IndyRob

I can attest that this is total BS - because we did this experiment in grade school. It takes three months at least (or however long a semester is). And it's not due directly from the ingredients, but the bacteria that are feeding on it. To be sure, that same thing will happen in your mouth if you let it, but it's not the ingredients. So brush your teeth kids.

IMHO...What a wonderful world we live in where we must find quicker ways of grating our rather abundant cheese.

If I'm going to be angry about paying $51.50 for a steak, it's not the 1.50 part that's going to inspire the rage. On the one hand, why not just build it into the menu price? On the other hand, I looked at the online menu for Sammy's Woodfired Pizza and Grill and disclaimers are clearly visible on their 'select location' page as well as at the top of the menu itself. This isn't fraud. What about something on the menu that says 'a 15% gratuity will be added to orders of 8 or more'? I see that all the time. It looks like some restaurants want to say "Here's your share of the fallout from the new minimum wage law (which we [ahem] support entirely)." While the other side is either trying to suppress that message, or, um what? Trying to protect their rather dimwitted $50 steak consumers? C'mon man, a surcharge may not be very consumer friendly, but do we need to get the courts involved? [edit]And, BTW, if I pay a $1.50 surcharge, should I subtract that from the tip?

Does it work well? Is the construction good? I sort of wanted to buy it on principle, but it didn't make any sense to have second one.

Oh yeah, and a Foodsaver knockoff for $30. I already have a Foodsaver so I bought the bag material (which is advertised to work in any machine) for $4.99. Haven't tried it yet. But I'm worried that they won't keep it in stock.

My three Aldi's are never far (two of three are across the street) from a Walmart, but all have recently remodeled and expanded. One item where Aldi beats Walmart is paper plates. That surprised me. I thought that that was just the sort of thing Walmart couldn't be beat on.

Thaw it overnight in the fridge. Take it out later and do not go back and forth. The water content you're seeing is likely from the freezer taking water from the dough. The freezer is a very dry environment, If the dough is in a bag it will be contained there. It needs to be allowed time to go back in when the dough is taken out of Colditz . Incidentally, this is the same for, say, an already baked baguette you've stashed in the freezer. Don't open the bag until it's completely thawed.

For names, I was going to suggest Francis Scott, Rudyard, Pierre-Auguste, Giacomo, Nikolai, Pierre-Geoffreay, Oweyn, Filbert, Miles, Rauf, Geffron, and Denston. But I see you have your own agenda. So yeah, go with that.

Frozen dough shouldn't mean dead dough. Thaw it in the fridge overnight and then let it come up to room temp. Then treat it as you would new dough. It should still rise (not as well as never frozen, but still....).

For me, it depends on the style. Hand stretching for sure for most styles. But what I call midwestern style is happy with a rolled, very uniform dough that is square cut. [ETA] Chicago deep dish style dough is not really rolled or stretched, but rather, sort of mushed around the pan. [Back again] Cracker style crust is also another good rolled style.

I think there needs to be a distinction between searing and charring. Charring may have its place, but it's not searing. Please do not char a great steak.

It looks like APRN has had an awful year. We just had a new Kroger open up in town that is offering meal kits.

I don't like it. I like competition. Not monopolies.

I'd be interested in any 'sage advice' myself. I have a lot of it on my kitchen counter right now. Along with a couple handfuls of parsley.

I do a 'cajun lasagna' that I'm starting to prefer over Italian versions... Make ricotta/paneer by boiling (stirring constantly) a gallon whole milk and adding some citric acid at the end (a gallon will make enough for two of these recipes unless you make a bigger one). Drain well (squeeze if needed) so you have a dry cheese (important). Use about 12oz mixed with two eggs and seasoned liberally with S&P. Chop an onion, a green pepper and a couple of stalks of celery (trinity). Sweat these with some salt. Let cool somewhat. Chop up a large andouille sausage into 1/4 inch dice (actually, I just roughly cut it up and pulse it in a food chopper a few times). Grate about 12oz mozzarella/provolone cheese. Grease a rectangular pan and place 4 wonton wrappers on the the bottom. Randomly dollop (roughly tablespoon sized dollops) each of the four mixtures side-by-side all over to make a layer. Add four more wontons and do a second layer. Then four more and a layer of the mozz/prov. Cover with foil and bake 40min at 350. Remove foil and go another 10-15 minutes until cheese is golden. Let cool somewhat before serving. The cheesiness and wontons makes for a lasagna that holds it shape and structural integrity. Each forkful should hold together and includes the cheeses, spicy sausage and veg.

I was wandering through a Goodwill store the other day and noticed two different bread machines for cheap. I've never owned one before so I don't know if they'd be worth a gamble. But seeing as how it appears we have a new bread machine topic, I wonder if there are certain ones we should keep an eye out for.

It looks like there's been some sort of editorial fiasco with the thickness measurements. The recipe specifies 2 X 500g steaks. A typical grocery store T-bone would be a match at slightly over 1 lb and those steaks, as well as the steaks in the pic, are clearly not 1/8". From there, the rest of the recipe seems reasonable (if unremarkable).

5) They note, with some interest, the distinct lack of 'Turkey Houses' to compete with 'Steak Houses', 'Fried Chicken Shacks' or 'Pork Palaces' 6) They just don't like turkey. Just like they don't really like venison.

I saw something elsewhere - unfortunately in a place I can't recall - that the whole 'we sold out' thing was sort of a set-up. They only stocked enough product to sell 70 sandwiches a day. A quote from the linked article seems to confirm... So they sold 250 sandwiches in 5 hours and are now out for the rest of the promotion. Hey wait, this article was from last year. Oh well, probably the same routine this year.

My family tends to stick to tradition even though we'd never think to eat turkey at any other time of year. But I discovered my in-laws didn't really care, so I was able to do a nice rib roast one year. Someday I'll do a big porchetta. It also strikes me that mushrooms could play a larger role than they generally do. Either sauteed or as a sauce.

Do a search for Lenora's Yeast Rolls. (from Bernard Clayton's New Complete Book of Breads)

IMHO, the SVE guys are okay. They're clearly not experts. But they have fun. It's frustrating that they don't do double blind, or even blind tests. Or use taste testers who aren't their friends. So they can't be viewed with any sort of authority, and really little credibility. But that's not to say what they do is completely useless. For instance, whether or not they used fresh garlic or not, they tested 'some things' and made it available on YouTube and didn't hide anything. So they have that going for them. Back to topic, I agree that the handle on this thing seems kind of useless. But we're going to see many more circulators on the market trying to differentiate themselves. I think that in a few years they'll all be selling for $24.95 or less. It's just a heating element, a thermocouple, an LED display and maybe a propeller.

the horse the trojans had did not leave but it came bearing gifts but they did not keep the real estate. it burned. useless to everyone because of the neighbors

Uh, yeah. I guess. Whatever that means.

Good God! Lordy man, thanks for warning us.