Mjx

Well, there are gadgets like the herb-savor, which I've considered getting, but keep procrastinating on, partly because of the corny name. I've heard they work well. For herbs that I have to have fresh, I buy the little plants, which give me more time in which to use them. But the fresh v. dried herb decision mostly comes down to personal preferences (e.g. personally, I dislike dried basil, and find that it acquires a weird bubblegum note; I don't love the texture, either). Also, some herbs change flavour significantly when they dry, so that the fresh and dry versions seem like two different herbs. Finally, there can be a massive difference in quality from one brand of dried herbs to another, so if and when you do get dried herbs, don't be discouraged by initial less-than-fantastic results (I've had good results from Penzeys, but occasionally, cheap supermarket brands have been terrific). The bottom line is that you're going to have to do a little experimenting and research, if you want conclusions that really satisfy you. Someone else's tastes are just not going be that much help.

Given this, I'd add my vote for Buffalo trace, which I've actually used in a ganache; the result was extremely well-received, and I'd describe the flavour as accessible, but still intriguing. I've made truffles flavoured with bourbon and whisky on several occasions, because my boyfriend is big on them, so we always have a variety on hand; they always come out well. <sigh> My boyfriend, who loves Bowmore, was reading over my shoulder and went almost numb with horror, and pleaded with me to suggest that you find another fate for it, such as cocktails or regifting, or... chocolates

I'm not getting this: What make this 'whey' set? The whey is the thin, liquid fraction that doesn't set.

- Chef Johnny Can't speak for everyone, but I find that 'the right way' is by no means universal/persistent/consistent from one person to the next. And sometimes, the tinned or frozen corn is better than the fresh stuff, the results of skipping or altering a step not even slightly noticeable, or one finds oneself in a situation that makes it impossible to do everything by the book (and eating out isn't a satisfactory option).

I remember reading something similar, but can't remember where (McGee? CI?); I believe it was a question of the thickness (thinness, actually) of the meat, compared to even a small roast, and that a brief (5 min.) or not rest is the way to go. Although I'd imagine that the fact that roast birds are fully cooked (as opposed to rare, etc.) would also have something to do with this.

Would someone mind briefly explaining the reason it matters whether or not ice is clear, and how/whether that ties in to the way this is achieved?

Quite lovely: Apple cider (0.8%) + Japanese quince cordial + Buffalo Trace. This was an 'I wonder what this'll be like' thing, not measured out, so all I can say is that a large shot each of cordial and Buffalo Trace were added to a large glass of cider.

Which flavours are available there? Here, elderflower and blackcurrant (and blends of those) are popular, and often mixed with still or carbonated water (a splash of booze, a squeeze of lemon or lime, or a pinch of cayenne, ginger, or black pepper are nice additions).

It shouldn't damage glazed ceramics, but thin/low-fired glazes (often seen on cheaper ceramic-ware) do tend to be a lot more vulnerable to pitting and erosion.

Without knowing what you are using, it is impossible to know whether it is something that is intended for use by a specific group of professionals, or for consumers. Your best best is to look this up online. Go to google or something, and input 'name of product' and 'safety'. I have no doubt oven cleaner does a great job on gunked up dishes, but I'd guess there's a fair chance that it's also damaging the surfaces, so that each time they're cleaned this way, things stick to them and they stain more easily, afterwards

In terms of risk, there is no way of actually knowing exactly, without knowing the formulation of the oven cleaner, but there should be plenty of information about that only. The ones I've used definitely were only to be used in well-ventilated areas, with skin well-protected from it. Using it on plates sounds wrong, oven cleaner isn't designed for that use, and generally, when plates can't be cleaned, even by scrubbing, there's a chance that the glaze is thin, and I can't even imagine what oven cleaner would do to that.

It sounds (and looks) delicious, but my first reaction was 'Oh, cute mushroom!', which is probably causing you to smack your forehead on the surface in front of you. And have I just been in Denmark too long, or is that really a quite decent price for your meals?

Not looking promising for me: We're more or less buried in spec. blueprints, and still have no firm idea of how much of our finances this is going to involve, or when. I haven't quite given up on being there, but at the moment, it's looking unlikely.

They are pretty... in fact 'oh, pretty!' was my first reaction. I've never made these, how do you cook them?

Jim's Organic Coffee Espresso Jimbo should fit the bill. The name makes me cringe, but it's a go-to for me, since I prefer low-acidity beans, and I always get fantastic coffee from this (I have no way of knowing which nation you mean, when you say 'nationwide', but Jim's Organic Coffee is US-based). My experience is that it's generally found in shops where you grind it yourself to the desired fineness, but if you have a grinder at home, you'll get much better results, since you won't have the ground coffee sitting about, losing its aroma.

I'm Australian and I have no idea what Australian comfort food is. Presumably they're counting on NYC hipsters not knowing either, but being like, way too cool to admit that. This sort of thing is that makes me much prefer wildly unfashionable places primarily patronized by grumpy old men who walk in, look around sourly, walk over to where you're sitting, and say 'This is my table'. My brain is not even fully able to imagine the response of such patrons to menus with 'Australian comfort food' on them.

The only way to protect yourself against those toxins is to avoid chicken altogether, since there's every chance that those have been there form the word Go.

Given the circumstances you describe, I'd work with it, taking particular care that it reached recommended internal temperature, which should take care of the E. coli, salmonella, and other bacteria that make chicken a potentially risky proposition, regardless.

I'm about as serious a germ freak as you can find outside a home of some sort, but I'd roast it.

This seems kind of unfair to the shop and other shoppers, and isn't particularly reliable; many of the most dangerous bacteria produce no odour at all.

Do you find it difficult to not slump on those? Several of the places where I worked as a massage therapist had those, and if I used them at all, I ended up cranking them way down and kneeling on them, because otherwise, I found they tended to force me into a slouching position that made it really uncomfortable for my neck and shoulders. I really like stools that tilt, since they make it far easier to remain vertical. This all may depend on how long you sit, however.

If you're flexible about the concept of 'appetizer', I'd go with small bowls of tortellini with just enough reduced broth for there to be a little with each spoonful. Might add a couple of reduction-glazed chestnuts to each bowl, too, if you can get your hands on some.

That's just bizarre. I'm guessing it means that neither Kimball nor whoever wrote up the cue card has a clue about chemistry.

Well, I was really only thinking of an occasional short time use. No, I'm not looking for long-term soljutions, and my question, while relevant, was as much out of curiosity as anything else. Fair enough, but if I were you, I really would drag out that heater you mentioned, even if it is just for a little while, and it's something of a project. Or, get another that is easier to move/stash: the good ones are small, efficient, direct the heat effectively, and will make you feel very, very happy (perhaps not as happy as a life model in a skylit studio where all the people sketching are muffled to the eyebrows, but still). Leaving aside the possible safety issues, my experience in our last kitchen (which had no heat) was that the heat from the oven didn't circulate very efficiently into the room when the door was open, and it was a small room. Once or twice, I left the oven door open after shutting it off, because it was just so bloody cold, and I could feel the warmth when I stood immediately in front of it, but a little ways away it really wasn't doing much good.

Get a space heater: The small cube-shaped ceramic units seem to give the best bang for the buck. One of these should do the trick for you in your office space; I'm speaking from a decade+ worth of experience as an artist's model who often worked through the winter in large, draughty, unheated studios. Using your oven as heater sounds likely to damage your oven/you/your budget, over the long haul.