Karri

Almost daily use, pro would sound better. And my apologies for derailing this conversation.

Ah pardon my confusion, you were talking about the whet stones. (See I made a funny!) There seems to be some application to sharpening scissors, but as I see it it's a lifetime of sharpened scissors to pay that back. And I am unable to see the use of a 6 degree edge, except the wow-factor...

I noted that the non-"pro" came with a lot less stones. How many do you personally feel you need? Are you a home chef?

So with the pro one can make sharper but less durable knives. Useful for maybe filleting from a kitchen standpoint. And which one do you have Dakki, and have you been happy?

Ah please, a headache of yesteryear. Moët et Chandon. Especially the first name. Traditional pronounciation rules would have it the same as Citroën. As an extended vowel with a hint of nasal. But I've personally heard sommeliers some French, pronounce it from Mo-ei, like the Japanese bodypillow relationship to Müt as in German umlaut. And the one I am currently using Möet.

By my experience Tojiro knives are really good, the pro series western style chef's knife I have holds it's edge amazingly well. And I use it for everything in the kitchen, from mirepoix to deboning. But on a sidenote can I ask you how happy are you with the Edge Pro? I browsed the website and noticed there were two different lines for the sharpener. Are there mentionable differences?

Next time you hear someone say BAY-zill give them a slap for me please. I'm currently living and working in Spain and what tourists often misinterpret is the interchangeable nature of the hard b and v sound. Based on region and accent. So as an example I was covering a co-workers shift at the omelette station at breakfast and a german man came and ordered a tortilla con jabòn. Now I don't know how and why but jamòn is ham and jabòn is soap. So I smiled my inner smile and prepared him a HAM omelette.

Just out of curiosity, how is the pure made? And after watching the Harvard lecture where Grant Achatz explains what they do in Alinea, I lost almost all respect for him as a chef.

Talking about foie gras en brioche. Tried to do it at work by the Point recipe, and we never managed to get it to look like in the picture... This was a professional setting and I think we all tried once, so three in total. There must have been something missing in technique or personal aptitude. Long story short, I think that mayhaps Mr. Achatz knew this and made a thoughtful decision to 'dumb it down' for the home cook, which I've come to understand is quite common practice.

I would imagine that it is the process of extracting the flavor that they are referring to. We use a lot of different infusions and it goes on the menu if it has been prepared via an infusion.

I would from a professional point of view rather place my question on the amount and way you are using the basil? You can extract so much flavor from Basil that you would taste it through anything.

Plates or clean plates do not offer the same medium for growth as say a leaf of lettuce. I am pretty sure people here are talking about salads and cold prepared items more than vegetables to be cooked. As there are very few bacteria that can survive long cooking times.

The problem is when you are directly quoting the CDC, and this is off the links you posted: "43,694 cases (1998) 40,596 annual cases notified in USA 1999 (MMWR 1999) 18.37 per 100,000 in Canada 20003 39.4 new cases of salmonellosis per 100,000 population was notified in Australia 2002 (Yohannes K, Roche P, Blumer C et al. 2004, Australia’s Health 2004, AIHW) 7,756 new cases of salmonellosis was notified in Australia 2002 (Yohannes K, Roche P, Blumer C et al. 2004, Australia’s Health 2004, AIHW) 39,574 new cases of salmonella occurred annually in the US 2000 (Health, United States: 2002, NCHS, CDC) " "40,000 cases of salmonellosis are reported in the United States. Because many milder cases are not diagnosed or reported, the actual number of infections may be twenty or more times greater.1 ... An estimated 1.4 million cases occur annually in the United States" Fun math time. 40 000 * 20+ = 800000, but then in the next direct quote from the cdc the number is 1.4 million. And the other two sites don't really work with figures. They have just written articles in a factual manner. "In 2001 (the most current collection data available at the CDC), only 11.3 cases were found per 100,000 people. That is a percentage risk of only 0.0113%. Is there some under-reporting? Of course - mild cases probably go undetected. The 0.0113% represents the total risk of an average American (in New Zealand the risk is a bit higher, for some reason)- including all sources of infection and all strains. So the infection from an egg, is even smaller, and I'll look at that in a bit. Moreover, 26% of the cases were from children under the age of 5. So if you're older than 5 years of age, then your risk of getting salmonellosis is only .00836% Just for reference, the odds of getting hit by lightning are 1 in 280,000 or 0.00036% (according to NOAA). - 31 more times likely to get salmonellosis than to be struck by lightning. Now, the above figure is all types of salmonellosis, the one from eggs is usually only S. Enteritis. S. Enteritis accounts for 17.7% of the isolates found. So this means that your risk of getting salmonellosis from S. Enteritis is only .002% and it falls to .00148% if you are over the age of 5." http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5151a1.htm

Maillard reaction, milk solids start to caramelize like making beurre noisette. You got any temperature details? And fat doesn't caramelize, per se. http://en.wikipedia.org/wiki/Maillard_reaction edit: Just remembered a vanilla ice cream I was making with the Thermomix, I put it in to pasteurize at 80 degrees Celsius and sort of... forgot about it as I was doing other prep work, and well long story short I put it through the PacoJet the next day and we all agreed that it had an amazing depth of flavor and it was just excellent.

40,000 cases of salmonella are serious enough to be reported in the US every year, and we average 600 deaths per year from it. Id prefer to practice safe food handling techniques than to just "relax" and raise the risk of making someone ill needlessly through carelessness. http://www.christianpost.com/news/cdc-says-no-progress-in-salmonella-research-51031/ You get a lot of your facts from the christian post?

What to do with Drambuie? Pour it down the drain and dispose of the bottle in an ecological manner. (heh!). No in all seriousness ever tried a mix of lemon juice, veterano, and drambuie? One of the best. Equal parts, stirred, served in a chilled glass.

Just reading the blog, if they found this meal order a 'yawn' how is it that as a "pre-starter" they went with: "asparagus bavarois with parmesan foam" Asparagus and parmesan... Would it be that if they pick it themselves it can not by definition be a 'yawn', but if the choice is not presented... BLAH, they just seem like they have a personal issue and they decided this was the best way to get back.

Why don't you just extrapolate the ratio, and use that?

Really, you bought yourself a Thermomix? How much was it?

The grass the cows eat? It is produced under license in Finland, Spain, and in South Africa. That I know of.

Sorry but this show called "Bitchin kitchen" does it involve which one of these next three: a) bitch in a kitchen b) is it a type of cribs for kitchens? or c) is it about complaining?

That sounds really cool, but I think I would prefer to skip the nap and just start later?

My polish aunt makes pasha out of natural double cream yoghurt, curdles it with lemon juice and leaves it to drip on the table for a few days in a colander and something that is called a "pasha cloth", comes out perfect texture and it's this delicious creamy hard-ish stuff that melts in your mouth.

So none of you read the data as I did, that there is no specification in to the producer nothing, as was pointed earlier it is possible it came from the same suppliers. But I feel there is a larger game afoot, this "study" will be cited in years to come to support something, what it will be remains to be seen.

I'm sorry but I can't find it, could you help me please? edit: found it, it is the same material yes, and yes, you are correct, it is a shame that garbage like this sometimes makes it through to actually important publications.