gfweb

Not yellow...avocado. Right out of 1970. Oy!

Beer chips!

His method for au gratin potatoes is foolproof and tasty (not like they are so tough to make, but still...). I use yukon gold (i like a firmer potato) more garlic (though still not much) and no nutmeg. Onglet and onion soup are fine too. A particularly good book for beginners because the instructions are more than explicit.

Yes indeed. Thanks.

I still use it. That lamb looks great. It will be next!

I think the NY/LA taco flap is akin to the cheesesteak from Philadelphia vs anywhere else argument. You might well find a proper steak sandwich in Chicago, but the odds are far lower than on any corner in Philly. Likewise LA tacos vs NY tacos.

I could see the hygroscopic stuff trapping the vinegar and being able to be a somewhat sticky powder.

Interesting. I wonder how much acetic acid is really there.

Potatoes, sunflower oil, salt and vinegar seasoning (flavorings, sea salt, maltodextrin, maltic acid, citric acid, sugar, dried yeast extract (yeast extract, salt). are the ingredients of one brand. I guess its the citric and perhaps maltic acids as D'carch said. Acetic acid is somewhat volatile, I'm not sure that you could get much if you dehydrated an aqueous solution. From my lab days, I don't ever recall seeing powdered HOAc in any of the catalogs. Any organic chemists out there? edited to add here's another with vinegar powder Potatoes, safflower and/or sunflower and/or canola oil, vinegar powder (maltodextrin, white distilled vinegar), sea salt, maltodextrin, citric acid.

It can't actually be liquid acetic acid which is both liquid and volatile. What's fooling the tongue into thinking vinegar is there?

You ought to be able to heat it and let it separate on its own without using a centrifuge. After heating put it the thinnest cylindrical vessel that you have...if you could rip off a burette or a separatory funnel from a high school chemistry lab it would work great.

In my job I see this problem all the time. People in a tough financial state spending money that could be better assigned to another part of their lives... whether it's Taco Belch or the fanciest iPhone (and data plan) lots of money from the poor is misspent. If schools still had Home Ec, which they should, there might be a chance to show a better way.

Rustic here too. Roasted pork tenderloin with apple juice and allspice braised red cabbage, and crimini/bacon compote.

I consider a recipe a source of inspiration and only follow it closely if it is a new technique for me.

How's your NXR holding up? We inch closer to redoing the kitchen and the Vulcan's days are numbered.

I tend to SV tough meats a long time...then sear...then add pan-cooked flavor in some form or another (eg mushrooms, browned onions etc and bright spices)

I believe that they sold infant formula to Africans. More than just to Africans. http://www.notefromlapland.com/2010/08/the-nestle-boycott-whats-that-all-about-then.html http://en.wikipedia.org/wiki/Nestlé_boycott Bastards!* * I apologize to any illigitimate children that I may have offended.

I believe that they sold infant formula to Africans.

Rather a different issue. Ignoring injustice is not the same as getting vituperative over a violation of some political correctness. I offer the Paula Deen* brouhaha as evidence of the sort of interweb outrage that so many love. Nobody was hurt by her idiotic statements (made years ago), yet one would think she was out killing babies or something. *don't anybody dare suggest that I condone her position

Yeah. Way too much anger spawned by the interwebs. People love a little "righteous" outrage. Nothing like being allowed to hate and feel good about yourself at the same time.

Thai and Japanese cooking does what you are looking for. Glutamate-rich stuff like seaweed, soy and fish sauces...smoking meat... can add lots of taste without being a gloppy sauce. The tapas suggestion from Rotuts was smart. Would you tweak standard recipes or just start out new? Guess it depends on the recipe. Pickled veg are easy and can be quick and have lots of room for different spices and sweetness and acidity. Epicurious has plenty of recipes which can be modified to suit your situation. I find quick pickled onions to be a great addition to several dishes and salads.

Get a new job!

Anybody ever eat capybara?

Kenji likes it. <br />http://mobile.seriouseats.com/2013/09/equipment-we-test-the-199-sous-vide-circulato.html

Where I live Burger King is the best of the drive thru chains. Their new chicken sandwiches are real breast meat, not compressed mystery meat. Burgers have a nice char. Could be worse.