scubadoo97

I saw an out take short clip on the cigar. I can't remember exactly but it's a Cuban sandwich; roast pork made into like a puree rolled around flattened bread and then wrapped in a leaf. I can't remmeber if it was kale or something similar.

I remember when looking at ranges for the kitchen remodel a few years back that there was some warnings that you really needed to keep the door ajar for the IR broiler to stay on. Like a standard oven broiler it will cycle on and off if the door is closed. Most salamanders are open units. Some heating elements are easily raised and lowered to achieve the desired temperature and browning.

Nathan, to answer your question, very sparingly I have cold smoked corn for a corn soup and then added a few drops to bump up the smoke flavor just a tad. Do the same with hot smoked salmon or other fish when making a fish spread. The delicate smoke flavor can get lost in a spread so the liquid smoke helps highlight the smoke flavor in the dish. A little goes a long way.

Heidi the young tender leaves are excellent. I do dolmades with them. You can pick a bunch, blanch them in salted water, stack and freeze them for later use throughout the year

That's an incredible price for a band saw/grinder combo. I would have no room for such a monster machine but I would love to be able to cut and grind at the same time if I had a large primal to dismantle

No flames here. I totally agree but I would rather have a better knife and a better sharpening stone. No matter how expensive the knife, if it's dull it has little value at that moment.

Pam, your presentations look wonderful. your use of samphire looks so right with the fish. Looks like sea greens

Gray mullet are pretty common in our Gulf Coast waters. Not as thick as they use to be but there are still plenty around. The most common way we see them is smoked. The fish is very oily and they are terrific smoked. The smoked row is also very good. Here is typical sight which reflects my memory of smoked mullet in days gone by in old Florida http://images.google.com/imgres?imgurl=http://www.coastconnectionfl.com/images/smoked_mullet2.jpg&imgrefurl=http://www.coastconnectionfl.com/Gulf_Seafood_s_Menu.php&usg=__xCyzxTAvpOkG4lrElmDtWOIEitc=&h=341&w=605&sz=61&hl=en&start=19&um=1&itbs=1&tbnid=FZOCgxuaBvKLeM:&tbnh=76&tbnw=135&prev=/images%3Fq%3Dsmoked%2Bmullet%26start%3D18%26um%3D1%26hl%3Den%26sa%3DN%26rlz%3D1T4GGLD_enUS309US309%26ndsp%3D18%26tbs%3Disch:1

Well it's that time again. Prepared corned beefs for sale in the supermarket. I often will smoke one using pastrami spices to make my own pastrami. I look carefully at the sodium content between brands. They can vary a lot. Some can have over 1600mg/4oz and others 600mg/4oz. That makes a big difference in how long you need to soak them to leach out the salt. When cooking a corned beef in liquid as it's intended, a lot of the salt is leached out during the long cooking process but if you are doing a short cook in a pressure cooker I would think that this would be a big detail to watch for.

Shel_B, first is your grinder capable of producing that type of grind. Not all are. My Maestro Plus has a FP setting and I would say the grind is similar to a fine couscous. This is what I use when using my FP. There are many preferences when preparing coffee. I know some who steep for 3 min, some use a stop watch and it has to be 3' 30", yet others who grind finer and steep shorter. Let your palate be your guide

Rebecca, it's great to hear you are doing well. With both kids away our Shabbat dinners have been less traditional. No plans made as of yet

Very nice Steven!

Do you mind if I ask where you found the good deal? I've been looking at the PleasantHill site for a while now. I see they recently added the Deluxe to their offerings. I too don't find much need for the other accessories.

Great Find!

Shel_B there are such grinders out there but as with so many things, it's hard to be good at everything. I have a Solis, now Baratza, Maestro Plus I got about 7 yrs ago. Grinds from Turkish to FP. I found a big difference in my espresso when I went to a Mazzer Mini. We still use the Maestro + for everything else. Keeping a grinder clean will improve it's performance and longevity. Many of the problems linked to the Masestro grinder are from poor care IMO. You might have problems with oily beans moving out of the hopper into the burrs but oily beans mean the coffee is old or over roasted. Baratza has several grinders to choice from. The Vario is their latest and is said to be good for espresso but is much more $$. A couple of really nice things about these grinders is that they are relatively quiet and have little if any static issues and have a vertical chute that deposits the coffee in the holding cup so they are very clean grinders to use. http://www.baratza.com/index.php

Our citrus rats have no problems with sour or thorns for that matter.

I will confirm Doodad's ID of hibiscus flowers. The bag well? It doesn't looks so orange in color but I've seen bags of saffron flowers often in Mexican markets. Has s weak taste of saffron at a fraction of the price of the saffron stigma threads. Hard to tell from your picture

Very true but on the reheat is where you will find the additional "chemical activity". But what exactly is going on? With a dish like braised short ribs there will be re-uptake of some of the braising liquid into the meat as the meat cools. Extra fat is removed from the refrigerated dish before re-heating and the liquid is further reduced on the re-heat. All of these things are altering the dish and I assume improving it.

I've been making a cauliflower puree for a few years now. I have not tried first roasting but that sounds delicious. I had made homemade ricotta or paneer and used some in one of my recent batches. It really gave it a good taste and texture. I've use cream cheese, milk,cream, grated cheese and any combination of these with good results. The ricotta was excellent. I'll have to try roasting it now as well and I love shrimp and grits

Maybe I didn't have good enough shears. My honesuki or Henckel is much faster than my shears. I gave up on them. Take a back out in around 8 seconds.

I use a Japanese honesuki to break down chickens and for cutting out backs. It has a thicker blade and doesn't suffer from chipping as much as my gyuto. I use my German Chef for cutting hard items and if hard chopping on the board and things like mashing garlic into paste with salt. But for general use my 270mm Japanese gyuto is my go to knife.

It's a great sub for lemon juice but I use it mainly for descale my coffee maker and espresso machine

I use the cream at the top of a can of coconut milk to fry my curry if doing a curry dish then add the balance of the can after. I use coconut milk most often but have used coconut cream in some dishes where I want a thicker consistency

Surgical scrub brushes work well too. You can get them without the Betadine surgical hand brush http://www.amazon.com/Sensory-Brush-Sponge-Bag-3/dp/B001G3W6NO

Clark D, that looks fantastic