tsp.
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Posts posted by tsp.
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IKEA usually sells an OK glogg this time of the year.
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They're not that dissimilar, paneer, cream cheese, rubing etc. are just acid set. They're both coagulating milk.
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I've used a similar method to the PID + Pt1000 probe + portable induction, mentioned above, to activate a saison yeast. Seemed to work well, but could have been done without the gear.
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Pretty sure lemon / vinegar will only work for simple cheeses like paneer (acid coagulation). However, there are plenty of rennet alternatives - Google Fermentation produced chymosin (FPC) - pretty sure most commercial cheeses use it.
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Yeah, that totally look bigger than anything I've ever seen going to people.
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Stunning, as usual.
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I'm most familiar with cooking okra in Indian dishes, where one is often already slicing against the grain. Requiring more commitment, expat Indians sorely miss "drumsticks" (Moringa Oleifera).
I've seen fresh drumsticks at a market near me, I've always wanted to try them, but only have a handfull of recipies that use them (incidently, all from India: The Cookbook - Pushpesh Pant, which can be a bit touch and go). How would you prepare them? I take it they're quite different to Okra - they're very hard, like their name sake
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I just made a prune and rum frangipane tart. Double the prunes, double the rum. Keeping you regular. Actually, it's pretty good.
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That's interesting, I've only really had imported Californian lemons
probably been sitting in cold storage for six years... -
I'm seriously missing stone fruits and berries from California. I don't bother with the stuff in Australia as they just lack flavor. Also missing early girls tomatoes....
Yeah, is that right? The Cali stone fruits must be pretty good, because I've had some awesome peaches etc. in Oz.
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I used to pick mangos at a farm just outside Daily River in the Northern Terirtory, so can relate to all the mango comments. Although I did like to let them cool down in the fidge for a few hours before smashing them.
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Another new pairing is the potted Stilton cheese and dark chocolate, made famous by Heston Blumenthal. I've heard of strawberries and peas, or ketchup and banana – incidentally one of Beyonce’s pregnancy cravings... could be something in it...
Sounds like an interesting thesis.
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I received "Heston Blumenthal at home" last week, and I love it.
I recently made the lemon tart from that book, it came out so well (for a hack like me).
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Falafel for me, but that's not so guilty really.
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It is very possibly the chickory. Also, in Vietnam at least, robusta coffee is the primary coffee available and although many people say it has an unpleasant burnt rubber taste it's OK by me.
That link on the Phnom Penh style roasting is great, cheers.
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Massive long lines of those little pork sqewers with a cube of pork fat each end, cooked over coals like they do on the streets of BKK. Basted with coconut milk with a brush fasioned from an pandanas leaf to give that lovely smoke.Asian street/hawker food of any kind.
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I think they often use jaggery in India instead of palm sugar too, they're both unrefined sugar, but I think jaggery comes from sugarcane instead of the date palm.
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Yeah, they're just an unripe mango. Actually, in it's dried form, amchoor (sp?) it's used as a tenderizer.
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It's almost ironic that you didn't make the perfectly understandable reason you have a few six month stints clear in the OP and got a somewhat negative response from someone who presumable hires. Just somehow make it clear that you were working in a resort town, or had visa issues. Should be seen as no different to, say, someone filling a maternity leave spot, or a short term contract over a busy period. Well, that's how I would see it...
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Do all of these controllers have an "autotune" which automatically determines good values for P,I,D? In my experience, setting these values can be time consuming, and although I'm no expert isn't the tuning essentially what makes a stable bath?
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I bought the enclosure from a seller in HK on eBay, it was around $7 from memory. My cutting isn't as neat as the other DIY SV set up that you linked to, but you can't see it anyway because it is behind a bezel (that's how the PID locks in). I did it by hand with a jewelers saw and files. Actually, my setup is a little bit simpler too, I've hard-wired the mains wire in with a fuse, so there is only one plug on the side for the slow cooker. I've also put a pump from an espresso machine in to circulate the water. And like I said before, I've calibrated it with a Thermapen and it works well, especially with the Pt1000 probe.
If you do go down the DIY path, there are a lot of cheap PIDs out there that will need some modification to drive an SSR. They have a relay output which you can't use to switch the element. This is what happened to me, but I pulled the relay out and rewired the output to drive an SSR.
I got quite into if for a while and actually made my own PID with an LCD display and temperature setting control with a rotary encoder like an iPod, it was really cool, but never got the motivation to put it in a nice enclosure and test it. It was basically a DIY SideKic, but there are a few of these things now. There is even a fully opensource hardware/software PID which you could base a DIY one on.
This is also cool http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen
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Yeah? Is it because they're tuned better for the bath? What about the PIDs used in industry with Pt1000 probes, they would be extremely accurate if the parameters are tuned correctly for the bath. I've calibrated mine with a Thermapen, and although I don't have the SVM I'd guess it was just as accurate, if not more so.
I just had a look at the specs for the SousVideMagic 1500D HD Temperature Controller, it does look good, has a timer and stuff. For the extra $100 or so dollars, you're better off buying that than making your own IMHO.
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I built one too. You can see a bit about it here (the post is tongue in cheek, but the DIY controller is real). Although it is very good, and accurate, it does involve mains wiring + proximity to water. So, I probably wouldn't go down that path unless you know someone who can wire it up for you. It is a cheap way of getting into sous-vide - you can build one with parts from eBay for around $30-$40.
Another option, aside from an element is using an old slow cooker or rice cooker. They're very cheap too.
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Is it calves liver or calf's liver, both are correct? What's more common on menus?
Paulins Macaroon Cookies
in Pastry & Baking
Posted
I'm a massive fan of the macaroon, they're not puffed up with vanity like the macaron. You should be able to find a recipe on-line, and just dip them in chocolate.