JoNorvelleWalker

Reminds me of the Lutheran beer scene in the movie The Emigrants. https://en.wikipedia.org/wiki/The_Emigrants_(film)

For macaroni & cheese I'm pretty sure you want shredded cheese rather than grated.

I have not. I had to laugh at one of the amazon reviews: "...usually one ingredient in the recipe that the book calls for way too much of." "...WAY too much salt." Reminds me sadly of the parmesan in my garganelli.

A good if not great dinner, but immensely informative. Broccolini was impeccably blanched as always. Baguette was merely OK but Boursin helped. Béarnaise was properly emulsified but thinner than I might like. What was interesting was the steak. The steak was one of two USDA choice rib eyes, the previous one I had the other night. That one was nothing to write home about. Worse I splattered myself with smoking fat. Thankfully for LL Bean flannel insulated jeans I have nothing worse to show for the experience than grease stains. The first of the two steaks I had cooked sous vide, wiped dry, then immediately seared in a Cuisinart stainless steel pan. It got a little over done. Tonight I removed the steak from the 56 deg. C. bath, dried it with paper towels, and threw it in the CSO on convection bake 125 deg. F. for about an hour to dry out. I also seared the second steak in copper which made much less of a mess*. The steak was much improved. Before the sear the temperature measured 55 deg. C. and it was not much different afterwards. While the meat was most enjoyable, what is interesting is the color. The spinalis dorsi was bright red. The longissimus dorsi was dull pink. I never noticed anything quite like this before. The effect persisted a couple hours after cooking. Both muscles were delectable but spinalis is my favorite. *I can't believe I dirtied three copper pans in one meal, but that is what they're there for.

Having "liked" this, I have to ask: what is it?

I use detergent on my citrus, apples, avocados, and other hard-skinned produce. Not only for pesticides.

Thanks. I need a replacement gasket for my Cuisinart C86-24. Please don't go to much trouble looking. Since I now have a Fissler obtaining a replacement gasket for the Cuisinart is less important. But before I bought the Fissler I searched long and hard to find a replacement gasket. In googling around just now people on amazon are saying a Kuhn Rikon gasket fits Cuisinart. However the price of the Kuhn Rikon gasket is close to what I paid for the whole pressure cooker back in 1986. Makes me wonder though if Kuhn Rikon was the O.E.M. for Cuisinart. Back to cheese graters...I ordered a replacement stem for my Cuisinart DLC-7. It is not exactly the same part number as the original stem but amazon says it fits the DLC-7. If the replacement stem works I plan to order a fine grating disc.

Firm up the white?

As pictured in the Dinner thread: https://forums.egullet.org/topic/155166-dinner-2017-part-6/?do=findComment&comment=2126157 Marc Vetri's Garganelli alla Carbonara, Mastering Pasta (pp 36-37). My carbonara needs more work.

Tonight -- or more properly this morning... Marc Vetri's Garganelli alla Carbonara, Mastering Pasta (pp 36-37). These are the garganelli, little esophagi. Sounds so appropriate for our culinary society. I'd never made garganelli before. Easier than I expected. Unfortunately the sauce was too dry and salty for my taste. But then Vetri's picture looks dry also, and I bothered to weigh the parmesan. It was an awful lot of parmesan. I almost suspect a misprint. And I didn't even add it all.

Thanks! I thought I had all the Cuisinart discs available. I don't have this one. Googling around a bit I can also get a replacement stem to replace my broken one! Some people say though that the Fine Grater Disc does not give quite as good result with parmesan as grating by hand. However tonight I grated a lot by hand and am recovering now with an Autumn in Jersey before returning to dinner preparation. Wish Cuisinart offered replacement pressure cooker parts.

Pretty sure it's not just semantics -- the difference between shredding and grating. Here is my old box grater, please pardon the parmesan. To my eye the holes on the right resemble the holes in the picture of the fine shredding drum from the Salad Shooter link. In contrast the star shaped holes on the left are what I use for grating.

The West Blade that @boilsover mentioned apparently has gear reduction to make up for lost leverage. Another manual grater that caught my eye was this one: https://www.williams-sonoma.com/products/giada-wood-handled-conical-grater/

I looked for the rotary model pictured but could not find it. Edit: never mind, found it... https://www.williams-sonoma.com/products/west-blade-soft-touch-rotary-grater/?pkey=e|zyliss%2Brotary%2Bcheese%2Bgrater|100|best|0|1|24|%2Fzyliss-rotary-cheese-grater|3&sku=4461286&group=1&searchPfm=thematic-page

Doesn't look like the salad shooter has any attachment for grating parmesan or other hard cheeses? I followed a few amazon links and looked at the KitchenAid KSM2FPA. Same issue. However the KSM2FPA looks nice for other things. It grates (sorry) that I have at least ten Cuisinart discs and no way to use them.

If you look at the box under the counter it says Kenwood. I am afraid, very afraid, as it was in one of Kerry's Paris travelogues I first saw the KitchenAid Precise Heat Mixing Bowl.

Sorry for your loss. If you can hold off oven shopping for a few days you might want to wait to see what nathanm and company have to say.

Here I use a box grater. I was never thrilled with cheese from the food processor, particularly after the shaft of my Cuisinart grating attachment snapped. While it was running. I could be talked into a new grating technology if it were wonderful and not too expensive.

Anyone have experience preserving sage leaves in salt? I ask because while it has been a mild autumn so far, things will come to an end eventually. The small sage I plan to bring indoors for the winter but that still leaves a lot of leaves.

I am fortunate to get it. Amazon Fresh is not available a few hundred feet north of here.

Don't know. Haven't been down there in many, many years. I do know that where I live in central New Jersey most if not all mushrooms come from Kennett Square. All I really know is that they produce a lot of mushrooms and in the last century the whole place smelled of manure.

Yes. Two suppliers of amazon fresh seafood: The Lobster Place and Samuels and Son Seafood.

Where does the surplus 20% go?

Believe me, this is not a tourist area. And there never was any steel or coal.

Yes, but they are claiming to be the largest mushroom producing town, not the largest mushroom producing country.