gfweb

I say no. It is bread-like in consistency and made with yeast. It is a roll and rolls are bread.

Mundane issue but at the same time critical. Burned hands are no fun. One is kept dry for hot handles and one is for wiping. I like blue striped fairly thick cotton ones.

Do you preheat the popover pan, if so when does it go in the oven? I'd put in the shortening and preheat it while mixing the batter. Wait ten minutes then ladle in the batter

Toast is for people older than I.

I'd like to see a head to head comparison. Did he cite any data? I'm willing to believe if it was tested.

you might throw a chunk of cheddar or gruyere into the YP cup. not authentic, but better.

Good point, maybe a pre-SV for the meat, then again with everything in the basin for a second time? Looking at Nigella's recipe, I think this might work well

Popover pans give a taller product than a muffin pan, but both are great. Getting the pan and oil screaming hot before pouring in the batter give a nice outcome.

I think that this is right. The thing wouldn't rise at all. But the essence of steaming a pudding (and the pain in the ass of it) is controlling the heat by having a constant level of steam. For constant, don't worry about it heat; SV is the thing. Why not just plop your vessel into the SV so it is ~ 50% immersed and cover with the traditional towel. I'd pick a higher temp...90C? so as to get close to steam and keep your times the same. I'm very interested in your expt. This year we abandoned the steamed persimmon pud because of the PITA factor and made individual sticky toffee puddings (which were great BTW).

Good point. Sometimes premade is more efficient, as Annabelle cites re making a little bit of soup. Sometimes premade tastes better because the producer has access to ingredients and techniques that we don't. Sometimes premade is speedy when speed is required (eg dinner for a bunch of kids who don't notice the difference between home made mac and cheese and the crap in the Kraft box.) But sometimes its just dumb IMHO, like Lunchables which might save all of 30 seconds in prep time and cost about 10X home made school lunches. Or even worse, Uncrustables (which always sound more like a kids underwear than food).

It was much cleaner than an Eastern US city. Even the modern areas of Jerusalem and Tel Aviv were well-kept. One downside only...street signs are all in Hebrew, so I had to navigate by landmarks eg towers or the ocean. A working GPS would've been nice. (Note to self for next time) On the last evening we went through the Israel museum's special exhibit on Herod. Fabulous! And its coming to a city near you sooner or later. I'm keeping my eyes peeled for a US tour. I was a bit unclear in my review of the hotel's breakfast spread. Only the cheeses sucked. Fish, fruit and bread were great. The baked goods were all too sweet for my taste, but looked good if you like that sort of thing.

Just so. Like everything else in life kids need to be taught to cook by example. As the twig is bent etc. Our kids, 22 and 20, don't cook much, but they saw us doing it and sort of know how. Both can and do prepare favorite dishes about weekly while at school. Sausage and peppers for one, pulled pork for the other. And our son just asked for a teflon pan for eggs and fish, because his cheapo pan warped. :-)

Two days of work. Not many photos. This was a bowl of hummus served for lunch one day. Single serving! Looked unappetizing to my US eyes but the Israelis all cleaned their plates. Departure day and a whole day to kill since the flight was about midnight. We went up to Jerusalem, about 50 miles and 2500ft in elevation away. This photo is from the Mt of Olives looking over the Garden of Gethsemane at Old Jerusalem. Now looking back at Mt of O from Jerusalem, with the Wailing Wall and Dome of the Rock in the foreground Baked good for sale. The oval things are called Jersualem Bagels. Lots of narrow and mysterious passages in the old city Our guide all of a sudden dove through a hole in the wall about the size of a fireplace. We followed and ended up in this old style bakery with fresh bagels. Guide said he preferred these to the ones on carts because only one dirty hand has touched them. They were less dense than a NYC bagel, not boiled, and served dipped in a salty spice mixture. Nice. A nice pizza for lunch. Better than those in 3/4 of the US A spice vendor in the Arab quarter The back entrance to the Church of the Holy Sepulchre Back to airport food at Ben Gurion's overseas lounge. Beer, wine and stuff to dip things in. Eh. Capt. Jack is on board. for the flight to PHL Essentially the same meal (my choice) as the flight over, but so much better prepared. Wine was still pretty bad.

