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Joe Blowe

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Everything posted by Joe Blowe

  1. I agree about the taste -- first time I used it was to saute non-breaded fish filets, and the flavor really got to, uh, shine through. I plan on using the rest of my Nutiva in much heartier stews and such. You can read more about the health qualities and food applications over at Mark's Daily Apple.
  2. I use scale , and this website for most conversions: http://www.onlineconversion.com/weight_volume_cooking.htm Of course, I also have legacy Pyrex and Oxo cups that get used when I need to measure quickly. The downside is that they both appear to be a bit inaccurate, or so says my scale...
  3. Joe Blowe

    Pork Belly

    I vote for petit salé aux lentilles, only because I made it last weekend. And, because, it was awesome. http://bit.ly/KUW4N7
  4. http://forums.egullet.org/topic/136690-egg-storage-the-world-over/
  5. First of all, you should've never been using MAPP gas to torch your food. See my old post here [click], and take note of the Nathan Myhrvold quote I included. I have had a Bernzomatic propane torch for quite a while, and a few months ago I bought an Iwatani. The Bernzo has a lot of horsepower, but it's bulky and the flame is non-adjustable (on mine). The Iwatani is a more kitchen-friendly size, and uses refills that I can pick up at my (very) local Asian grocery store (instead of driving to a hardware store); the refills can also be found at restaurant supply stores, survival-type stores, etc. More importantly, the flame is adjustable. This has turned out to be the best feature -- not everything needs to be blasted, and the Iwatani makes it easy to do gentle touch-ups. The Bernzo is back in my garage, and the Iwatani now has a permanent spot in my cupboard.
  6. would be interested in this one aswell! There is a lot of interest for torch diffusers. It's just a matter of who will bring one to market first... http://www.cookingissues.com/2013/03/17/patent-pending/
  7. A gentle bump, and asking if I should be focusing on anything in particular for a late November visit. Thanks in advance...
  8. Do you eat in restaurants? If so, then most likely you've had SV (or variant) and were not aware of the fact. For example: How Sous Vide Went From Haute Cuisine To Casual Dining
  9. Andie, not sure if you're familiar with Mark's Daily Apple, but West African palm oil seems to have less of an eco-impact. I've read a few disappointing mentions of off-flavors, however... MDA - The Definitive Guide to Oils I'm only keeping two olive oils in the house at any given time: Kirkland Organic EVOO, one of the only cheap/commodity-level olive oils to pass UC Davis' purity tests; and Frantoia Barbera out of habit. When I run out of Barbera, I try to sample other brands, but usually keep coming back due to its flavor profile... And, based on the MDA article, I'm trying to use more lard, ghee, and bacon fat where possible!
  10. Joe Blowe

    Sauerkraut

    From Sandor Katz's website: "What kind of vessel should you use to hold your ferment? Avoid metal, as salt and the acids created by fermentation will corrode it. Heavy ceramic cylindrical crocks are the ideal fermentation vessels, though they can be hard to find and expensive. Glass containers work well, especially those with a cylindrical shape or with a wide mouth, and so do nesting bowls. Crock pots with ceramic interiors make effective fermentation vessels and can often be found in thrift stores. In a pinch, you can use plastic, but even food-grade plastics leach toxic chemicals."
  11. 1) Shorter pot = potentially less water volume. You should be looking for a greater volume of water for sous vide to smooth out temperature variances. 2) If someone really wants do this right, construct an articulating clamp that attaches to a tripod or wall mount
  12. To quote myself: Today I received my factory-direct Unicorn Magnum. THIS THING KICKS ASS ALL OVER MY PEUGEOT PEPPER MILL!! The way this thing spews forth pepper is astounding. I'm talking like an 1/8th turn on the Magnum is like two full turns on the Peugeot. We've been using our Magnum everyday for over seven years now -- no regrets, everybody should own one, buy now!!1!
  13. Anyone thinking of using an induction burner for SV would be wise to read the following (and other similar queries): eG: Portable induction burner for sous-vide? In short, even a Cooktek will not perform as well as a dedicated SV rig. But, it may get you close for short cooks...
  14. Some additional data: An interesting dried-pasta tasting
  15. Call your gas company -- *almost* all of them offer free inspection of residential gas appliances, and will adjust the air/fuel mixture (or provide other easy fixes) free of charge.
  16. From The Cook's Thesaurus: Beef Round Cuts:
  17. Just reuse the ones come with the fruits and veggies when you shop. Save the gasoline not having to return them to the stores. They are not dirty and you are going to cook the food anyway from the freezer. Or buy them on eBay or Amazon. dcarch The bag in the video appeared to be new and unused. Which means only one thing: You steal produce bags
  18. First of all, I am not a Jew. I just play one on TV I picked up a box of Holyland Matzo (made in Israel) from my local TJ's last week for 2 bucks. My favorite el cheapo matzo to date -- nicely browned all over, with nearly burnt edges. As with nearly all baked goods, I'm all about the burn!
  19. Joe Blowe

    Scallions

    Scallions can be green onions, but then they're not: www.foodsubs.com/Onionsgreen.html The best you can do is adopt the local vernacular, consult your local nurseryman for true identification (if you don't want to use the web), and shop accordingly.
  20. Also check Wicked's list of retailers: http://www.wickedgoodcharcoal.com/retail_locations.htm
  21. Well, seeing as Mitsuwa is a Japanese grocery store, and H Mart is a Korean store, I'd say the selection of Japanese goods at Mitsuwa is better (FWIW, I've been to the Mitsuwa in Edgewater, the Korean grocery stores in Flushing, and countless Japanese and Korean stores in the L.A. area (born and raised). If Japanese is what you're looking for, you know where you gotta go...)
  22. Venting is not the only issue: http://ths.gardenweb.com/faq/lists/appl/2004064556019303.html If the inspectors in your jurisdiction don't care, then great. Otherwise, you might have to undo everything when it comes time to sell the property. And don't forget about homeowner's insurance issues! Not to derail this thread any further, but we've been using a BlueStar RNB30 for the last 5 or 6 years (back when they were not too crazy expensive), and the burners are a step up from the standard-issue Garlands...
  23. <p>Sorry to post and not PM, but I thought this would be a good way to test. So, I was able to post from Firefox, but I'm not able to preview beforehand. Also, going to preview erases the current text. Toggling format is not 100% at the moment, as you can see...</p>
  24. Having a problem posting with Firefox -- have cleared cache, cookies, and even opened in Safe Mode. Getting the "Your post is empty" popup... This message was posted using SRWare Iron
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