Dave the Cook

Probably not . There's RM and GS (and one or two others), but no RG, as far as I know. Checking out a few recipes, it seems that the usual dose is in the neighborhood of 1 - 1.3%, but most also imply that you need some stock or water along with the pureed protein. You also need to allow for setting time. Maybe this recipe will be useful. ETA: when I've seen it done, the "injection" was done directly into boiling water, with a pastry bag and a tip appropriate for the shape desired..

i can't say that this surprises me: Article here.

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I have the Raichlen book. In leafing through it just now, I see that I've made maybe a couple of dozen things from it (which might actually be on the high side for the average cookbook around here). The recipes have all worked, and I found the sauces and salsas especially interesting, at the time. I have no idea how "authentic" it is, claiming to represent the cuisines of Latin America, Cuba and the Caribbean (as well as bits of NY Jewish and southern US cooking). I do recall that it introduced me to a lot of ingredients that I was not familiar with, again at the time. Note that it was published in 1993 (which is when I got it), before Raichlen became the (often irritating, imo) PBS host most of us know him as today (though he had already won a Beard award for a previous book).

I can't advise you; I can only say what I'd do. I'd get the whole thing (it's about 1/2 m long), use the thicker part for steaks and cut the thinner parts into strips and make pinwheels (don't need to go too sumptuous on the stuffing, if you use one; it's a rich cut of meat) out of them. I guess it might also depend on if there's a price differential between thin and thick. If the price is the same, you might want to just go for the thick.

The rib cap is the spinalis dorsi muscle, which sort of wraps around the ribeye. It's thickest towards the chuck end, and thins out headed toward the short loin. I'm not certain, but I'm pretty sure it tapers out altogether before reaching the sirloin. Many (including myself) consider it the best cut of meat you can get -- if and when you can get it. Outside of a farmers' market, I've never seen it in retail packaging, until now.

That means you'd have to heat the garlic oil to 85°C for five minutes, right? Heating the garlic itself prior to immersion is not enough -- it's not even relevant, since the problem is the toxins created by the spores, not the spores themselves.

This video, by our own Chad Ward, author of the excellent An Edge in the Kitchen, explains most of it:

For those following along, here's the nut graf (emphasis mine): Heat does not kill botulinum spores. So, whether raw or roasted: refrigerated, four days maximum.

Please stop doing this. It may result in a delicious product, but there is nothing tasty about Botulism.

It's worth pointing out that the chuck roll (NAMP 116A) is not the same thing as the chuck eye roll (NAMP 116D); nether is it the same as the chuck tender (NAMP 116B). All three are shoulder cuts, fabricated from the square-cut chuck (NAMP 113), which yields the shoulder clod (NAMP 114), as well as the chuck roll and the tender. The chuck eye roll is fabricated from the chuck roll. These are North American designations. See here, here, here for more information.

To see what would happen! It turned out pretty well. I'm not saying that it's the only, or even best, way to make shrimp stock. For example, 10 minutes would probably be enough. I am unpersuaded by terms like "light, "fresh" and "better." (Not sure what to make of "unpleasantly rich.") These are (like "pretty good," I admit) subjective terms that don't directly relate to how the product is used. Were I making a consommé, I might want something more muanced. but I'm not. I'm usually making etouffee or gumbo, where an intense stock enhances the result. YMMV.

I've never used them for seasoning, but they're great for stock. My usual method is to roast the shells until they're dry, pinkish-red and aromatic. Then I grind them coarsely and pressure cook, generously covered in water, for 20 minutes, letting the pressure release naturally. Strain out the ground shells, and the stock is ready. We haven't kept precise records, but it seems like shells from about five pounds of shrimp (could be anything from 41-50s to 16-20s, depending on what we've been making) yields about three cups of rich stock.

@Porthos I'd call that a big shallot, but not outrageously so. @ElsieD As far as I know, shallots are always lobed, like garlic. I'm suspicious of what your supermarket is calling shallots.

I keep a can or two of Bar Harbor Seafood Stock in the pantry, just in case I want etouffee or chowder and didn't stash any shells in the freezer to make stock from. One of our big-box grocery stores carries it, so maybe yours does, too. I've also used More Than Gourmet base. It's pricey (their site says US$7.95, though I've found it for a couple of bucks less) and kind of hard to find locally, but much less salty than most bases, including Better Than Bouillion (which is decent, but don't reconstitute it and then try and reduce it). (My solution to peeling shrimp is to get someone else to do it.)

Modesty does not prevent me from linking to this nearly nine-year-old Daily Gullet article: The Chronicles of Chuck.

One of our favorites, too. There are more than two chuck-eyes per steer. The steaks are cut from the chuck-eye roll (NAMP 116D), and two or three steaks can be cut from each roll. I found this out by talking to a meat dude at a grocery I used to frequent, when I was looking for a chuck-eye roast (in many quarters, considered the best of the chuck roasts), and the guy said, "Oh, that's easy. I just won't cut the roll into steaks How big a roast you want?" 1) It's not quite that simple, as the link shows, but neither is it that difficult; 2) as it turns out, the chuck-eye roast is easy to find at kosher markets, but I didn't know that at the time.

That CI recipe (the one in The Best Recipe?) is my go-to as well, although I skip the bacon and the bbq sauce-like glaze. Sandwich: Soft-ish white bread (an assertively textured crust doesn't play well with ground meat) Mayo only. Be generous. No mustard. The meatloaf is pretty well seasoned, but a night in the fridge mutes salt, so yeah, a fine sprinkle. Lots of black pepper. No, more than that. As important as all of those things, the meatloaf slices need to have the chill taken off of them. If you can stand to wait, let them come to room temperature.

Host's note: this topic was split from The Gray Kunz Sauce Spoon. Caper spoon?

Well, Chris Hennes does, and so do I. I feel bad, because (at least according to the abstract of the referenced study), part of the alleged nutrient loss might be ascribed to Maillard effects. After boiling, I sauté (fry) the mushrooms, making the wet-and-crowded method doubly destructive of nutrients. On the other hand, they taste great.

I'll point out, gently, that the linked article is almost ten months old, making it, according to the article, two harvests ago. As for 4/$1 avocados, I can't recall having ever seen them that cheap. Just prior to the big avocado holidays (Super Bowl and Cinco de Mayo), they might go as low as 50 cents each, I suspect as a loss leader. Usually, they hover between US$1 and 1.50 each, unless you're in the market for a half-dozen. Since we rarely buy more than one at a time, the difference isn't worth worrying about too much. I don't recall prices spiking last summer, but maybe I missed it.

Right now, the Kindle version of this book is $2.99, at least for Prime members. (Disclosure: I live with the author.)

So it's called a strawberry tree, and it produces edible fruits that look sort of like strawberries. What do they taste like?

We're big Pomi fans, too. Our house tomato sauce is based on Marcella's simple recipe: cut the stem end off a small onion, leaving the root end attached. Cut the onion into quarters, making sure that a portion of the root holds each quarter together. Peel the quarters and place them in a medium saucepan along with 3 T butter and one box of Pomi. Bring the mixture to a low simmer (a bubble every second or so) and cook for 45 minutes, or until the fat floats to the top. Strain out the onion, stir in 1/2 t kosher salt.

Or no index at all, though a bad one can worse than none.