DCP

Unfortunately, the corporate site has an incomplete secret menu, as pointed out by the Davis Wiki. Here is a more thorough one by John Marcotte, although many other relevant links may be found with a quick search.

Klutz that I am, this sounds like a death wish. Extra fibre tonight! ← I wasn't going to mention it, but having been prompted... after picking out the big chunk that appeared to be the sum of the damage, I tried the drink: chewy with blunt splinters. The broken chunk had such clean edges, too. Perhaps that aging memory is part of why I now so often gravitate to the immersion blender.

I've done this multiple times; I called it a good excuse to replace them with silicone versions. Another variation: scraping down a (running) blender with a wooden spoon, thinking I knew how far down the blade was. This happened to me as well in the other direction of the temperature gradient: rinsing out a hot Pyrex dish in cold water. I could feel it pulling apart in my hand in the instant before it shattered. No cuts, just surprise! (And those fragments fly an awfully long way.)

If I may be so bold as to suggest a specialized tool, try a skimmer like this fine mesh model. Does double-duty as a strainer if you pour slowly enough.

I just asked and found they were from Sur La Table. A quick search of their website, however, doesn't list it. (Several other cookie cutter sets are shown, not like the one I've seen.)

The recent activity in this thread reminds me that my intentions to post updates on my own experiments never came to pass. I humbly repent and will henceforth correct this omission. Ginger: I peeled and microplaned a 3-inch knob of fresh ginger, steeping in 375 ml of leftover cheap 80-proof vodka. I let it sit about 1 month, then strained through coffee filters. The resulting liquid has a wicked burn that is certainly not all due to the cheap spirit from which it started. One issue of note: despite the use of coffee filters, there is still nearly 2 cm of fine particulate matter at the bottom of the bottle. No other infusion has ever refused to de-sediment with a coffee filter for me before. Ideas? Tamarind: taking 1 package of preserved tamarind pods (sugared and dried, about 15 pods), I removed the seeds and chopped the pulp into ~1 cm. chunks. This steeped in 375 ml of the same cheap vodka for about 1 month, then filtered. The resulting liquid is a transparent dark brown, and wonderful straight - channelling the fruit's sweet/sour punch well. I'm still not sure what to mix it with. Pomegranate: the muddled seeds of 1 pomegranate, in 375 ml of vodka, and refrigerated. This presented some challenges. Firstly, the seeds didn't really want to muddle. For all I pressed, they appeared to stay mostly whole and keep the juice to themselves. I could have ground or blended the mass, but didn't want to expose too much of the seed surface area with its potential bitterness. I agitated and re-muddled this every few days for about 4 weeks, and each time it smelled awful. It sat in the back of the fridge for weeks until a friend's recent visit prompted showing it off. ("Hey, smell this!") As it turned out, it no longer smelled bad - sharp and fruity, with a lovely ruby color. A perfunctory taste test was also nice. It's still in the fridge, at about 10 weeks now, waiting for me to get around to straining and bottling it.

MiguelCardoso posted a link to The Danish Schnapps Page in post #83 above, with many recipes. As it happens, they have recipes for infusions of peach, apricot, plum, and many others.

A few more threads where it is discussed: Cazu Maru, Rotten cheese from Sardinia How far outre is French cuisine? THE F WORD, with Gordon Ramsay (Only a brief mention, not much substantive)

It might be worth your time to contact the company and complain if you don't harbor any grudges. I once did this after finding a brand of chips I liked was consistently short on servings as measured by their label, and confirmed by counting. I got a note that their packaging was being redesigned (some months later, I verified this) and in the meantime, a slew of coupons for free and discount products. Truer words were never spoken. Edited to trim quote and add another.

I've heard of this (with the latter name) as well. In the name of science, I tried it on myself some time ago. I thought "hey, this tastes great!" until the texture hit me and my tongue refused to participate in swallowing. As such, seems its use is limited to prank.

For anyone looking to rush, don't. My own experience suggests that simmering tea eggs for an hour is enough to develop color, but the flavor is bland.

Good question. I knew a pastor about a decade ago who always carried a pepper mill in his pocket, and would offer it to dining companions. At the time, opinions were divided between 'pretentious' and 'clever'. Certainly, there is no shortage of pocket pepper mills - I found models from Unicorn, Peugeot, etc. If this behavior is verboten, certainly no one has informed the vendors.

There is a bit of smoke flavor, but I find the smack of umami even stronger. Both 'Torula Yeast' and 'Yeast Extract' are in the barbecue seasoning on the label. ('Natural Smoke Flavor' follows.) Also, a tad sweeter than I'd like. Next step: try the Salt & Pepper variety, but that will have to wait due to travel plans.

