GeneMachine

Checked a few more sources - it seems like salmonella infections of poultry, which lead to inside-the-egg contamination are more rare here in Germany, so my original German sources give the shell as main contamination path. The EU has a vaccination program for poultry to keep infection rates at bay. The situation may differ in the US.

Salmonella contamination of eggs is almost always on the outside of the shell. The eggwhite has active proteins like avidin and lysozyme which inhibit bacterial growth. So in almost all cases, storing eggs warm is no problem for up to three weeks after they have been laid. As mjx said, here in Europe, eggs are mostly sold unrefrigerated and kept so at home. Yours should be fine to eat. Same for the hard-boiled.

Dorade provencale would fit the bill. Robuchon has two good recipes in "The complete Robuchon". Basically grilled whole with tomatoes, garlic, onions, olives, rosemary.

I second that. A Thai menu in the strict sense without rice probably doesn't exist. Street food is the way. Doesn't Thompson have a separate volume out by now on the topic of street food alone?

With talons like that, I bet it was one tasty bird! I've had a hankering for a decent black pudding for years and so I think I better get cracking and make one at home. Thanks for planting the idea. David, I happened to make that Massaman curry just a week ago - great stuff indeed! And yours looks absolutely delicious! Oops, edit - I see that the credit goes to Prawncrackers, in fact. The comment still stands

Schüttelbrot! A southern tyrolean flatbread made from rye and wheat flour together with shred rye, leavened with yeast and seasoned with fennel seed, fenugreek, anise, coriander and caraway seeds. Let raise, portion off, shake it in your hand until flat, then bake and dry afterwards. Keeps for ages, makes a crunchy snack together with some Speck or in fact any decent charcuterie, together with some red Lagrein or St. Magdalener.

I froze a small amount of my last batch. Ended up thawing it just 4 days later, though, so I'd better had kept it in the fridge. It wasn't unpalatable, but the freezing certainly didn't help the texture of the beans, as you feared, they got somewhat gritty.

If they have been vacuumed, there will be no rancidity - fats need oxygen to go rancid. I don't see any reason to not use them. Servus aus München zu den südlichen Nachbarn, nebenbei

Good Lord, and that is just a leftover presentation. dcarch, your plating skills leave me afraid to touch a plate any more... Send me that Tofu picture in high resolution, and it goes straight up on my wall in a decent frame.

Tempting offer, Jane. That might incur the wrath of customs, though. Ironic that you couldn't exchange one of the commodities that enabled transatlantic journeys in the first place over the Atlantic these days. Fortunately, I found a source for navy beans via Amazon Germany AND a source for butterscotch beans at bosfood (you do not want to know what they are charging for those around here, though...) More beans shall be baked, more meats shall be cured! I got my hands on Ruhlman's Charcuterie today, so the curing business will be taken to the next level soon.... GM.

I don't find canola unpleasant as such, and from my point of view as your friendly neighbourhood biochemist, I find the concerns raised about it sometimes rather unfounded. As minas said, it has a neutral flavor and high smoke point and is useful for that properties alone. However, there's nothing standing in the way of using sunflower or peanut or a similar neutral oil instead.

Thanks Patrick! I'll see if I can get my hands on them. My collection of dried legumes is getting out of hand anyway, so no sense in restricting my purchases... The next batch of salt pork is curing away as of now - I am getting addicted. GM

Hello guys - first post on eg, after quite some lurking. This week, I made my first baked beans. I am from Germany, so all I ever had was the canned stuff. I decided that I'd go the whole way, cured my own salt pork (and lived to tell the tale) and made something along the lines of classic Boston baked beans - sweetened with molasses, some mustard powder, pork. Perfect autumn dish, I have to say. However, one question remains, regarding the kind of beans to use. Navy beans are not available here - at least not under that name - so I used some cannellini. To my palate, unaccustomed to proper baked beans as it is, this worked well. If anyone has a suggestion to improve the bean selection with another variety more likely to be available in Europe, though, I'd appreciate the input. Sure gonna make that dish more often. Thanks, all! GM.