Mjx

Crap food culture has been going on since at least the 1950s, long enough to make these traditions. They may be regrettable, but their sheer scale and persistence over half a century makes it difficult to simply label these 'trends'. But... fugu..?!

Those aren't trends, those are traditions!

Marbling matters in ground beef as much as whole cuts, but unless you're grinding it yourself, I can't see this.

Try the questura; if they don't take care of this, keep at them until they tell you who does, or at least who knows this sort of thing.

Anything water soluable, including carbohydrates in solution, can migrate into meat while it's braising. The carb level in this sort of situation would only be signficant for someone who has an actual problem metabolizing carbohydrates. Beer is mostly water, and runs up to about 15g/UK pint (2.5g carbs/100g). If you were to braise half a kilo of beef in nothing but a pint of beer, and it sucked up the full amount of beer (unlikely to happen), then ate half the meat in one go (a very big serving), you'd be consuming about 7.5g carbohydrate, not exactly a carb orgy (for comaprison, white bread has about 49g carbs/100g; plain puffed rice cakes have about 80g carbs/100g).

PedroG, in a refrigerator/freezer combo unit, is the bottom the coldest area, regardless of where the the freezer is, relative to the fridge (i.e. top, side, bottom)?

patrickamory or SobaAddict70? They're both in NYC (I think).

If it's just a question of keeping the potatoes firm, boiling in water with a little vinegar added is the way to go.

Here is a copy of Nomiku's manual available on internet http://www.pdfhost.net/index.php?Action=DownloadFile&id=31d8586c81dc0e35a5067f5ea72db9f5As you can see there are 2 devices and 2 cables. They have probably notices the heat issue and I can bet you they have underestimated it especially if someone want to coock at "high" temperature during long hours... The last page of the manual shows the complete unit, a single unit with a powercord. Although it seems reasonable to believe that this thing can run at the spec. temperatures, it's not likely to be an issue, as it's unlikely that anyone would run this thing at its highest temperature of 100°C: if you are cooking sous-vide, the last thing you'd do is cook at even close to boiling, since if you wanted tough, chewy food, you could just toss it directly into a pot of boiling water, without buying a USD360 unit to achieve this. Mjx, The nomiku has changed a lot since they have presented the project 1 year ago. Look at the home page, the nomiku was made mainly made of metal like aluminium http://cdn.shopify.com/s/files/1/0169/5436/t/1/assets/carousel-item-1.jpg?3 and now look how it looks like: http://blog.nomiku.com/image/49950159166 Sorry but the final version of the nomiku isn't a single unit with a power cord. It is a 2 pieces machine with 2 cables. As I told you this is a remake of the Sousvidemagic. with a better design, much more expensive and lower technical specifications. For me these cables are a no go. This is a mess in a kitchen. In addition this "power unit" probably containing the temp. controler may probably not be located close to water or steam... Regarding your comment about boiling : nobody cook sous vide over 85°C except for vegetables. Nevertheless some pieces of meat can be cooked at 75°C during several days. Steam and heat are very agressive for equipements at these temperatures and long cooking time. Without a cooling down device (like a fan) the immersed parts of the nomiku will become very hot, expecially if a motor is included inside. Nomiku says the motor is 10 liter per minute strong. If this is the case (I doubt about it cause this is very powerfull) then they will have big issues. If the motor is less strong (3 liters per min) then this machine may survive... I looked at several things, beginning with the item you yourself linked to, which shows a unit and a power cord. My laptop has a honking great power cord, but I wouldn't describe it as a 'two-part computer', even though the power cord is crucial to its use. Steam is not generated at 75°C (except at extremely high altitudes), even if that temperature is held for a period of days; condensation might be an issue, but that might happen with any unit in a very cold kitchen. As was mentioned above, most of this discussion is conjectural (and in my case, purely academic, since I'm not interested in acquiring sous vide equipment at this time), so we're all speculating about possible flaws and advantages of a finalized device that does not yet exist

In an absolute sense, this is true, but unless you're eating a lot of cake (which I doubt, since it sounds like you care about your health), the difference is not going to be anywhere near as significant as it is when you switch from white bread to wholemeal bread. Part of this has to do with the fact that, compared to bread, cake has proportionally less flour, and a good deal more sugar and fat. While the fibre may slow the absorption of carbs, there is so much more sugar, the effect is pretty much cancelled out. When it comes to sweets, if you can get results you love using wholemeal flour, that's great, but I wouldn't make myself crazy over it.

I was wondering about the pecking issue; normally, it's kind of limited by the fact that there's at least the possiblity of retaliation, but in the absence of pain, it seems unlikely to happen. Even looked at from a striclty utilitarian standpoint, this seems likely to be a terrible idea, just in terms of loss.

