pbear

You're thinking of Ultra Pride Wet/Dry Grinder. There's also the Sumeet multi-grind thread.

I've done a fair amount of kimchi. I'm pretty sure a sealed bag would be a mistake. For the linked recipe, a vented zip-top bag should work just fine. My advice, though, would be to use a recipe where the cabbage is cut up and get a few canning jars.

Just took a look. All of Shirley's bread recipes in Cookwise include some variation of "Add a little more flour or liquid if needed" in the instructions. And, FWIW, she's from Georgia, which indeed generally is brutally humid in summer.

Just noticed that, by a remarkable coincidence, the New York Times yesterday ran an article on dosa (with recipe).

Well, for starters, you might want to look at this article in Wikipedia.

BTW, on review, I realize you haven't bought the Instant Pot yet. (Somehow got the wrong impression yesterday.) That being so, a hotplate or two will be much more useful to you than this appliance. If you want to add pressure cooking to your repertoire, there are much cheaper ways to do that. Let us know if you're interested.

FYI to anyone who doesn't want to take time to watch the video, it demonstrates the Colonel's method, i.e., starting with hot oil in an open pressure cooker. Interestingly, they ended up having to finish the chicken in the oven, perhaps because they seem never to have gotten the cooker to pressure after putting on the lid. And, over all, it's a lot of fuss for something that can be done almost as quickly and much more easily by the pan frying method. Notably, hummingbirdkiss, that would be easy to do if you have a hotplate of some kind, which you really want anyway.

Actually, what I would say science teaches us is that not all questions can be answered. How gravity works, for example.

I've not done this for dessert custards, but I have for savory ones, e.g., crustless quiche. What I do is cook the base mixture in a bain marie until thickened, then add the other ingredients, pour into a baking dish and cook in the oven until set firm. I go through these machinations precisely to disperse the filling ingredients throughout the custard, rather than having some float and others sink. Can't guarantee this will work for your recipe, but might be worth a try.

Darn. And I've been on the edge of my seat waiting to see whether the savings were going to be ten cents per hour or twenty.

Oh, and another thing. The Colonel started by heating the oil in the pot without the lid. (He did this as a demo for prospective franchise customers.) That's how he got it hot enough to fry the crust. Then he fitted on the lid to speed the cooking. And could get away with this because it was vented. I'm sure the Instant Pot is a fine pressure cooker, but it won't work for fried chicken.

KFC pressure-fried chicken in a vented cooker. This isn't a vented cooker. It won't work for that application.

Elsie, bear in mind that your friend probably likes the standard recipe, even if you find it too sweet. Porthos, there's a button at the top of the reply box, ninth from the left in the second row, that says "link" when you mouse over it. Select the text you want to associate with the link; hit that button; paste in the link; hit enter.

It occurs to me that pdf is also useful for calculating equilibrium brines. Thanks.

I generally use whole eggs, but feel free to experiment with the other two. Frappe eggs with liquid using an immersion blender. (I find this eliminates the need to strain the sauce later.) For liquid, you could use stock, milk, cream and/or sour cream. Here, I'd use whatever the traditional recipe calls for, reducing slightly to account for liquid added by the eggs. Add seasonings. Cook over a bain marie, stirring constantly, until thickened, about 175ºF/80ºC. How thick the sauce gets will depend on the proportion of egg to liquid; one for each 200 ml would be a good place to start. If the sauce curdles, smooth out with an immersion blender. Add chicken and asparagus; warm through without exceeding temp at which chicken was cooked. Hope that helps. It's a neat little trick, worth learning even if you end up not using it in this application.

As a first cut, nutrition analysis restaurant seemed to work pretty well.

Frankly, I'd recommend an old school solution instead: thicken the sauce with beaten egg (basically, a savory creme anglaise). Lovely texture that I think would be perfect here. Some like to do egg custards sous vide, but I prefer a bain marie. Notably, once ready, the sauce can be used to warm the chicken and asparagus.

For more old recipes, and a few stories about the origin, see the Food TimeLine.

FWIW, Nathan always poo-pooed this claim, so the fact he came around should tell you something. See also Douglas.

Speaking of references, here's an index to all the USDA spec documents, called Institutional Meat Purchase Specifications. Both the article I found and scubadoo's refer to cuts by their IMPS number. The other docs cover lamb, veal, pork, etc.

Smaller mainly. At least that's what this article says. (it's the article where I found the link, btw.)

Jo, a little googling turned up a link to this USDA document which defines the difference between the two types of short rib. See pp. 42-43, Items No. 123 and 130. I tried copying in the text but it was a mess. In any event, yes, chuck short rib is a legitimate cut.

Yes, it's flanken. From German, by way of Yiddish.

Well, it's not impossible that will work in the linked fudge recipe, but they're going about it differently than does Kraft, i.e., gelling the additional liquid as opposed to emulsifying the fat. Also, cream cheese is very different from Velveeta, in texture as well as flavor. Basically, it's a higher fat version of Neufchatel. Finally, I have to point out it's not that hard to make real fudge.

Okay, I'll bite. How does ATK make its homemade Velveeta? (I don't have a subscription.)