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Everything posted by haresfur

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. haresfur


    I think cocktail bitters would be appropriate
  6. haresfur


    Do you mean the Foodsaver one or the Aldi one is bad? Don't know if they are the same ones here but my Aldi one works well enough
  7. I think you may want to decide if you want to sell under the currently available brands, in their packaging, or if you want to repackage for sale. I don't know the regulations vis a vis being a producer rather than a more passive importer. In any case it pays to shop around: a quick look on the internet came up with a low price of $88/1000g. The only supplier I am familiar with is Herbie's, because that's what they sell at my local store. They seem to only deal in small packs. I'm intrigued by Outback Pride because they appear to be doing good things with the aboriginal communities and are producers, not just marketers. I have bought their sauces from the supermarket so I know they have a viable business. And a social-good story is a selling point. Maybe contact them about pricing to your market. Don't forget the Aussie dollar is pretty low these days. It appears that DMT is found in the bark and leaves so you should be right with seeds sold by any of the bush tucker suppliers. Good luck!
  8. The pepperberry shown on Vic Cherikoff's page looks like Mountain Pepper, Tasmannia lanceolata to me. I don't find it particularly peppery. We call the fruit of Schinus molle, Pepper Tree, pepperberry or pink peppercorn. This is an invasive species introduced from South America, so I'm sure you can find some closer. I've never harvested any from the tree in my back yard. There is some question about whether it is safe for children to consume. Not all wattle seed is considered edible and some apparently has other ingestion properties. I do wish suppliers would let you know what species they are using. The list of edible seeds may be incomplete - an indigenous park ranger mentioned a species to me that I hadn't seen elsewhere.
  9. I expect it's just sediment you didn't notice before and it's fine. If you die, please report back.
  10. I use ground Tasmanian mountain pepperberry as a rub on steak before sous vide. I have experimented with pre- and post- sear and currently think that no sear is best for preserving the flavour. Since the ground berries are brown, the visual effect is similar to a quick sear. Usually slice thin for use in steak sandwiches or a late add to stir-fry or other dishes.
  11. haresfur


    Adding spinach to tuna-noodle casserole tonight. Does that count?
  12. IMO it depends on the type of drink and a little on the mood. I like a smaller drink if it is really boozy because I am a cheap date. I generally use 1 1/2 oz of spirit for an old fashioned, ti punch, martini, or such for myself but realize that is on the small size and especially will look tiny in a big rocks glass. Strong and strained is best in a Nick & Nora IMO. That's not a bad amount for more complicated drinks or sours but of course you will end up with a larger drink as you add more stuff. And margaritas just don't seem right without a lot of tequila even if the proportions are the same - probably because they tend to end up too dilute after shaking - it's hard for me to scale that. Lighter drinks I tend to go larger.
  13. IIRC, he got special dispensation from Canadian regulations to use wine on television, then made the most of it by drinking out of the bottle on screen.
  14. My father's favourite German Lion mustard that I never see anywhere ETA: Memory-evoking food. Miss you Dad!
  15. Are you interested in spices, too, or just prepared sauces? You may want to explore things available on other continents for things that may be harder to find in the US. Don't know if you can get this but good in an hot salty Indian fashion
  16. Just buy the ISI and don't fret about it. Although one of my nozzles doesn't seal properly and has to be replaced. As to cartridges I buy the least expensive I can find and it doesn't seem to matter. I don't use mine a lot but I am trying to train myself to point it away from me when charging.
  17. I mean I like them. When I was a pre-teen my parents told me it was a good drink to know for when I found myself in a social situation calling for cocktails. I took more to rum colins though.
  18. Michelada/ Bloody Ceasar/ Bloody Mary. A Corpse Reviver No 1 would probably look more like blood, though. For shots, any suitable embalming fluid like shaojiu or palm spirit - but only if you don't like your friends.
  19. I suppose I'm a bit of a cowboy, but I reckon that the speed of chilling doesn't make much difference if the food is pasteurized. The idea is that there isn't much to grow even during the brief time in the danger zone during cool down. Even poultry shouldn't be a problem because the outside of the meat that is most likely to be contaminated will be at pasteurization temperature for the time it takes for the center to hit the done point and then any extra sitting time. I suppose if you are doing ground mince or poke the shit out of it to tenderize, then you want to be very sure your pasteurization time is long enough - even if you chuck the bag in the fridge the center will be what takes longest to chill. I don't have enough ice making capacity to crash-cool my sous vide bags so I just put them in cool water for a bit and then into the fridge.
  20. Caramelized Figs (the first link that showed up in Google so I don't know if this is a good recipe)
  21. Grocery stores here only recently started refrigerating eggs rather than just putting them out on the shelf. I heard that unwashed eggs have a bit of a film that helps keep them fresh, but don't quote me on that.
  22. Well, you have two so you could try both ways and report back. But I wouldn't thaw before cooking/reheating - just drop the bag right in the bath.
  23. Of course we were the vanguard here on eG. I think there may be even earlier discussions, too.
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