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Steingarten talked about doing this prior to being a reviewer for Vogue, as a preparation. I think it in The Man Who Ate Everything. IIRC he never got to liking Greek food.

I think that I've not been violent enough cracking the shells. Seemed plenty aggressive, but the membranes always were intact.

They changed the recipe after my comment.

I got this recipe http://www.saveur.com/article/Kitchen/saveur-100-tea-eggs from Saveur for those stained glass-looking eggs. Clearly one cannot boil 5 eggs in a half cup of soy, so this recipe is a bummer without even trying it. But every other recipe I can google up fails when I try it. At best I get a faintly stained egg after a couple days in the tea/soy/spice fluid. Letting it go a week is no better. So does anyone know the trick?

Yes! Sent from my Droid using Tapatalk

Arby's reuben has all the components, but is a shadow of a proper reuben. It will make you sad.

Corned brisket or round? I hate the toughness of brisket in an otherwise tender sandwich and do my reuben with corned top round which slices deli-thin using a knife.

We have a little coffee and pastry joint near my office that makes beautiful reubens on pannini grills. Not too stuffed with meat and everything in the right proportion. They come out like a properly grilled reuben.

In the Pizza Belt (NYC to South of Philly) one can still find a righteous Reuben at real delis and some diners. But typically you have to tell the server that you want the kraut drained and toasted prior to being put on the sandwich...and have the bread buttered prior to being grilled... and have the meat truly thin-sliced. I'm such a Reuben snot that those instructions have become more than I can bear and I only order the thing at a trusted establishment or make my own. Which is what I mostly do...with homemade corned beef that is sliced thin and is super tender and Russian dressing that has a touch of worcestershire and no relish. If I weren't in a hotel I'd make one right now.

Smoked chicken or turkey, a portion shredded but most diced. Chipotle powder to taste ( for this I prefer just a bit in the background), quartered purple grapes, diced cooked bacon, and crumbled candied pecans with just enough mayo.

If the oven is tiny and crappy you might consider a Breville Smart Oven. About $250 and pretty darn sweet. There are cheaper models too.

You might want to put some bricks or a pizza stone in there to retain heat.

Smoked and sous vided turkey salad with Bacon, candied pecan crumbles and quartered grapes with a touch of chipotle. Really nice bunch of flavors and textures in each bite.

Same experience at Lidia in Pittsburgh. Twice the meat was way way too salty to enjoy. And I love salt. But Lidia is a mess on many levels. She should pack her knives and go.

There's also more than one pyrex IIRC. Old pyrex is tougher than new pyrex I think I remember reading.

For those outside the range of Mex chorizo...it is very different from the Spanish. Lots of chile and garlic in a loose sausage. Generally strong flavored it overwhelms subtle food, but compliments sweet stuff like corn. I love it in a quesadilla.

Stress reveals character, doesn't it? The industry watches and I don't think any of the bitch-chefs have been made more employable by this show. By contrast, Grayson looks both able and decent. There is justice in that.

Heather - 100lbs = Sarah Sent from my Droid using Tapatalk

Yup. Her or grayson

Its about time a cheap SV rig is for sale. They shouldn't cost so much.

Doesn't look like it, if your definition is "perfectly clear": http://www.alcademics.com/2009/12/clear-ice-blocks-at-home-in-an-igloo-cooler.html I don't think he disproved that gas in the water is responsible for cloudy ice. Boiling water first will drive off gas, but it will reabsorb as it cools down to freezing unless its cooled in a vacuum.

Isn't the water and not the tray?

Be patient. He'll post as soon as he gets out of the hospital.

Make really sure you seal the grout very well. It'll be easier to clean.

My bolognese Shredded carrot, diced onion and celery sweated in Bacon fat. Lots of crushed garlic ...6 big cloves ...added to the sofrito at the last minute. Ground beef rendered and added to the sofrito. One big can diced tomatoes... two cups red wine...simmered for an hour...then reduced and a can of toasted tomato paste added. Simmer for an hour and probably longer.