Dave the Cook

Nothing against Bob and his Red Mill, but note how much less expensive this is. On a separate note, I learned how to cook chili from Jane Butel's terrific Chili Madness (the original 1980 edition; I've not looked at the 2018 version). I hope you enjoy Southwestern Kitchen as much as I did her earlier book.

Gimmick. We had one of these faucets installed during our recent remodeling (yes, I owe the membership the story of our travails), and had forgotten about this feature; luckily, it's not why we selected it. The problem is that in order to get that sexy balloon shape they show, you have to run the faucet at maximum pressure, and even then, only that center squirt does any appreciable work. At lesser pressure, the "balloon" doesn't form well, and it's almost as prone to splatter as the spray (and not as powerful; the center squirt is pretty wimpy). However, the spray function is excellent, and as Toliver says, only an amateur would make such a mess (ducks head in shame). ShieldSpray might be good for cleaning deep-bowl wine glasses that have sat around all night and have dried deposits in the bottom, but we haven't fully tested that theory, because the remodeling also included a terrific dishwasher. It's a great faucet, but don't buy it for this.

This is probably not news to anyone here, but dealing with excess avocado (I know, I know, what's that?) is a common topic in our cooking classes. The best way we've found for keeping unused halves from browning is to brush a little citrus juice on the cut edge, vacuum seal them with a Food Saver, then stick them in the fridge, where they'll be good for at least several days. (It's more effective if you leave the seed in and seal that side.)

When we buy salmon, we usually get an unskinned filet that's slightly less than a pound. I skin it (one of us doesn't care for the skin, but I don't mind the exercise in order to save $1.50 a pound) and portion it. Then I make a light cut about an inch up on the belly end (the actual measurement depends on the shape of the filet). This creates a flap of belly, which I can fold under to even out the thickness. I sprinkle a little transglutaminase into the fold and weight it down for about 30 minutes. That's usually enough to create a uniformly (more or less) shaped filet. I've never done it, but I don't see why, if you liked the skin , you couldn't meat-glue it back on.

Nothing particularly new here, though our recipe for avocado crema differs a bit from @David Ross's. Fried fish tacos with avocado crema and jalapeno-ish slaw:

It sounds like you already have a pretty good idea of what you want: That's a good start. Other members have hinted at some of the following, but having recently remodeled our kitchen, my experience is still fresh. If you have a lot of cookware and serving pieces, but don't use everything every day, those items are candidates for what I call "off-site" storage. It's not really off-site, but a Metro-style rack in my office that holds (for example) the ice-cream maker, the 3rd (and 4th) pressure cooker, the waffle iron, a few copper pans, over-sized china and rarely used stoneware. It's a 14" x 48" four-shelf rack. It holds a lot (though we still have some odd bakeware pieces in our bedroom nightstands. Sigh). Ventilation to the outside is really important to a serious cook. It's not necessarily non-negotiable (see below), but it's a big deal. As long as you're checking the ventilation, make sure you're not overdoing it. An exceptionally powerful fan can create more trouble than it solves -- it can raise your energy bills, create uncomfortable drafts, in extreme cases even kill you very quietly. If you really want gas, but the existing range/cooktop is electric, make sure that switching over won't cost a fortune -- and vice-versa, since an electric range (whether it's conventional coils, smoothtop, or induction) will almost certainly require a service upgrade. (Some folks can get worked up over gas cooktops. I can't, and I'm perfectly happy with an electric smoothtop. Read here to see my reasoning.) Clearance and capacity can trip you up. Before you assume that upgraded appliances are just a matter of ordering what you want and taking delivery, or that adding a circuit just means a call to the local electrician, make sure your electrical panel and gas service will support your plan. Have an electrician check out the panel; you may be maxxed out on amperage, and upgrading might not be a simple matter. Likewise, make sure that there's width available for that future larger fridge or range. Also measure the doorways it will have to go through to be installed (and that its predecessor will need to negotiate for removal). @heidih is correct -- nothing is non-negotiable, as long as you have money. Remove a door (even temporarily), replace a wall, run a gas line, cut a path for ventilation -- all these things can be done, if you have budgeted for it.

