Mjx

Ultrasonic. Hm. Dentures?

I would imagine that as long as yeast has enough nourishment to meet its metabolic demands (persumably lower when it's cold), and there is nothing in the water that might kill it, it proofed yeast should survive overnight. After all, isn't it grown in large vats, essentially proofed?

I'm not sure that I've ever seen unfilled macarons, at least not in the US. But now you can fill the the shells with all sorts of amazing things!

Tikidoc? This is a tough one...

Liuzhou's process sounds fairly similar to what I do when I render kidney fat for suet (I can't think of any reason to treat fat from pigs differently to that from cattle). For some reason, suet is very hard to find in Denmark, so every now and again I go to the local slaughterhouse, and score some kidney fat. This is in the form of fairly substantial, membrane-y blobs, and a little gross looking. I double bag it, shove it in my rucksack, tip the slaughterhouse guy (they don't charge for it, it's evidently waste), and head home. Back home, I snip open the bags, tip the fat blobs into a large pan, set it over low heat (to prevent any browning, since I want it to be as neutral-tasting as possible), and let it melt for a couple of hours. I may slash at it a bit to break it down, but mostly I just leave it. I've never noticed that it stinks, but that may be because it's fresh. Once, I refrigerated the fat overnight, and cut it up in chunks, then proceded to render it; the results were identical. Once the fat is fully melted, I strain the whole mess through one of the old t shirts I save for this purpose (I recomend doing this over the sink, squirting can happen). This leaves me with a white, virtually odourless and flavourless product, which is as good for plum pudding as for pastry for a pot pie. I keep the rendered fat in the freezer, since I don't use it that often (if you freeze it, make sure to make a layer that's thin enough to break pieces off).

For whatever it's worth, there have been quite a few studies suggesting that there may be very solid evolutionary reasons for pickiness (food neophobias) that often appear suddenly, even in children who once ate pretty much everything.

Congratulations to her! Any idea of how widely available it is?

I've heard this, too. However, like many people, I almost always cook roughly the same amount of rice, so I haven't had the opportunity to observe this effect. On the other hand, my personal experience has been that in terms of the rice: water ratio, the only factor that makes a difference is whether the rice is white or brown. This may not be consistent with prevailing wisdom, but there it is.

What about contacting a member of one of the cheese forums out there (or contacting one of the managers who might know who to put you in touch with), who happens to live in NYC and is working with the gentically engineered rennet, and asking whether you could buy a small amount from him or her?

One of the terrine queens or kings in this thread is going to have better suggestions than I probably would (I'd be inclined to dice the cooked pork, and re:stock, veal stock would proably be a good idea, nice and gelatinous, and goes well with pork; or, you could add a little gelatine, if veal stock was out of the question; you could do somthing xtremely attractive with the celery leaves, or you might look into lovage, too). My inclination would be to check back through this thread for some ideas, and if nothing solidly helpful emerged, and I couldn't find a really good recipe in my cook books, I'd PM one of the participants in this thread for sources/recipes. If I come across anything that looks promising, I'll post it.

There's the Sous Vide Pork Shoulder topic.

Steven, is it safe to assume you've looked at a variety of cheesemaker's sites, to see what they have to offer, in terms of mozzarella troubleshooting (e.g. http://curd-nerd.com/qa5-mozzarella-doesnt-stretch/)?

Would first cooking the meat at a low gentle temperature, then composing it in the terrine with the other ingredients be an option? Once you've cooked meat to tenderness, the chances of toughening it up by further cooking it are very much reduced.

That sounds familiar, my mother went through that when I was small (I'd been wondering whether you shopped every day, and how you managed it). Since your son's morning school is relatively brief, does it mean you don't need to make something like a merenda for him to take with him? I know you've mentioned that, relatively speaking, the selection of groceries there is a bit limited, but I still envy you, and your food looks delicious!

Have you tried putting a lid on the pan for the first 5 to 10 minutes? I haven't noticed onions being less wet (but I'm in a completely different part of the world, and probably using onions from a different source), but to make the most of whatever moisture does come out of the onions when I caramelize them, I put a lid on the pan until the exuded moisture has accumulated a bit, otherwise, since the amount of onion in direct contact with the pan is initially not that large, a lot of the moisture just evaporates off as it is exuded, instead of accumulating.

What happens if you cook the rosematta rice like normal rice? It's just that it never occurred to me to cook parboiled rice differently to regular rice (the first time I did this, and noticed 'parboiled' on the bag, I did wondered how that was going to affect things, but I've noticed no difference). I don't think you can get Uncle Ben's in Denmark

How come? I'm curious, because in Denmark it's a bit difficult to find not-parboiled rice, so that's what I'm usually working with.

I cook a lot of rice, and always go with a 1:1.5 rice:water ratio. The rice routinely turns out just right, no residual water, no cruchy centres, no overcooking (this was a CI recommendation, I can't take any credit for the idea), regardless of whether or not I first toast the rice in a litle oil.

I've simply flipped the cake over, when the top hasn't been as level as I wanted it to be. Probably not what you meant by 'solution', but it does work, if all else fails

For whatever it's worth, this illustrates the cut: http://www.fleischtheke.info/schweinefleisch/schweineruecken.php Further image here: http://www.hessen-netz.com/168/Frankfurter-Rippchen.html

If the meat is already cooked, I'm not sure there's much to be gained by essentially reheating it sous vide; the initial cooking will have already determined the consistency to a very large extent, so if it was cooked in a way that made it dry/tough, there isn't anything to do that will reverse that, although there are things that can disguise/compensate for the texture (e.g. shredding + a sauce).

But the 'foraged ingredients' thing is part of the reason one pays through the skull to eat at Noma. That, and Redzepi's direct involvement in the preparation. Not sure how much of the actual Noma team will be involved either, since July and August are major holiday months for Danes.

Oops. I should just go to bed and enjoy my stomach bug without trying to kid myself into thinking I can function normally...

Only person I know who lives in Monte Carlo is Franci

Seriously? You think that people only make messes in bathrooms that are already dirty? That's nuts. Have to agree with that. All you have to do is go into the rest rooms in Barnes & Noble, for example, over the course of a day a day, and you can see how things go: When they open they're clean; after about an hour, at least one stall will be nasty. They're big shops, and have dedicated cleaning staff, but a small concern isn't necessarily going to be able to even check after every customer (pretty much what you have to do, to stay on top of things), let alone clean constantly. If you have customers, you're serving them, although if the only people who come in are not customers, you would have plenty of time to pop your head in the door and see how poor their aim was... and then, I don't know, run after them and call them swine? Nod, smmile to yourself and think, 'Well, I'm sure glad he came in and pissed on next to the toilet, I'll bet next time he stops in he'll buy something'?