Norm Matthews

Several years ago I saw chickens being processed in a commercial facility. They all went in a large water bath that just about assured that if one chicken was contaminated, they all would be. Chicken processed individually isn't a s susceptible to making you sick if it isn't thoroughly cooked. I suspect Japanese chicken isn't processed the same way as it is in the U.S.

I think the main reason it didn't stick is that it is sharpened on one side which allows the potato to peel away. The thin blade also helps but I think such a knife would make it difficult to get even slices on the potatoes because it is so thin that the blade is easier to twist during the cut. edit: oops. Didn't see Dcarch post until after I posted.

Cocktail. Does ice count as a mixer?

As of 12 or 13 hours ago, I now have a daughter-in-law. They are spending a few days in a hotel on the Country Club Plaza here in Kansas City. Images here (https://www.google.com/search?q=kansas+city+country+club+plaza+more+images&rlz=1C5CHFA_enUS503US504&espv=2&biw=1768&bih=962&tbm=isch&tbo=u&source=univ&sa=X&ei=fnVfVImbLoq6yQTTxoHQCA&ved=0CB0QsAQ) The last week has been tiring. We had house guests, including noisy toddlers, and visitors nearly non stop for the last week. I probably cooked four or five pounds of bacon, as much link sausage and a few dozen eggs. Made lots of toast and coffee and used about a gallon of Kansas (Lewisburg)Apple Cider. One morning I made Prairie Puffs ( very similar to Martha Steward Maine Pancakes) and served them with syrups made with maple, blueberry and raspberry plus served them with fresh blueberries, strawberries, apples sautéed with brown sugar and cinnamon, and bananas. Charlie made Kalbi for the bridal party. I made Korean spinach and we had a few other store bought sides. I made Killer Shrimp for one meal and I am drawing a blank on the rest. I made Korean beef bone soup for my son's mom to have ready for her as a late snack when she got in from the airport late the other night. She will go back to Las Vegas in a few hours and I can crash for a few hours after that.

That looks like a turntable that potters use for hand building/decoration. Oop. I see someone beat me to it.

I bet a potato would still stick to a knife in a vacuum.

Different cuts of meat can have a lot of different definitions. I think sometimes individual stores or restaurants can be pretty creative and invent names at will. Last year I ordered a London broil steak and they brought me what I'd call a cube steak. This whole thread is a good illustration of the many differences a cut can be called, but generally the differences between a steak and a roast is how thick it's cut. The whole short loin is a roast. A slice of it that is big enough for one person is a strip or shell steak. A steak can be pretty thick but if big enough to need cooking in the oven, it is a roast. Also a Porterhouse or T-bone has both the filet and shell connected by the bone.

I have always heard of shell steak as another name for strip steak.

The smooth and moist surface of the potato is such that it forms an adhesion to the blade. Knives with cullens or divots cut in the blade decrease the surface of the knife against the potato so there is less resistance but the potato will still stick above the dished out parts of the knife. The result makes the knife seem sharper but does not do much for your problem. When I cut a potato, I hold the potato in on both sides of the cut with one hand and pull the knife out after the cut. It is a little slower but keeps the potato together if you plan to cut it again in another direction as for fries.

Everyones meals looks great. That lamb especially. Since I had some sourdough that had been sleeping in the back or my refrigerator for 7 or 8 months, I decided to wake it up and make some Sourdough French bread dough. I was happy that it started bubbling right after the first feeding and it was all the way back in only 4 or 5 days. I made two pizzas with the dough.

I have an 8 cup one by Anchor Hocking http://www.anchorhocking.com/prod_23_measuring_cups.html

Burger's Smokehouse I believe is in Missouri but it's still a Country ham and shipping is included in the price. I have gotten several of them over the years. 13 to 15 lb country ham is $88.00 http://www.smokehouse.com/burgers.nsf/item/Ready-to-Cook-Country-Ham

I use an 8 cup measuring cup. It is big enough for a two loaf batch and you can see how much dough goes in and thereby tell when it has doubled. I saw one at Target that had a cover. Or you can cover it with plastic wrap, wax paper, damp cloth or whatever.

I'll think may be aa old as 70 or 80 . I love to make OJ with it whenever Valencia oranges are in season

We had meatloaf, new potatoes and leeks all baked together. We also had dill pickles, dinner rolls and sour cream.

This thread is about this cut of meat from the rib eye: http://www.seriousea...on-the-cow.html The brisket deckle is another cut of meat. And yes, brisket burnt ends are very popular in Kansas City. They are different than the kind prepared originally at Arthur Bryants.

You can also soften flour by adding an instant flour such as Wondra to AP flour in a ratio of about 1 part Wondra to about 4 parts AP flour.

High protein flour gives a better rise when used in a yeast recipe. Low protein flour gives cakes a more tender texture. How you mix the ingredients and in what order makes a difference too.

My Korean ex and her mother used Kadoya in our restaurant and at home. I don't recall any other brand in any Korean home I visited. It's what I use too. I have not tried any other kind... yet.

We have enjoyed toasted or roasted okra a few times. Maybe they call them okra chips.

As Darch says, there is such a thing as too sharp. You want a little 'tooth' to the blade. If it cuts what you need to cut, it's time to stop sharpening. I actually use a canoe shaped stone like my mom used 70 years ago and find it does as good and as quick a job as any thing else I've tired.

I was trying to decide between chili or tacos until I saw Mmmmpomps tacos. Then I saw that my son had put tortillas on the shopping list so that settled it. We had tacos for dinner tonight.

Where I lived before I moved back to KC, a store briefly had them in an olive bar and I really liked them. I had not had any for about three years since that store discontinued the olive bar and then I moved. Recently a store near me started an olive bar and I tried some of theirs. They were not as good as I remembered from before.

As with a stew, tomato sauce flavors become more concentrated as the sauce thickens and like a stew, the flavors marry and mature, usually tasting better still the next day. Quicker cooked tomato sauces (with in season fresh tomatoes) have a lighter, fresher taste.

Ragu type sauces that are thick, dense and smooth are slowly cooked for longer periods of time while Puttanesca type sauces that are cooked over higher heat for shorter periods of time (with fresh, not canned tomatoes for example) tend to produce more tomatoey, lighter, summery type sauces.