TheTInCook

You could try using a flour sack towel or muslin. However, I think it might be better to rework your procedure. Make an infusion with the spices, strain that, and add the liquid to your sauce base.

I usually just use red chile flakes from the market. Sometimes I grind up chile de arbol or japonase, but it doesn't seem to make that big of a difference. Used some little dried red chiles from a Thai market, and they made exceptional chile oil. It seems my method differs from most here. I combine the chile and cool oil in the wok, and heat it gently until it just starts to smell toasty, then I remove from heat, and let it cool before bottling. I prefer the toasted flavor from this method, then the pour hot oil over chiles and steep method.

http://en.wikipedia.org/wiki/Tetrazzini I also like frying frying a patty of the noodles on both sides so its crispy.

Forgot to update. One of the other cooks grabbed my loins by mistake, and turned them into chile verde, so I never got to test them to the roasting. I tried the resulting chili verde, and could tell there was good flavor penetration by the spices in the brine.

I like the 'goop' part of the chili oil as much, if not more, then the oil itself. So I use a lot of chiles in proportion. Haven't measured or anything when I've made it, but I'd have to say around 4 oz of chile flakes to 16 floz of vegetable oil.

This may seem like a silly question to some of you guys, but grits aren't part of my heritage. When you have grits with either dinner or lunch, what are they usually/traditionally served with?

At work, I've got some pork lone roasts sitting in the basic meat equilibrium brine flavored with rosemary, fennel seed, black pepper, and a little clove. It looks like they will be around a couple of hours short on brine time, but I don't think that's deal breaking.

This is less sinister then it sounds. First, permeate is different then whey. Whey is the liquid that drains out of curds, it has residual often has residual proteins (albumins, IIRC). Permeate is produced by passing milk over a molecular filter. Lactose, vitamins, minerals, and water pass through, but protein and fats stay behind. Like reverse osmosis, but for milk. Second, the natural composition of cow milk varies through out the year. In Australia, you can add or remove milk components to standardize the composition or make special types of milks (eg enriched calcium). This is no different then from skimming cream from milk, or adding some back to make a richer milk. Lastly, Australia has a Food Standards Code defining the composition of the different milks. So it's not like you're going to get ripped off by thinned milk. Unless you buy 1%milk, then you're on your own.

Kim, you really need to clear cut that utensil forest.

What's the position on hominy re grits?

I was just thinking about that this morning. Had to go out and buy a paper so I could have something to light my chimney starter. Twice as expensive and half the content from the last time I bought a paper.

Hmm, just took a look at one of my roommates gaming magazine's for submission guidelines. They pay 3 cents a word, and they're considered one of the premiere periodicals in the field. My roommate tells me they used to pay 5 cents. Some perspective to think about.

Woah, she was quoting 80,000-125,000 salaries for food columnists in newspaper staff positions 10 years ago? Seems kinda over paid.

I had a philipina friend that would bring smoked eel when we drank beer. They were kinda crispy. I think she finished them off by frying them.

IIRC, those kind of noodles were originally prepared with water from alkali springs. You can also get sodium carbonate from mineral deposits, like trona or natron.

Look at some of the AltoSham sales material. I'm pretty sure they at least have some case studies for roast beefs. Dunno about chickens, since they are small enough that they don't seemingly benefit from an ultra low and slow roast.

I'm making the banana puree from the Banana Yogurt Recipe (sans centrifuge). It calls for cooking the bananas sous vide for 12 minutes @ 190 deg F. Is that time from immersion, or from when the temp comes back up to 190?

I'm going to hedge my bets and say probably amontillado, and definitely not a fino or one its derivatives.

Interesting, nice find. I'd never connected starch damage to dough color before. I know that millers have a certain target for starch damage since it makes doughs hydrate faster, and provides easy food for yeast. Maybe the flours in the US have a higher level of starch damage then Japanese flours.

I just finished constructing my sous vide rig and set it to autotune. It's powering a hotplate and a pot right now. For my casing, I used a $4 plastic bucket from Home Depot and I built the outlets and pid into the lid. There is enough room in the bucket to store the cords and everything. I still need to figure out venting system for the ssr w/ heat sink. I don't want to cut vents in the side of the bucket if I can avoid it. I'll take and post pics once I get my workbench a little tidier. Still have to figure out a way to rig up the water pump, too. I also want to thank marco and richie over at lightobject because their kind help was very important. For all those building their own sv rigs, I suggest using a stranded conductor. I used a 14 gauge solid conductor, and it was so stiff, that it was a little tricky to assemble.

I was at Home Depot today picking up some stuff for my sous vide rig, and the Weber chimney was only 14.99, so I ended up getting it. Once I get some charcoal, I will give it a try and report back. Any idea how much charcoal would be needed for, say, a two to three dish session? I'd hate to be wasteful.

I've decided I'm going to splurge and get a chimmney to try it out, it's a heck of a lot cheaper then a propane stove. I generally use a 14" wok, so I am worried that the chimmney won't be wide enough.

I quibble on a couple points. Genoise is made with the plain sponge method. Whole eggs and sugar are foamed, then flour folded in in installments. European genoise doesn't have butter. North American genoise does. Different traditions I guess. I usually leave out the butter, due to laziness. Jocand is more like a chiffon method, then a sponge method. The egg yolks aren't foamed, but mixed into a paste with the almond, sugar, and flour. To OP: I generally use a genoise when I need to bake a cake, because the formula is so easy to remember Eggs 150 Flour 100 Sugar 100 Butter 33

Anyone ever try this? Serious Eats had a post up that talked about using this method (via Alton Brown/ Good Eats Pad Thai episode).

The momofuku noodle dough turned out great. One of the students added extra water when I wasn't looking, but we sopped it up with extra flour. It was still a little moister then ideal, but with a little skill it was manageable. It was pretty cool teaching them how to use a pasta machine. Before trying to teach someone how to do it, I hadn't realized how much nuance there is to using one. Here's a pick of three of them doing their first solo run. The table had a weird little lip to it, so it made clamping it almost impossible and you needed an extra hand to hold it down. I either gotta bring a bigger clamp, or some spacer blocks. They cooked fast, only took a minute or 2. Not the five in the book. I was going to make the pickled shitake mushrooms, but I forgot to pack the vinegar, so we did them nimono style. Still good.