IndyRob
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Posts posted by IndyRob
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On 7/29/2017 at 10:11 PM, andiesenji said:
That's true. The U.S. is the only country where eggs are washed, which removes the protective coating and causes them to "age" and the whites shrink more rapidly.
As I understand it, the flip side is that if you have the non-washed room temperature eggs, you should really wash them thoroughly before use.
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Could this be adapted to a baguette shape? After having made some loaves in a dutch oven lately, I'm thinking that that size would be more useful day-to-day.
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Oh wait, what about nitrates/nitrites? Clearly, they're pretty good at penetrating meat, although they might not technically be flavoring agents.
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I'm reading all the posts and thinking how complicated this is. If I read the original post correctly the question is whether there's any point of adding oil based flavors to a brine. But the title asks if there's any point of adding *any* flavorings to a brine. But even water soluble flavors might be too large (molecularly speaking) to penetrate the meat. Also, sources of oil-based flavors, like a peppercorn, may have some other flavors that might not be oil based.
Then there's the salt factor. Salt can bring out flavors we didn't know were there and that we might otherwise attribute to other ingredients.
Then there's the osmosis/diffusion/just-sneaking-into-nooks-and-crannies angle. Would we be confident brining our piece of chicken in sewer water and salt? Confident that only the salt would penetrate?
After thinking about all of this, I think the most relevant test is salt and sugar (vs. salt only). The sugar is often recommended as a way to balance the saltiness of the brine. They're both clearly water soluble. Perhaps invert sugar would be preferred in this case as the molecules would be smaller?
If adding sugar to brine were to be debunked, that would move ball significantly. And if it held up, well then, just the same.
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0.59-0.99 for Haas Avocados in my area right now. I think we're moving into the Superbowl prime sale season.
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OMG
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7 minutes ago, Smokeydoke said:
I had luck with PW's simple recipes, like her creamed spinach and 7-can soup (you literally open 7 cans and make a soup).
* 7 cans of whatever you want. Don’t drain the cans. Just violently throw them into the pot.
* Some kind of gourmet cheese stirred in at the end. And just a warning: My choice of cheese is a little intimidating in its level of sophistication, so I apologize in advance.Not.
Wait, what?
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12 minutes ago, Shelby said:
Oh...goodness....if this is for me...
Not at all. My comments were in response to her two supporters in this thread who didn't address the quality of the show, but rather her stature in the community.
Honestly, I've never even seen the show beyond pausing while flipping through channels. Now I'm more curious. But, IMHO, her supporters really have not done her a favor here.
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33 minutes ago, lindag said:
How kind of you to point out my error,
It wasn't an error -- just not a unique trait.
But I will say the mentions of their land holdings in this thread kinda' paints a picture of people wanting to become landed gentry in America.
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6 hours ago, lindag said:
Her husband's family goes back several generations and they have acquired property for many years.
I'm pretty sure that my family goes back several generations, as well. In fact, I think every family goes back several generations, if not more.
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8 minutes ago, Anna N said:
Gives us a clue.
This is just one brand...
But it's hard to tell who is copying who. Copper Chef, Red Copper, Original Copper Pan, etc.
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Slow roasting is traditional, spit roasting even moreso.
I love watching porchetta videos (I haven't cooked one myself as I simply don't have a large enough crowd to feed), but what one calls a porchetta appears to vary quite a bit. I think traditionally, it's a whole boneless animal rolled up. Sometimes it's just a pork loin unfurled and rolled back up with herbs and spices inside. Others will wrap a pork belly around it. I think I'd go with pork shoulder wrapped in a belly.
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After doing my rounds this holiday season, I've come to the conclusion that we may need to increase the size of all the big box stores in order to accommodate all of this new 'copper' cookware.
What the heck is going on?
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19 hours ago, andiesenji said:
I picked up a small ham, a "stewing hen" and some chicken leg pieces at Aldi this morning. I checked out the eggs, that someone had mentioned were cheap. NOT CHEAP HERE. the "large" eggs were quite small and 1.86 a dozen. They had little selection in the dairy. only pints of heavy cream and way more expensive than Walmart. The only eggnog they had was Knudsen, which is crap.
