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About bonkboo

  1. Switchell

    I have a recipe for Switchell that I want to make. It calls for juicing ginger in a juicer. Can I use my Vita Mix instead? I would think so, but hoping to tap into the knowledge base here. Thanks
  2. Should I do it just like i would with beef or chicken bones?
  3. eGulleteers: Knowing you make lots of cools stuff and have a great deal of creativity, I am looking for help. Can I do something together with these? Was thinking about some kind of light salad. I saw a recipe for King X mushrooms as "scallops." Sea beans provide the salt. I assume the Bitter Melon provides some acid? Ideas? Much thanks
  4. Still has a chunk of meat on it. Thoughts?
  5. Harold McGee, On Food and Cooking. Flavor Bible by Page and Dornenburg. 2x the Ruhlman. I like the Lucky Peach books I have. Eating Animals by Jonathon Safer-Foer. Michael Moss Salt Sugar Fat. Modernist Cuisine. Home version.
  6. At least the battery area. Looks like display has some water as well. Is it toast? Or are there tricks to save? Thanks
  7. Wow, lots of great ideas. Thanks. Will report back.
  8. Thanks, that's really helpful. I think I will freeze some slices and a "roast." That google thing led me think about a slow cooker pork loin with cabbage ($.17/lb on sale) and potatoes. And some tbd liquid.
  9. Can I cut it in half and freeze some? Is it like a tenderloin? Looking for some ideas, please.
  10. Honey comb versus honey

    It seemed to work. Not sure whether regular honey would be any different in this case. Thanks
  11. Agar Agar amount question

    My wife is trying to save a lemon curd and we are out of corn starch to try and save/thicken. I do have Agar Agar and Xanthin Gum. Can I use these instead? And if so how much?
  12. When making donuts, will using honey comb (with the wax) be okay as a replacement for straight honey?
  13. I'm curious about dehydrating. Do I need a dehydrator? Or can I do it in the oven? If so, how? Thanks
  14. I love to watch David Chang and learn a lot. I own a couple Lucky Peach cookbooks and they are good. The magazine never appealed to me, much as I wanted it too. Don't have a particular reason. Too bad for the staff. Hope they get decent severance packages.
  15. @liamsaunt, thanks for the update on all things St. John. As for Grandma Raised the Roof, my mother originally copied all the pages out of the local library. I very unexpectedly found it on some rare book site for $10 and immediately scooped it up. My mother had spent many years (pre search engines) looking to no avail. Good luck.