Mjx

Spent a little time looking, but found nothing that really applied. Ask the manufacturer? The exact chemical composition of this stuff really should be clearly identified on the label, the same as if it were being supplied to a lab. Are there any other identifiers on the plain 'Gellan' packet, apart from 'gellan' (e.g. LT)?

I'm sceptical, although it sounds like an idea with potential. I'm not clear on how this app could determine the actual amount of fat, sugar, or various fillers present (e.g. steamed kale versus kale sauteed in bacon fat, a desser made with sugar, or the identical one made with an artificial sweetener, an actual breaded cutlet versus one that is a composite of animal byproduct and TVP), factors which can make a tremendous difference in calorie count.

It could be worse: The default here is 'so-so to grim coffee, and appalling baked goods'. I have a hunch this is a location-contingent thing, since in NYC, I don't have much trouble finding places with both good coffee and good baked goods (although some of the places are not consistent). Same for Berlin, and every single Italian city I've ever been in. Perhaps the tendency is to target what is perceived as a client base that cares more about coffee or baked goods, and cut costs on the other?

If I think of it, I put the plates on the radiator just before I start prepping things. If I think of it. And it's only do-able October through April... and is kind of embarrassing to admit, because one of the settings on our posh oven is 'plate warmer'. Which I'm nervous about trying, ever since one of our plates suddently exploded, when it was suddenly exposed to heat. So... yes. Sort of.

Hard to imagine anything more right, actually.

If you allow for the difference between wholesale and retail costs, I have doubts as to the accuracy of this. Whether or not parents will is another story I'm just wondering whether requiring kids to eat school food is entirely legal.

Except that, to me anyway, following a set of instructions is precisely what Modernist Cuisine is not about. This is nowhere more evident than in their naming of the recipes: the recipes scattered throughout the books are all explicitly called "Example recipes." Each of them is designed to highlight a particular aspect of the chapter, but these books are emphatically not a collection of recipes, they are a collection of techniques. They are designed to enable cooks to imagine a dish and then figure out how to create it. Just because I have to look up the ratios for gelling a particular fruit puree doesn't mean that I've drained the dish I create using that component of its creativity. Modernist Cuisine has enabled creativity, not stomped on it. Definitely agree: The more I understand the chemistry, physiology, and physics of what happens in the kitchen, the less I rely on recipes for anything more than a starting point (sometimes, I'm just inspired to try something suggested their titles): The more I cook, the more what I put produce is 'me' (although frankly, I think a lot of so-called 'individualism'/'self-expression' are not actually unique, though we like to think they are.)

Combis are not uncommon in the EU (at least in Northern Europe; e.g. Siemens and Gaggenau make models), but they do run more than a standard convection oven, so I unless you have a definite, extensive use for the steam feature, I wouldn't recommend that version (here the term is also applied to conventional/microwave combinations, too).

I'm looking forward to seeing more! Have you come across any foods that are considered dead normal there, but that strike you as distinctly alien? 'Biodynamic' is used in roughty the same way as 'organic', in many places. That (supposedly) is to discourage the lazy from leaving the trolleys in the parking lot, after unloading their groceries into their cars, rather than prevent theft (it's a pretty common system in the EU, too), since trolleys in the parking lot get damaged, and can cause accidents.

If you have hard water/the dishwashing detergent is not rinsing away 100%, their residue can create problems.

A bicarb. paste might work... in Cook's Illustrated, they did find it effective fore removing residual odours from cutting boards, and those are even more porous than iron. I've known a few people who had designated cast iron pans for various things, however.

The images are gorgeous, and a lot of them sound delicious, but what's really impressing me here is how integrated and consistent the aesthetic is. Any idea of how that caramelized apricot was made? I keep returning to it to stare at it, and if it tastes a good as you said, the recipe would be worth having (or figuring out).

Sunday may be problem, since things tend to be closed; is there anyone there who might let you use a little of their refrigerator space? It isn't as though you'd be asking to store something bulky and space-consuming, like half a pig's head.

