sygyzy

lots more here

Are you looking for just any Japanese green tea or do you actually care about quality?

Picked one up today while shopping at Vons. $9.99 like everyone else. I also picked up a Foodsaver on the day after Black Friday. I want to vacuum seal everything but I just thought of something. These things were made primarily to prevent freezer burn. Don't many produce, meats, and cheeses need to "breathe" while in the fridge? Would it actually be worse to vacuum seal your carrots (just an example) in the fridge?

I am sure this is an elementary question, but please humor me for a moment. Where do you get the bones to make *any* stock? I once made a shrimp dish so I had small amount of shrimp shells which made a nice stock (albeit only yielding about 1/4 cup!). I don't want to force myself to have to eat 5 lbs of fish just so salvage the heads and spines. And if I take the gradual approach, I don't know of anyway to store carcasses and bones without having it stink.

Speaking of handheld sealers, another one to check out is the Frisper Freshkeeper. Link

While this thread has been great, I'd really like all the information consolidated in one place and those Keller books might be the ticket. Barring that, heck, give me a PDF with just a chart with columns: "Protein, Temp, Time, Notes" and I'll be happy.

It's truly surreal to see the dishes I grew up with being discussed on the same board that covers El Bulli, Thomas Keller, etc. ...and it made me realize the last time I had this food was years ago. I gotta call my mom tomorrow.

What does the final texture resemble? From pictures I have seen, the pieces look fairly large and does not look entirely dry. Is it really powder like flour or is it more like wet clumps of sand?

I've eaten there along with 2 of my friends and we all got in free, no questions asked, because of an employee (also a friend, obviously). He has sent me menus previously and it really is great. We went to one of the main cafeterias and it's crowded. The food is good and they have multiple plasmas showing movies. I think they had Matrix playing when I dined there. The exec chef came out to say hi. The only problem I have with Google's food program is that it's easily abused. I mean, this doesn't affect me at all, but I feel bad for them.

It's funny when a make fun of others thread goes bad.

Hi, Last Saturday I was making espresso foam to top donut soup. I had about 8 oz of espresso and added about 1/4 tsp of soy lecithin and hit it with an immersion blender. While I did get foam, it was only about 1/2 inch and once you try to scoop it out, you end up with very little foam. I ended up adding at least 2 tablespoons and got only slightly improved results. I bet my problem is with technique and not the dosage of lecithin, since I added so much. Does anyone have any tips? Thanks.

I am all for risky things (homemade yogurt, 100 year egg, balut, etc) but I think I'd change my mind after one day. I am not that brave.

Bouchon butternut squash soup with nutmeg creme fraiche, brown butter, and fried sage. (I didn't whip the creme long enough).

Hi everyone, First post here. I planned a big dinner for my roommate's birthday on Saturday and planned on having mini baked potatoes with 3 small piles of butter, sour cream, and bacon powders. I spent a few hours in the afternoon trying to get them to work, but was just met with failure. I have the N-Zorbit version of the tapioca maltodextrin. The first surprise I got was that this stuff weighs next to nothing. I measured out 120 grams of sour cream. Next, I tried to weigh out 80 grams of N-Zorbit only to find that after 2 cups, it still only weighed 10 grams. This stuff is light as air. I had to be careful not to breath it in. I tried using an immersion blender and all I could get was a smooth cream. Nothing solid and definitely not powder. Next I tried bacon fat inside a blender with a large amount of N-Zorbit. This time I got little pieces that resembled soft dry dough. Again, no powder. Any tips would be appreciated. I am excited about being here!