IndyRob

https://th.bing.com/th/id/OIP.mOacU9ygpxmH4iUXMBPBzwHaHa?pid=ImgDet&rs=1 I think this is the most representative image of what I get when I buy a Chuckeye steak. Although the site refers to it as a Chuckeye Delmonico cut. As can be seen by the two steaks pictured, there is a pretty wide degree of variation between various individual cuts.

I've eaten a lot of chuckeye steaks in my time and have never encountered a bone of any sort.

This topic reminded me of a question/discussion on the British panel show QI.

Cosmic chorizo... https://www.cnn.com/2022/08/05/europe/scientist-space-image-chorizo-intl-scli-scn/index.html

I seemed to recall that I was able to get 12oz of butter from a pint of cream. So with butter now at $3.98/lb, I thought I'd stick it to the man by buying a quart of cream for $4.35 and turning it into 1 1/2lb of butter. I only got a little less than a pound though. So I wasted about 50 cents. Maybe I should've saved the buttermilk for biscuits. Oh well, the butter is good though.

Was excited to see frozen spanikopita on offer. Disappointed. Apparently, the manufacturer views butter as optional. Was like a cracker filled with spinach and feta.

I like to make a pizza with a light pesto sauce, about a half dose of mozzarella, and crumbled feta and chopped black olives to top.

Yeah, as soon as she said 'wok', I thought "that's perfect". Just need to find a suitable lid.

I've been comparing many French Onion Soup videos on Youtube lately. The one thing that really varies is the bread content. One restaurant chef didn't want to put any bread in at all, thinking it disgusting. In one of Julia's earlier recipes, she put a layer of bread, then sliced cheese, then soup, then another layer of bread, and grated cheese on top. I think I like this best as it is the heartiest. Another variation is the stock. Jacques Pepin uses chicken stock, while others use beef or even veal stock. But then again, Julia demonstrated canned soup fortified by some red wine. That's what I do most of the time. Forgo the added water and add wine. There's also another thing Julia did in one of her earlier shows, adding a bit of flour to the sauteed onions to add a bit of body. I think I'll try this next time.

Does it follow that some homo sapiens can't make good beer?

I haven't tried it, and haven't ever considered it until recently, but I suspect that it wouldn't be the disaster that some might think. In the world of cider it seems to work. I've seen several videos where people claim that the taste difference is negligible (and in some cases, perhaps even better). The only real practical difference seems to be the maximum alcohol content it can tolerate - which shouldn't be much of a concern for beer. And also what sugars it can digest (wine yeasts are apparently more happy to break down white sugar). Will it be different? Yeah, probably. But compared to the dizzying array of craft brews these days with weird ingredients (from coffee to fruit to chocolate), how much difference could it actually make? The biggest problem is how long it takes to make a batch of beer. Not as long as wine of course, but way longer than trying a different kind of nut in a cookie recipe. So you're risking a lot of your own time by trying something new. This reminds me of a story I read about how, back in the day, Australian brewers felt that English were screwing them on malt prices. They discovered that they could use invert sugar to produce a beer that everyone that was happy with - which of course caused the English to sue - claiming that they couldn't call it beer if it didn't contain malted barley.

I have a nylon one I like similar to this https://www.webstaurantstore.com/2-nylon-bristle-pastry-brush/407BRPN2.html. That one says hand wash only, but mine has been through the dishwasher countless times with no ill effects. I find that the silicone ones are like brushing with wet noodles.

I've read her autobiography. He was very conservative and they were very liberal. So their relationship was very strained, and my impression was that they interacted as little a possible (but never so far as to shirk familial duties). So I found it a bit surprising that they'd show him staying with them for more than a few days. But within the context of the series he was in and out of there pretty quickly. I think that's sort of the overall sense I get from this series. Not entirely accurate, but generally true to the theme.

'Influencer' seems to be a term that's escaped from the marketing corral. Madison Avenue types started identifying Youtubers with a broad reach and approached them about being spokesbeings because they were in the position to influence people. At that point Influencer=Money. Now everyone (of that ilk) wants to be an influencer. And the use of the term is shameless. [edit]There are now Influencer Awards. Big, loud, EDM Award Ceremonies....

I thought I was posting a catch in a catch-all thread. I didn't expect an LOL response.

So could sous vide. Maybe not for Cholera. I don't know about that. I'm not qualified. But for eGulleteers,...I dunno,...maybe sous vide is a little more relevant?

Well, to each their own I guess. I for one, don't have much use for a kombucha water filter.

I think this is the only food science link I keep returning to.... https://douglasbaldwin.com/sous-vide.html

I'm not fond of the word bake used as a noun. e.g. "I just love her bakes". Something about that just grates on me.

The Kroger website appears to have a 'ship' option if you buy three or more. Oddly, it's cheaper than the in-store price (before shipping I assume).

Oh, okay thanks. Yes I've done things like that. But during these times I've thought "Why does this happen?" and "Can I avoid it?"

Since brown sugar is just sugar with molasses added, I figure it's just as easy to keep them separated until use. I just need to find a suitable squeeze bottle to store the molasses in since it's quite messy to work with. I think a Plochman's mustard bottle would work great, but I dread the sound of the scream that would result if my wife unwittingly put molasses on her hot dog.

Curating? You mean softening? I'm afraid that's gone over my head.

I'm pretty proud of this adaptation of King Arthur Flour's Oatmeal Cookie Recipe. I liked the result and thought it would be easy to convert it into a chocolate version. But I also found that the texture was similar to what I wanted in a chocolate chip cookie. It worked with surprisingly minor changes and is now my go to. I did eliminate the brown sugar and added molasses and more white sugar because I've grown tired of stocking brown sugar that tends to go hard. Mix well everything up to and including the egg. Add the remaining ingredients and mix 'til combined. Refrigerate for best results. Bake at 350F on parchment for 12-16 minutes depending on size and desired doneness. Oatmeal Cookie Chocolate Oatmeal Cookie Chocolate Chip Cookie Butter (softened) 4T 57g 4T 57g 4T 57g Shortening 1/4C 50g 1/4C 50g 1/4C 50g Sugar 3/4C 150g 3/4C 150g 3/4C 150g Molasses 1T 6g 1T 6g 1T 6g Vanilla 1t 1t 1t Cinnamon 1 1/4t Nutmeg 1/8t Cocoa 2T Salt ½t ½t ½t Vinegar 1t 1t 1t Egg 1 1 1 Baking Soda 1/2t 1/2t 1/2t AP Flour 3/4C 85g 3/4C 85g 1 1/4C 135g Quick Oatmeal 1 1/2C 142g 1 1/2C 142g Chocolate Chips ½ pkg (6oz) (optional) 170g ½ pkg (6oz) 170g

I think I'd rate the Kroger Private Selection above the De Cecco. I've bought the latter before and, while better than generic, did not lead me to repurchase. The Kroger brand however was an immediate winner. I haven't tried the bucatini but the spaghetti and fettuccine are permanent staples for me now. Now I need to figure out a use for 2 pounds of generic spaghetti I still have in my spaghetti canister.