gfweb

great week thx!

Yes, a cup of whole milk. I missed the lasagna entirely. Where'd it go?

Good point about the Wishbone Russian. But good old homemade Russian dressing that uses Heinz ketchup has the following ingredients (as well as whatever is in the mayo) TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING. Not too bad I guess.

Everyone likes meat? Yes. I suppose even vegans like it.

South America. Panaderia?

I remember that bean issue. Given the circumstances he was FOS. I've eaten in one of his places in NYC. I was unimpressed. Tortellini appetizer was undercooked (pre-aldente) and the meat was underseasoned and a little overcooked.

That's right about Tiffany! Tom likes beef.

I think Tom likes Sarah.

Anybody see anything odd about growing pesticide/toxin-free tomatoes and then fire-roasting them in carcinogen laden smoke? Shouldn't this void the organic label? Taste good though.

I don't know why they don't have nitrate in the brine. How odd. Who want's brown pastrami? A nice touch with brisket is to cook it sous vide for a couple days. It becomes super tender.

Sounds like the outer part is pink and the inner part brown. If that's the case then either the meat was too thick for the nitrate to diffuse in (doubtful since you have a brisket), there wasn't enough time in the brine or there wasn't enough petersalt (which I take to be saltpeter). Can you give more details?

Maybe you need cloches. I use big soda bottles with the end cut off sometimes if i don't trust the weather.

Agree the fries blow. I think that they suck.

Why can't there be a "post on eG" button? A mod could take the new post and put it where it belongs. Might stave off the dwindles and allow a facebook hook-up.

I think most net users look for pure entertainment, so a blog like Eater is more appealing. A little gossip... a little news...a food scandal. eG requires some engagement.

Dinosaur that I am, I find the classic blog inferior to the collected wisdom of a forum. Except maybe studiokitchen.

I have ditched the electric fryers in favor of a big pot of oil and an instant read thermometer. Bigger oil volume means less drop in temp when food is added and I can fry at whatever temp I want.

Potato type is an issue too. Yukons are more pectin-y than russets. A russet might well turn to mush in alkaline water while a yukon just wilts.

They were about 3/8". http://www.seriouseats.com/recipes/2010/05/perfect-french-fries-recipe.html is a link in which Kenji Alt tries to reproduce the McD's fry. Turns out he likes vinegar treating to get durability. Interesting read but clearly not the last word. You may be onto something with your second fry theory. More science is needed!

I have tested the effect of pH on boiled potatoes. Fry-sized yukon gold potatoes were boiled gently for 10 minutes in either 1 cup water, 1 cup water with a tbsp of white vinegar or 1 cup water with a tbsp of baking soda. Limpness (an inverse measure of pectin strength) was measured gravimetrically as shown in Figure 1. The top fry was acid boiled, the middle boiled in water, the bottom alkaline boiled. Note that the alkaline treated potato not only sags most, but also sags closest to the fixed end. Conclusion, alkalinity promotes pectin destruction and acidity the opposite. Figure 1.

Well, I've found reference to low pH strengthening pectin in potatoes, but not the converse. It would surprise me if something like this isn't covered in Modernist Cuisine.

Great post. Re baking soda. It speeds the Maillard rxn and also has effect on pectin. I believe I've read that alkalinity will soften pectin and make potatoes surfaces a little shaggy...which might help starch adhere...or promote a crisp surface after frying. I'm looking for references.

I don't know why people still harp on about this given that this has happened every season since the beginning of the show. The standard format is that they cook in the titular place until it's winnowed to the final X, everyone takes a big break and the finals are cooked in another location, after the season has started airing. And I've constantly harped about it since season 1. Texas paid the money, it gets a title spot.

Just snow drops up here. Daffodils are poking up though. This should be fun!

There will be a point where any group of receptors can bind no more of its activator. At that point the response will be maximized and go no further. Sounds like you hit that point.