guajolote

Scientists can now make water and oil mix without emulsifiers - by removing the gases from the water. Removing the gases from the oil removes the long-range hydrophobic force between the oil molecules. More Scientific Crap Here

When I hear about this restaurant all I can think of is "Will this lubricate my car doors 25 percent better than WD-40?" Terrible name for a restaurant

Good work Jason. Did you use a nonstick pan? That was the only thing I would add to the excellent advice above.

Just to be fair, one woman did make a semi-edible looking version of a choucroute. But it took 30 minutes on the stove followed by 3 hours in the crockpot. Why not just put the already dirty pan in the oven?

I love this too. It was pretty inexpensive too, right? Around $12 for a half bottle?

Our local PBS is showing the Crockpot version of this show to raise money. Here's a sample recipe for a Rueben Pizza: add cream cheese, grated swiss, 1 can corned beef (the host asked the lady if you could use real corned beef, I didn't catch her answer), and sauerkraut. Cook for 2 hours on low. Spread this mixture on a pizza crust, sprinkle with caraway seeds, and bake. You can also use the mixture as a dip. I don't think I'll call in a pledge today More to come...

What is the Calvin Trillin book that has the story about him finding a professor of linguistics who could translate the specials from the walls of Chinese restaurants for him? I'll try to find it, it is hilarious. He goes on and on about how he tries to order what the Chinese people at the next table are eating, but the waiter always tells him that he won't like it.

Could you send me the bone, it looks like there is a 1/4 ounce of meat I could knaw off.

I love squid but my fishmonger only sells it in 2.5 lb packages. This is the perfect amount for 2 meals, but I don't want to thaw the whole block and then re-freeze half. Here are my choices: 1) Try to saw through it with a serrated knife. This hasn't worked so well in the past. 2) Borrow my neighbors circular saw. Fun and easy, but I may lose a finger. 3) Place under cold water and pick off the outer squids as they thaw. Put the interior block back in the freezer. This is the way I usually do it but it is a pain. Any ideas?

Braising pork chops for an hour after browning seems like an awfully long time to me. I also don't think braising is how I would cook a pork chop in the first place, since there is little fat or connective tissue. Were they 1 bone or two bone chops? I usually cook my chops to an internal temp of 150 degrees F, FDA be damned. Edit: Klink and I had converging brainwaves?

I bought this book, The Joy of Pickling, last summer. I' made three different things and they all turned out good, especially the pickled beets. She has very good instructions for making fermented pickles, and I'm going to attempt that this summer.

This is called pica (more here). My wife had a friend with pica who would eat paper. If you loaned her a book it would comew back with the corner from every page missing. If she went out for fast food she would eat the fries and then the bag they came in. The only thing my wife craved was BBQ Ribs. I was more than happy to get her ribs whenever she wanted.

Thanks - Now I know what's for dinner on Sunday

That's a champagne cocktail if you add sugar and bitters, and it is very good. I wouldn't use Cristal, though.

The Brand is one of my favorites. I've never had one that old, though. Do you have a recipe for your Baeckeoffe? I'm having no luck searching on the web.

Maybe your butcher cuts it in half and removes the inedible portion?

Does the egullet mug have the transparent pixel with the camera that watches you at all times? I always use a stainless stell Thermos traveling mug like this because it kepps the coffee hot.

I put a spice rub on it consisting of salt, pepper, pasilla chile powder, cumin, cloves and cinnamon and grill it. Slice it up and serve with tortillas and grilled onions. I've also put it on bibimbap. Edit: spelling

Did you go in the alley and drink it next to the dumpster?

Grapefruit? Fruit Punch? Cranberry? Laid back, with my mind on my money and my money on my mind.

Most "authentic" paellas contain cured chorizo, but by all means use your fresh chorizo. I have even used (gasp) Mexican chorizo in a paella and it turned out great.

Just got a great deal on a case of this. Would it be worth keeping for a while or should I drink it now?

It is also very cheap! My butcher said the same thing about the location as Nick, there is only one per animal because it hangs right under the spine. Make sure you don't overcook it or it turns to strings. Edit: It is also known as butchers steak some places because the butcher would take it home for hisself

beef: hangar steak pork: belly lamb & veal: shank

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