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cdh

eGullet Society staff emeritus
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  1. I use it still to wash when I get into poison ivy... Fels Naptha washes away the irritant resin pretty effectively. Never understood how it got used as a laundry soap.
  2. inverter whatsit is a thing the Panasonic microwaves have. I've been really happy with Panasonic microwaves.
  3. Yup. An easy rabbit hole to jump down. She strikes me as mashup of ancient Chinese farmer and Martha Stewart.
  4. Neat. What was going on with the red packet at the butcher... the refusal and reluctant acceptance?
  5. I'm not sure from your description what you're talking about, but it does make me think of the stuff called naruto ("fish cake") that turns up in ramen bowls. My Asian grocery has a whole freezer devoted fish cakes of this style (as opposed to breaded patties that look like Baltimore crab cakes) and fish balls... I'd wager what you're looking for would be in there.
  6. In keeping with the original Michelin goal of inspiring people to go get in the car and drive someplace worth going to to eat... If you have 0 chance of eating there once you arrive, there is no point in getting up and going.
  7. I've had wild Canada goose as well... bitter awful meat. Not going back to try it again.
  8. Market this to real estate agents who are staging houses. This looks like something that might sell somebody on a kitchen space... but nobody in their right mind would have one in their own kitchen.
  9. Looks like it belongs next to a Philippe Starck juice spider. https://www.independent.co.uk/property/interiors/the-secret-history-of-philippe-starcks-lemon-squeezer-1972849.html I could see it on the shelves of a Conran shop in London. With a Conran price point. Wouldn't sell at retail in the US at all, I don't think. Online orders might work. I'd not buy it because I don't need semifunctional art in my kitchen.
  10. Make sure to try the frozen lasagna from TJ's too. It's really good.
  11. Make a syrup out of the thai basil and use it in cocktails. It plays very nicely with strawberry syrup and gin. The way I do it is make a simple syrup in a sauce pan, and throw as many leaves as will wilt down in the hot syrup into the pot. Mash the leaves around a bit. Let it cool. Strain it. Bottle it and keep it in the fridge.
  12. cdh

    Jack's Abby ' Craft Lagers '

    Dude, all ales at USA room temp? That's hard core. In the UK, room temp is lower than here, and they keep the beer in the cellar, which keeps it around 55F... Try some ale-yeast-fermented beers at around that temperature.
  13. FFS. I said it 13 years ago, and I'll quote myself to buttress the point. Complexity can be measured objectively. Do the tests. Tell us where more different compounds are identified, the wine samples or the beer samples. There, you have your answer. All this facile "there more stuff you can put in beer, so it is more complex" vs. "nature does more stuff to the grapes so it's more complex" vs. yeast technicalities blather is getting us no place.
  14. I've never played with the clear variety... but it does exist. Here's their website... https://plastidip.com/our-products/plasti-dip/ I figure that a clear rubber seal around the cling film will keep the jelly out for you... Or maybe just forget the cling film and spray a clear layer or two right on the phone... It should waterproof it... and you should be able to peel it off when you're done.
  15. Why not get a a spray can of PlastiDip and spray a layer of rubberizer all over the cling-film wrapped phone to seal it up? Then drop it in the gelatin. Or does it have to visibly be a phone trapped in jello for the effect you want?
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