I bought a huge loaf of round bread, which is pretty good but their "sandwich" bread is that soft stuff. Other breads had short expiry dates. It's the 16th and every bread I looked at, except the one I bought was dated today.
I needed some ginger but all they had was tiny stuff and I need the big pieces.
I was going to buy some short ribs but they were $6.99 a pound and I can get them for half that at Stater brothers across the street.
Their tomatoes looked awful so I passed on them.
I doubt I will waste my time there again.
Eggs and dairy are surely a regional thing. Timing as well. People upthread have complained that the price of heavy cream (for instance) had gone up. But not at my ALDIs at the same time. Then again, I just passed on butter for 2.99 after seeing it cheaper elsewhere. But today they advertised it at 2.39.
Milk prices vary the most between my ALDIs less than 10 miles apart. But they almost always beat Walmart prices. and usually blow them away. I think milk and eggs may be their only loss-leaders.
That said, I complained earlier in the thread about finding some small yolks in ALDI eggs. But not recently, and I've been getting them for $1 less than your quoted price.
My favorite thing to do at ALDI is to buy a gallon of milk, often for less than a dollar, and turn it into $5-$7 worth of ricotta (at Walmart prices).
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On 12/16/2017 at 10:02 AM, Eric Srikandan said:
I do it all the time. Fizz up cocktails too.
With a SodaStream? My instructions threaten to void my warranty if I try that.
I wonder if one could bring back flat beer with one of the other ones.
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25 minutes ago, Lisa Shock said:
Wow, I had no idea. I carbonate all kinds of things (orange juice, lemonade, wine, liqueurs, etc.) with my Primo.
Is a Primo the same as Sodastream? I don't know.
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8 hours ago, Eric Srikandan said:
Re-fizz it using a Soda Stream!
You don't want to do that. I once had a brainfart and poured the flavoring into the bottle before I put it into the carbonator...
I had to mop the entire kitchen.
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Surely, all this stuff is not on topic. It's about bad shows. Not bad people.
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I only own one piece (inherited), but this looks pretty legit. It looks like they offer both smooth enameled interiors and black enameled interiors.
We've just had an actual Le Creuset store open near us and I've been looking for a reason to go in. If no one else has an answer, I'd be willing to take the question there.
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21 minutes ago, Anna N said:
3% citric acid. See the link that Lisa provided.
Thanks, I saw her references to heating, and thought it would be more complicated. In fact Lisa said that "This is why acidulation then pressure frying are recommended. " But the Clemson link only mentions heating (to 140F) as a way to speed up the infusion. So the pressure frying is not necessary?
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But what about acid? There are often mentions of 'low acid environments'. Although I don't know if the result would be palatable, what if one were to soak garlic cloves in lemon juice?
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18 minutes ago, aperture said:
It's interesting, the incidence of botulism cases from garlic oil appears to be vanishingly low relative to the number of people engaging in scientifically unsafe practices.
I'm guessing it may be more difficult to give yourself botulism than, say, salmonella or listeria, but the severity and permanency of the effects mean that NO risk is acceptable.
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12 minutes ago, rotuts said:
I agree that scale is an issue.
but why is he cheese never melted ?
health code that is has to go on the items cold ?
I think one needs to give the he cheese a chance to melt in the wrapper before tucking in.
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36 minutes ago, rotuts said:
A local supermarket makes its own EggMcM w sausage and cheese.
That's not an Egg McMuffin.
36 minutes ago, rotuts said:how hard can it be to take a sausage patty , and EM , a cheese slice ( american processed OK ) and an egg ?
Not hard at all.
What's hard is developing the infrastructure to do it for millions of people every day, and actually being successful at doing just that.
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Feedback on new 'low entry barrier' bread kit
in Pastry & Baking
Posted
Elbows next to ears? Hmmm.