haresfur

That explains that picanha is rump cap but doesn't really compare. I basically think of the picanha as the back end of a full tri-tip but it might depend on your local butchering practices. I prefer tri-tip, personally because what I get here is the foreward bit cut off and I don't need the fat cap.

Link to Washington Post article that confirms my suspicions (probably pay-walled)

For what it's worth, I haven't seen the same dying trend in Australia. The Borough still has 3 shops within two blocks and one changed hands not too long ago. Prices probably have risen but not to that extent. And our energy prices have been going up a lot.

It is Australian. There is some debate on whether it is supposed to contain chicken bullion or not - like pumpkin spice doesn't contain pumpkin. It's basically just one type of seasoned salt.

Might not be able to get an exact substitute for ingredients but can probably still make something tasty. You should be able to find a somewhat similar sausage but I'm not sure which one would be the best fit. Can you get okra? Maybe you have an Indian grocery that would have it.

Those are the ones I have, mentioned above.

aka, the beer-crisper

Staff note: This post was moved from the Secreto steak and other cuts of pork discussion, to maintain topic focus. For what it's worth I was talking to my beef dude today and that would be oyster blade here, if I understood correctly, also chuck roast. He had a massive one where he extracts the tendon from the middle leaving the roast whole. Something like Superior Chuck, I forget exactly what he called it. I think he sells the tendon for pho. But I get the thin steak from the other side of the blade that we call banjo steak. Doesn't taste as strong but is more tender. The real secret imo.

Only spent one night in Frankfurt but there are no shortage of places to eat along Kaiserstraße, east of the train station. Of course most are American, Japanese, Mexican, Chinese, Australian, etc. I had decent schnitzel and beer at Dicke Butz. I didn't seek out fine dining. @Duvel I missed your Berlin blog previously. I wish I had sought out a currywurst.

Your reputation precedes you. One of the original internet influencers. edit: I see I was beaten to it.

It took all my willpower as a graduate student not to requisition a small agate mortar and pestle from the geochemistry lab. I still regret it.

That looks like it would be awesome for beating air into eggs for omelettes / scrambling - if it wasn't right handed.

SIL just gifted me a couple of small but sturdy silicone spatulas and dang they are nice. The old rubber ones I had just aren't beefy enough to use and these are perfect for getting the bits out of tins and many other tasks. Not to mention hard to melt. Aside from that, cheap-ass plastic scrapers with a variety of flat and curved sides for lifting things of boards and out of bowls. I think they were $3.00 for the set at the crappy-stuff store in town. And last but not least, my various garbage knives. Something sturdy enough to cut apart pumpkin/squash without chipping. Knives to abuse and throw in the dishwasher, knives for the partner who thankfully doesn't want to touch my good ones, and a shout-out to Kiwi for cheap, wobbly, and easy to sharpen. I have this one and it gets a lot of use.

Your post is absolutely correct. There are whole levels of complexities in mixing stuff that may or may not matter in practice. Like you pointed out, mixing two liquids can change the total volume - if I recall the example in my chem class was mixing acetic acid with water and ending up with a smaller volume due to delta-V of mixing (it's thermodynamics, it's the law). But most people don't have volumetric flasks at home. The people in the know in the food world have taken to doing more by weight for solids because the amount of, say, flour in a cup can vary a lot. But most of the liquids used are pretty close to a density of 1 or are at least consistent in their density so recipes work using volume. Well, that is except my Australian measuring cups and spoons are different from American ones. So that's one reason I recommend weighing everything in this instance - it's easier to calculate exactly what you are doing correctly. For example, in the original post, adding 1 g of stuff to 1000 mL water will give you a total of 1001 g so not exactly 0.1%. Probably doesn't matter, but it's easy enough to get right when you stick to weight. The other reason is that it is much easier to weigh things precisely than to measure volumes precisely - the uncertainty in volumetric glassware is much higher than the uncertainty in scales for a given range. Don't get me started on people who talk about % without specifying weight:weight or volume:volume.

