haresfur

I have half a wine barrel with parsley that self-seeds. There's bit of ebb-and-flow in the supply but usually more than I need. The only trouble is that it keeps popping up in other pots near by.

I'd call it a parma

From last night: a tub of sour cream and a butt-load of paprika. Salt, pepper.

We do have a topic on Chicken Parma. I still like to sous vide the chicken first and often don't bother with oil in the bag. Definitely sage rather than tarragon for parma. I have decided that Seranno is much nicer than Prosciutto. Sorry Nick, deep frying is far too much trouble. My main change recently is to use Panko breading. My biggest problem is getting the flour to stick to the chicken and the egg to stick to the flour. Any hints?

Talked to the pig in a poke bloke when he was delivering hay for the ponies, and you are correct that it is the loin (what I thought was a leg was the base of the tail), although he admitted he was just learning about what happens to the pigs after he raises them. Apparently the butcher sells a lot of those sections for pulled pork, although we both agreed that we like shoulder.

I don't like sausage rolls (at least the dodgy ones from the bakeries here, but you could try to sous vide the meat first. I think SV snags have been discussed previously.

Might be interesting to carry different sugar products - especially where you can find the best of different quality products like palm sugar and grade B maple syrup ETA: Is coconut sugar easy to find in the US?

Reviving because it came up in a conversation elsewhere:

We should do an eG study. I volunteer to be in the no choke control group.

Was watching a show on Noma last night. One of the cooks was slicing tiny garlic cloves with a mandoline bare-handed. Urp.

I learned the hard way not to listen to the English Beat while prepping. Do not dance with knives.

Dave Wondrich has a good piece on the Americano, of course. Turns out our current idea that there is one recipe is just a construction. Here's one from the New York Times in 1954. Personally, I prefer about 2/3 Campari and 1/3 Vermouth.

They meant Tanager egg white

Sauerkraut and or a good German mustard maybe. I like to fry up the kraut or better yet a mixture of sauerkraut and kimchi. Or at least you could add fried onions to keep it Australian. Nice looking snag, though.

Here's what the pork looked like on its way in: And when cooked. It should have rested but we were hungry.

Personally, I'd consider bourbon and would buy a nice reposado tequila before Mezcal, but that's just me.

Well, this should be interesting, and maybe should be in the Never Again thread. Ordered a mixed pack of pork from my DB's hay dude who raises pigs and is trying the direct to consumer thing. Apparently he works with a butcher in Echuca and my communication may not have been really clear. I asked for a rack of ribs and threw the opaque bag in the freezer for Australia Day. After defrosting here's what I unwrapped last night: The skin was on the other side and it included the very top of a leg. I don't know much about cuts of meat or pig anatomy but managed to mangle out something that resembles nowhere near enough ribs for 4 people and another piece that might survive an attempt to bbq on the gas grill. There are a couple of other chunks (how did I manage to saw a hidden bone perfectly lengthwise?). One looks like it could be turned into chops or a loin roast and who knows what else was attached. Wish me luck. We can always do burgers.

Well, I should have SVed one of the nicest banjo steaks I got from my belted galloway beef dude. My gas barbie just wasn't up to the task. I need to ask him where it is from. I thought he said it was the opposite side of the bone from the oyster blade/flatiron but this says it is from the inside of the back leg.

Kevin Liu has a recipe for easy cheat orgeat using almond milk that is pretty good (not that I'm a connoisseur). I got it in his kindle book. There is some discussion in the Orgeat topic. On a side note, I miss seeing his posts.

I think it probably isn't that the oil molecules are too large but that they are non-polar and won't diffuse into the water-saturated meat since water is weakly polar. Although oil may not diffuse into meat, it might have other effects in combination with water solutions. There is a chemistry technique called liquid-liquid extraction where compounds are extracted from a material, e.g. a solid herb into a liquid say oil in this hypothetical case. Then they can be transferred into a separate aqueous phase even though they would not be directly extracted into water. Just throwing that out there. Even without an oil phase, the salt in a brine could enhance the transfer of flavours into the meat by changing the solution chemistry.

Vaguely related, I just experimented with sort of an inside-out version of this or a pork version of Beef Wellington (Porc Napoleon?). Sous vide pork tenderloin (heritage pig and quite flavorful) @ 59 C then wrapped in a mixture of sauteed mushroom, apple & spices then in puff pastry. I thought it was pretty good but the pork was overdone, even though I tried to keep the oven very hot to just cook the pastry. Next time I'll either not sous vide the pork or else use less pastry ( I had several wrapped sheets) and crank the heat even more.

From LA via twitter:

Duh, guess I should have read back further. When I was in grad school we used beautiful onyx mortar and pestle to grind powders. To clean it we would wash, grind up glass microscope cover slides, then rewash.

How should I clean my unglazed samtam mortar? I'm thinking just use a plastic brush and water so I don't get soap into the porous clay.

I think cocktail bitters would be appropriate