gfweb

You could calibrate them. Boiling water is 212F, Ice water is 32F.

Or maybe get a filter bag.

That depends on how fast the centrifuge is and whether the filter medium will adsorb small molecules (as opposed to filtering them by size). In general for a hematology lab centrifuge of the sort usually discussed on eG I'd bet that filtrate = supernatant.

Canola always smells fishy to me. I like peanut oil.

OK. But why should mixing oils change the smoke point? I'd predict that it wouldn't.

Recipes often talk about mixing oils to raise the smoke point. For example adding peanut oil to olive oil will let the mixture get hotter without smoking. What determines smoke point? Isn't it the fats in the oil? If so, how does cutting a low smoke point fat act to raise its smoke point? As far as I can see, smoke point isn't like boiling point, where a solute will raise the BP. And it's not like mixing paint where the end product is a blend of the two colors.

None of these seem quite right. There are no layers in ice cream to delaminate, so that can't be it. An efflorescence is an out-blooming, like a tuft of mold on a cheese, which isn't quite right. The fractures or whatever they are called come from the serving spoon/knife being cold enough to partialy adhere to the cold ice cream and tear it as it moves through. A hot spoon wouldn't do this, nor would warmish ice cream. I suggest that we name it after you...its the Lame Username Effect.

A funnel, some filter paper, a flask, a hand pump. http://www.amazon.co...=buchner funnel You could get an electric pump, but for just fooling around this might be great.

Huge bargain!

Look at who McD's is trying to attract by their ads...knucklehead twentysomethings. Why would you think the food would be OK?

Sweden is highly socialized. Neither of your sensible suggestions would fly there.

You are asking good questions. Check out the sous vide threads. eG has answers to all of these questions. One that you don't ask is "is cooking sous vide as fun as using flames and ovens?" Short answer...no, but I would say that results trump process, and that there is still plenty of room for classic technique in non-meat food.

One piece of advice...avoid debt.

Hard to imagine.

This is gonna be good.

Beans , a mortar and pestel, and an old scale. South America?

Somebody with a big garden.

I make corned beef with top round cooked sous vide. Not fatty but still moist and tender.

Cast iron from the hardware store is always a good option. WalMart carries Tramontina pans which have gotten very high ratings. I'd give them a serious look.

Airline bourbon is a variable situation. Usair only has Jack Daniels which isn't even a bourbon. Good only to clean the tray table. Otherwise a fine airline. Delta has Woodford, which is the sole redeeming factor for the whole hopeless company IMO. United and American have Jim Beam Black...adequate, just like the carriers.

Oban single malt. Woodford reserve for routine bourbon and the estimable Pappy VanWinkle for whenever I deserve it. Jim Beam isn't bad stuff, better I think than Old Granddad and Wild Turkey, but a couple notches below Woodford. Some of the fancier artisan bourbons lose that bourbon taste and are a little scotch-y to my tongue.

We have been fooling with crockpot recipes for our college kids to make at school. W-S had this recipe for lasagna http://www.williams-sonoma.com/recipe/slow-cooker-lasagna.html?cm_src=RECIPESEARCH which turned out to be more than adequate after tweaking the spices etc. Who'd a thunk.

I think that the principle holds though. My memory of kraft Mac and cheese is better than the product is if eaten today. Same with grilled cheese...better then than now.

Herrs ripple chips for me. Vinegar and salt Herrs is #2.

Ok ok. You win. Some but not all of the criticisms were vague. Some but not all were unworthy of an NYT reviewer.