Mjx

The same 'adults' who 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 why make things more convenient for those who seem to believe that having a strong interest in food is a character flaw? 'High-falutin'? 'I'd avoid any BBQ place recommended by a gourmet'? Inverted snobbery is still snobbery, so clearly the 'foodie' label is useless for sidestepping that bullet, and just creates 'I told you so' moments for critics

I don't doubt this at all, but can't say I'd trust a trust a chef to be able to accurately determine whether or not a staff member has something contagious, either. I once worked at a place that had this sort of policy, and worked regardless of how infectious I was, as long as I could A) stand B) was not vomiting. My boss used to brag about how 'unbreakable' I was, how impressive it was that I worked even with insane fevers, but looking back, I don't feel so good about this and the mini-plagues I launched, even though not showing up might have cost me my job. Isn't there some sort of happy medium? Bringing in a doctor's note or something?

Sounds like it's just functioning as binder (and it's probably a liquid one, not a powder), so you might just try using an equal volume of egg.

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.

Yawn. This must be only the 800th article rehashing the identical thoughts it contains. If people didn't insist on using the label, 'foodie', writing this sort of article wouldn't even have been possible; imagine that first sentence re-written as 'People who appreciate good food culture demands a similar self-serving fantasy. . .'. It's too imbecilic for even this author to have been willing to publish it. Boo to labels. Silly as hell, anyway, since what Pearlman describes as 'cultural appropriation' and the near-exclusive purview of the urban elite/white people is simply what cultures all over the world do when they come in continuous contact with another culture's appealing food. Worst of all, this sort of argument manages to imply that 'other' (an iffy term at best) cultures couldn't possibly produce food that people simply cannot stay away from because it's really tasty.

I haven't experimented with making thin strands using konjak, but I haven't run into any problems working with it as a moulded gel, and the rapid setup is something I really appreciate.

Thanks! The apple is hollow, just a blown piece. It was just to see if I could do it, then after 15 tries I finally got the shape! This looks amazing, the form and colours and both really nicely nuanced.

I'm sure the sausage is tasty, but what is the white rock for? That, but even more importantly, for beating the central item into submission if it tries to make a run for it.

Depending on your preference in texture/flavour, rolled oats, cracked grains/grain blends, bran, or even grated veg. work well. If you use cracked grain blends, it helps to pour over just enough boiling water to cover, and let this sit about 10 minutes before adding to the dough.

Butter should help, but if you can manage it, extending at least the first rising time should increase the complexity of the flavour. When I don't have much time to make a loaf, I always add olive oil (no special reason, just what I'm used to, flavour-wise) to compensate for the less-developed flavour. I've also had nice results with malt powder. What's the dried milk do in the recipe? Dairy often seems to sort of mute flavours, and I'm wondering whether that isn't the case here, too.

Let's face it, 'regrettableness' is as least as much in the eye of the beholder as is beauty. For example, I find many forms of Danish sausage quite unfortunate-looking, like this offering at a Danish Middle-ages Festival (something like a Ren. Fest., but with more focus on period authenticity, hence the cabbage leaf presentation): Despite the cabbage leaf, the sausage is a fairly standard type. I'm loathe to articulate what I find a bit disturbing about the appearance, but leaving aside the potential for hackneyed innuendo, this 'oddness' is only apparent to me, as an outsider; to Danes, who grew up with these, this just looks tasty (and this particular smaple was, in fact remarkably tasty).

Thanks, all! I also see from the video that 'muddle' does not mean 'pulverize' (which makes for a sort swampy-looking drink), which is good to know.

I use various sizes and shapes of the containers by Funktion, which I think is specific to Scandinavia, but Rubbermaid's Lock-its look similar: http://www.rubbermaid.com/Category/Pages/ProductDetail.aspx?Prod_ID=RP091259&CatName=FoodStorage: The ones I use seal tightly enough that even the smell of asafoetida does not come through even a little bit.

Do you find the IBA recipe to be more or less what you describe, or sweeter/less sweet?

If you're using cans, a permanent paint marker should do the trick. I use glass jars with thick, threaded lids, or plastic boxes with silicone seals (they stack and fit side by side nicely), and a combination of various kinds of tape and markers for labelling (sometimes the best solution is non-permanent marker with a piece of tape over it, to keep the word(s) from being rubbed off).

I regularly review hotels on tripadvisor, but almost never review restaurants; within any given demographic, there's just a lot more variety of tastes related to dining experiences than there is when it comes to hotels, and I can't imagine that most people get much from strangers' restaurant reviews (whereas they'd probably be glad of a heads-up regarding a hotel with a bedbug problem first reported three years ago that is still unaddressed). I've broken my rule a couple of times (one, for Osteria Francescana, which I expect no one to take seriously, although I tried to report my great time there as objectively as possible; two for a couple of restaurants where I eat really often, and know well). I just can't take any of these restaurant review sites seriously, and continue to be somewhat surprised that anyone uses them for something other than checking booking information, opening hours, and addresses.

Konjak (Amorphophallus konjac) powder may be the way to go, since it is apparently pH-stable at pHs between 2 and 7; it's a carbohydrate, so enzymatic activity shouldn't be an issue, and it is also readily available in shops that sell Asian food ingredients (and maybe health food shops). This makes a very firm, even brittle gel, depending on how much of the powder you use, so you may need to tinker with it a bit to get the exact consistency you want. You might not want to serve this to small children, since biggish chunks of the gel may pose a choking hazard.

Is there any consensus on whether or not a mojito is supposed to be distinctly sweet? I made mojitos last night, using the recipe given on the IBA site (since I've never made these before), which yields a mildly sweet drink that I found extremely pleasant, but my boyfriend thought it ought to be sweeter, based on previous mojitos he'd had. Although my appreciation of sweetness is close to unlimited, my own feeling is that making this sweeter would also make it less refreshing.

Thanks! How's the consistency of what you get from that blend? Any gumminess problems? EAT Damn. I can't actually use this in this particular project, after all. Momentarily forgot about that.

I loved prickly pears as a kid (and now), and they can be easily cut up into easily managed chunks, but they have some pretty spectacular mess potential, since the cut surfaces tend to be sort of loosely textured; however, if your daughter's preschool is not uptight about that sort of thing, I'd go for it, the flavour and colour are likely to be a hit.

Brilliant

Thanks! I looked at the ingredients (I can get them fairly easily), and was wondering whether there was any good starting point for the ratios involved.

Loquats are great. Also, green almonds are interesting; crunchy, if not huge on flavour, but nothing that should put off a small child.

This week I'm supposed to be testing a coffee cake recipe that specifically calls for King Arthur's "Multipurpose Gluten-Free Flour Blend", the catch being that it is apparently unavailable in Denmark, where I happen to be. If I order it online I'm going to get slaughtered on the shipping, and it would take a while to get here. So: Has anyone had any success cobbling together something that is very close to this in composition? I'm open to suggestions for EU brands that are very similar, but I haven't seen anything that looks close, so approximating it myself seems the way to go. Thanks, M.

Looking at this, I'm feeling like a kid with its nose pressed to the window of a candy shop. So, when's the next one? I still have hopes...