Shel_B

What's the difference between a disinfectant and a sanitizer? What's the practical difference when it comes to plastic cutting boards? BTW, I found this, which looks to be a stronger solution of Hydrogen Peroxide.

I use some of these Vital Vittles breads for my toast. It's not dried out through and through, rather the interior is warm, soft and moist. The sliced bread is kept frozen until ready to toast. I believe that toasting the slices while they are still frozen contributes to the result.

I have a Breville and have been reasonably satisfied with the toast it makes - it's not perfect as the evenness of the browning leaves something to be desired, but I've figured a workaround that's acceptable for my needs and temperament. However, people here have mentioned that the Cuisinart makes better toast, and seeing Anna's technique makes me wonder what effect steam or moisture has on making toast. Perhaps I'm not fussy about my toast - just give me some reasonably even browning with the toast not being too dark and dry, and I'm satisfied. However, with various discussions about the Cuisinart vs Breville and how they each make toast, I can't help but think that I'm missing something. So, what do you look for in great toast? In what way does the Cuisinart make "better" toast than the Breville?

Restaurants here are required to use bleach or quaternary ammonia. The link provided here is from an article published by Clorox, certainly not a disinterested party. The article says "Clorox purchases chlorine and makes household bleach by bubbling the chlorine into a solution of water and sodium hydroxide. During this process, all of the chlorine is converted to a sodium hypochlorite solution." Yet here Clorox says (certainly strongly suggests) that the product contains sodium chloride. I'm no chemist, but it seems to me that all of the chlorine is not converted to sodium hypochlorite ... FWIW. From my past personal experience dealing with the Clorox company in business, I am skeptical of their candor and honesty

I will be making some blueberry muffins later this week, and I may not be able to get quality, fresh blueberries. If frozen blueberries are used, should their preparation be treated differently than fresh? I've never made blueberry muffins with frozen berries, so I'm unsure as to how to proceed. Thanks!

I have a number of wooden cutting boards as well as the plastic boards. I use different boards for different purposes. Can you answer my question?

No dishwasher ...

I have several plastic cutting boards (don't know if they are polyethylene or polypropylene), and have been cleaning and disinfecting them with bleach. They are washed by hand. I'd like to find an alternative to bleach for doing this. Any suggestions?

Some articles from our local fish wrap: http://www.mercurynews.com/bay-area-living/ci_30149928/taste-off-best-and-worst-meal-kits-including http://www.mercurynews.com/ci_29576565/meals-box-are-they-worth-it http://www.mercurynews.com/eat-drink-play/ci_28877350/taste-off-best-meal-kits-and-worst

If you don't want to pay for a Netflix subscription, you can sign up for a 30 day free trial: http://netflixdeals.com/free-netflix-trial/ FWIW, there are many food-oriented movies and documentaries on the service.

http://www.thesearchforgeneraltso.com/ Available on Netflix

Today I picked up bottle of Trader Joe's Organic Sriracha Ranch Dressing. I can't recall when I last bought a bottled dressing, but this was available at the sample kiosk and I tried it on some chicken drumellas, which I also liked but didn't purchase. The dressing has nice, pleasant heat from the Sriracha on a solid background of ranch dressing. While hot and flavorful, the heat's not overwhelming - it's a nicely balanced dressing. I plan to experiment with it a bit. Now that I'm home, I regret not having purchased the drumellas to go with it.

Never heard of that chocolate, but I like your comments and the description and comments on Amazon. I've added it to my cart for my next order. Seems like it's worth a try, and the price for a pound is reasonable. Thanks for the pointer.

I am thinking of getting a package of KA Double Dutch Dark Cocoa for use in brownies and chocolate pudding. Can anyone who has used the product comment on it for the intended purpose? Thanks!

Yeah, I got that info earlier ... I didn't know at what temp cornstarch set up, and now I do. Thanks for your help and the additional details. Much appreciated.

The eggs I use have larger yolks and greater mass than other large eggs that I've found. However, I have thought of adding an additional yolk just to see what happens.

Actually, the bowl I used sits low in the pot, and I do use a thermometer. The temp of the mixture was close to 200-degrees. There is a large surface area that's exposed to the steam in the setup I use, which is the same setup I use for lemon curd, and I cook my curd to about 180-degrees.

Thanks! I believe I did, but maybe not, so I'll make the pudding again today and be sure to follow your suggestion. I'll pay more attention to that detail. The pudding has great flavor, so I really want to get it right.

I have tried making this recipe (with whole milk) a couple of times, and neither time did the pudding set. However, I did a couple of things differently: I added two vanilla beans to the milk while it was heating and I cooked the mixture in a double boiler (bowl placed over a Dutch oven). The mixture was, as noted in the video, mayonnaise-like in it's consistency when removed from the heat at which point I added the butter and a teaspoon+ of vanilla extract for a little flavor boost. I then strained and transferred the pudding mixture into a glass bowl that would later be used for serving. I left the mixture on the counter to cool in the bowl before placing it in the refrigerator. However, when I returned to the pudding it was no longer thick, but very soupy, like a typical cream soup. Covering the bowl and refrigerating over night did nothing to firm up the pudding. What could be causing this problem? I'm stymied.

Belly meat (ventresca) is very good. Everyone who eats canned / jarred tuna should try it at least once ... delicious!

That's substantially less than what I'd have to pay, although I've only checked a couple of sources. No Wegman's around here ...

I've not tried this one yet, mainly because of the price ... https://safecatch.com/

I'm not asking to recreate FIL's dish. Just looking for ways to lighten a custard dish like flan, crème brulee, and similar custards. However, your suggestions are certainly worth considering and perhaps playing with. Thanks!

won't get an NO2 siphon, but the idea of adding more air is something to consider. I suspect there's another way to do it. Thanks!

OK ... some things to think about here. Thanks!