Or you can do a serial dilution. The first thing to do is to ditch the volume measurements completely. Weigh out, say 10 g into a container and add water until it weighs 1000 g. Note this isn't exactly the same as adding 1000 L water but is 1 %. Then 10 g of this contains 0.1 g of bromelain so weigh that amount into another container and add water until the weight is 100 g - 0.1 g/100g = 0.1%. Then you can use the rest of the first stock solution to try different percentages. Better check my maths first, though.

Nice thread, even though when I read the title I keep thinking you are talking about St John the sixth

I think I need to hack back my warrigal greens before they take over the rest of the lawn. I don't eat them that often. The will climb so I may try to plant some where they can spread vertically.

I did a major pantry cleaning that included dealing with some jars stuffed towards the back - some green walnut pickles that didn't work out so well and some proto-nocino. I think I may have thrown out some nocino thinking it was the pickles but am not sure. We are talking about 5 year old stuff. I finished the one jar of nocino and it is pretty good but a bit too sweet. If I recall I used Wild Turkey 101 because high-proof vodka is unobtainable here. Guess I should use up what I have before I start a quest to acquire more green walnuts.

A haul from Nick's Wine mail order except the Chartreuse, which was a dusty bottle at IGA that I thought I'd better pick up, given the current scarcity. The Luxardo Gin was clearance so almost inexpensive. The Teelings Irish Whiskey is aged in whiskey barrels that they sent to a brewery to age stout and then the brewery sends back to age whiskey. Very meta. It does have a slight chocolatey flavour but not overpowering. Their single grain and single malt whiskies were out of stock.

You should see what a Samoyed looks like after they roll in it

Missed this one previously. Not exactly a quick meal but a desperation meal when a friend and I were assigned to cook at our Uni share house the day before the coop run and pickings were extremely slim. We had broccoli and cheese and nothing else fresh. So we made popcorn surprise casserole with a layer of brown rice and steamed broc, a layer of popcorn, Campbell's mushroom soup poured over, and melted cheese on top. Told everyone it was an old family recipe so they wouldn't insult it.

I've never met a kohlrabi I liked. Cooked, raw in salad, whatever, I'm unimpressed. I do like brussel sprouts, cabbage (usually), broccoli, cauliflower. Go figure.

I'm not usually a fan of pork belly and partner almost never likes it. Sometimes it is pretty good if it is more meat than fat and cooked correctly. I never understood SV pork belly because the jelly left over is pretty disgusting to me. "Fat is flavour" Yeah, but it's the flavour of fat. The crispy pork belly from my local Korean place was good the one time I tried it. Much better than the duck bills.

Finished up the vacuum seal hot sauce I started in March. This involved cutting up pepper, removing most of the seeds and pith and sealing in oversize bags with 3% salt by weight. The bags puffed up but not so much I had to vent them. I processed each bag separately. After experimenting on the first bag I decided that the consistency was right with all the solid and supernatant blitzed together in a blender as-is. The first bag used only hungarian hot peppers and the second was a mix of hots and jalapenos. Ended up with a bit more than a quart of each The first was a bit one dimensional so I mixed some of each for the working sauce and keeping everything in the fridge unprocessed for the probiotic voodoo. I'm calling this a success - easy-as to make and no funny growth detected.

A few random thoughts. Asko makes an induction cooktop with a gas wok burner. I would have preferred that to my all gas one had it been available when I was remodelling. I don't want to give up counter space to a steam oven so a built in one would be fine but was out of my budget. I like having on decent sized sink instead of two small ones but if you have room for two large ones... I have cupboards hidden away under the island for those things that seldom never get used but I don't want to get rid of. One of my favourite things is a narrow cupboard next to the oven and cooktop with a basket that pulls out for keeping salt, pepper, oils, etc. handy for cooking. One mistake was putting three large cupboards above one of the counters when it should have been 4 narrower ones. Turns out the large doors get in the way when they are open and it is a pain to squeeze by the island or keep closing and reopening them when putting dishes away.