IndyRob

Sounds like BS to me. We routinely see meatball recipes utilizing three different species (never mind single animals). Is a burger made from three different Wagyu steers better than one made from 'poor ol' Bessie'? 'Sounds like a "Please buy all of my product" ploy. That's not to say that inferior blends don't exist in the market. But 'does it come from a single cow?' doesn't strike me as the most useful question.

The blade could be a weak point. I don't know if there's a standard in this area. But it does come with sharpeners, so you're okay for a good while as far as that goes. The documentation was in a rather humorous form of Globish (Asian simplified English). You should expect no support whatsoever, That said, I did come across an Amazon review where someone got a much better response from the Best Choice.rep than I would've imagined Also, as I pointed out, it's a motor, a switch, a belt and a blade. Any repair place worth its salt should have no problem servicing it (short of major blade damage). Yes, I've used a really good U.S. made deli slicer in a commercial setting, This is very close. The tray slides very nicely. It's commercial quality, but Malaysian commercial quality. It's not quite as good as what we can get, but is at least 2X better than anything Americans have produced for the home market (Chef's Choice, etc.).

Don't buy it until you've looked at this... Best Choice Products New 10" Blade Commercial Deli Meat Cheese Food Slicer, Premium Quality I bought one and I love it. Cons: Very heavy (50 lbs). Can be difficult to clean. Unboxing revealed a few loose screws and nuts - haven't found where they might go yet. Will spit fine shards out the back if slicing roasted meats. Imported from Malaysia. Pros: Virtually silent (belt driven). Slices as thin as you please. Nice sliding action. At it's essence, it's a blade, a motor and a switch. Repairs, if any are ever needed, should be able to be made locally. Will save you $200-$300 New, not used.

So, we need to analyze the DNA of everything we eat, lest we become that thing? "You are what you eat" has taken on a whole new meaning.

If that's the case, it's only slightly less astounding. It would still be a rather impressive ratio.

My first wife was absolutely convinced that putting hot water in an ice tray would make it freeze more quickly. Why? Because somebody told her that, Today on The Chew Mario Batali repeated the myth that pasta water should taste like seawater. If we can't get that right, how can medical advice be any better? The thing is, when it comes to this nutrition stuff, we seem to have (almost) no clues whatsover. As I understand it, we've very recently come to the understanding that we're are all made up of 90% foreign bacteria and 10% cells with human DNA. And we've only been studying the human bits (and know next to nothing about the rest), We still have these Purell stations as a sort of bacterial Trump anti-immigration plan. Until we figure out the whole equation, the whole thing can not be understood.

But the price has come down now, It's less than an an actual oven. Not that it matters to CK, he still echews a microwave,

Food Personality For Sale That should be CK's next book title. His departure won't hurt ATK, but his replacements might. They could've hired any number of low-grade comedian hosts, and that might've been better. After all, he became the guy who presumably didn't know anything. I don't think he was happy with that role, even though he was smart enough to recognize that he must play it. But from his other productions like ATK Radio, I sense a bigger ego. If he doesn't specialize in home grown-salt-of-the-earth-food-programming, he's going to die a serious media death. I just bought my Anova sous vide cooker from Target. (Target!). As far as I know, ATK has never addressed sous vide on TV and only a letter to their radio program got them to address it. They conceded that it worked but brought up the same tired old arguments about taking intuition and the associated smells out of the equation. Well, Chris, WTF do you do? You're all about the science of cooking and removing variables... until Nathan Myrvold comes along.... Stick your folksy Vermontness. It's all you've got.

Grapevines: I ordered 8 vines online this spring and I got 8 vine sticks with bare roots wrapped in wet newspaper. Not without pessimism, I planted them all with varying care, and to my surprise, all 8 sprung to life and have thrived. The ones with the best light exposure are now taller than me. However, in the last month I've noticed a change in growth. Rather than continuing to grow large leaves, they seem to have shifted into a mode where they're trying to spread out by producing a lot of little parsley sized leaves at their ends. I'd like to interpret this as the vines finding their limits and feel like I should prune them all off to encourage more root growth. Would this be the correct course of action?

We recently had lunch at Boogie Burger and I'd put it squarely in the 'Skip' column. Burgers were dry, fries unremarkable. Also recently went to Ramen Ray for my for my first real Ramen experience. It seemed okay and authentic based on my limited knowledge of the genre. But I think I just don't get the appeal of Ramen. Even if I imagined my own version with sous vide eggs and pork belly, it's just seemed a rather expensive(~$13) bowl of soup.

I think perhaps, you give me too much credit. When I think 'Maybe I'll just let it go to the butter stage', I'm thinking.....well, man-like.....This could be funny.... But dammit, now I feel like I have to do it.....

If I walked out onto my driveway right now, I could hit a Chick Fil A by throwing a tennis ball. But I've never had anything from Chick Fil A. Not because I have a problem with their politics, but because I've never felt a craving for a Fil A o' Chick. (despite the adorable cows they use for marketing). Likewise, 'Black Olives Matter' is just a bad joke. It's just a stupid idea. The Chick Fil A cows are kind of clever. 'Black Olive Matters' is just dumb. To get worked up about it serves no purpose other than to give them publicity, Which is exactly what they were going for.

