KennethT

A friend's cat used to LOVE genoa salami... she would hear you opening the package and come RUNNING, then jump up to your shoulders to try to get it out of your hands!

I'll eagerly follow along!

@FranciSorry to hear about the issues with your employee... unfortunately, that type of thing is all too common. I can understand your feelings about ecommerce. I'm a manufacturer (of electrical products, not food) and we are mostly wholesale, but a do a small amount of online retail. While the overall margin is greater with retail, when you take all the aspects into account (shipping and handling time, order processing, answering questions/emails, etc.) I still find it more profitable to sell wholesale... and it is a lot easier and less taxing on sales pressures. The only issue is that when you have some large accounts, you need to constantly make sure that they are happy with quality/service because they represent a larger portion of revenue, proportionally than any single retail sale could ever be.

It's still my method of choice... great extraction, perfectly clear and fast!

I was worried that Bermuda was affected by some of the recent hurricanes, but it certainly looks fine in your photos!

How long you brine for depends on the concentration of your brine and thickness. If you do an "equilibrium brine" like others have suggested, it could take 3 days sitting in the brine to get to the right concentration. If you make a ridiculously strong brine, then you may only need to let it sit in the brine for an hour, but then it should sit for a while (minimum time depends on thickness) so that the salt can distribute itself evenly - otherwise, you'll have a salty ring on the outside, and unseasoned meat on the inside. Once you take it out of the brine, the salt will evenly distribute itself over time - the longer you let it sit, the more even it will be. Once it is completely even, letting it sit longer won't hurt it (until the meat spoils!). If you have several days before you want to use it, the equilibrium brine is best because there is no way to oversalt it. Once the salt in the meat gets to equilibrium with the surrounding brine, it just sits there, no worse for wear. The problem with using a strong brine is that the meat will continue to take on salt until you remove it from the brine - the longer it sits in the brine itself, the saltier the entirety will be.

If I remember correctly, Bernard Loiseau - in France, committed suicide supposedly because of the pressure of keeping his 3 stars amid changing trends and tastes.

It makes sense that he's trolling the internet for discussion about it since it's a brand new product... I'd probably be doing the same thing.

https://en.wikipedia.org/wiki/Brassica_juncea

I only recognize the first one - I've seen it in my local Thai store - they said it's the typical pickled mustard used as an accompaniment to Khao Soi - and indeed, looks like what I had in Thailand with it. Make sure you thoroughly drain the yellow liquid, and rinse/drain the mustard well - the packaging liquid is disgusting.

@TropicalseniorThat sounds like an amazing experience!

@adey73I'd be worried that you wouldn't get great heat transfer doing that. Unless both the steel and the aluminum were both perfectly milled flat (which they're not), there will be a (relatively) large air space between them acting as an insulator.

Pretty cool. Was that vibrating sound coming from it or a low flying plane outside?

I never knew there was such a thing as an unripe, or ripe for that matter, eggplant... I thought they were like zucchini in that respect. They don't really ripen - they just get bigger.

@dcarch and @TicTac Exactly. Vietnamese Coriander aka Rau Ram

More pickage...

Gotta harvest a lime...

My yu choi is going crazy! I harvested it down to only a few sprigs just last week...

Back in 2008, my wife and I spent a few days around Xmas time going to Puerto Rico. We flew into San Juan (all the way on the east side of the island) but our hotel was all the way on the west side of the island. There's actually an airport on the west side also, but we wanted to drive across the island taking in the sights, and a certain lechoneria in the middle of nowhere. Best. Lechon. Ever.... ETA: Along the way, we also found a lady frying fruit pies over charcoal on the side of the road... I didn't get a picture, but they were fantastic!

Tomatoes can't really be perennial, no matter the location. Indeterminate tomatoes will live and keep growing so long as there is no frost - but after about month 10 or 11, will be come less and less productive. Determinate tomatoes have a specific life cycle - they grow vegetatively, then flower, fruit and finally die - regardless of temperature - they usually transition from vegetative growth to flowering depending on hours of daylight (or darkness). This is why commercial growers in greenhouses grow indeterminate tomatoes since they will be productive for almost a year before they need replacing.

It definitely does look their they're gunning for those 3 *.... looks wonderful!

Just because he was eating alone or looked different from other guests doesn't mean that he is a Michelin inspector. I have a friend who was once a Michelin inspector, and while he is still not allowed to divulge details from his experiences, I know that he was always at least with his wife, if not other people as well. Also, another friend has a friend who is friends with Sam Sifton (used to be food writer for the NY Times) and she once accompanied him to dinner in a place he was going to review - there were 4 people at the table that night, including Sifton... But, it is nice to hear the server say that everyone is treated like they were a high-powered reviewer!

There is no shame in wine tasting at 10AM.... some professionals start even earlier!

It's amazing how much produce a supermarket can throw out each week in the US. Most of the time, supermarkets wind up throwing out produce that started out as not cosmetically perfect, because many US consumers associate cosmetic appeal with freshness and flavor. This is why most farmers (especially the large agro-corps) in the US grow crops that are engineered or selected for cosmetic uniformity and appeal as well as shipping stability and storage, rather than for flavor. Sorry to derail this thread, but I have been doing a lot of research lately as I'm prepping to start some indoor farming to sell. I have some unused warehouse space that I think I can put to good use! But growing for a business is different than growing for fun - so it's important to understand the average consumer... hence the research since most people who are active on this site are certainly NOT average consumers!

I love those toilets! We had one in our hotel in Saigon last year... I joked that I never wanted to leave the bathroom!