Deus Mortus

I would personally just go with different sauces then, a lot of people get intimidated by spices and tend to add too much or too little, while everyone is comfortable with sauce.

You need very little experience to make your own waterbath and remember, the beauty of these kinds of projects is that you can keep improving them!

Oh man, you just made me wish I could get some proper bagels here Holland, that looks bloody great!

It's actually not that rare here in the US at all. Between 5% and 15% (depending on who you listen to) of all chicken tested in the US contains salmonella. It still needs to be consumed in quite large amounts to get you sick, as long as you aren't pregnant, elderly, have an immune system disorder or feeding children under the age of 4 or so, you're still safe, people relax, it isn't that bad, even if you do get it, it isn't that bad, trust me, I have had it and all I had to do was sit on my toilet for about two weeks, got a lot of reading done too. People are way too scared about disease and germs!

Well my kitchen and most kitchens I have seen have a dual basin, one I keep clean and use to prepare food and the other is for stuffing dirty dishes in, but even if that wasn't true, I'd think you'd be able to use it after cleaning it. Still even if there were some germs there, no big deal, you'll eat them and your immune system will get a boost, you only get really sick from some quite rare diseases, scary stuff like salmonella are seriously rare and while keeping raw poultry away from the rest of your food is smart, the chance of you having a chicken that has salmonella are really quite low and assuming you don't just lick the raw bird, the chances of enough bacteria to get through to really play havoc is even lower and in that astronomically small chance that you do get it, it is treatable, it's a month on the porcelain throne, but hell, bad things happen. You're more likely to die in a car accident while walking to the grocery store to buy the chicken then dieing from salmonella!

That's a great idea-and one I'm going to try. I have fair success rolling things up with plastic wrap, so I can see a number of applications where gauze would work when rolling up meat or seafood. Thanks for the tip! Sure and you can wash and reuse them! Oh and toothpicks are great for scratching away anything burned between the bars of a grill.

Not a big fan of those, I prefer to buy the ones you can take apart, there is no way to clean the hinge between the blades in normal shears.

If you want a real rusty nail, you'll need to use scotch! Still I can't seem to get my hands on any quality rye whiskey, the few times I do find it, it might as well have been labeled "Hobo Juice". I would never claim rye + drambuie is a rusty nail. But I like to experiment, and I had rye in the cabinet, so I tried it and I liked it. In fact, I like it better than a rusty nail. The spice of the rye is a nice contrast to the drambuie. You can even make it more like an old fashioned - rye plus a splash of drambuie plus some bitters. Again I have no way to get my hands on rye, so using simple logic, I can tell you it is horrible, I have no way of making, ie. no way of enjoying it and seeing how I am obviously the center of my own personal little universe, there being something I can't enjoy, means it is horrible as I am the standard for all things good and just. The only way that could be good if I wasn't the center of the universe and that's just crazy talk! <_<

Well the really hard variables are still up in the air, things like using ready made solutions can speed up the process a lot, but then again, you might want to have some specialty designed management systems for efficient use of hardware and you definitely want a custom interface to make sure using the database is as natural as possible. One the algorithmic side it is again a matter of how complex it is, how long is the tree, is all the data already in the database or does it need to correlated from the data, etc. Though the biggest factor would be the programmer and that is still up in the air. In the mean time what you can do to help is make sure you have case studies, how would a user use it? What does it need to do? How should it react if it doesn't know something? How should the data be inputted, etc. A lot of the grunt work in programming is finding out what the program needs to do and how the users will want to interact with it, it's not unusual for me to spend a month finding out all that and then programming it in a day or two.

Oh using the needle for icing is a good idea! I'll have to use that! Also gauze bandages are great for tying down roulades (especially delicate fish roulades) and such, though make sure you get the ones without the anti-biotics and sterilizers and that you use them in low heat, if you want to finish in high heat, just unwrap, it should hold like that, seeing how it has already firmed up in the low heat.

If you want a real rusty nail, you'll need to use scotch! Still I can't seem to get my hands on any quality rye whiskey, the few times I do find it, it might as well have been labeled "Hobo Juice".

I am always a big fan of cotton swabs for any delicate cleaning in hard to reach places, injection needles also have their use in filling things with sauces (make sure you get one with a wide needle so thicker fluids can pass) and of course the aforementioned tweezers, I like to use them to clean up any accidental eggshells in eggs. Oh and also burn creams, I have made my skin mostly fireproof by years of being a dumbass around all sorts of fire and heat, but I always seem to find a way to burn the few spots that are still vulnerable...

Normally I would offer to help, but between my school workload, work workload and hobby workload, I have more workload then waking hours already. Though I hear the culinary world is full of people fleeing IT, so perhaps there is some skillful help to be gleaned from the forums. Either way, good luck with the project and while I don't have time to do any real coding, if you need advice on how to find help or have a problem or bug you really can't seem to fix, I'll try to help.