I don't know about that... I really doubt I'm alone in the 'take it or leave it' camp, with some foam-involving incidents experienced as peachy-keen, others being altogether underwhelming, and most being entirely unremarkable one way or the other.

If you like this idea, but are thinking 'Ostrich eggs... yeh, right...', I've seen them at Whole Foods.

This depends on your personal preference: I like them very simply seasoned, just a little butter, a bit of salt and pepper, and some fresh marjoram, just a few things to bring out their flavour.

But... preventing fermentation during the soaking time would just mean more unfermented carbohydrate in the colon! It also seems as though the bicarb. might affect flavour in some way; does it?

You might want to go with a gelling agent that gives a firmer, more flexible gel, such as konnyaku. You'd need to dissolve that in hot water, but the dilution of the honey may give you better control over the final product. Also, do you absolutely need to start with fresh honey, or could you use honey granules dissolved in a little water, with the gelling agent added to that? This seems as though it would give an even more controllable product (and would still use pure honey, albeit in a dried form).

How does the softening effect come about? I can't imagine the sodium bicarbonate would do anything useful to mitigate flatulence, since that's primarily caused by the presence of indigestible (to humans) carbohydrates that are subsequently feasted on by gut bacteria; fermentation of the flatulence-causing carbohydrates itself can actually reduce the problem.

I don't know easygoing your guests are (as vegetarians go), but as the renegade in family of vegetarians, I've found that Italian (primi are often not meat-based) and Asian restaurants are generally pretty good bets (I don't know Dallas at all, but it must have some good restaurants in these categories). My family is vegetarian for ethical, not health reasons, so 'taking a night off' isn't an option, but they don't grill waitstaff (so the presence of well-hidden meat byproducts is likely to be off their radar), and they do eat eggs and dairy.

First things that sprang to mind are the eggs with edible shells, and something like Chocolot's chocolate tulips.

To Kalustyan and Penzeys I'd add the Integral Yoga shop on the south side of 13th, between 6th and 7th Avenues, because they sell from bulk, which means you can get really small amounts of things you are curious about, but not necessarily committed to. You can also save the little bags, and reuse 'em. You just have to give things a quick sniff to make sure they haven't lost the fragrance, which can happen with some of the less popular selections.

ATK hated the Eva Solo model, which I got my boyfriend as a birthday present, but I have no problem with it at all, and would say that it meets your first two criteria (admittedly, the glass holder is not a good solution for storing garlic, but does make a pretty good bud vase), although the equivalent of USD80 (I bought it several years ago, so it was a little cheaper) is fairly ridiculous for a garlic press, even here, where everything is expensive and has 25% sales tax. If you see one on sale, I'd recommend snagging it.

Saturday, I had some (apparently) crack-crusted peanuts, which were unbearably difficult to stop eating (the humming in my ears helped). In order to save myself, I rather callously offered to share the rest with some friends who normally stick to minimally processed foods. It was a little frightening to see them go from politely sampling what appeared to be a rather dull snack, to feverishly shovelling them in, and frantically dabbing up the residual MSG/spice dust scattered over the bottom of the bowl. Given that I felt fairly diseased after eating about a quarter of a bag, I'm compelled to conclude that they were not the healthiest things going, but damn, they were good. I have to say, Duyvis makes some fine-tasting peanut snacks, especially their paprika-flavoured offerings.

Or prune whip or lemon or pineapple fluff (all from the '50s) Hold on. Are you saying that people today wouldn't complain about- or at least make fun of- prune whip? Prune whip? Really? I know quite a few people, mostly men, mostly all transplanted southerners (with one Newfoundlander), who are very serious about prune whip. Their mama's and grandmama's made it and they really, really like it. Laugh, at your peril. I think I tried prune whip once... I believe I liked it, too. As foams go, it's fairly dense, right? I don't think I'd complain about being served the stuff; prunes really don't get much love in the US, do they?