gfweb

Just had a bad russet. Interesting that the cavity gets skin in it too.

On first glance I always read "St. John VI" like its a pope

Not sure the skin adds color to stock. Always looks pretty brown when I fish it out.

We do brats, potato pancake and apple-braised red cabbage frequently.

Acme yellow onion? Just horrible. I buy the individual onions and pretend I can palpate the bad ones

I've known men with names for their favorite equipment. Usually along the lines of Thor or somesuch

Did you at least prechew the matzoh?

@TicTac You picking a fight with somebody?

scallops and risotto with chorizo and roasted squash

LOL. yes. 115F. Fat fingers

I do 210-220 depending on size and watch it like a hawk. Salmon I pull at 115F internal temp.

@paulraphael Re the albumin ooze from fish. I steam lots of fish in the CSO and have found that simply light salting an hour before stanches the flow. I'll lightly sugar it too sometimes.

WTF is an NFG?

The folks who hate processed food are glomming on to meat substitute...the most processed food ever

Its the sort of stuff that turned up on old banquet menus from the "Golden Age"

Any details? Recipes perhaps?

I agree. Though to be pedantic, a dry brine is a rub.

The other issue I always have with brining is taking off the skin. In life the skin is not water or salt permeable. I can't see why that should change post mortem. Salts permeate < 1 cm/day (from curing literature) and no wing has 1 cm of meat, so a day ought to be t he max needed.

Blame the food network

Brings up ( to me anyway) all of the excessive use of kosher salt. Its just salt with a big grain size. Its not different in any other way. As Alton Brown says, all salt is sea salt. Using it in a brine, a BBQ rub, or any use where it dissolves is just raising the cost of ingredients Given the price , I just use it for finishing a piece of meat.

Having a good memory? But I don't re-use chicken bones.

I remember when gas was 29.9 cents

I read the phrase "garlic oil" in a search of Deadly Dinner Party...botulism?

Put in a bottle and use it again. But I bake wings usually

Who said that? Where is the quoted bit from?