scubadoo97

This is our favorite stop along the way to Key West. Fish Tails Market and Eatery in Marathon. We like to stay near Marathon as a rule. It's a small place but the fish is super fresh. We often get yellow tail snapper sandwiches and buy fresh fish to take to our resting stop to cook. I always like a place with a kitchen in the Keys. The abundance of fresh local seafood is amazing but I'am not thrilled with the restaurants in most of the Keys. The turn over is very quick and I have been there more than once after an afternoon dive at the end of the day when they had just sold their last fillet of snapper but I love the place. Just get there early. http://www.floridalobster.com/

I think you have the hardness thing backwards. Cheap knives are made with hard stainless so that they will keep their factory edge as long as possible. After that, they are a pain to resharpen. Better knives with higher carbon content are softer, don't keep their edge as long, but sharpen much easier. At least that's what I've been led to believe. Jim ← No Jim Porthos was correct. High carbon steel is harder so it may take longer to get sharp but will maintain it longer. The down side of a very high Rockwell rating of mid 60s is the metal will be brittle. Very hard steel will have a Rockwell rating of maybe 60-62. Look at this Korin site for Masamoto in VG-10 and Virgin High Carbon steel. They list the Rockwell scores. The VG-10 is in the upper 50s and the carbon steel is in the low 60s http://www.korin.com/subCategory.php?cat=5...b70cba4c947188c

Agreed

Not sure Porthos. I sharpened a bunch of low end kitchen knives for my son before he went back to college. All could shave my arm and slice cleanly through paper. I don't expect them to remain that sharp for very long but they were very sharp. I really don't think I get my Henckels any sharper. edited to add: I tried to put a 15* angle on a cheap paring knife and it just flaked. I did my son's knives with 18* back bevel and 20* primary.

Tojiro DPs are still found at the Korin site. Don't know how long they will continue to have them but they are still listed

sure looks like it.

Okay now I've found my reward for grocery shopping. Didn't know I deserved a reward until reading it on egullet. Now I can't wait to go shopping.

Grew up with a disposal. Have lived in apts without them and missed it. My current house had a septic system until a few years ago. We put the bulk of the waste in the garbage but at least you could rinse the dishes in the sink and not worry about food in the drain pipes. I would hate to not have one. I don't want to mess with sink strainers and pulling out food gunk. Kind of like living in the past.

I recently made Syrian meat pies or sefaas/lahme bi ajeen. I have to admit to pulling a Sandra Lee and using flour tortillas for the dough. I topped with ground chuck, onions, tomatoes, baharat spices, tamarind paste and lemon juice. I often add toasted pine nuts but didn't have any on hand.

I also like to brown off the meat. This gives results in a more flavor

I have a 42 " Viking Professional wall hood with the removable baffles. These lift out and I spritz them with Greased Lightning degreaser and rinse with hot water. Mine has a drip tray that the baffles sit in and that also is removed and cleaned. With the filters removed I also clean as much of the interior as I can reach. I do this about once a month or more if I've done something that produced a lot of grease or cooked a fish on the stove like salmon that leaves a strong odor. Grease Lightning is one of the best degreasers I have ever used. Better than Simple Green but SG is non toxic. If I don't clean mine often I start to get drips of grease forming around the rim. Don't want any of that falling back into my food.

I recently purchase instant rice to clean my burr grinders. I was told this is the best type of rice to use. I have to admit that I felt very self conscious buying instant rice.

I use mine to check temps of a pan and have used it to check the temp of oil when frying but when heating water for making coffee with my Aeropress I found that when checking the temp of water in a cup that my immersion thermoprobe was much more accurate and my laser IR thermometer reads much lower. Maybe because you are checking only the surface temperature.

although sometimes asking about food allergies will yield a whole list of I don't eat.... I think someone with a true allergy would speak up and say thanks for the invite. I am highly allergic to ___________ Just wanted to let you know.

McGee states that you need between 160-180*F for collagen to dissolve

I thought mofongo was mashed green plantains usually seasoned with garlic and pork rinds not cubes.

For me just about any leftover is fair game to be eaten cold from the fridge. Soups, stews, meats, pasta....Not a fan of cold long grain rice and mashed or fried potatoes are not high on the list.

Does this only apply to their mixers? I had to call them on a broken drawer for my fridge that was just 2yrs old. Stupid little plastic clip broke off. They were glad to send me a replacement drawer for $100

The breast is stuffed with a rice and ground meat stuffing with baharat spices.

Looking at the pictures of the portafilter it looks like it might use a pressurized basket. Pressurized portafilter baskets produce a fake crema not at all like the true emulsified crema from a properly pulled shot. Interesting though. I used my aeropress while on a short vacation. No coffee makers were in the room and it worked great although a little messy.

I have done short ribs, chunks of chuck and lamb shoulder. I usually cook it for about an hour. They do come out fork tender but I think there is more depth of flavor when braised in the oven. It came in handy over the summer when it was hard to keep the house below 78 degree. Not a time you want to burn your oven for a few hours.

There has been some speculation that an increase in allergic reactions may in fact be due to our immune system being deprived of minor infections due to the over use of antibacterial cleaners. Don't know if there is any truth to this. Peanut allergies are unheard of in 3rd world countries. My wife has many allergies, not adverse reactions. Many nuts, fruits and even vegetables cause itching and a sensation of her throat closing. I had my first allergic reaction to crab with a full body rash and itching. I'm not sure if it was the crab or some preservative but I can eat all other shell fish at this time.

Veal breast has some really good flavorful meat but there is a lot of fat and bones to deal with. The breast lends itself well to being stuffed. It's easy to slice the meat from the bone to make a pocket. Here is a rather large veal breast that is stuffed.

I have a Fagor 8qt and use it often. I now have the opportunity to make things like braised meats and beans during the week after a long day at work and eat in a reasonable time.

I tried this last night. My fries were from russet potatoes were cut to around 1/4 inch thick. I too was very skeptical but the results were excellent. The potatoes were cut washed and dried and placed in a cast iron skillet in cold peanut oil. I turned the heat up to high and watched. The potatoes do take on a translucent appearance before the oil heats up enough to crisp the edge. As the oil heated the potatoes browned very evenly and I removed them when they were golden brown. They were place on paper towels and tossed with salt. The results were very crisp fries with no detectable greasiness. Do they contain more oil than fries done in a more traditional method, I don't know. They didn't taste or feel greasy at all. It was clean, there was no splatter, it was easy, safe and the results were excellent. Goes against everything I thought was right but I can't argue with the end result.