gfweb

Makes sense, but I always wondered if the absinthe drip was more show than necessity.

But water has no flavor to marry or develop, unlike chilli/curry etc. Water and EtOH are miscible liquids; give 'em a stir and they are mixed.

Why should the speed of dilution or the time left to sit make a difference?

There are a million hosta varieties. Do you favor one for taste?

In the US, "tool" is slang for a fellow who is a...uh... schmuck perhaps even a putz.

Now that makes sense. Thanks!

"Printing functioning organs, skin/tissue" You can create living cells with a printer? I think not. References please.

I have the 8 and10 inchers. The larger one is HEAVY. For me it isn't usable as a frying pan. I love the 8 inch for all kinds of stuff but honestly it doesn't compare to Teflon for eggs after years of use. Initially it was slick and great for eggs but after years of crud accumulating it's only partially nonstick at this point. I'd love to restore its original surface. Any suggestions ? Oven cleaner or something?

Thoroughly corrupt.

looks great!

Something about SV seems to uniquely provoke certain folks. I read comments that say in essence "I will NEVER do SV" as though it is a lesser form of cooking or immoral in some way, which I don't get. One doesn't hear similar disavowals of smoking meat or induction cooking. It may be that SV is the target of anti-Modernist feelings and takes heat because it is so often discussed on eG. Might be a market for a book...Atavistic Cuisine, a guide to primitive cooking techniques. Smoking, grilling, salting, & burying in the ground till it ferments will all be covered.

With convection, the cooking time is reasonable. For long cooking time there is not that much difference. Once the temperature gets to set temperature, there is no difference water or air. dcarch Can this be right? No difference between water and air? The specific heat of each is different. I would think that over short cooking times it would matter a lot.

"to die for" must never be spoken or written again. Over-used and stupid in the first place.

Given the different heat conduction of air and water, how do you adjust cooking times for your very cool rig?

That's not barbecue or smoking. I will smoke many things and then cook sous vide in order to get the texture/doneness right. I have great respect for a BBQ pro who can get it right every time using traditional methods. I can't, so I sous vide my butt after a smoke.

http://www.nytimes.com/2012/07/04/dining/top-chefs-say-that-sometimes-only-supermarket-brands-will-do.html?pagewanted=all&_r=0 :-) Thanks for this excellent article. Really points out the nonsense at the heart of foodie-ism. As far as I'm concerned tasting good is all that counts. One can buy american cheese slices or jump through Modernist hoops to recreate it from scratch with artisinal badger milk...either way the same stuff.

Yeah. Don't BS them. You aren't fooling anyone. Just say "I screwed up I'm sorry". No BS explanations about the computer or the kitchen or whatever.

I bet buying the casserole pan is cheaper than the divorce. Think of the joy the loaf pan will give you.

Gin and diet tonic diet. Eat any non-carb you want and wash it down with at G+T. Everything tastes better.

here you go... http://www.ebay.com/itm/1-COPCO-LOAF-PAN-1-OVAL-CASSAROLE-BAKING-DISH-/151014677877?_trksid=p2050601.m2372&_trkparms=aid%3D111000%26algo%3DREC.CURRENT%26ao%3D1%26asc%3D250%26meid%3D6993458078493160582%26pid%3D100085%26prg%3D1112%26rk%3D1%26sd%3D151014677877%26%26clkid%3D6993459333171418570&_qi=RTM1303752

Scrapple is kind of like a haggis cake, but without the stomach and served too early for scotch.

Good eats! I grew up in SE PA with scrapple and fried mush (wouldn't call it anything foreign like "polenta") and never acquired a taste for it unless drenched in ketchup or maple syrup and fried crispy.

How about "Cakes that secretaries eat at their desks"

I know that everyone soaks their chips, but I think that this makes an acrid smoke. I tend to keep them dry and wrapped in foil with a few holes poked in it. I put that packet on the grill burner. A sweeter smoke.

Great suggestions, all. Thanks I've pureed in one of those superblenders boiled cauliflower, it is beautifully smooth, but as Scott says...too wet. I just roasted cauliflower and mashed it as far as a food processor would take it, and as Scott says...not the smooth consistency of MPs. A work in progress...