radtek

I'm hoping it isn't this Trader Joe's Charles Shaw Blend Cab Sav that I bought for $2.99 today. I'll find out while watching the "Layover." Worst experience was in boarding school. It was Riunite. It was Red. I woke up on the floor under someone's bed.

BTW they Baker's union has agreed to talks so everything is postponed until next week. The light at the end of the tunnel may still be a train...

I'm gonna try and get this book at the library. I still think the food processor angle is weak but the subjects covered are intriguing. Sporks suck BTW. Can't stand them- I carry a metal knife, fork and spoon to work.

Now wait a minute. You mean to say that the "Chinese" have a genetic disposition towards an overbite? Not saying it isn't so just have never heard this assertion.

Untrimmed belly. Interesting cut. You could always trim it down yourself.

I thought both 5&6 were fantastic. To me Chang is trying to hack food without resorting or relying too much on molecular gastronomy.

Another thing to consider in addition to the aforementioned points: Digestion begins in the mouth and is both chemical and mechanical. This process continues in the stomach. The stomach's contents are broken down until they are able to pass through the pyloric sphincter which can range from 2-7mm in diameter depending on the individual. Basically the contents of the stomach become a slurry (chyme) and will not pass through the sphincter until the particles are of a size that can pass. One can easily see how cooked potato or carrots would exit the stomach sooner than chunks of meat or raw vegetables. In fact food does not move through the digestive tract in the order that it went in. I guess this is the premise behind raw foods movement etc.. Retaining the contents of the stomach longer slows absorption of nutrients and may make a person less hungry over the course of the day. In the meantime, the stomach itself is grinding away at the contents and this does burn calories.

Thanks for the info!

I think the advent of processed and fast food has made us fat. Even though corn syrup is considered low glycemic in very small amounts it happens to be in a lot of processed foods. Terrible for a person. I don't think the home food processor has much to do with the obesity problem but easily available high calorie foods certainly does. We didn't seem to have an obesity problem in the US until the mid 80's when high fructose corn syrup became the commercial sweetener of choice.

I can see how Worcestershire Sauce was was created as an attempt to mimic soy or fish sauce. But the tamarind and the other complexities leaves me with another flavor entirely.

I use it all the time. It's a flavor enhancer and is basically MSG in natural form. Used in small quantities it'll pick beans and other dishes up without a noticeable fishy flavor. One certainly could use it in place of the anchovy in Ceaser salad and in dressings I've added it to meat marinades and splashed it on racks of ribs before applying a rub. Quite versatile. The Romans had their version which was called "garum" and its use was pretty much ubiquitous. Get experimental with it. I recommend finding sauce whose ingredients are only anchovy, salt and water.

I believe so. Also an immersion blender or regular blender would probably do the trick. You'll need to wide-mesh strainer to separate some of the solids.

Then I'm willing to bet my March 809 pump is a "drum-pump". Has a magnetic impeller, is not self-priming and its use has a sharp learning curve. I bought it to transport and circulate boiling wort and water for my brewery. Cleaning a peristaltic pump isn't as difficult as one would imagine. You pump hot water and cleansers through and the tubing can be detached and cleaned as well. A device for transporting food grade materials needs to be easily cleaned.

I don't. Sometime you gotta use what's on hand. It may not be "true" to the recipe but IMO sometimes that's unavoidable or even preferable.

Silicone but it is expensive. We use it in brewing. Dcarch- it's called a peristaltic pump.

Liquid malt extract Or LME. The lightest would be preferable. I would recommend the dry version or DME as it stores better and is easier to handle.

"Laid to rest" was perhaps a poor choice of words. My thoughts were that if Twinkies were to fall by the wayside people's health wouldn't suffer for it. But I'm for the existence of the business. Not my place to say they shouldn't be selling Twinkies.

I know that was a dig at the NYC soda ban. At least I think. My apologies if I come across too strong. After all I'm here for the food!

Unless it's those laws that would benefit you perhaps? Anything actually constructive to add? I do: How dare those employees want a secure retirement after working hard all their lives? The audacity. How unreasonably greedy. After all they only had a contract and an agreement. How foolish to expect that their retirement would be honored and not looted by financiers. I think it safe to say that if the Hostess products remain after all of this mess that they won't be imported from Mexico. And that Americans will still benefit from employment no matter how diminished. We have a lot of successful Bimbo products on the shelves here but I won't eat them simply because IMO they are unhealthy even in moderation.

Bimbo will run it better and provide for their employees as well. Which doesn't seem to be much of a concern by this society's plutocrats. Obviously still clinging to that same old useless rhetoric.

I for one am much more confident and optimistic about the aforementioned predictions.

Not really. Barley malt syrup is only 65% maltose and isn't neutral at all. Has a very distinctive malty flavor which might play well in this recipe. Corn syrup would be more neutral; but I almost always eschew CS when possible.

No pics. But a three-egg frittata with leftovers as filling: Sautéed cabbage, carrots, onions and diced kielbasa. Israeli couscous, and the fridge is cleared of the leftover bits in containers! A bit of diced sharp cheddar and Parmesan. A light sprinkling of home-made salsa. Slow-cooked nearly as low as possible for 20 minutes and then under the broiler to set the top. Cooked perfectly, moist and tender sliding out of the pan onto the warmed plate with very little encouragement. I'd like to have the bottom less colored and crisped- perhaps next time just a couple minutes on the burner and the rest in the oven to bake pie-like?

According to the experts in the financial news it isn't 100% dire for the employees- there is a chance they could purchase the Hostess brand themselves and/or be employed by the future owners. I wouldn't go buying any $10 Twinkies out of nostalgia's sake.

Interesting. Tortilla-hexiflexigon. With a bit of practice one could probably knock these out fairly quickly. Refried beans applied instead of guac would leak less and then one could do the guac, lettuce, pico, rice etc...