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society donor
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    Sydney, Australia

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  1. nickrey

    Aging / curing fish

    A Sydney chef called Josh Niland has just written a book on this very subject: The whole fish cookbook.
  2. nickrey

    On "Natural Wines"

    There is a very good article by Alice Feiring on natural wine in the most recent edition of World of Fine Wine magazine. Alice was one of the earliest proponents of natural wine and has written extensively on the area. The gist of the article is that early proponents of natural wine were wanting to work in a different way than conventional, chemical-driven, winemaking. They used their extensive skill set to produce wonderful wines that fully expressed a sense of place. As the area has become more popular, it has become a bandwagon that has been joined by less skilled makers. As a result, faults that had been abolished with such minimal interventions as the addition of some sulphur have re-emerged. As so many wines are demonstrating these faults, they are being seen by some as a positive characteristic of natural wine. She quotes Tony Coturri, a Sonoma natural winemaker, as saying that there is a "fetishisation of faults" in much of people's interactions with natural wines. Call me old-fashioned but I prefer wines that are not faulty. Excellent natural winemakers can create these. Others are less capable and unfortunately their faulty wines often end up on the wine list of restaurants like the one in the article.
  3. Interesting reading in the thread. Thanks. I wouldn't use the mill for spices or coffee unless you want your bread to smell of these in the future.
  4. I'd go Japanese/Korean by serving dishes such as Kimchi, quick pickled onion, quick pickled carrot, pickled mushroom salad (with salad greens as well as sliced onion).
  5. I get 28 and don't even know what it is.
  6. In eatyourbooks. Simply type sweet potatoes into the search function. I have 2,841 recipes featuring sweet potatoes. I suspect I'd narrow it down with a few further ingredients. I often search through the recipes, sometimes look at the book, but often create a variation on the recipe. I wouldn't be able to do this without having read the books and cooked from them previously.
  7. Open the Kindle App. Press and hold the book title. Options come up for what to do with the book. Click on "add to collection." A list of your collections will come up. Either click on an existing collection or click on the plus sign in a circle at the top. This allows you to add a new collection name. You can put the same book into multiple collections. For my 2057 cookbooks, I use the following collections. US Chefs Italian Pastry, Bread & Desserts Vegetables and Vegetarian Food Non Fiction Spanish and Portuguese Food Science, Safety, and Processing Seafood Ingredients Cookbooks UK Chefs Sauces Coffee BBQ and Smoking How to Cook Diet Australian Chefs Appetisers Cheese Asian Vietnamese French Techniques Charcuterie, Pickling, and Fermenting Mexican and Sth American Sous Vide Cooking Scandinavian Special Occasion Street Food Indian Spices Korean Japanese Sandwiches Burgers and Hot Dogs Middle Eastern and African Chinese Eastern European Meat Cookery Dumplings Pizza Food Styling and Photography Caribbean Salads Thai Russian Soup Indonesian Jewish Modernist Mediterranean Greek German Cajun and Creole Desserts Irish Juices Laotian Malaysian, Singapore, Indonesia, Sri Lanka Nordic Other European Seasonal Cooking Share Plates Small Plates Snacks Southern Cooking Stews Wine and Drinks (actually this is broken down into a number of smaller categories because of my study interests). Hope this helps.
  8. If you're interested in sous vide, you could do a lot worse than consulting the eGullet sous vide index.
  9. nickrey

    Gary Danko

    Regarding transporting wines from Napa when we were up there a few years ago a lot of the wineries sold an item called a "Wine Check," which is a specially designed bag that carries twelve bottles and can be put onto the airplane as checked luggage. Ours came safely all the way back to Australia and they are nowhere near as expensive as the other options. The wineries use it as an advertising opportunity by having their logo put on it. The wine check site is here: https://thewinecheck.com. We bought the $85 variant in Napa.
  10. One of our top seafood restaurants in Australia (and I suspect, the world), Saint Peter, uses a fish weight to enable fish to be cooked with crispy skin without being flipped or finished in the oven. You could always use a steak weight/bacon press/burger press instead to achieve the same effect.
  11. For those with a penchant for wine information and access to USA Amazon site: Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours for $3.99. Hardcover is $131.98.
  12. The Kindle Version of that book is on special this month on the Amazon US store for US$3.99.
  13. Sydney, Australia. It was from a kitchenware supply store and originally from China I'd say. As you can see, it's seen some use.
  14. Thank you @btbyrd. I love it when fellow e-Gulleters do the research and product testing for you. I've been looking for one of these for ages.
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