wild boar...

CDC says 160 degrees for traditional cooking to kill Trichinella. If you plan of cooking steak or pork to that temp, you might as well not do sous vide because the meat would be terribly overcooked. I'm not aware of time/temp curves for parasite killing. I believe that freezing will kill trichinella. Worth looking into if you have meat from a questionable source (eg wild game)

I must defend Mueller's, who is clearly not familiar to many here. They are a PA Dutch noodle company famous for their "egg noodles." Excellent product, only choice for many dishes. In a class like Barilla. But the pot-size thing is hilarious.

This one is $18, much cheaper than the thermopen, still NSF rated and I can attest that it is fast and accurate. http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1391517781&sr=1-1&keywords=digital+thermometer

An old Philadelphia staple. Even Campbell's made it.

That would assume that one is fond of olive oil.

I just don't use them for eggs anymore. for that I have teflon

My steel pans, when new, were slick like this, but repeated use has given them a accumulation of seasoning from food, and now they are smooth but not non-stick. A shame.

This is what I was wondering myself. I've been told that meat and fish are pretty good....better than hideous Acme

Any experience with them? Meat and fish OK? Produce decent? I'd love to have an alternative to the hideous Acme market I have to deal with.

Don't you think that the store intends for them to be sampled? Just like plastic produce bags.

So basically its turkey pastrami. I'd check out that thread above...lots of discussion on spice mixes. How will you cook it? I cook smoked turkey breast SV and it comes out beautifully. I cool smoke first then SV. I suppose that cure, followed by smoke and then SV would work if the cure wasn't too salty.

If it is the same as Montreal smoked meat, but with turkey, there's exhaustive thread on making it the beef form at http://chowhound.chow.com/topics/794033#6657271

No fish odor problem here. I have a very hard time getting fish that are fresh enough. Its a 40 minute drive in the wrong direction. Consequently we eat very little fish at home.

The portion measuring circle on the box is a clever idea. It may be helpful for some people. True. Good design and engineering etc. But I can't get past buying German spaghetti.

I don't know the size exactly. It fits without the lid easily in the BSO. I'll guess and say 4 quart...maybe 3.

Huh. I get folded-over ritz and flat sided ones every few boxes.

Ak Mak and Finn-crisp are nice, but come in tiny boxes. For me, Ritz is great. The standard by which all others are measured. Only downside is their QC, which is terrible. All sorts of mutant crackers show up in a box of Ritz.

August..right in back of the Windsor Court hotel is a fine place. Surprisingly affordable esp at lunch.

No it isn't. You've assumed that I can't tell whether an iron is clean, and that I don't care about it anyway. Neither of which is true. I've assumed that you were a reasonable person. Now I know better. Ok. Now you can have the last word.

I won't give you the hostile response your note deserves. I leave it clean.

Red or black. I lean toward black.

No. It's not feasible to put a large Dutch oven in the Breville. As you see with my current replacement lid doohickey it won't even fit!{style_image_url}/attachicon.gif image.jpg If you use silicone lid instead of the usual lid a small Le crueset oven will fit in the BSO. Braise with it all the time.