gfweb

Filters work with a few entirely different filtering systems. 1. Mechanical - filtering out suspended particles, like coffee filter. 2. Chemical - neutralizing toxic dissolved chemicals. 3. Reverse osmosis and activated charcoal - good but expensive. As I understand it, it takes one chemical to react and to neutralize another chemical. They don't tell you what chemicals they use to neutralize other toxic chemicals and their effects on your health. I use a water distiller, which is not technically a filter. 100 % pure water. No expensive filters to replace. dcarch Also ion exchange columns will make "distilled"-like water.

How does one know that the things are actually doing anything? How do you know when they have worn out and stopped filtering?

I am unconcerned about miniscule amounts of HCN that might be generated during cooking. Neither is FDA which has approved the product.

The reviews look great. Think I might have to get one of these. My wife bought one. It is a PITA to get clean. I won't use it.

In this setting the oil would decrease evaporation if kept at less than a boil.

What is it?

Colicchio's "Think Like a Chef" has some of these recipes and is a good book to learn from and to ponder. Host Note: eGullet Society friendly Amazon link to the book: Think Like a Chef

LOL. Check out their Twitter war from last summer.

Saw this earlier. Didn't click on it. Just did. Boy am I happy to be giggling over bits like this: "They arrive at Dong Phuong for some baked goods and Banh Mi. Eddie Huang (Chinese ancestry) from NYC via the Florida suburbs, seems to be an expert in Vietnamese cooking." Acheson and Huang do not like each other. By Top Chef's logic (Rhode Island via NOLA) + (Florida Chinese NYer) = a Vietnamese judge.

Regional variation perhaps?

There's a thread going now about the variation in chili heat and how to control it. It brought to mind a problem that crops up from time to time for me. How does one account for and control variation in produce? Two examples of the problem come to mind. I make a cauliflower gratin that occasionally comes out watery because the veg is perhaps too fresh and loaded with water. If I weigh out the cauliflower that would solve the water problem to a degree, but then I might have a pretty thin gratin if the veg is very wet. I suppose adding a roux is a solution. Another example...last night we had roasted fingerling potatoes. They came out of the same bin at the market, looked the same, and were treated identically, but some were sweet and nutty and others tasted like dirt. WTF. I hate that.

Good points. My objection was much like others'...how are these judges to judge Vietnamese food???

French omelet and green cauliflower with sauce mornay

Wonder how much oil sticks to hydrated pasta.

Eh.. no. That's what science says. It's also the reason people with kidney failure sometimes smell like urine; the kidneys can't handle the job well, and the skin takes over part of ot. But that's not the point here; that was whether or not this should be a serious concern, and as far as I know, there's no reason for most people to worry about it. Eh no. That's what your reference says. One reference does not speak for all of "science" esp a non-peer-reviewed website. But lets not squabble.

That's what they say. I say it isn't and certainly not an important part of it.

I'd use a small pot and as little water as possible. No oil. There should be as much salt as in the Madonna's tears.

Excreting is not detoxifying which was the term used in the ridiculous original post. The: skin is not at all part of the excretory system ( kidney liver bowel bladder). It will "leak" stuff that's in high concentration in the blood eg urea in renal failure but that's not purposeful controlled excretion. A niggling issue to be sure but what's eG for if not niggling.

Kitchen aide makes nice ones.

Yes indeed. A level head and a fine palate. Wish we d met.

I can't help but think its marketing jive.

I just did some yellow cauliflower at 185F for 45 minutes with the Anova. Got 5 gallons up to temp pretty quickly and held the temp perfectly.

If you are used to proper hoagies, then the crap that passes for a hoagie in the rest of the world is disgusting. Why Philly/NYC/Delaware people patronize Subway when they have decent stuff as close as even a Wawa is a mystery. (not that Wawa is definitive, but there sure are a lot of them, probably more than Subways)

This is a load of hog swill. Neither pigs nor people "process all the bodies toxins" in their skin. That's the liver that does that mostly. Some toxic things (as well as vitamins) can linger in fat, but that's an exception.

There is always room for something better. The weak link in most search engines for food is that there is usually no quality assurance for the recipe itself. Epicurious provides that by having every recipe being tested before publication in select food magazines and then adds on user ratings from people who have made the dish. Pretty hard to top that. You might try an angle like side dish pairings or something like that.