gfweb
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Posts posted by gfweb
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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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Pointing out media hysteria over infectious diseases doesn't disprove the need for proper
procedure.
You might as well say who needs water treatment and sewers, we haven't had cholera in generations.
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No magnets is a strength.
Consider how you might decide when to throw out young Picasso's aging water color. Its never good. Much easier to never have it applied to the fridge in the first place.
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He is just the same in person and not creepy at all.
I think the recipe that I use for pork and white beans in tomatillo sauce is from this book. It is a real winner in my opinion
Dianne Ross..
Good to hear. I want to like the guy
Thanks.
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I'm not going to go back and forth with you over food safety.
But I will point out that the bad strains of E coli you note are not the only bad bacteria in the world. Normal gi bacteria can cause mischief too as can staph aureus from the skin if it gets to grow in food.
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Y To catch E-Coli from someone else means that this person needs to first drink sewage, or by some other miracle find an apple that fell into a pile of horsecrap and eat it... This whole "food-poisoning" mania that has been going on for so long is truly irksome.
It really isn't easy to catch one of these germs, and if you do, it sure as hell isn't from someone else, unless they are a part of that 0.0001% who are salmonella carriers with no symptoms. Germination periods and somesuch aside, you can also only catch E-Coli if the person who has it, 1. Came to work with explosive diarrhea. 2. Went to void, and wiped without paper (yes, you need some actual poo on your hands to carry the bacteria), 3. Did not wash their hands after AND did not dry them. Drying is as important as washing, because bacteria grow on wet hands exponentially faster. And number 2 applies to carriers also. It is much more likely to catch a stomach bug from unprocessed products straight, since the bacteria might be there to begin with, but then again that guy with the money in the other and your cheese in the other hand was just out of luck...
P.S. I have eaten at some really shady places, I ate riverclams off a streetvendor in South Africa, they had been standing in the sun for an hour, but they smelled really delicious. Oh and they were raw... Never had a stomachbug. In a way I agree with what was said earlier, since autoimmune diseases are pretty much nonexistent in 3rd world countries, there when a baby drops their pacifier they don't boil it for 3 hours. Antibodies are natures way of keeping you healthy, if you never develop any, then the common flu will kill you...
This is complete nonsense and you are wrong about any number of areas.
Every single one of us has E. coli in our intestine. Some of us may have bad strains that we tolerate, but others won't..esp those who are already impaired like the elderly and the very young.
You have no real knowledge about this topic. Your own experience, which has been blessed by good luck if not good judgment, is no substitute for tested facts.
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I find his TV persona a bit creepy. Is it just me?
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some fries with gravy (stop laughing and rolling on the floor, already),.
You Canadian?
No... is this a Canadian comfort food? Potatoes and gravy are two things I love, and when I was in my most broke student days, this was a still-affordable treat.
add cheese curds and its poutine
Restaurant/Bar Annoyances
in Food Traditions & Culture
Posted
All good ones.
I hate "Is this you first time here?". Who frigging cares what they have to say next. It won't matter.