haresfur

!!! I can't even imagine what this tastes like. Do tell!

I've done pretty much that, substituting orgeat for simple in an old fashioned. Yours looks nicer than building over ice.

I find I appreciate vegetables more when they take centre-stage. It's getting into the mindset of, 'Yeah, vegetables provide their own flavours and I don't need to think of what meat isn't there..." I think there is a certain amount of recalibration of your taste buds that happens. In terms of chili, mixing beans is great, but if you aren't using canned, I'd cook them separately to get the done correctly. I figured out I'm not a chipotle fan but some smoked paprika works well for me.

Not so odd - billions of people do!

Why not try a recycled glass jar? You aren't trying to get a seal for storage so the quality of the lid shouldn't matter.

I suppose I can see your point. The modernist cuisine at home technique that gets laughed at the most around here is bloody sieving everything.

I'm not sure I see any harm in letting it go if you are at pasturization temperatures.

The Forty Creek Copper Pot hasn't made it this way yet, I'm kinda watching for it but really hoping the Port Wood makes it. I'm also keeping one eye on the Lot 40 to see if it makes it to this end of the province. You need to drink more to build up the demand.

Helps to evaporate the alcohol, perhaps? Perhaps it's to enhance that alternating searing and steaming like the Modernist Crew say's occurs with tossing the food in a wok?

Wow! Thanks for the report. Does the regular menu make adjustments for local tastes?

The Vichyssoise is very nice on a hot day - but it only got up to 38 C here. I didn't use the diastatic malt powder and had no complaints about the texture. Found I got more juice out of the leeks by squeezing the pulp in my hands. The leeks were a bit more than my rice cooker SV coud handle easily. I found that the steamer basket for my pressure cooker was the perfect size to fit above the bags in the rice cooker and, filled with a few rocks, kept them submerged.

"Welcome to Truffles Australis (located in Tasmania), a leading authority in Australasia on cultivating the world-renowned Black Truffle (Tuber Melanosporum) in southern hemisphere conditions."

Maybe focus on finding things you aren't familiar with. Don't ask if they are available back home - if a shop keeper or a market stall has something interesting and is helpful, then buy it from them. IMO it's about the experience of the culture as much as anything.

2nd the Brave Bull. Aside from that put some peppermint schnapps in your hot chocolate.

I've used induction cooktops, and haven't found them to be any better or worse overall than a standard glass cooktop/burner. I know they're popular with people who have small children, but aside from the cool surface thing, they seem to offer nothing worth paying extra for. I very much disagree with that assessment. I had a hybrid with 2 burners of each type and almost never used the radiant ones. Advantages in my experience are: more rapid heating, more rapid cooling, very good temperature control - especially at the low temperature range (depends on model), much more energy efficient, and of course the cool surface so food doesn't burn on and you can pick up spilled bits and eat them.

An aunt taught me to toast brown rice and onion in butter then add water to cook. I use olive oil.

The short pour is even worse in combination with one of those glasses, percentage-wise. Take a "standard" beer glass and pour 12 oz into it. The level will be 1/2 inch from the top. So with one of the thick bottomed 14 oz glasses, you will be getting only 10 oz. I grew up with actual liquid volume lines on beer glasses and that's government regulation I can get behind.

Irradiated food is another. The resistance to irradiated food is a more disturbing trend IMO. But perhaps we need a separate thread - I didn't think there was a trend to irradiated food.

Ah, I see, like Coca-Cola

CO2 + H2O makes carbonic acid H2CO3. In actuality most of it remains as dissolved CO2 and the final pH will depend on what else is in there to buffer the pH. Might be interesting to try to measure the pH as soon as you open it at different amounts of CO2 added. ... Love my Ohaus triple-beam balance but I think I can only reach about 1.5 kg at that resolution.

I think you are cooling the lid and head-space in the pressure cooker quickly enough to release the pressure but the liquid inside is still hotter than 100 C so it starts to boil rapidly. I have had food boil for at least 30 seconds when opening the PC after a quick release. I agree that a natural release is best for stock. You can factor the time sitting under pressure while cooling into the cooking time so it doesn't take much longer and saves energy.

One thing you might try is insulating (in the electrical sense) the aluminium from the steel. You may be getting galvanic interactions causing the aluminium to corrode. Perhaps some silicon sheet between the two would help. Disclaimer: Only a theory, I haven't looked up the potentials involved and I don't know the unit to understand if this would be possible.

yep.

Anyone have any idea of what might have happened with my garlic confit? Followed the recipe, weighed everything, cooked 2hrs and did a natural release. There was a slight layer of very dark material at the bottom of the jar that mixed in with the oil (not water). The garlic looked like the picture up-thread but tasted horrible - kind of like most of the nice garlic flavour was gone leaving the hard nasty taste you get from raw garlic. The garlic was a little bit old but functional for other dishes.

I wonder about the pressure cooker quinoa, too. I'm not sure it could come out better than in my rice cooker on the white rice setting. Anyone tried both?