scubadoo97

My maternal grandmother is the one I most identify with. She was an avid cook and cooked for her large family of 7 children and 26 grandchildren who were mostly local. Born in Aleppo Syria she moved to NY as a young teen and then down to Macon Ga. She was widowed very early and raised her children alone. Her cooking was a mix of Syrian, southern and Jewish traditions. We put together a family cookbook that was distributed to all her children and grand children. She measured by hand so measurements had to be approximate She was an amazing woman and is thought of often. The family still gets together for holidays and thanksgiving which usually is well over a 100 people. Religious holidays can number between 40-60 People who are still local

For long unattended cooks I plug into a USB power supply in case of a temporary power failure. I don't think any of these devices have an auto restart after a power interruption

Nicely done

Imitation is the best flattery as they say. Nicely done Anna. Were you happy with texture of both the white and yolk?

Very nice!

The usuba is a single beveled knife. Can be super sharp but fragile. The flat edge profile of the nikiri makes it good at vertical chopping

Thanks! 63.3C X 50 min then a dunk in 82C water for 60 sec to set the whites. Average egg diam was 44 mm

A couple of SV eggs on toast with Spanish Hot paprika

I found this entry from the Huffington post mildly entertaining http://m.huffpost.com/us/entry/3895583/

I'd say there is a good chance it was irradiated to have that long of an exp. date. Even pink slime would go off in that time frame Been a long time since I purchased ground meat

The Jet Bag looks like a nice product at a good price. Cheaper than wine sleeves or similar products and the fact it can absorb the liquid if the bottle breaks is a big plus

Absolutely amazing looking lunches everyone The other day I had leftover fish soup for lunch. With some bread for dipping in the broth

Beautiful food everyone Ann ribs and fries look delish mm8 really nice prep on the chokes

I have a 270 Tojiro DP suji and use it as you described. I put a very asymmetric edge on it which makes it glide through fish. It's my dirty pseudo yanagi. At the time it was only about $60 or so

Looking good Bruce

My emails to Lisa are answered usually same or next day or at most 2-3 days.

Hot tap will get you close in most cases

God I love that explanation Alex

You may want to try some blind tastings with your group as things progress . It doesn't get much more honest when samples are tasted blind

Nice looking snappers basquecook and ravioli, impressive. Here are my two snappers which will feed us for several days My wife is not as much a fan of whole fish so these were broken down but everything will get used. I have the pressure cooker working a batch now with shrimp shells and will get another batch going without shrimp for those who keep semi kosher. Tonight I'm doing a repeat of a fish and shrimp soup I did recently. It wowed me enough to want it again

Fantastic!! One stop shopping. I just bought an ear wax remover and hearing aids all for $40. Nothing getting by me now!

The only rums I've had that are dry are agricoles

I have cooked carrots a number of times and never run into this issue. Mine are vac-sealed with a Food Saver.So are mine but with the pad of butter when melted I developed an air pocket. I have gone to including a few whiskey stones in my veggie bags or using a pair of tongs to hold in place

I thought we were talking about whiskEy

That punch being the rye For an off the shelf wheater that's easy on the wallet I'm partial to Old Weller Antique. A lot more flavor than Makers IMO Currently seeing 6 yr olds being bottled since there appears to be a shortage of BT wheated barrels with the Pappy crazy. This will blow over in another few years and well all be drinking better