IndyRob

The published record is somewhat different from that, IndyRob. The published record is exactly what Google has sought to capture, and what this tool is based on. I'm very willing to consider flaws in my logic and/or dataset, but you'll have to propose reasons why your dataset is better than Google's.

i thought i posted earlier today, but must have failed to click "add reply". this thread caused me to go check my container of trader joe's heavy cream (pasteurized, but not ultrapasteurized). indeed, it contains carrageenan. i don't think this was the case in years past. still, it's my favorite cream. i think i will email to ask why the additive now? Strange, I'm 95% sure I was referencing your post because I remember the pasteurized/ultra pasteurized distinction, but can't find it now. But I suspect that although TJ's felt they were doing the right thing by offering a cream with no additives, they also got feedback saying "Hey, this stuff doesn't whip up like the stuff I buy at the mega mart."

I've been googling and pondering and don't have anything definitive, but I feel the issue may be coming into focus. First, here in Indiana, for me (just a consumer) to get raw milk/cream legally I would have to buy a part of a cow so that I'm not 'buying' the dairy. So that leads us necessarily to pasteurization. Ultra pasteurization changes shelf life from weeks to months. That is a big insurance policy if you're a retailer who is trying to meet all the demand without losing money to spoilage. But ultra pasteurization, beyond affecting the flavor, also makes cream harder to whip and/or remain whipped. Ergo carrageenen and mono/diglycerides. In my own anecdotal experience in the U.S., cream is used by the general populace primarily for whipping. I've seen my wife buy cream only twice in twenty years and both times it was for whipping. It is used in coffee, but I've noticed a preponderance of non-dairy creamers. I think cream as an ingredient in general is not viewed positively in the U.S. Rarely do I see mainstream recipes with cream. We'll do Half & Half, but that's about as far as we'll go - except for a chocolate mousse, or some such desserty thing. Regarding Trader Joe's, I happened across a post dated a year ago on some site saying that Trader Joe's cream had no additives. Apparently that has changed unless it's a regional thing again.

I agree with brining and roasting. You'll end up with too much meat, but you can send some away (or leave) with the parents. The whole roasted bird has a visual effect they'll be expecting. Or you could cut all the meat into strips, brine it, and lay the strips on a length of plastic wrap. Cover that with cheese, spinach, etc., and roll it up and sous vide it. But I must say that for leftover turkey sandwiches, I prefer unadulterated dry roasted turkey. It gives the mayo something to do.

This page seems to support your assumption.

If we look at the difference between "American English" and "British English", the decline seems to come from "American English" - where the usage peaked before 1980 and then fell off dramatically. It looks like a Brit term, adopted by America for a brief time but then discarded. Recent usage in British literature seems to continue.

I don't find that to be the case. At least not for a month or two.

My cream has carageenan in it and I haven't had a problem yet using the Kitchen Aid mixer. Although I always culture the cream, and it's already starting out in a thick (and very cold) state. I've tried yoghurt and buttermilk, but prefer the results from using a basic mesophilic starter culture from cheesemaking.com. Actually, I have higher hopes for their buttermilk culture or Flora Danica (which both appear to be comprised of the same components). But I haven't tried them yet. Also, the longer you leave the cultured cream in the fridge prior to making the butter, the more pronounced the effect.

Mono and Diglycerides, Polysorbate 80, and Carageenen in my GFS ultrapasturized cream. It still can make a good cultured butter though (culture obtained separately).

That list is primed to evoke my worst sense of cynicism towards fine dining. When Top Chef: Masters' Marcus Samuelsson (winner) and Michael Chiarello (runner up) are put on the card with cooking-instructor-and-sous-chef-to-the-TV-stars Anne Burrell, and glorified Navy Cook Robert Irvine, is there really a difference between the top and the middle? Spike appears to be the only one without a show on the Food Network or the Cooking Channel.

Thanks for that. A lot recent of "Wait, Huhs?" answered there.

This is only semi-related, but for people who read plumbing threads this might be an interesting bit of trivia. I was recently responsible for maintaining a house in which I discovered had no hot water flowing. I checked the water heater and it was lit and appeared to be making the noises that water heaters should make. The pipes close to the heater were hot, so I couldn't understand why there was no hot water at the kitchen tap. I called a plumber to come out and check the water heater and he determined that a failed single valve in an upstairs bedroom had failed, so the hot and cold lines were open to each other. Since the cold water lines have a bit more pressure, they would supply any hot water demand through the cold line of the failed shower valve. Sometimes plumbing isn't simple.