Actually, I started my post saying that I couldn't get President butter anymore (which Trader Joe's had stopped carrying). But as it turns out, I can now get it at my local Meijer (and I've seen it elsewhere). So it appears that the world is catching up with me. So I haven't been motivated to do further research. I'm not sure how much difference is related to the cow breed/feed/culture, but I'm sure that that there are some rewards to be found somewhere down those paths. I've recently been making a sort of soft-serve chocolate ice cream by simply dumping a pint of cream and Eagle Brand Chocolate Flavored Sweetened Condensed Milk in a mixer and giving the spurs. I've often been tempted to to take it to the butter stage to see what would happen. Surely, it would be awful. But what if it wasn't?

https://www.youtube.com/results?search_query=Julia+Child+-+Cooking+with+Master+Chefs+ Someday I'd like to create a page with curated collections of all the great stuff I've found on youtube. For instance, I think many Julia followers may enjoy these videos... https://www.youtube.com/results?search_query=saveurs

I use citric acid, but have used vinegar and lemon juice in emergencies. I use a gallon of whole milk at a time and the taste difference is negligible. Whatever you use will impart just a very faint flavor. I am somewhat averse to vinegar, yet just a little bit did not ruin it for me. I think you should only need a couple of teaspoons per gallon and you can add more if things don't seem to be developing as you wish. The lemon zest in the original post is probably unnecessary. The acid is all that we're after. I get about 22oz of ricotta (okay, paneer) for a gallon of milk. Addition of cream seems to increase the yield a bit, but I'm not sure if the cost/benefit is worth it.

What should I search for on YouTube to find the French version? Surely it's not called the same thing.

I just got mine from the Target website. I've previously prided my self on using a $25 Presto Kitchen Kettle, or an oven hack, but for $170, the convenience factor won. I think I'd take mine on vacation. I already have a butane burner in the car, and would certainly bring a cooler. It would be a low risk move.

Has anyone been able to find gold potatoes as long as the largest russets? I haven't seen any. And I think that's part of the experience.

Last night I did spare ribs at 167 for five hours (4 hours was suggested by ChefSteps, but I went a bit long). These were very good, but didn't come cleanly off the bone. I've previously done 12 hours at 165 and it may have been a bit long. Perhaps 6-8 hours would be the Goldilocks zone.

I wonder if someone can provide a short intro on how a soft serve machine works. I've recently been fascinated by no-specialized-machine ice-cream methods. Generally, in it's simplest form, this means dumping a pint of cream in a mixer, along with a can of sweetened condensed milk and having at it with the whisk attachment. And freezing the result. Recently, I found that using Eagle Brand Chocolate SCM produced chocolate soft serve - worthy of your most basic fake Chinese buffet resto - right out of the mixer. It just wasn't cold enough. So then I look at the ChefSteps vid. They're not using SCM, but they are using milk, sugar and milk powder (yeah, plus flavorings like vanilla), Then they use dry ice to cool it. Seems like the same thing. The statement that a custard based mix will be turned into butter makes me think that there's a whole lot more going on in that soft serve machine than I would've thought.

I think this is the key. I came looking for this thread when I felt a bit burned today by Yelp for a four star reviews on a restaurant I recommended that turned out to be pretty bad. I probably would've gone there anyway at some point since it's so close to my house that it is only a matter of time before someone asks me about it. Still, the aggregate review score led me to believe that it would be pretty good. Not. There was one negative review that stuck in my mind that agreed with my experience. It was from a local, so I looked up her other reviews. I found that she had rated a certain hole-in-the-wall diner as highly as I would have. There were other reviews of hers that generally agreed with my experience. As well as one also recommended by Huiray. By contrast, one terribly negative review was by a guy who arrived 20 minutes before closing, saw the final cleanup occurring and was told that they'd have to package his order to-go. So he said okay, and then his party proceeded to sit down with their order. Regardless of the finer points here, I wrote this guy off as an asshole. After reading Scargo's quote above, I looked into his other reviews. He had a number of others, but not a single food service related review. So I think you don't necessarily have to have a Chowhound friend (at least for your own area). But you do need to yelp-visit all the places you're familiar with and find those people who generally agree with your assessment. I wonder if Yelp has an API that would allow aggregate scores from a given subset of reviewers. Perhaps an eGullet-trusted-reviewer-index could be created for a variety of localities.

I've been making frites lately after discovering how to do it properly. But reading through this thread I think a trick was missed relevant to the original question. After the first frying, I've gotten very good results from freezing the frites and carrying out the last step, say, a week later. My method it based on bourdain's. Cut the fries and soak them in ice water for about an hour with some water changes near the end. Fry at 280F for six minutes and remove to a sheet pan to cool. If desired lay out some on a silicone mat in a sheet pan and freeze for later use - bagging them once they're frozen. Finish at 375-380F. I have noticed temperatures dips on both fryings, but it's almost as though the completion of the rebound coincides the end of that step (as though the water content is regulating the temp)..

St. Elmo would be the classic place to go if you want to drop a lot of money on a steakhouse. That's where all the sports figures seem to end up. There's also a Brazilian steakhouse (Fogo de chao?) that I've heard good things about. A local informal favorite from way back is Acapulco Joe's for Mexican. But I'm not up on the downtown area as I haven't worked down there in many years. There's also the warehouse district on the southeast side of the circle for drinks/late-night wildness. The Fountain Square area is spawning a lot of interesting options. That's not too far, but probably a drive of a mile or two. And Broad Ripple has something like 80 restaurants, mostly independent. A nice place to walk after you drive there. I believe there's a farmer's market on Wednesday on Market Street in front of the City Market. Sorry we couldn't have cooler weather for your visit.

I'm not sure if this is the same recipe I've done, but it is certainly similar. It works. Even the hard crack temperature of sugar (310) is below the smoke point of butter, so no burning. Just the addition of browned butter taste which seems to me to be a feature of all caramels. Another version adds chocolate to make a hot fudge sauce for ice cream (the coveted Sander's Hot Fudge for any old Detroiters among us).

Truly cringe worthy.