Mjx

Check out the discussion in the later part of the Bubble Tea topic.

But this isn't a textbook on photography!

Ah, I didn't realise the stems would make such a difference. The recipe is: 2lb sugar 1.3l boiling water 4 lemons 70g citric acid 30 large elderflower heads Dissolve sugar and water over heat, cool. Grate in lemon rind, slice lemons and add to syrup. Add citric acid, stir, add flowers. Cover with cloth, leave for 48 hours. Strain through sterile muslin into sterile bowl, pour through sterile funnel into sterile bottles. Plantes Vertes, does this give more of a syrup or a concentrate? Also, have you come across any discussion of the reason for the long steep? I've found nothing and keep puzzling over it; my only guess is that it is intended to extract from any stalks present, and that their flavour is/was traditionally an intrinsic part of the cordial's overall profile.

These look great to me, too! Is there any chance that the depression in a bialy is the result of a controlled fall? What I mean is, if the centre stays moist well after the rest is set, taking the tray out of the oven at that point, and slamming it down might cause the centres to collapse without collpsing the edges. Putting the onions on the bialys as soon as they're formed and set for their final rise should give their moisture time to seep into the dough, making it wetter than the rest.

My understanding is that the term may be applied to any cream or sauce with a light, mousse-like consistency, savoury or sweet; unless 'mousseline' is actually part of a name, it doesn't identify any unique, specific entitly, it's applied to many different things.

My boyfriend brought these back for me, from a trip to Sweden (in case this seems totally lame, from here this the equivalent of going to VT from NY, if people in VT spoke Frisian or something): The name somehow says it all. It tasted vaguely of chocolate and... things, which the labels enabled me to convince myself were not unlike the flavours of caramel and something red. My guess is that if you grew up with this, it has significant nostalgia value.

I have made the cordial with the stems on (and had plenty that was made that way), but the stems do make for a stronger flavour that not everyone likes, and might be a problem for someone who is used to the commercially made product, so it's probably worth trying a 'flowers only batch' once, before throwing in the towel. What recipe do you use?

Not a fatal error, but picking the florets free of the stems does make a difference. There could be lots of reasons you didn't care for the result: the recipe may not have been a good one (e.g. the proportions of ingredients/other instructions may be off); there may have been too many stems/insects; or, you might just not care for the flavour of a home-made product. The best recipes use weights, not 'xx flower heads', but they're not so easy to find. I also question the traditional steeping times given, since these are such tiny, fresh flowers. I made some last summer, taking the extra step of picking off the florets (I also reduced the steeping time), and when the cordial was offered to the neighbours' small daughters, they took it to be polite, but after one sip, they declared it really good, and asked for more, ultimately finishing off a pitcherful between them, which astonished their mother, since they normally would drink as little of it as manners permitted.

From what I've read, the methods used for clementines should work equally well for your mini mandarins, but I've never tried this (I was really hoping someone with experience would comment); by the time it occurred to me that candying whole fruit was something that could be done at home, my kitchen access had become too restricted to give it a go, but while I bide my time, I pretty much devour every article and discussion regarding this (which how I came to think of the threads I linked to).

Preserved/candied! I'm pretty sure candying them would go pretty much as it does for clementines, and preserving them the way you do lemons (which usually calls for thin-skinned fruit) would probably be a great way of making a savoury product (there are lots more threads on this than the ones I've linked to).

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.