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eGullet Society staff emeritus
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    Philadelphia area

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  1. That sounds Russian... which means it is probably an Armenian/Georgian/vaguely caucasian grape brandy... They tend sweetish in my experience.
  2. And publishers are huge fans of market segmentation. So the publishers say Canadians pay more, and Amazon implements it...
  3. cdh

    Beef heart

    5 spice? Seems like a good candidate to add to the soy/sugar/sesame regimen suggested above...
  4. The point is that allowing sexual reproduction leads to genes mixing... and the occasional mutation to make its way in to the picture. That occasional mutation may provide an advantage against whatever environmental challenges the baby plant encounters. So the mutants outlive the old variety. Voila, evolution! All wine grapes are cloned rather than the result of gene mixing... so there's no chance that any beneficial mutants are in the mix... so if something comes along that kills all the grapes, then there will be no chance of immune mutants who could survive. So bad.
  5. Not entirely sure. Never done it myself, as I live in PA dutch country and pepper hash is readily available. I'd not be surprised it it was just sent through a meat grinder type apparatus... It has the same sort of consistency that cranberry relishes do, and I know they're made with the grinder method.
  6. Sounds a whole lot like PA Dutch "pepper hash", though that is usually grated rather than shredded.
  7. OH, I should put the link here in case others are as easily tempted as me... https://www.ebay.com/itm/Cuisinart-CSO-300N-Convection-Steam-Oven-Stainless-Steel/132952299420?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2057872.m2749.l2649
  8. ebay presented a refurbished CSO to me for my consideration... Last week when it was $130, I managed to resist. Today it dropped to $105. Couldn't resist. Looking forward to playing with this new toy. This is the 300N model... so probably last gen... but still irresistable.
  9. He also can't eat "uncured" cured meats? Celery is a huge source of nitrates... all "uncured" cured meats you see are dosed with celery juice concentrate in place of powdered chemically refined nitrates. Can he eat real cured meats, or is his issue with the nitrates themselves, regardless of source?
  10. Why an oven rather than a sous vide bath? Nothing you've mentioned needs to be crisp.
  11. When you say mozzarella, what do you mean? Did he bring home balls of the fresh stuff sitting in whey brine? Did he get bricks of the dried stuff? Bags of the shredded dried stuff? Lots of things get called mozzarella commercially... knowing what you've got would help us come up with recommendations... see e.g.: https://www.foodrepublic.com/2015/10/01/12-types-mozzarella-know-love-melt/ and https://www.thekitchn.com/whats-the-deal-with-low-moisture-mozzarella-and-when-to-use-it-256664
  12. Flavors are all over the place. The black tomatoes I've grown have been pretty much indistinguishable from red ones. They were not all black at all, anyway... they were a very dark red, with greenish shoulders... but called black. Has somebody succeeded in breeding an evenly black tomato? Anyway, I find the yellow and white tomatoes sweeter and less acid, the green ones sweet with middling acidity, red ones are all over the place, but if you're looking for a sharper more acid tomato, it will probably be red. Then again, tomato flavor depends as much on the dirt it grows in as the breed of plant... so YMMV.
  13. Definitely read the Understanding Stovetop Cookware info linked to above. That will give you the info you need to assess your kitchen situation and determine if the pots you _want_ are the pots you will gain the most benefit from. Pretty but useless should not be the objective... unless you're a Realtor looking to stage a kitchen .
  14. Black tomatoes, white tomatoes, green zebra striped tomatoes... they're all a thing... have grown lots of off the wall tomatoes over the years... Hardly ever see 'em on store shelves. Occasionally in a farmers market for a whole lot of money.
  15. That is black tea... "Gold" isn't a new kind of tea... it is a way of selling better quality black tea. some black teas exhibit gold-ish looking tips...
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