radtek

Sigh. I expect eating out to be a miserable experience in incompetence. That's why I do so only rarely. Occasionally one finds a gem of an occasion but it's a crapshoot at most restaurants. And I don't like it when people overtip. "...Oh I alway tip 30%+ regardless..." This just reinforces the incompetence.

And, unfortunately most people do not realize that "hard cider" was the drink of choice in the Americas before ales and corn whiskey came to the forefront. It is very easy to make and can be quite alcoholic, fizzy or still. Most often very dry with a subtle apple flavor and rarely sweet unless special measures are taken. Hard cider has seen a resurgence in the past few years but usually is tends to be expensive, imported, sickly-sweet and carbonated and apple-y. This I believe is because of the mistaken expectation that the drink ought to be sweet as it comes from apples or pears. The artisanal ciders can be excellent but are sold at a premium. I like the idea of mixing a cocktail but think a spicier spirit such as rye whisky or aged rum would complement the subtle apple character.

I believe one can cook as low as 177F and up to boiling. However, my habit has been to use a slow oven or very low flame. Regardless, there is something to be said considering the efficiency of an electric slow-cooker such as a crock-pot. One isn't heating an entire oven to transmit the heat into a covered pot or dish. A burner faces similar issues. Also, a crock-pot is convenient for holding food at serving temps and serving for parties and such without tying up the stove or oven.

Ha! I'm going to dabble with some SV but agree whole heartedly. Are we so bored and jaded that we need the food to be all foams, and/or deconstructed and abstractedly unrecognizable? I want a meal not smoke and mirrors or food prepared for artistry's sake.

Of course. Eating out is like playing Russian Roulette. I tend to take the vast majority of my meals at home or what I've prepared myself.

Pretty much irrelevant in the USA. According to BSE info: I can eat beef raw or otherwise pretty much to my heart's content and get on to more important matters like worrying about being struck by lightning.

Usually burgers are served well done in my area due to local ordinance. Not because of any potential lips and assholes in the meat, which is almost always the standard chuck-sirloin-fat mix but because the grinding process introduces more surface area for bacteria to thrive and must be cooked well to stave off any potential food-borne illnesses. Some places do offer temps though. I like mine a little pink. Also it would be important to know if the restaurant is grinding to order which would be ideal- this is what I do at home. I guess there are several trends but the "bottomless soup/salad/bread/pasta" offerings bothers me greatly as well as mammoth plates of food. As Zamir Gotta stated: "I find it hard to believe there is crisis in United States" when presented with such huge portions...

Armour makes "Manteca" and is readily available in a green and white container or box. One can find it in the oil or baking section almost anywhere. I tend use it when making soap sometimes as it makes a nice hard bar. However, pork-lard is a staple here and one of the reasons our city vacillates between #1 and #3 fattest cities in the US. I prefer to save rendered beef fat from briskets. Drain, chill, lift off the lard from any gelatin and freeze well wrapped in cling wrap in a freezer bag. Already smooth and creamy.

Great to see your efforts are coming along nicely! Practice practice practice! I like doing sauerbraten with chuck instead of bottom round. Alton Brown has a great recipe. Lacking specific equipment here was my first attempt with a plate over the casserole dish and foil: And then I inherited mom's 4qt Corning ware with lid (at least 50 years old):

I think the carcass is a great base for some soup. Any leftover meat that doesn't get consumed with the stuffing and other sides is great in sandwiches on white bread. I know that is kinda lame but is so nostalgic for me. Mayonnaise or mustard. And a wing is going to flavor a pot of beans tomorrow.

A big bottle of New Amsterdam #485 gin. I know. Not that exciting but it makes a decent martini or negroni.

I was looking for some Van Winkle tonight... The Meal was excellent. And I didn't have to cook this year. All that was required was that I enjoy myself... And David those greens look badass. I made some collards fresh from my cousin's garden when I got home. Went really well with the leftovers.

Looks like the base for "Baked-Pineapple". The addition of ripped fresh bread (5-6 slices) and butter baked @ 350F for 1-1.5 hours will render a tasty treat! Look to the Thankgiving thread for full details.

But they don't want whole jointed pieces of chicken. They want pieces easily manipulated by chopsticks. Chop Chop.

I just received momofuku in the mail and read the ramen noodle recipe. My experience with making tight pasta dough with coarse semolina leads me to believe an overnight rest is needed. Then the dough will be smooth and elastic despite being crumbly the day before.

That is an awesome video! However it is really hard to tell if those are "fragments" of bone or just little shreds of meat.

The varying flavors of malt extract come from the different types of grain that make up the recipe. Some of these malts may be roasted by varying techniques and are included along with the base malt. Some are different strains with different malting methods. But there are no flavoring additives. Despite my loathing of corn syrup it probably will be closer to Chang's intent; but if he uses maltose this is for the particular flavor it brings.

Often I rely on the principle of Occam's razor, and to me it is much more likely that the ketchup designation originated as an attempt to simulate or at least substitute fish-sauce. It is very likely the American tomato version evolved from similar piquant condiments based on fermented vegetables or other foods but retained the popular cognomen. I agree it is speculation

So when you "chop" which region along the edge should be used? I'm assuming 1/3 of the way down from the end of the cleaver.

Like what? And corn syrup is hardly unadulterated.

I took the hit last year in another forum. I don't eat fast food normally much less McDonalds (shudder) but remembered that the McRib was tasty back in the 80's. So one was ordered and duly consumed. Pictures taken. Results posted. It wasn't half bad but after the first couple bites it was pretty bland actually. Needed more sauce and onions. I'd rather have a $0.20 bowl of Ramen.

All gone. F'ing shopping list should have an option to notify by email when one comes in stock!

From wikipedia:

I like roast veg but use big chunks of potatoes, red onion, carrot, zucchini, olive oil (and a little garlic) all in the same pan. Mom always used Stovetop cornbread stuffing and doctored it up a little. I think it's better than most made from scatch and no-one would ever suspect it came out of a box.

Inspired I made this yesterday. A new take on and a marriage of two traditional mainstays. I used straight sharp cheddar though. This is comfort food at its finest!