Martin Fisher

FWIW, I read somewhere some time ago (can't remember where) that the multiple blanchings are to not only mute the pungency of the garlic but also increase it's sweetness and nuttiness without over-cooking.

Interesting article. I know one thing for sure, If I had a life-threatening food allergy I sure as heck wouldn't depend on busy restaurant or bar staff to protect me. Even if they claim to be accommodating, people make mistakes. This demands personal responsibility!

Jacques Pépin on peeling asparagus..."If I had told them to peel the asparagus, I probably would have been assassinated." Starting at about 5:10....

Neat! I wonder how much lattice carrot cutters earn a year?

That's a long standing old wives' tale.... Source: Dairying in All Its Branches by M. A. O'Callaghan and W. Graham, 1906

I've done this countless times since the 1980s...but I don't break the yolk.

What really matters is the quality of the butter...salted or not.

Yep! Perfect! No fuss! No whining!

I love broccoli, green beans and the like raw...but it has to be either very young and tender or a good naturally tender cultivar. Same in regard to celery, there are cultivars that are naturally tender with no need for peeling (stringy celery just plain SUCKS).....blanching (the cultivation technique not the cooking technique) also improves tenderness and retards any possible bitterness.

I have the book. I agree that it's not as good as their first book. I do plan to give the blue cheese cured chateaubriand a try sometime soon.

It looks great!

250F? You're talking about heating oil in a pressure cooker not water. Oil can get much hotter. This is a bad idea in so many ways.

I do too. And I use Pyrex bakeware for certain applications. Well, of course that's true. I was speaking for myself. If one doesn't appreciate the better browning, non-stick surface, durability and easy cleaning, and if one enjoys the exercise involved in scrubbing pans, they're not going to view black seasoned pans as being better.

That's life. I don't know of any recipe site that doesn't have recipes that totally suck. RISOTTO WITH RADICCHIO AND TOMATOES, BON APPÉTIT MARCH 1991 "This was horrible!! : ( I made it for a dinner party with my friends. After one bite they looked at me in disgust and asked for the phone. They wanted to call the nearest papa ginos to order pizza! Thanks to your recipe my friends will never look at me again... DREADFUL!!!!!!!"

Oven cleaner will definitely take it off but it's not great for the aluminum. About 30 years ago I started seasoning my raw aluminum and steel pans just like I do cast iron and I never looked back. Black pans just plan work better and I hate scrubbing pans anyway.

That would make perfect sense if everyone knew their beef muscles...but that's not reality.

To most folks, muscle names are just as useless as inconsistent beef cut names....but if it makes you feel good....

Much of this discussion amounts to arguing personal preference which is nothing but silly. There are a great number of garlic cultivars. Those cultivars vary in flavor and other qualities (sometimes greatly.) Folks utilize them in their preferred ways and that is that.

I think it may be one of those things that some people can pick-up and some can't...like rotundone in black pepper (it's been said that ~20% of folks can't detect it.) I've tried many recommended 'premium' canola oil brands and some not so premium....they all ruin food.

Bad idea! You're playing Russian roulette, there's no way to know the pathogen load of the meat when you purchase it. 3° C is close to the minimum temperature at which Staphylococcus Aureus can grow.....some of the toxins produced by Staphylococcus Aureus are heat resistant and not denatured during cooking. Yersinia Enterocolitica, a pathogen commonly associated with meat, can grow down to 0° C. Listeria Monocytogenes can grow at a temperature as low as 1° C and thrives in anaerobic and microaerophilic conditions. I've seen death by Listeriosis. It's a very, very painful death!

Canola oil! I hate the stuff!!!!!

Yes.

Why do you think you need the Anova Pro rather than the other models?

My definition of real butter is sweet butter or cultured butter made from fresh raw cream from a pastured dairy cow, preferably a Jersey or Dexter.