Chris Hennes

Oh, very clever! Using the Handi-vac bag lets you easily remove and reseal whenever you want, I like it! My only problem is that I put mine in the bag with the little stand popped up so the typing angle is better, I don't know how well it would work.

In general, it is probably fine, though I would not recommend eating the mold. For an in-depth investigation of mold colors on salume, I suggest this excellent eG forums topic.

Yeah, the plastic bag doesn't appear to affect its functionality in any way. It's not different from one of the plastic screen protectors, really.

In many ways, the iPad is the ideal kitchen computer, with no moving parts to get grimy, no external anything to get caught, chopped, or destroyed, and a single flat easy-to-keep-clean input surface. I basically use it purely as a web browser, I don't have any actual cooking apps installed on it, though I'm sure there are some. Functionally, the first order of business is finding a case that is acceptable for kitchen use. This means it must be very water-resistant, must COVER all the ports (something almost no cases do, since they want you to be able to access them), and must be either easy to clean, or disposable. Enter the super classy, always-high-tech solution invented by our good friends at Ziploc: Seriously, after considering all the other cases I could find, this was the best (and cheapest!) solution. I can leave the iPad in its normal case, and just slip it into a Ziploc bag. When my wife wants it back, all I have to do to clean it is take it out and throw the bag away. Perfect. Anyone else using their iPad as a kitchen computer? Any tips or tricks, or great apps you have found?

Finally, an unequivocal answer! Thanks DangerMonkey.

I got one of the bowls that attaches to your stand mixer. You keep it in the freezer. It took about five minutes of churning to freeze a half-batch of this recipe, so I'd say that on the whole it was pretty successful.

My dislike is purely flavor, the texture doesn't bother me. I also tend to tolerate them much better cooked, and I actually do like them on pizza. But by and large it's simply not a flavor I care much for.

Chocolate-Pecan Ice Cream (Helado de Choconuez) (pp. 306–307) This is the first ice cream I have ever made, so I'm going to focus on the flavor here because I did something wrong texture-wise (the ice cream was simply too dense, I need to get much more overrun). Of course, commenting on the flavor is difficult because every one of us is going to end up with a different end product depending on our ingredients. Various chocolates, cinnamons, and rums will all give very different results. So the best I can say is that the flavor is quite good using Taza Mexican chocolate, E. Guittard 61% bittersweet chocolate, Rancho Gordo Canela, and Smith & Cross rum. My one complaint is that I think the cinnamon was too subtle: I'd like to see a little more punch from the canela in there. Regarding the texture of the nut butter: I processed the pecans in a high-power blender, which gave me a perfectly smooth nut butter with virtually no graininess discernible on the palate when eating the ice cream. I suspect that if you simply use a food processor, as the recipe calls for, you will not get a texture that smooth even if you strain it.

That seems possible: lard does make great cookies.

kalypso, were you following the new recipe, or the original one? Carne Asada Brava ("Brava" Steak) (p. 258) Salsa Huevono ("Lazy" Salsa) (p. 257) Arroz Blanco con Plátano Macho Maduro (Mexican White Rice with Sweet Plantains) (p. 240–241) The steak here is just a ribeye marinated in lime, jalapeño and garlic for an hour: the marinade is powerful on its own, but given only an hour before cooking it actually winds up pleasantly subtle. The salsa has normal ingredients, but they are all charred on the grill. I used Purple Cherokee tomatoes here, which worked well. And finally, the arroz blanco that kalypso and I have previously reported on here and here. Still good.

It looks like they are only distributed in California at the moment. Is the texture the same as with a traditional corn tortilla?

The Monte Alban seems to be getting mixed reviews above. Given that it's just about the only mezcal I can get: is it worth drinking?

I wish I knew what I was using right now, because I like it, but it's one of those product testing deals where they don't give you the brand. Before that I used the Cascade Complete and was very happy with it. I never had good luck with the Electrasol anyway, so I can't say I'm mourning their loss.

For those of you looking for more education and less personality: give YouTube a try. There are a ton of people out there who are posting cooking segments, and some of them are pretty good. At least they aren't "Semi-Homemade"!!!

I've had some really fantastic pork stomach at a Chinese place in Michigan this year, but I couldn't tell you at all what it was, exactly. But at least don't despair, pork stomach can be awesome. You might do a search in the China: Cooking & Baking forum and see if anything comes up.

Seriously, that's all you're going to give us?! Come on, a hint, at least!

Mexican oregano. Damn! It's incredible. Rub it between your fingers as your sprinkle it (liberally!) on your soup... oh man.

It's just regular AP flour. You toast half of it in a hot skillet until it is beige-ish and smells good, then mix it together with the untoasted flour, canela, and powdered sugar. You work the lard into that mixture, and then press it out about 1/2 inch thick. I just pressed it out with my hands, I'm not sure it would roll very well. Then, I cut them out with 1 1/2-inch diameter biscuit cutter (because that's what I had). They could hardly be easier.

I dunno, I have the same problem rlibkind alludes to: the ribs always wind up trimmed to closely. If you really love lamb fat, there's just not enough there.

Thanks, repoman. Here's the amazon.com page on that book. The books sounds compelling even outside the charcuterie aspect: from the publisher's description:

When my wife and I watch it now, we basically go MST3K on it (minus the silhouettes, and unfortunately lacking in waffles).

We are left with a set of contestants where any one of them could go home now, or win it all. And it's not because they are all so awesome.

I agree with the buttercream guesses, it's got the right sheen, the occasional bubble, and it appears the correct "holding power."

Only thing wrong with the slap chop is the commercials.

If you make tartare in a meat grinder, you are not a "Top Chef." If you don't know about oxidation of proteins, you are not a "Top Chef." If you serve crappy tuna to the two most influential seafood chefs in the US, you are just not real bright. I won't miss her. Hard to say about the rest of the challengers: we can argue about lack of creativity all night, but in the end, it doesn't seem like you are going to have to be creative to win this year: you just have to do better at executing familiar flavors.