HungryC, the recipe GR used only uses chocolate, not cacao at all! Well, that's an easy thing to fix. Add 1/4 or more of quality cocoa powder! More chocolate is better. Isnt' that the first rule of chocolate baking? Absolutely Something would have to be adjusted to compensate for the increased amount of dry ingredient, though.

HungryC, the recipe GR used only uses chocolate, not cacao at all!

Something about the article carries the faintest whiff of Swift's Modest Proposal. Leaving that aside (and so far, I've only read the abstract and conclusion, and just skimmed the rest), even though there's acknowledgement of the fact that there is more to suffering than [physical] pain, the article seems to keep drifting into a conflation of the two, and the lousy living conditions of a lot of chickens probably causes at least as much suffering as their being slaughtered. The conclusion drawn here is puzzling (p. 2, end of column I): Since an interest in avoiding a life of suffering is presumably stronger than an interest in a particular gustatory preference, it follows on this account that we should choose not to eat meat that comes from factory farms where animals endure a substantial amount of suffering. I believe that the author means 'preventing', rather than 'avoiding' ('avoiding' makes the object of the suffering extremely blurry), but even so, my suspicion is that most people don't care that much about the quality of the lives of the chickens they eat. I doubt I'd buy such a bird, and frankly, I think the only people who would really care about this enough to seek out such chickens (and possibly pay a premium for the privilege) are those who are already concerned enough about animal welfare prefer birds that aren't raised in batteries/are humanely slaughtered.

The dryness may have been due to a bit too much flour; when you're working with volume, it's really hard to control how much flour you're getting. Maybe try again with a couple tablespoons less flour? If you have a scale, weigh your volume measures for future reference, so when you get things just right, you can replicate it.

I can't honestly say that I'd recommend/even consider either cut you mention in the OP, the flavour just isn't there. Flank steak is the traditional cut for London broil, but I usually go with the shoulder, since where I am flank steak is priced as though it were gold-plated, and the shoulder makes an excellent alternative.

My first thought was 'What sort of chocolate did you use?' 'Unsweetened' is pretty vague, and the differences in the various types out there are probably going to affect your results. I'm inclined to recommend the Devil's food cake in The Best Recipe, swapping in wholemeal pastry flour for the plain flour (PM me if you you're interested and don't have access to the book). You'd probably need to tweak it a bit to make it work, but it is extremely chocolatey and moist, the most chocolately cake recipe I've come across (it uses cacao, not chocolate, but you bloom the cacao, which amps the chocolate factor almost unbelievably). Apart from that, I'm inclined to agree with prasantrin's comment (I grew up in a wholemeal-only household, and wish I could say I have fond memories of the baked goods involved, but this was the era of the gnarly wholemeal goods, gritty and dry).

Not disagreeing (though I prefer to not truss when I'm not using the rotisserie), the bird looks great and clearly trussing is crucial when you're using a spit, but... I'm not getting the message, please elaborate.

Have you taken a look at andiesenji's recipe in RecipeGullet? Among other things, she notes that at the end of the cooking time, 'it should pour like honey'.

Can you make a slurry of boiling water and the cacao you have, and check the pH (if you can get your hands on those little paper strips)? Modifying the alkalinity might reduce the bitterness, but that may not be the issue. If you can't get hold of a dutched product, you might try adding a little sodium bicarbonate to the bloomed cacao, to raise the pH.

Oops. Is that madpapir?

I doubt food mill design changes that quickly these days (and most of the advice you're going to get will probably come from people who've had theirs for a while), and for whatever it's worth, I'm still really happy with the Rösle I got about a year and a half ago; it still behaves as well as it did when I got it, and nothing seems to be wearing out or working loose.

Langoustines (brined, brushed with lime juice, and olive oil infused with coriander, Szechuan peppecorns, and nutmeg) and caramelized figs doctored with Madeira and smoked salt. Accompanied by mixed baby greens and Madeira:

I'm not seeing the connection between the use of various sugars in ice cream and our capacity to handle sugars, but H. sapiens existed as a species long before figuring out any regular way of getting hold of lactose and sucrose (e.g. herding, agriculture; disaccharides–including lactase, originally only available to infants–are less common in nature than glucose and fructose), so we can't be described as specially/more evolved to consume them. But so what? Excess of anything usually works out badly, and a dish of ice cream seems unlikely to tip some delicate balance on its own. I'm always happy to know that my ice cream is not bad for me (leaving aside the discomfort of lactose intolerance, which I'm willing to deal with for good ice cream), but like most people, its tastiness is what makes or breaks it (for me, the taste of corn syrup you get in a lot of commercial ice creams is not a plus).

The same 'adults' that say 'bunny' and 'kitty', or describe themselves as 'mommies' or 'daddies' What I'm not getting is the conciseness argument for 'foodie', at least when it's self-referential: 'I'm [such] a [major/total] foodie' is at best marginally briefer than 'I appreciate food' or 'I'm into food'. And who wants to make its derogative use more convenient?