Rozin Abbas

That's fantastic. Thanks for being so kind. I'll have to ponder for a bit.

Scott Heimendinger (Seattle Food Geek and part of the Modernist Cuisine team) uses the Creative series as his main, personal circulator. From what I've read, it's more than capable of doing a few 72-hour jobs.

For what applications would a stainless steel body make a difference? I'm in London, Ontario, so we do have a Homesense but no Marshall's. I'll have to check the former out sometime and look at both when I'm in Michigan the next time.

So, a whipper has always been on my list as one of my "must buy gadgets" because of its immense versatility. I was always going to buy an iSi Gourmet Whip Plus because that seemed to be the industry standard (Laiskonis, Iuzinni, etc. have used it). Well, I was going to buy one until I saw Molecule-R sells one for more than half the price ($58.95 vs iSi's $109.99*). *Note: This is the price that I can have it shipped to me. An amazon seller sells it for $70 but I can't have it shipped to me thus that price point is meaningless. Does anyone have experience with the Molecule-R Culinary Whipper? Is it worth dropping twice the price just for the iSi? The only advantage for the iSi I see is that the N20 cartridges are cheaper ($17 for 24 vs Molecule-R's $10 for 9.95). I suppose, in the long run, the iSi's cheaper cartridges make it cheaper.

I'm so stealing that idea. That's awesome. I think someone else did something similar but they removed every single bone. Have you ever attempted this? It's something I might explore as my brother's finicky girlfriend hates bones (you should see her when we go eat wings. It makes me sad).

It's been happening. This person made an oreo cookie butter (I haven't tried it) and they were inspired by biscoff: http://www.bunsinmyoven.com/2012/03/27/oreo-cookie-spread/ Here's another one (this one looks better texturally, I think): http://www.thekitchenpaper.com/oreo-cookie-butter/ As much as I dislike linking anything paleo, this girl made a cookie dough butter: http://www.girlgonecountry.com/recipes-2/cookie-dough-butter-primal-gluten-free-low-carb/

Merely based on semantics, I don't believe in foods being "healthier" or foods being "unhealthy." This implies that somehow they make a difference in a small space of time. Rather, there are "healthy" and "unhealthy" diets since their composition over an extended period of time are what matter. This is why it makes no sense for a person to complain about consuming cake if it's a rare occasion It makes even less sense for someone who is active, as metabolic and cardiovascular diseases are incredibly rare amongst athletes despite their high intake of sucrose, fructose, and refined core grains. Now, to me, if whole wheat were healthier then eating 100% whole wheat should mean it's better than eating 80% whole wheat. A great meta-analysis by Peter Williams in Nutrition Reviews concluded the following: The totality of evidence shows that consumption of up to 50% of all grain foods as core refined-grain foods (defined as foods based on refined grains without significant added fat, sugar, or sodium) is not associated with any increase in disease risk. Nonetheless, eating more whole-grain foods remains an important health recommendation, and most consumers will need to reduce their current consumption of refined grains to no more than one-third to one-half of all grains in order to meet the targets for whole-grain foods. It needs to be noted that this conclusion about refined grains only applies to core refined-grain cereal foods. In all communications with the public, the importance of limiting cereal-based foods that are high in added fat, sugar, and sodium still needs to be emphasized. Cool right? As a side note, this isn't a "study" per se. It's a meta-analysis, which examines a large body of studies to conclude what is known about a certain topic. So, you see, eating up to 50% of your diet from core refined grains is fine. I don't entirely agree with everything he says because it does seem like he has a "whole wheat agenda" but I provided this quote from someone who essentially has that kind of agenda and still is telling people that 50% from refined sources is FINE. And more fibre and nutrients doesn't always mean something GOOD. Why can we consume 50% more core refined grains without any negative health effects? Here is why I have never forced myself to eat whole wheat rice: ------------------------------------------------------------------------- Comparison of the nutritional value between brown rice and white rice Callegaro Mda D, Tirapegui J. Arq Gastroenterol. 1996 Oct-Dec;33(4):225-31. Cereals are considered an important source of nutrients both in human and animal nourishment. In this paper nutritional value of brown rice is compared to that of white rice in relation to nutrients. Results show that despite higher nutrients contents of brown rice compared to white rice, experimental data does not provide evidence that the brown rice diet is better than the diet based on white rice. Possible antinutritional factors present in brown rice have adverse effects on bioavailability of this cereal nutrients. ------------------------------------------------------------------------- I want it to be made known I'm not trying to make you a cake-eating fiend. Rather, you can relax a bit and realize it's OKAY to eat something here and there. Stress, more than anything, is worse for you than your dietary habits. Unfortunately, stress isn't as chic and suave as dietary restrictions. As one last note, some people believe the following notion: "You can find any study to support any position." The only people who believe that are people who don't understand methodology or the scientific method. Ultimately, it's your decision. I honestly feel bad for people who worry about what they're always eating, how they should eat, etc. Food is a magical, wonderful thing. I only have one life and I refuse to miss out on the majestic world of food. That's why I exercise regularly so that I can not worry about food.

Does WW flour impart any flavours that make it interesting? That's one of the things I enjoy about using a variety of flours in pasta making, as it lends a specific kind of texture or flavour that makes it more interesting. Pizzoccheri is a perfect example of this. @HungryC: Good lord ... That cake looks fantastic. Whole wheat flour isn't "healthier." It's something perpetuated to the uninformed who readily accept such notions. (Unfortunately examining study methodology isn't exactly up everyone's alley, so I suggest Alan Aragon's Research Review as well as his body of work for reliable, analytical, myth-busting genius). If core refined flours aren't making up almost your entire diet then you have no reason to start baking whole-wheat cakes.

I'm a cheesecake nut, so I'm slightly envious of your creation here. What are the components exactly? That looks fantastic. What was the goat cheesecake like prior to putting it into the siphon?

Kenji, over at Serious Eats, coupled the baking steel with the kettle pizza and also threw in wood to his coals and managed a glorious looking crust. http://slice.seriouseats.com/archives/2013/04/the-pizza-lab-combine-the-kettlepizza-and-the-baking-steel-for-the-ultimate-home-pizza-setup.html

I made Bon Appetit's Chocolate Cardmom Ice Cream Sandwiches and they were great. As I am of Middle Eastern descent, it reminded me a lot of Middle Eastern pastries and desserts, especially things like ma'amoul.

Dry brining only draws moisture out initially but it is reabsorbed. I don't think it tastes like cured meat or the texture either but I suppose length has something to do with this. Kenji over at Serious Eat's is a proponent of it over a wet brine. I don't recall reading about injecton brining or why Modernist Cuisine prefers it but I'll have to go back and read it. That aside, I think brining in general is overrated, especially wet brines.