Mjx

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?

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).