Jump to content


participating member
  • Content count

  • Joined

  • Last visited

About rob1234

  1. This just says there's a potential unproven risk if farmers ignore the established guidelines and plant unapproved GMOs beside non-GMO counterparts and they cross-pollinate. From the blog "It was not possible to prove a direct link between the Cry protein and the allergic reaction " "the Food and Drug Administration (FDA) did not find a direct link between Cry9C and allergic reactions in the consumers who claimed to have ingested StarLink corn" "the technology used for making GMO crops does not necessarily make us more vulnerable than conventional breeding" "there is no evidence that GMOs are any more or less allergenic than their non-modified counterparts." "To date, no allergens have been found in GMO products approved for human consumption."
  2. Which GMO was this? GMO wheat hasn't hit the market so not sure where you got that from.
  3. This is what I found when I did the course last time (finished about 3/4). I thought it was more a science course using cooking to explain things then a cooking course using science.
  4. Made the ideas in food pumpkin pies this year. The dulce de leche one was ok (I think I overcooked it) but the spiced one was the best pumpkin pie I've ever had http://blog.ideasinfood.com/ideas_in_food/2011/11/spiced-pumpkin-pie.html Made the ras al hanout mix using the modernist cuisine recipe.
  5. Home Made Ice Cream (2015– )

    I can verify that the wonder grinder makes perfectly smooth pistachio butter. I bought one for the same reason, although an upgraded one http://indichocolate.com/products/chocolate-refiner made to run for longer periods.
  6. Home Made Ice Cream (2015– )

    Yeah and xanthan. It's the ice cream stabilizer mix in Frozen Desserts page 22. Roughly equal amounts of xanthan, locust bean, guar, and 50/50 mono and diglyceride.
  7. Home Made Ice Cream (2015– )

    I was actually going to place an order with modernist pantry this week to get the stuff to make his stabilizer. Should I change my plans? This is the one with glycerin flakes, locust bean gum, and guar gum, correct? They also sell premade stabilizer http://www.modernistpantry.com/perfect-ice-cream.html maybe I'll just get that.
  8. Rethinking the restaurant

    I could definitely see trying it for recipes that I want to eat but not necessarily source ingredients or spend the time making. I'm thinking more on the higher end though like if I could send in recipes from the Alinea cookbook or something. For common dishes that I could easily get at other places I probably wouldn't bother with. I would assume restaurants save money by buying ingredients in bulk. Not sure how it could succeed having to buy all sorts of ingredients to make one plate of food.
  9. MC and Sansaire

    True there exists HFCS higher than 65 but the vast majority of HFCS added to food products is HFCS 42 or HFCS 55 with 55 being mostly in beverages. I'm confused by your writing style. Are you saying fructose from a piece of fruit is somehow different than fructose from HFCS or do you just mean that the sugar in fruit is outbalanced by the nutritional benefits of the fruit? Is it the fact that it's HFCS and 'commercial' sodium added as opposed to agave nectar and sea salt or just that there is too much unnecessary salt and sugar added in general (which I agree with)? Anyway, I agree with rustwood. Eating too much sugar is a problem regardless of the source.
  10. Do you have a copy of the book to confirm this? I thought I read him say multiple times that the book is almost all new content not on the site. I think Serious Eats launched a magazine or e-magazine or something a year or two ago and that was all content from the site.
  11. Zone-free induction cooktops

    Nice work, I had heard somewhere the gagg was double the price of the thermador so good to know they are almost the same, especially considering the internals are apparently identical. AEG also has a full surface induction. This thread is the first I've heard of the miele one and that video is from 2012. Wonder if they ever actually released that model. I was planning to put one of these in our new home build next year. Might also look at the new miele's with tempcontrol (but not full surface).
  12. Baking Bread in a Bread Machine

    I quite like this book http://www.amazon.com/Bread-Book-definitive-making-machine/dp/0600629953/ref=sr_1_1?ie=UTF8&qid=1433514513&sr=8-1 It does come across as more of a beginners book but there is a variety of recipes and it has everything in weights which I found hard to find for bread machine recipes.
  13. I've made curry pastes in mine. It also comes with a regular lid so you can use it as a smaller blender jar for small quantities of whatever that might not blend well in the big jar.
  14. Some information here http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html
  15. Looks like these are available in Canada. Free shipping and easy return to Costco for anyone wanting to try one. http://www.costco.ca/commercial-ranges.html