Dinner at a beach restaurant. Underexposed but properly cooked bass. Tasty Lunch next day. Decidedly un-kosher Japanese restaurant. Competent , but not "wow" suchi. A few of us wandered around at dinnertime and ended up at a place whose name translates as Benny the Fish Guy. Four of us at at a four seat table. The waiter came over and said, "no no, you must move" and put us at an 8 seat table. Okaaay. Then we saw why. After ordering the entrees, 8 or ten dishes came out that we hadn't ordered. Spicy fish, eggplant, salad, shrimp, potatoes, cod...and others. Then came the entrees... Old Jaffa is an amazing mix of ancient and modern. The plant in the planter on the right is what we'd call Wandering Jew in the US. I asked my Israeli hosts what its name was, expecting a different name...wandering Arab perhaps? Their answer..."Wandering Jew, we wandered a lot" A peace offering left in my room from my hotel. There was a dispute over internet access. I contended that $30/day should get more speed than dial-up. They suggested that the problem resided in my computer (even though internet worked fine if I carried the computer to the bathroom). I didn't eat the fruit, though I should have it since represented $90 worth of internet non-access.

The humongous breakfast buffet at the hotel. All sorts of fruit and bread. Cooked souffle, potatoes, smoked and salted fish, cheeses (but none any good, really) My first breakfast in Israel With some time to kill, I took a cab from my hotel at Herzliya to Tel Aviv ~10 minutes. Tel Aviv really reminds me of San Diego. Same climate and to me, the same feel. I like it. My second breakfast (same day) Breakfast bread selection at a beach restaurant in TA. Nice. A selection of dips for the bread. Sweet, savory, cheesy. All very nice. We would do well to replicate this sort of thing in the US. A fritata of sorts with potatoes and leeks. Very tasty... and a lot of food. The ubiquitous chopped tomato/cucumber/onion salad. Very nice. I will bring this back next summer.

I had business in Tel Aviv just before Thanksgiving. We'll start with the beginning of the trip of Philadelphia to Tel Aviv at the USAir Club with preflight pino grigio and cheese. After boarding we were given the choice of "sparkling wine or water" before take-off. Duh. Jack Daniels, technically bourbon, but inferior stuff I was forced to drink. The appetizer was a cold chicken thing with fried goat cheese on the side. Actually tasty. USAir has upgraded its food and its mostly OK. Sadly, the kitchen at PHL is not great and food on flights originating there isn't as good as from other cities. Salad with a nice garlicky cream dressing "Sideways" on the video thing. What a depressing movie. Unsympathetic main characters with lives of frustration and desperation. I watched the whole thing. Filet and roesti potatoes. Over cooked and limp respectively. Not up to USAir standards Cheese course Breakfast omelet and turkey (?) sausage First mistake of the trip. I arrived on Friday afternoon. Beautiful sunset on the beach at Tel Aviv, but the end of cooked food for a day (at least at my hotel). A last second reprieve at a beach bar. Fried caulilflower with a creamy dilly dip and a sweet fig? dip. Nice with the beer, which kept coming after sundown. Gin and tonic at the hotel bar. If you ever need to know how to spell "tonic water" in Hebrew, there it is. Premade tunafish sandwiches with harissa and olives. I ejected the olives. Tasty, but a little sparse on the tuna.

Good advice!

About twice as toxic by weight.

Yeah. I wouldn't use these juices for anything.

In rats the amount of Sodium Nitrate that kills half of the rats its given to is about 1.3 g/kg. Humans are around 60 kg or more so 60 x 1.3 is 78 grams. So it would take a whole lot to poison us. Pink salt is mostly NaCl with only a little nitrate added (how much I don't know off hand) but it is far far from 50%. And there isn't much pink salt in a rub. How much of the nitrate reacts and becomes nitrous oxide in the curing process? Most of it (I believe). So, by my seat of the pants math, the amount of nitrate that could be there is quite small and safe.

Looking at the comments on Amazon, it seems that the size is an issue for several commenters.

Wait! I don't need more counterspace. I can put this little fellow on top of the BSO!

The 1/4 pan that just fits in the BSO wouldn't fit in the combi oven. Could one get more than two ribeyes in this fellow? Just a little bigger and I'm sold.

Xmas eve at Sicilian friend's house- She did the Sunday sauce/meats/pasta and tortoni for dessert. We brought the 7 fishes for the app (smoked whitefish, smoked oysters, shrimp w/remoulade, crab dip, lox, pulpo, tuna rolls). Very nice but too much food. Thankfully, she kept the raisins out of the meatballs. Xmas lunch- Smoked/SV turkey breast salad (with pimenton, quartered red grapes, crumbled candied pecans and pickled onions). Blueberry crumble for dessert. Xmas dinner- big fat filet mignons sitting on fine-sliced onions braised in red wine and soy (amazing combination), savory and sweet mashed smoked yams, yukon gold au gratin, steamed asparagus w/ brown butter. Dessert was individual sticky toffee puddings. Burp.

I've been thinking about this for a while. I don't need one but I want one. From what I understand, the temp control is good enough at the low end to do sous vide-like tricks with meats. The interior looks small. But that price at WS is amazing. If I had more counterspace...