gfweb
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Posts posted by gfweb
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I may have missed it, but I didn't see anywhere McGee said that the texture was less desirable.
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Me too. Besides speed you also get a more concentrated starch-water for sauce thickening when a small volume is used.
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I agree.I've gotten rid of a Waring Pro, a delonghi, and one other one over the years. They all wouldn't reach temp of 375, and were small volume so that the food really cooled it off.
Now I use a Dutch oven on an induction plate (thanks to Andie). Gets hot fast and has minimal risk of fire compared to a stove. I use a digital thermometer rather than a candy thermometer which responds too slowly for my impatient self.
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The pickle smell is too resilient. Baking soda didn't do the trick. I think this jar is not a keeper.
Maybe just letting it age for a few months is enough to get rid of the smell. Odors are actually volatile chemicals that will evaporate away. After a while they'll be gone. Heating should help speed things up. Perhaps a oven with the pilot on would be enough to get rid of the odor but not damage the liner of the lid.
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Unburned gas has no color at all. The inner blue part is the interface with the gas that is burning. Inside of that line is the unburned gas.
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I think the ideal solution is to have two dishwashers. One for dirty dishes and one for clean. No more unloading dishes to just stack in a cabinet. The dishes would live in the dishwashers. And think of the cabinet space it would free-up.
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References please.
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I like Cheeze its, Ritz, triscuits.
I once met the guy who invented triscuits. A Nabisco factory engineer who was told to convert a breakfast cereal into a cracker. Nice guy.
Anyone notice that the quality control on Ritz has fallen in recent years? Misshapen, burned, double crackers are pretty common. Potato chips are less variable.
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This is a Felix Ungar/Oscar Madison issue.
Or Larry the Cable Guy / Martha Stewart....
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Piecemeal.
That way my wife can have the joy of continually rearranging it until its full and pointing out my errors each time.
Its a Larry David moment I enjoy.
Whereas I, on the other hand, while allowed to load the dishwasher piecemeal, am overruled by the DH who is the only one who can load it correctly.
And I don't know who Larry David is.Larry david has a us TV show.
What's a DH...designated hitter?
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Piecemeal.
That way my wife can have the joy of continually rearranging it until its full and pointing out my errors each time.
Its a Larry David moment I enjoy.
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It wouldnt surprise me if some of these mistakes arent typos. Ruhlman seems to have a casual attitude toward what most think are established food safety principles. There have been a few things on his website that have bothered me in this regard.
His response to criticism of these lapses has essentially been " I have never had a problem so it must be safe" which is a pretty knuckleheaded and dangerous approach.
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A larger volume will certainly drop less in temp when food is added. I'm not sure it that it will be any slower than a smaller volume's change.
Consider what would happen when two volumes of water of different temp are mixed. Will the speed of reaching the final temp differ depending on the relative size of the volumes? No. But the final temp will. There might be a difference in kinetics if a cool solid is added to hot water(Heat transfer is not intuitive for me) but the final temp will change less with the larger volume.
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If its like the one I was given its got a pretty wimpy flame. It was merde at brulee
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I have to ask. Is cooking with dog the same as cooking with beef?
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How about lemongrass,dehydrated and powdered?
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Reminds me of the furor when KrispyKreme moved North.
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Nope, sorry...everything Mom makes is terrible, bless her garlic-fearing soul...
Are you my sister?
A while ago I was making stock and tasted the meat on the bone after a few hours of roast and simmer. It was dry, tasteless and very familiar; a taste from my youth...Sunday dinner!
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What do hosta shoots taste like?
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Well, after some internal debate as to whether or not I really wanted to spend over $500 on a cookbook, I decided to pull the trigger.
I'd never heard of Nathan Myrhvold before, but after hearing about the book, reading up on him a bit, and watching a few videos, I was sold. Guys like him come along once in a generation, in my opinion. There are lots of really smart people with phds around, but the enthusiasm and skill with which he shares his knowledge is unusual (I have seen a copy). There's another physicist I can think of that shared a similar trait and his name was Richard Feynman. He's actually got a published book called "The Pleasure of Finding Things Out." Myhrvold's got that same spirit.
Those of you that aren't physicists or didn't spend any time studying physics probably don't understand the meaning of such a complement. Feynman set that standard for physics education with his Lectures on Physics for decades. Oh and he won a Nobel prize, worked on the Manhattan Project, and did lots of other crazy stuff. His books are well worth reading for pure entertainment; I've found myself actually laughing quite frequently while reading them. And don't worry, they're not actual science books, for the most part. Some videos of a different set of lectures have been posted on Microsoft's site, for those that are interested.
Anyway, I'm looking forward to receiving my copy when the 2nd printing finally begins shipment. Thanks for all your effort, Nathan.
Feynman is/was fantastic. Brilliance combined with curiosity and enthusiasm. A good story teller too. Physics wasn't enough to keep his interest and he turned to reforming education in his later years. I think I've read all his popular stuff and there's not a bad book in the lot.
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She should first see a nutritionist recommended by her kidney doc. This isn't the place for amateur advice. If she gets a list of acceptable proteins and quantities then we might be able to help without doing harm.
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I like analog clocks. They look like a clock. Which is nice.
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On the mantlepiece
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Think of next iron chef as being like minor league baseball. Every team has a few good prospects but is mostly made up of guys with no chance who are kept around so the prospect will have somebody to play with.
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Why so much water for pasta?
in Cooking
Posted
Well said.
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