IndyRob

Elbows next to ears? Hmmm.

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.

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.

Oh wait, what about nitrates/nitrites? Clearly, they're pretty good at penetrating meat, although they might not technically be flavoring agents.

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.

0.59-0.99 for Haas Avocados in my area right now. I think we're moving into the Superbowl prime sale season.

OMG

* 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?

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.

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.

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.

This is just one brand... https://www.amazon.com/s/ref=sr_pg_2?fst=as%3Aon&rh=n%3A1055398%2Cn%3A284507%2Ck%3Acopper+chef&page=2&keywords=copper+chef&ie=UTF8&qid=1513726234 But it's hard to tell who is copying who. Copper Chef, Red Copper, Original Copper Pan, etc.

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.

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?

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).

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.

Is a Primo the same as Sodastream? I don't know.

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.

Surely, all this stuff is not on topic. It's about bad shows. Not bad people.

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.

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?

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?

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.

I think one needs to give the he cheese a chance to melt in the wrapper before tucking in.

That's not an Egg McMuffin. 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.