I'm not an expat of anywhere (other than maybe Michigan), but I do have a Norwegian side to my family and something potentially fun idea leapt to mind when I saw this topic again. Go to the grocery, grab a cart and methodically traverse the aisles thinking "Americana, Americana, ....". Grab the blue box of Mac 'n Cheese, Tuna Helper, Brownie Mix, Brand Name Ketchup, breakfast cereal, canned soups, Charlie's tuna, etc. Everything that isn't perishable and that screams Americana. Pack it all in a box and apply a USAID seal (http://www.caadp.net/news/wp-content/uploads/2010/06/usaid1.jpg) - or maybe the American Red Cross. Sure, you might find that some items are available in Norway, but not the entire collection.

Our oven has a warming drawer, but I've only used it once or twice (it usually has a broiler pan and a couple of other things in it). I do occasionally finish seared steaks on plates on the oven, but this is strictly a special occasion/guest sort of deal.

That's getting perilously close to pizza bread on English muffins. Quite good, but a bit far afield. I think the only toasted cheese sandwich I could get behind would involve garlic bread. Welsh Rarebit was a childhood WTF moment for me. It sounded pretty exotic. Then "Really? You sauced a slice of toast?" I guess that's part of the joke. But it is that, IMHO.

He's a character, but perhaps too much of one. He seems to have the best culinary basis, but that came from Grandma. I think I agree with the Grillbilly negative assessment, but Joey is not far behind in terms of being potentially very difficult to work with. I think the Soul Daddy option is the most attractive on that score.

How timely. This evening's new No Reservations episode is in Boston. 9:00PM ET on The Travel Channel.

YeahBut (<--I think that should be a word), the thing is that the review was quite conflicted. The whole romantic idea was that Rocky could overcome the Ruskie science project by force of good ol' American will. Silly? Yes, perhaps. But do we want to make our victories our own? I think so.

Except that, to me anyway, following a set of instructions is precisely what Modernist Cuisine is not about. This is nowhere more evident than in their naming of the recipes: the recipes scattered throughout the books are all explicitly called "Example recipes." Each of them is designed to highlight a particular aspect of the chapter, but these books are emphatically not a collection of recipes, they are a collection of techniques. They are designed to enable cooks to imagine a dish and then figure out how to create it. Just because I have to look up the ratios for gelling a particular fruit puree doesn't mean that I've drained the dish I create using that component of its creativity. Modernist Cuisine has enabled creativity, not stomped on it. I'll accept that. I'm at a disadvantage, not having seen the collection. Or, at an advantage in judging the perception of the book. And I think a big perception is "Forget everything you've ever known. This is how to cook." I think that raises some hackles.

I think it's a reasonable and fair expression of a point of view and goes back to something I posted earlier. To put that in a different way, if you are simply following admirably detailed and eminently reproducible directions, are you showing your own talents? When I want some traditional brownies, I'll buy a box of Betty Crocker mix. The Betty Crocker boffins have already worked out all of the science. The result is very good and, perhaps more importantly, have pretty much defined for me what a brownie is. On the other hand, I once saw Jacques Pepin make a flourless chocolate cake with brownie-like qualities. He didn't give any measurements, but I worked it out, added my own touches, and was successful. I'm much more proud of that. Although I stole it from JP (well, OK, he gave it to us), there was a lot of me in there. It wasn't a brownie though. That's not to say that one can't adapt what's taught by MC, or grow themselves into being better cooks through it. But perhaps too much book learnin' has the effect of making you like every other MC customer. We all have recipes passed down by our mothers. Perhaps a 'one correct mother' approach isn't appropriate for all. This is not meant as anything against MC. The time is not right for me, but I will own this set of books. But, given the price alone, I think some level of dissent is to be expected.

Good find. Props to him for surviving three restaurants with Marco Pierre White, but otherwise, there's not much there there. This thread title popped into my head at the beginning of Top Chef: Masters, and I thought "Yeah, I think so."

As will butter. But I seldom see butter puveyors wearing masks.

Well, yeah. Let me put it this way.... I'm a smoker who sands drywall without a mask. I would never use TG without either a mask or at least a careful arm's length application. Drywall dust does not, by its very nature, glue tissues together, TG does.

Because I love the potential of TG, I'd love to think that it's totally safe. But C'mon. It is meat glue. Our lungs are frilly meat devices. Sawdust, my a....

In this sense it is not different than primal jaccarding, which apparently is not an entirely rare practice (I believe Nathan M has commented on this previously). Incidentally, I used to be a management consultant, and I still remember seeing a hospitality industry knowledge primer that discussed gluing tenderloins together to increase yield (e.g. make use of the tails). That was the first I ever heard of transglutaminase. I have absolutley no problems with it's use in fresh product, but I do want to know what's been done to that bargain steak that looks like it's about to go off. Aged and festering are not necessarily the same things.