JoNorvelleWalker

Celery sense. Maybe I should just use it for bacon and hope to find some actual pork belly for making red pork. Thanks everyone for the help.

Fried chicken, coleslaw, Rancho Gordo beans. Chicken was overdone. That did not stop it being eaten. Ice cream. Because I can.

Hence my quotation marks. Question remains, in the midst of a pandemic can one use this meat for a facsimile of red pork? Howsoever inauthentic I can't imagine the result tasting bad.

Getting Vac'd sounds like excellent protection in a pandemic! Unfortunately I do not fit in my Polyscience.

Question about Japanese turnips. I've been reading a recipe in Nancy Singleton Hachisu's Food Artisans of Japan: four-hour caramelized turnips with parsley sauce. She says to cook the turnips four hours sous vide. But she neglects to specify a temperature. Is there a particular temperature Japanese sous vide their turnips?

My curry repertoire is rather limited to say the least. But even though I have a number of Indian cookbooks I was excited to read Vivek Singh's Curry Classic and Contemporary. I've made a couple things from the book, most recently kadhai ka shikar earlier this week: https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2247719 One of the finest dishes I have eaten, even though necessity required I forgo the called for grouse, partridge, quail, and pheasant in favor of organic chicken. Now I am craving it again.

Yes, skim milk powder plus reduction. But not as much reduction. Further back in the thread Ruben says he switched to adding skim milk powder to the recipe not because the result was better, which he says it is not, but because skim milk powder made the ice cream easier to make at home. With regard to polysorbate 80, it could be my imagination but I think I like the ice cream melting characteristics better. With this style ice cream I have not found other additives that I have in house beneficial. (Unlike when making Philadelphia ice cream, which is a different story.)

Yes, last month: https://forums.egullet.org/topic/152508-home-made-ice-cream-2015–/?do=findComment&comment=2242010 I have a lifetime supply of polysorbate 80.

Or you could get a kama and heat it over charcoal.

A couple weeks ago when store shelves were bare I saw a package of "uncured" thick sliced smoked pork belly. In other words bacon, but sold in the fresh pork section. My question: would this make an acceptable substitute for pork belly when making red braised pork?

I am more than 70, I am not semi-muscular, I am not a man. Still, I'd give it a thought if we ever receive another stimulus. What I'd like to know is how accurate is the temperature and how precisely can the temperature be set. (Might be in the manual, but if so I didn't see it.)

It would just fit on the counter where my CSO is now. Edit: but at 55 pounds, getting it there could be a problem.

Last time I had Carvel it was still pretty good. These days I am pretty much left to my own devices... https://forums.egullet.org/topic/152508-home-made-ice-cream-2015–/?do=findComment&comment=2248116

Dairy Queen is not what it once was.

Results of this batch were excellent. Maybe the solids were a little high due to the reduction properties of the new Falk pan. But I wouldn't tell unless you asked. I could easily consume the batch in one sitting. After blast freezing the churned mix to -30C I warmed the Vesta freezer to -18C. Scoopability was perfect. Now on my second bowl.

I had not remembered that Modernist mozzarella technique but I usually dry my mozzarella an hour or so at room temperature on a stack of paper towels. I find it makes quite a difference.

Thermoworks is having a sale of 20 percent off any one item (excluding Wand).

@StumptownGeek did you ever figure out why your Fysta wasn't freezing properly?

I paused at Shoprite as I had a prescription to pick up at the nearby pharmacy. Stocking levels were almost close to normal. Nothing in the meat case struck my fancy but I don't recall seeing the formerly ubiquitous quota signs. I picked up four limes and two potatoes. The clerk commented she loved my nail color. Only later did I realize it is an exact match to the color of my backpack.

I've learned it's better to use four digits for the year.

It was @scott123 who originally had me thinking about something better than a pizza stone. Unfortunately for pizza my one inch thick sheet of aluminum is currently in the freezer. It also serves as a poor woman's anti-griddle when making ice cream. But I have to say for baking pizza I am pleased. The trick is to get enough top heat for some char before the bottom burns.

I have found, at least with my current Cuisinart ICE-100, that the most important factor in controlling iciness is the time in the machine. With this type of unit, time in the machine also affects overrun. Of course one has to use judgment. If the mixture looks like soup after 15 minutes, clearly something is not right. Dextrose is lower molecular weight than sucrose. It is also not as sweet.. @paulraphael has a nice writeup on his blog: https://under-belly.org/sugars-in-ice-cream/ There is also a difference in flavor. Somewhere in this thread I posted a study that showed tasters preferred ice cream with all sucrose when the ice cream was low fat. At higher butterfat tasters preferred ice cream with some of the sucrose replaced by dextrose. I use dextrose (and sometimes trehalose) to balance sweetness with freezing point depression. Using all sucrose results in ice cream that is either too hard or too sweet. Your choice. But then I don't care for my ice cream as sweet as some might prefer.

You don't put the year on your food containers?

During the siege of Paris an egg was displayed in a jewelry store window.

The switch protector recommended by @DesertTinker works well.