My better half has a set of butterfly cookie cutters in a round tin that mesh together perfectly. To wit, without the paper insert at the bottom showing which ones go where, it's nigh-impossible to return them all to the tin. Sadly, I can't find it online - the closest ones I've found don't appear to fit together in the same tight way. If a more literal interpretation would meet with your approval, I found both individual and sets of jigsaw puzzle piece-shaped cutters.

At Trader Joe's last night, I grabbed a new product on impulse - "Barbecue Popped Potato Chips". (Salt & Pepper was also available.) To my surprise: feels/tastes like Munchos, only better (barbecue!). It makes one wonder if perhaps others have felt the pain of loss of barbecue Munchos. (I can't speak to precise similarities, as I've only had plain Munchos and said popped chips in barbecue.) You'll notice the shape is a bit more like Soy Crisps than Munchos, but the lightness, mouthfeel, and wallop of umami forefront in the taste profile are all similar. Anyone else tried these? Favorable/unfavorable comparisons to your beloved Munchos?

This got me thinking - on the assumption that larger stirrer bars aren't manufactured (I'm thinking something taller, or X-shaped if a narrow bar falling over is a concern), how much effort would it be to make one's own? A bit of ferrous alloy, and a coating - I've heard 'tool dip' is cheap (but not necessarily food-safe). Perhaps there exists some other way of fashioning a more useful stirrer? It may appear that I'm imagining replicating a StirChef, but criticisms posted elsewhere suggest it's too weak, fragile, etc. - to say nothing of cleanup, which would be much easier with a stirrer bar solution.

Indeed. I'd read an opinion piece somewhere (don't recall the source) that vermouth is so widely reviled among the uninitiated because it's stored improperly, seriously compromising flavor. cf. one-liners and other historical anecdotes involving some form of avoiding vermouth's presence in, say, a martini while still alluding to its presence in the formula.

If you don't mind going a bit out of the city, Le Mitoyen is fantastic. It's about 10 miles outside downtown. Well worth the trip.

Agreed in that longer soak times aren't relevant to cooking, but not that they are entirely pointless. Scientifically, it does suggest that there is an upper limit to porosity, and that soak time need not be quantified. Of course, I'm particularly interested in the suggestion that soaking is equivalent to exposure to water, as suggested by Brown. (Though perhaps only for white buttons.)

And toothsomeness - I appreciate the more substantial, slightly chewy texture one gets from rehydrating.

And here I thought waiting for college or adoption were the only ways to get rid of them.

According to tests run by Alton Brown of Good Eats, the bit about soaking appears to be a culinary myth. Per his tests, 4 ounces of button mushrooms soaked in 1 liter of water for 10, 20, and 30 minutes gained 0.2, 0.25, and 0.15 ounces, respectively (about a teaspoon, max). This works out to 3.75% to 6.25% gain. The kicker? Another 4 ounces of button mushrooms, subjected to a brief blast of cold water, gained 0.2 oz - same as when soaked for 10 minutes.

It appears to be a standard magnetic stirrer - a disposable coated magnetic bar in the vessel is turned by a corresponding one in the heater/stirrer, magnetically attracted through the beaker. Must admit I'd never personally considered one for cooking, but it's a brilliant idea.

For what it's worth, a slew of folks have had good success with 100-proof (and even 80 proof) vodka instead of pure grain - suggested for smoothness, and more controlled extraction. You can find the thread on homemade Limoncello here. Haven't yet seen an objective side-by-side comparison, but this may suggest your recipe and time would not be wasted without Everclear or the like.

Continuing a personal trend of being unwillingly influenced by the subjects of threads herein, I found myself glancing at the chip section in a gas station convenience store last week - just out of curiosity, mind you. Of course, right at the bottom (and in shadow, hard to find unless you stooped) were 3 $0.99 bags of Munchos, on of which came home with me to sample. Impressions: Salty. Not much substance, but still potato-y. Lots of umami (turning the package over for an ingredient inspection, I was pleased at the short ingredient list, with - no surprise - nutritional yeast at the end). Overall, underwhelming, but I'm glad for having tried. The SO tried them as well. Her first reaction: "Bleh!" A minute later, I wanted to know why she was battling me for the rest of the bag. They are somehow not-all-that-awesome, yet still the urge remains to finish the bag as soon as possible Tonight, at a different convenience store, I saw that the larger bags were in stock. Suppose it's sad to not be a Muncho lover, yet still have multiple ready sources under a mile away.