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  1. wow... what a waste of cash. A bit of oil added into the water will prevent boil over 100% of the time.
  2. Well, I've never heard this claim about pressure causing glass plates to stick together. From what I understand, it is the forces of adhesion between the water and the glass plates and cohesion between the water molecules that causes this. Generally these strong forces are caused by hydrogen bonds. Since two equally sized plates have a relatively large surface area for the cohesion and adhesion to occur upon, the force holding the two plates together is quite large. If we slide one of the glass plates along the plane between the plates, this will lower the surface area that is in contact between the two plates, it now requires less force to pull the two plates apart. Does this make sense?
  3. Penzey's sells file powder! www.penzeys.com
  4. those marco vids are great..... i also agree that everyone should watch them
  5. First thought is an allergy but could also be a sensitivity to the low level alkaloids present in eggplants. I know it is only one member of the nightshade family but I sometimes get some a little mouth sensation with an astringent seedy eggplant. ← i also get that tingling sensation... i can't stand it. I stopped eating eggplant for a while because of it, though in Israel i have a found what is called a "baladi" eggplant... it's wider and has lots of ripples and creases on it.... tastes better and doesn't have the tingling
  6. i'm sure plenty of you have had this same thing happen.... i'm no chef, but have a bit of restaurant experience and the general passion... my friends know this, my family, i've cooked for many of them and they know my abilities. What do you do when these people take it upon themselves to impress you with their cooking? it happens to me often... you're about to take that first bite and the cook's eyes are locked on to you, waiting to see your reaction... who made ME a food critic?!?! a real food critic isn't worried as much about hurting feelings, but this is family and friends. I'm a poor poor liar, and either way, i don't want to say that something is "great" if i'm not impressed. my general system is to not say anything if the food is fine or bad even... and happily sometimes i'm surprised, and i definitely say that i like it very much.... how do you handle these situations... ?
  7. i really don't think its the first one... i think it's just a very skilled hummus plater.... first he put a big glob in the center and then with a big spoon most likely, or with a ladle, works all the hummus out to the sides.... I'm almost absolutely sure of this since you can see the spot where he lifted the spoon out of the center of the hummus.... on the right side, in the area where the whole chickpeas are... you can see this. Also you can see that under the mint that there is a raised area... that would also be created with the spoon.. it's more of a side effect of using the spoon. --- if they were to use an oiled bowl to make the shape, you would see the sheen of oil on the sides of the hummus... anyone who's up for more speculation opposing mine, bring it on.
  8. how about doing something like this.... with cod instead of brill http://www.youtube.com/watch?v=L4jKgjszPKI...EE3516&index=13
  9. Although i currently don't have my own technique to add... i have to say that this is a great thread idea and i suggest maybe if people can link the threads that they got the techniques from, that would be very helpful.
  10. Any body try Alton's biscuit recipe? .... I want to i just don't know where one can purchase Shortening in Israel? anyone know?
  11. the best thing i can think of for you... easiest and safest... is flammable jel. I've eaten table top smores at a number of places and this is what they use. Gelled Alcohol (Sterno, Canned Heat, jelled alcohol) - This is either methanol or ethanol trapped in a network of solid calcium acetate forming a gel. This gel is a little safer to use than liquid alcohol since there is less of a spill hazard. Unfortunately, most gelled alcohol stoves have small top openings and often don't get food hot enough to cook or bring water to a boil. Sterno Jelled Alcohol This fuel usually comes in a resealable can and may be the best choice for young and clumsy campers, since kicking it over is less likely to cause a significant fire hazard as would other liquid and gas stoves. Due to costs and limitations, it is not highly recommended for most long distance backpackers. you can take the jel out of the can and put it in the container that you want
  12. Daniel, Lilith sounds like a great idea, i've been curious about it. Just curious, how did you become a food critic/food writer. not that I ever plan on doing that, sounds cool but my writing skills are atrocious Chris, Many people have told me "cook as a hobby".... it's a possibility... it's just that cooking at home is in no way as advanced as a restaurant kitchens.... The raw materials that a restaurant can use are many times not available to the regular consumer... but mostly, what you can learn from a cookbook doesn't even compare to what you can learn by working under a top chef. Instead of working 10 years in something i don't like and the realizing i should have become a chef.... i'd rather get it right the first time... I know none of you can tell me if personally, i will like either one, you don't know me(i obviously don't know myself that well either)... but thanks for the guidance
  13. where i worked, after the hot line, baking...specifically baking was probably the next hardest job.... lugging heavy dough around, 55 pound flour sacks.... a full service of sticking your entire upper body into the narrow 350 celsius stone oven to make focaccia. they generally only had the guys do baking... most of the girls couldn't handle it...
  14. i worked in one of the best restaurants in israel.... a real kitchen... just being around such high quality ingredients all the time made me happy... seeing the days catch delivered... i had to leave because i'm starting school this coming year
  15. I love food, i love cooking.... i dream about it, day dream about it... sometimes i can't even listen to people talking to me because i'm off in foodland.... i want to be a chef.... but, i'm not ready to give every other part of my life up just so i can cook... From my limited experience... chefs are either, divorced, alcoholics, drug addicts, never see their kids....i don't want to be any of those things... I want to be a part of my future kid's lives.... i want to experience the holidays with my own family.... I want to be sane.... So i started giving up on the idea because i don't see any other way to be a RESTAURANT chef without becoming what i don't want to be... Thinking i might be a mechanical engineer.... good money, also a lot of hours but not in the same way as a restaurant... it's interestiing but the passion of course is not there... for some context.... i live in israel... i was thinking i could do the kosher thing...all kosher restaurants are closed on the sabbath and important holidays, leaving me decent family time... still a lot of work hours though... this of course would never work because kosher is sooooo limiting... i'd go nuts from culinary lock-down How can i still be involved in food and maintain a normal life.... i know that no matter what i do, if i want to be succesful it will take a lot of hard work... maybe i'm looking for the easy way... i don't know... just confused any creative ideas are very welcomed Ron
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