adey73

The Patented Portable de-Gentile-izer ?

Wow I just thought of her two days ago whilst looking at the now massively increased Argentine wine she told us all about in 2010... Then I saw this... Very sad... Katie also in a private message told me about how to preserve opened wine with argon gas back then.... A trick from her managing bars days I think, now a a cottage industry with all those single serve wine systems like Coravin et al.

There's a slight kink on the rim of the 15cm. anyone seasoned theirs? ..... I see the Australian no rivet brand recommend using an abrasive prior to seasoning to help the polymer adhere to the interior of the pan. Anyone tried this..... ?

My haul of 15, 20, 25cm ...... Am I only one that misses the calico Darto branded bags?

if you want to go -10c in the condenser what cooling liquid do you use ..... and if it's alcohol based won't it evaporate?

that Peel is a 106 of the Queens pounds on Amazon uk !!!

I've been sliding pizzas onto the steel with parchment paper, then as the dough par bakes whip the parchment out from underneath and finishing the baking with the pizza directly on the steel. this works..... but overall I've never been thrilled with any of my experiments and I've been doing it for almost 2 years.... Naan breads however are great.

did the unit maintain the preset frying temp or did it over shoot trying to compensate after the addition of the chicken?

@rotuts is that "woe" that it isn't or "wow" that is, finally coming out?

.... don’t they usually do a Christmas/NY 50% sale, anyway?

..................posts been up for 5 hours and no arguments about pizza taxonomy, yet. I hope they don't publish for that reason alone!

Where about you seeing the super cheap lobsters?

what's your cure ratio (and why haven't you written a cookbook/manual) ?

ahh back when chefsteps used to be interesting.

Anyone got any ideas, resources, experience or thoughts on the Japanese chef techniques of dry ageing fish?

I realise we are united by the indeterminacy of the language..... I have just been looking at some kelp cured cod photos (I know, am a wild one) and next to it someone had written... "I tried that and it tasted sick" In Americanese is that puke sick?

how you rating the curry though? Instant coffee isn't exactly Desi, but looks interesting ingredient list?

can these things grind anything unctuous like vanilla beans?

am probably looking in the wrong place but that place doesn't look jumping either?

surprised this topic lost momentum almost 2 months ago..... no new experiments or results?

what was the rub? ... or was it the lack of rub?

The Mockmill was designed by the guy who developed the KOMO?

Jo is the KoMo recommended in Modernist bread? (and did you ever find out about the homogeniser?)

is there anything new in the Naan bread techniques or recipes in book 5?

has it got the reversed french onion soup recipe and much by Sam Mason?