Just to be clear, I don't own one, and thus can't personally endorse it; I was just trying to be helpful. The brand we have in our drawer is marked "Core Kitchen." It works fine for the eight or ten times a year we use it. In my experience, Oxo does a pretty good job with utensils and even some small cookware.

I don't think it's a Kickstarter baby. According to this NYTimes article, it was funded almost entirely by the company's CEO and founder. There doesn't seem to be any lack of enthusiasm for expanding the Instant Pot brand within the original company, and the CEO is staying on, and staying in Ottawa. It seems more likely to me that IP gets access to Corelle's international markets and distribution channels, and Corelle gets another famous line, probably significant additional cash flow, and yes, @gfweb, something new on which to imprint flowers. Disclosure: my partner, @JAZ , has written Instant Pot-authorized cookbooks, but I did not consult her before posting this.

We use a safety opener, the aforementioned (but no longer made) Rösle, but have a traditional opener that we (have to) use on only two things: Cougar Gold (a cheddar-like cheese from Washington State that's well-worth its own can opener) and some brand of coconut milk. Swing-A-Way was sold -- at least a couple of times -- a while back. I think they still make the old stand-by. But for some reason, the company that used to make parts for the pre-sale version of Swing-A-Way has gone into business for itself, manufacturing the EZ-Duz-It. Silly name, but it gets high marks from respectable folks like Serious Eats and Wirecutter.

Safety or traditional?

If your yogurt is full-fat, I'd try it without changing the recipe. The fat, along with the flour that's already in the recipe, should keep the filling stable. You might also consider baking at a lower temperature for a longer time, if this doesn't affect your crust adversely. If your yogurt is low- or no-fat, I wouldn't try it. I imagine that you'd have to add so much flour to stabilize it that flavor release would be affected. Of course, I could be wrong. There's one way to find out. One other possibility: maybe you could make your own sour cream from the local crema.

This is excellent advice; however, in my markets, it's harder to find a seven-bone than a chuck-eye! Sometime back, I showed how to fabricate a chuck-eye by cutting up an underblade chuck roast. It's here: https://forums.egullet.org/topic/117531-the-chronicles-of-chuck/?do=findComment&comment=1589141.

I've never heard of a "chuck filet," and what you've got there doesn't resemble any (culinary) filet I've ever seen. But when you get down to individually-sized chunks of meat, especially beef, people can apply whatever name they wish, it seems (see, e.g., "Delmonico" steak, "club" steak, sometimes even "rib-eye" steak). Having complained thus, those look a lot like chuck-eyes. They're definitely chuck, anyway, and they appear to be cross-cut, which is correct. So I'd treat 'em as if they were chuck-eyes. @Anna N's advice of 56°C/24 hours is a good starting point, though I prefer them closer to medium, say 59.5°C.

Good idea. I'd pound the crap out of it and make chicken-fried steak. But really, is there any more hopeless cut of beef than an eye-of-round steak?

Ahem. From the Department of Self-Aggrandizement: the following appeared in the Daily Gullet in March, 2003. A few of the references are dated, and I haven't reviewed it for recent historic revelation or scientific understanding (though I can vouch for the results of the experiments in a current-day microwave, and I do have a pretty good idea of why the grape thing works). The photos, unfortunately, were lost in a site upgrade.

These are probably already on your list, but just in case: The Aviary and The Violet Hour are two of the most outstanding cocktail establishments in the country.

I realize that this is all over the internet, but that doesn't make it correct. Most of it seems to be the result of one person copying another copying another copying another -- the web version of a game of Telephone. The chuck-eye steak is fabricated from the chuck-eye roll (NAMP 116D), which is fabricated from the chuck roll (NAMP 116A), which is fabricated from the shoulder clod (NAMP 114), which is fabricated from the square-cut chuck (NAMP 113) (These are North American designations.) There are two square-cut chucks per steer, hence two clods, etc. Each of the two rolls on a steer can be cut into several steaks. Fabrication instructions can be found here.

