haresfur

If the can is heated in boiling water the temperature inside will equilibrate to 100 C - not the same as a pressure cooker.

I mentioned elsewhere that I like a French 75 with sparkling [hard] cider. I think it would work particularly well with a Normandy-style cider.

Haven't tried this but I thought about it. I believe I saw a site suggesting you could use citric acid for cheese sauce, or maybe even lemon juice. In any case I have used citric acid and only noticed a tiny bit of acidity. Nothing wrong with neutralising your own, though. Did you figure out the stoichiometry or just add the soda until it stopped fizzing? Not sure I would have bothered evaporating the water.

My bay tree is just now starting to recover from over-optimistic leaf harvesting when it was little, I hope. It's a 2 m tall stick with a few leaves. I think some insects didn't help, either. They are rather slow growing trees.

Well, there you go - skate on slate

What part of the world? Maybe whole sole or plaice.

Ground glass stoppers are very cool but can freeze up and become impossible or nearly impossible to remove, particularly if they haven't been opened in a while or if something was put in hot and then allowed to cool. Bendigo Pottery used to make clay 5 gallon bottles with threaded clay tops to hold chemicals like sulfuric acid. I'm amazed they could get the tops to fit and seal after firing.

Wouldn't Lazarroni go under citrus? It tastes a lot like chinotto to me.

I think the Dalwhinnie is a very good value. May be too tame for some, but I like it.

My local sour-dough bakery uses paper bags when you buy their bread at the bakery but when they deliver to other stores they use plastic bags that appear to have small pores so they can breathe.

I'm interested in what's true. I really don't have any position in this with "rigidity". And I certainly don't "hope" for a particular outcome. Finding out what's true is what matters. If one thinks about science properly there aren't winner and losers. Who'd have thought someone with a PhD from a Science faculty could be so muddle headed? I suppose the lack of scientific references in this topic up until now led one astray. The experiment would be simple to conduct in a laboratory equipped to observe smoke point while applying different temperatures; unfortunately like many things that interest us in the food arena, the issue seems too trival to feature in the scientific literature. You could probably come up with something reasonable using a deep fry thermometer and a smoke detector set a few cm above the pan. But I wouldn't be surprised if there is a time/rate-of-heating factor so smoke point isn't simply a single temperature.

Sous vide sausage? I was thinking of sous vide cooking some lamb sausage before frying to even out the cooking. I've been having all sorts of trouble with getting snags cooked through without turning the outside to carbon. So is this a good idea? My concerns are getting the meat cooked/pasteurised quickly enough and getting the fat to cook properly. Any thoughts on time/temperature?

I like to half baby bok choy, put a little hoisin sauce on the halves and then steam. A guilty pleasure, I guess. Got to try it in the microwave.

Interested to hear how the Injera turns out. I can't get teff four here.

Took your suggestion for the test. I didn't notice a huge difference between the 2 but 24 hours was probably too much, even though it was a relatively tough cut. So I'll try your shorter time next time and probably just season with pepper.

You can always move back home

Awww. Shucks. Depends on if you want to be associated with a drink that isn't very brown and more herbal than bitter. We may have to take away your moniker if you don't publish more gin cocktails

So I have some nice looking vac-packed blade steak I picked up at the farmer's market and am considering whether to to open it, season the steaks, and reseal in ziplocs or just whack the meat as-is into the SV. This train of thought brought me to wondering whether salting meat before a long, slow, moist cook is more-or-less brining it and if so, how much of the SV texture relates to this, rather than the low-temperature cooking. Ideas?

Continuing tequila variations on other cocktails: Qui' Punch 1 1/2 oz Anejo Tequilla (Kirkland - not having much to compare to, it seems pretty decent) 1 tsp agave syrup (cut in half next time) a thin slice of lime (one of the interesting yellow sweet limes available at this time of year) Build in OF glass with 1 ice cube. I could down these pretty quickly.

I tried the Green Hornet variation with Junipero gin last night. It's a good "digestif". Would that be an "Evergreen Hornet"?

Save the pineapple from the infusion for their next pizza!

Thanks FP, that's really interesting since the advice I generally hear is to be very gentle with muddling mint and not to blend it. Glad to hear it worked out.

Sort of a toned-down Oaxaca Old Fashioned 1 1/2 oz reposado tequila (or anejo. I used Sauza) 1/2 tsp agave syrup 6 drops Xocolatl Mole Bitters Mezcal rinse lime twist Build like a Sazarac. I added a touch more mezcal just to see what that would be like and found I liked it much more with just the rinse (then again I have very cheap Mezcal (gotta filter that worm out). I suppose it should be called a Sauzarac.

Shouldn't that be Inner Circle Green ... or Black . I think I was feeling frugal on that trip to Dan Murphy's liquor. I don't think there is a flavour difference between the red and the green - just how much water you are paying for! I haven't tried the 76% black.

I was so hoping to do a cold version, but a cold rainy spring day in south-east Australia, tipped me to: Hot green tea punch Muddle peel of 1 small lemon with 2 tsp raw sugar Add 300 mL green tea (I used 1 Costco/Ito En sencha/matcha tea bag) 1 oz Inner Circle Red rum (for the funk) 1 oz Havana Club Anejo rum Sorry about the mixed units. ETA: Oh, thoughts: Refreshing, which isn't a word I usually associate with hot drinks.