In case you are interested in learning how to program, I would suggest you check out this list, if you are looking to putting it online, I would suggest learning PHP and if you want to make it a seperate program, I am always a big fan of C++ though it may be a bit to involved in which case you might want to start with C#. I would at the very least suggest reading up on databases, as it's clear you are a bit confused what the different databases are, because a "collapsable tree structure" is an interface not a database structure. Though considering the fact that you are lacking the knowledge to do this yourself, I would try and find someone who has the time to aid you in this.

It has a nice mild gamey flavor and is slightly sweet, I found it perfect for converting vegetarians who found beef to beefy. I personally wouldn't add onions or onion juice, I would think it would quickly overpower the flavor of the meat.

I wouldn't suggest a completely open structure, what usually works well is a big talk page for groups (of ingredients) and an expert volunteer who translates the discussion into the database and weeds out the wrong, stupid and trolling suggestions. I would also suggest a small page about the history of the ingredient and how it is made, so that people may make the ingredients themselves. You may also want to link an ingredient to it's components for example, wine would link to grapes, I wouldn't necessarily make it two way as some things are more or less incorporated into everything (like salt). Another thought would be what kind of database you want to use, you can use a standard relational database as it is easy to do and well documented, so you can have a robust back-end, another idea might be an object oriented database as it would allow to make unique instances of object (for example the multiple brands and years of wine). Another worry is what kind of interface you want, will you just supply the raw database and allow people to use different management systems to peruse it themselves? In that case you will want to make sure it has an XML shell so that most management systems will be able to read it. If you want to put it online, you'll also want an XML shell, but then focus comes upon the interface, will you program your own or do you have a ready made solution in mind? Or do you want to offer it as one program, in which case you want to make sure to split up the database as much as possible to allow for easy updating. If you aren't all that comfortable with the technical side, it might perhaps be an idea to make it a project on Sourceforge and try to attract some technical expertise that way, but that means a lot of cajoling and dealing with subpar programmers if you don't know anyone in this world. Another option would be to start it as a Kickstarter project and sell a premium version. This may seem like a lot of work, but since you mentioned you were already working on it for a couple of years, I assume you're ready for the extra work, if not, you may want think about just loading it in a wiki and let it live it's own life, though that would be severely limiting in search options and customization.

Generally just salt and pepper does it, but what I like with meat is a bit of anise, it really brings out meaty flavors and if you have a good piece of bison, you don't want to temper with it to much. Salt, pepper and if you really want some anise and/or chili.

Generally you want to wrap bison in something fatty like bacon, bison have a lot less fat then cows so it tends to dry out, wrapping it with bacon or stomach lining helps.

I always buy the cheaper butter, usually I'm really picky about produce, but with butter I can honestly not tell the difference between the cheapest half a euro stuff and home churned or from a farmer's market.

So answer the question, "No, I haven't eaten here before. Truth be told, this is the first time I've ever eaten at a restaurant. In fact, I just learned how to walk on hind legs. Would you please explain to me this concept of 'money?'" That'll shut 'em up. Well that and make sure your food is spitshined, I make it a rule to show how good service was by the tip, if people really are that terrible just don't tip. Still seems like little annoyances, hardly any reason for full on rage. I mean they're people, just because they serve you doesn't mean you don't have to show some respect.

Ah so that's a persimmon, I had heard the word before but never seen a picture of one, I just ate one raw and it was really good, guess I'll go get some more tomorrow and try to make a pudding with them, or maybe a tarte. Either way, thanks for the help Joe and Heidi.

Today I was walking through my neighbourhood grocery store and among the fruit I saw something I had never even heard of, a kaki fruit. Now a quick search found out that they taste somewhat like figs and can be eaten fresh, outside of that I have no idea what to do with it, considering it is a rather firm fruit, I would think poaching it with some aromatics might be nice, but then again, it might utterly destroy the fruit. So here is my question to you, what to do with it?

Do you have any links or books about that? I'm starting a garden this summer, so that might be a fun project once the easy stuff gets going. I don't have links saved. I think you buy trees inoculated with spores from the supplier, prepare the ground according to their instructions and in time, you will get truffles. What I don’t remember is where you can get a pig or a dog that is trained to sniff out truffles. Without the sniff-er, the whole effort may be meaningless. dcarch Hmmm, perhaps at a later time then, that sounds like a major investment in time and money, still surprising that you can grow the little lovelies, I always heard you couldn't.

Do you have any links or books about that? I'm starting a garden this summer, so that might be a fun project once the easy stuff gets going.

Couldn't you replicate that by thickening the walls with liberal application of tinfoil?