scubadoo97

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.

I really love thin sliced cabbage and carrots sauted in butter.

Completely agree with this. With salmon I like to score the skin and get it really crisp. I've been leaving the skin on other fish like red snapper as well. Skin is great stuff if cooked right.

One of my kids is a meat and potato man all the way. The only other vegetable he will eat is tomato. When we were trying some low carb diets a while back I tried to use cauliflower as a sub for mashed potatoes. It is actually very good. The only problem is the texture is a little thinner than potatoes. You don't get that fluffy texture. I have done a mixture of potatoes and cauliflower that is very close to potatoes only. This will lighten the carb load in the dish and still retain some of the texture for those that miss it. My son could not tell much difference and it was one way to get him to eat another vegetable.

I can always get shaving sharp with any knife I try sharpening as long as I get a burr along the entire length of the blade and then lightly remove it using the EdgePro. I have done knives with angles of that ranged from 25 to 15 degrees. I have not been able to go below 15* with the EdgePro. I understand that if you raise the knive by adding a riser on the platform that you can get lower angles. I'm just not sure how to measure them.

I use jasmine a lot and I have done it with rinsing and not rinsing. I use a ratio of 1 cup rice to 1.5 cup water. I fry my rice in a little oil before adding water. After the water and salt is added I boil until the water is reduced to just above the top of the rice, then cover and simmer for 15 min. The rice is then fluffed and covered for another 10 min. I never get soggy rice.

Paul, I suspect your gyuto has very polished razor sharp edges which are great for push cuts but not as good for cutting through a hard crusty surface. It would slice very cleanly through the raw tuna like going through butter.

This is one place where my double sink has come in handy. Fill with water and some ice. immerse the pot into the water. The liquid in the pot will cool down very quickly.

I have to agree with this statement.

Soon to be available in 2008. Coming soon.

Looks promising. I would get one but not available on the KA lift models at this time.

I have to admit to washing a watermelon. There is often dirt on the outside where they sit on the ground. I don't want this getting into the flesh when carving.

I can only comment on the meat grinder. I used it for several years. I switched to a dedicated meat grinder since the motor on my KA was straining when grinding partially frozen meat cubes. My KA mixer is from the early 80s when the average out put was like 300 watts. The meat grinder is very good.

a submersible water pump like this would work well. Actually you would want the lowest gph you could find for a gentle stir of water. Many of these pumps would really get things moving http://store.seacorals.net/taaqrio50aqs.html A deal at $9

I am very interested in the Auber products. My old crock pot would work although small.

Get rid of any regular metal grooved steels. The only ones to use are the ceramic, included in the kit and a smooth glass rod.

some things need to breath more than others. Mushrooms will still get slimy in a sealed bag. I have some green onions that are going on 3 weeks that show little deterioration. Most if not all of the cheese sold in grocery stores is sealed in plastic so I would assume that if you could reseal without air that would be better than just placed in a zip lock bag.

For the second night of Hannukah I opted for fried green tomatoes instead of latkes since we had those last night. The meal consisted of pan seared salmon, corn bread with fresh corn and serrano chilies, fried green tomatoes with a remoulade and a small salad.

Randi, those look great. Care to share that CI recipe?

Being in a position of having to make a boat load of latkes and having little time to do it. Is it ever advisable to grate and soak potatoes in water a few days prior to using them? Would you lose too much potato starch in doing so is the question. I know potatoes for french fries are often soaked in water to remove starch but that seems counter productive to the latke. Anyone done it before?

Just love em. Most common ways to cook are steamed, roasted and my wife's favorite is shaved and sauted on the stove.