gfweb
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Posts posted by gfweb
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Pondering the evil magical elves. I wonder if they conjured up the distant relation of Mike and what's her name.
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What you said is pretty spot on. One of the worst things about the 'X is bad for you' generalization is that it is almost invariably disproved for most people, and nutritional science loses credibility. And when the best someone can say of a food item is that it isn't bad for you, that's sort of depressing. Both with regard to the item itself, and the person's outlook.
. . . . MSG "sensitivity" has been shown to be imaginary. . . .
Has somebody actually confirmed that? The last studies I looked at seemed to be fairly inconclusive, with some mention of dose-effect. But if I eat something MSG-heavy on an empty stomach, I hallucinate my face off. Not that that stops me from eating things that may (or certainly) contain MSG (I'll usually eat something else beforehand, so I don't freak out my friends), but it definitely does something to me, although when I discussed it with a doctor, he said he doubted that the effect would be cause any cumulative/long-term damage, which was nice to hear.
One of the problems with big medical studies is that they only apply to the average person in the population. The uncommon outlier, who is different in some way from normal, will not even be detected by a small study and will be hidden by the normal masses in a large study. The way to approach the problem is to collect outliers, eg you, and study a group of them.
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She responded with "x item is really popular."
Mc Donalds is popular. TGI Friday's is popular. Subway is popular.
Maybe popularity is a marker for junky food.
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Yes, BS-y adjectives are annoying. I want to know if the sauce has blue cheese in it, not that it is "prepared to perfection"
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The real problem here is that the public at large has no basis for evaluating a claim. If someone says gluten is bad, it must be(never mind that bread has supported life for eons).
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Another thing...When I ask for the check it means I want to leave and soon. Don't ask me if I want dessert and above all get that check out PDQ.
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All good ones.
I hate "Is this you first time here?". Who frigging cares what they have to say next. It won't matter.
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I wonder how much of his pissed look is really deceptive editing and unrelated to what was said by the judge. Those magical elves have no scruples.
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------------------- It really is safe stuff so long as you don't have it in a sealed container and use your head.
I don't understand. How do you use your head to store LN?
dcarch
I could give you a list of people who apparently are doing just that.
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One could certainly have a LN2 cooled freezer, but it would be a serious engineering project and not a DIY job. Dry ice is far more practical.
Re Dewar vs thermos- really two versions of the same thing. Dewar is sturdier, comes vented and is more expensive. Thermos is cheaper and can be made as safe as a Dewar with a drill. I've used a thermos and a Dewar for years. Both work well.
Don't be terrified. It really is safe stuff so long as you don't have it in a sealed container and use your head.
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The big big thing with LN2 is to NEVER put in a tightly sealed container. It will explode. Get a thermos and drill a hole through the cap so it can vent off pressure. A thermos is a good idea to slow evaporation of the LN2 and it is cheaper than the Dewar flask somebody will try to sell you.
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New batch of corned beef is just out of the sv and is vastly better than its simmered cousin. I did 60 degrees for 48 hours on a top round that had been cured for a week. It is tender and moist and flavorful. Thick slices can still be bitten through easily. I am really happy with this.
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Cheese is full of bugs. In fact the same ones that cause acne are part of what makes cheddar.
Ewww.
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Use the same excuse that you used to buy Modernist Cuisine!
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A silly show that was on food network a few years ago did the same sort of thing. Makes sense.
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For me it is much more frequent than before.
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I thought that it was just me too. Yellow onions are either soft or have a second skin inside. Thinking back, I believe the problem started a year or so ago.
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I worry about this top
Thank you, Jethro. I figure my washing machine only pulls about 100 g's on a good day, so it looks like I am going to have to buck up and get a centrifuge. I read your blog post, thank you. I especially appreciate the advice about blendign the peas from a frozen state. I do have a Blendtec, so that's a good start.
You can find decent ones for relatively cheap. I found mine for $500 at a local used lab equipment warehouse. Dave Arnold of Cooking Issues got his from eBay. Just keep your eyes peeled!
Do you think I am overly cautious being afraid of a used centrifuge? I just think of the stuff we put in them--carcinogens (so many different benzene derivatives), smelly things (beta mercaptoethanol
), so many things with radioactive tracers. Maybe if I could find a used one with a good provenance. Nice clean centrifuge just driven by an old lady on Sundays making pea butter.Id worry about this too. But I'd use new tubes. With caps or Saran wrap and sleep easy.
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Thanks gfweb!
I found a Beckman J2-21 online, used but in "great condition"...I'm curious what you all think about the details I found:
Specifications: All instruments
Width 28 in. 710 mm
Depth 37 in. 950 mm
Height 50 in. 1270 mm
Weight 666 lbs. 300 kg
Max Speed 21,000 rpm
Max Volume 3 liters
Refrigerant R-502
Electrical Requirement 30 Amps, 220 Volts
Common Rotors:
JA 20 8 x 50 ml
JA 14 6 x 250 ml
JA 10 6 x 500 ml
JS 13.1 6 x 50 ml swinging
I know this is asking a lot but it seems to be a floor standing model, refrigerated, comes with a rotor (8 x 50ml)...would you all think that's overkill for home kitchen or if the price was right and it was a deal...would you get it?
300ml (in 50ml tubes) wouldn't be enough to make soup unless you served it in demitasse cups. It would make a practical volume of sauce.
What kind of volume will you be working with?
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If you buy it on ebay make sure you get a look at the rotor and the things that hold the tubes or bottles. If all it has are ones for small tubes it won't be very useful for volumes of sauce etc.
If you plan on spinning big volumes you will also need a double pan balance to make sure they opposing tubes are of equal weight.
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Potatoes au gratin- sliced yukon golds, hint of garlic,salt, pepper, cream.
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The hygiene hypothesis is just that, an (interesting) very unproven theory that needs experimental confirmation; which so far is lacking. Might be true, might not. It will take many years to sort this out. I don't know a scientist who doesn't wish the media would stop trolling the scientific journals and publicizing research that hasn't ripened.
There is also great difficulty in extrapolating animal studies into people. We just don't work exactly the same. Think of all the experimental drugs that are a home run in rats and strike out in humans.
But even if it is completely true in all of its possible ramifications, its hard to see low rates of hay fever (which isn't exactly an auto-immune disease) being worth the consequences of stopping vaccinations and sanitation. Asthma and allergy is a good trade off for no cholera epidemics or intestinal parasites or river blindness.
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I've not been in that position, but it sounds like fun (sort of
). I think I'd do fritatas a couple times, Fajitas/tacos (varied for the veggies), Burgers plus a hot potato salad, BBQ shrimp + sticky rice, maybe tapas one night. -
My mother's stove should have been called the meat incinerator :-)
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Where Are You a Regular?
in Restaurant Life
Posted
Our local sushi place. Like extended family at this point. I usually avoid regular status, but this is nice.