I'm not sure if this is what you meant to say, but there are more than two chuck-eye steaks per steer. Depending on how thick you cut them, you can get at least three out of a chuck-eye roll. With two chucks (shoulders) on a steer, that's a minimum of six steaks each. There's an excellent photo of the chuck roll here (scroll down a little).

Three "yea" votes: I will order tots over fries almost every time they're offered. It's hard to screw up a tot. Likewise, i prefer Arby's potato cakes (do they still make them?) over their curly fries. But alas, a tot is not a fry. I figured Wienerschnitzel and Jollibee for California, or at least west-coast, chains, as I'd never heard of them. Del Taco is mostly west-coast, too, is it not? Though for a while in the (maybe 70s), there was a store in Atlanta. And because the LA Times didn't make it out here, they missed Krystal, the southern version of White Castle. They do a decent fry, served in a truncated drink cup, which does a decent job of avoiding the steaming effect caused by jamming a lot of hot fried potatoes into a waxy bag.

This is a sort-of fun ranking of the fries available at various fast-food outlets. It would be odd if I agreed with the entire list, but it does have some integrity. I also note that, in general, it aligns with my understanding of what eG members think about fast-food fries: I've read many times that while Five Guys' burgers are on the high range of acceptability, their fries are outstanding; I've also read that In 'n' Out's burgers are great, but the fries kind of suck. In the course of the article, I did find out a few things, like there's a chain called "Wienerschitzel" that doesn't serve wienerschnitzel. There's a chain called "Jollibee," with a dish called "Chickenjoy." Also, Del Taco serves fries -- and they're pretty good.

I knew I could smoke out a native, if I used the right bait.

I haven't been to NYC in a while, but I noticed recently that Sparks still gets really good notices. Bonus: just a straight shot up 3rd Avenue from Union Square.

Almost any Hispanic or Asian market will have it. It's less reliably found in mainstream US grocery stores, either in the "International"/"Asian"/"Mexican" sections, or wedged in the baking aisle along with other gluten-free flours (which, come to think of it, might be used as substitutes for rice flour in this application).

Thanks, Heidi. I'm just guessing about how it's put together, mind you. The show is what it is, and I don't really care that its genesis might be less than forthright. I learned a couple of things (but then I usually learn a couple of things from Diners, Drive-Ins and Dives, if it happens to be on when I'm in the room). I don't feel like the time I spent watching the show was wasted, though it's not a show I would normally choose.

This seems like a newish twist on the offers I used to receive (back in my corporate days) for our company to "sponsor" a video production based on our company. They would write the script, interview a few people, and handle the editing. They would also promise that the video would appear on TV (though they were coy about when and on which channel). All we had to do was cough up a few bucks. In the early 90s, the fee was about $10k; by the early 00s, it was up to about $40K, and the promise to get it on air had disappeared. (In the early days, cable channels were starved for content; fast forward a decade, and someone had invented ad-revenue sharing, flooding broadcast schedules with all kinds of already-produced material with at-least marginally profitable results and practically no risk.) Back then, I assumed that the production company pored over a business directory to find leads worth developing, based on the industry and company size/history/perceived budget. The twist here, I suspect, is that: Leads are developed after a chef mentions a restaurant on a show (one of the episodes I saw showed Alton Brown waxing rhapsodic over the fried chicken at some hole-in-the-wall place in maybe Alabama or Arkansas that probably got a previous highlight in his show Feasting on Asphalt) and a Cooking Channel producer follows up; In addition to some sort of remuneration for reading a script, chefs are paid a finder's fee if they provide a successful lead to the Cooking Channel; Cold-calling has been enriched with a "pick your chef-representative" option, and maybe a choice of upgrades, including an in-restaurant appearance. This would explain why most, but not all, of the on-site material comes from NYC restaurants -- it's cheaper to get Alex Guarnaschelli across town for an afternoon than to send Ted Allen on a two-day trip to San Francisco.