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For citrus flavors, add a few drops of citrus oil to 50ml of vodka and shake that up. Add a drop or two to water and you get a lot of citrus flavor. Works well with grapefruit, orange, lemon and lime. Tried with bergamot and it was way too much. If I ever come across yuzu oil I'd try that... Same principle as the recommendations to drop a strip of citrus peel in the glass... but without the need to have the citrus fruit in the house or deal with the rest of it when just a strip of peel was what you wanted. Lots of cold pressed culinary type citrus oils around...
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Welcome back!
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Add some smokey scotch like laphroaig or lagavulin?
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I'm a huge fan of mine for reheating leftover fried stuff... come home with a half eaten order of fries or onion rings, pop it in the air fryer in reheat mode and they're almost as good as new the next day...
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I think that if you react that stuff with baking soda you'll get the molecule you need after all the fizzing subsides. Sodium citrate is a precipitate of sodium bicarbonate and citric acid...
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Does this mean that they've gotten UV LEDs that work as sterilizers going? Or is there a fluorescent tube in the machine that is going to have a limited viable lifespan?
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Thanks for the pointer to SoPo Seafood... popped in there after grabbing some stuff at Harbor Fish and grabbed a representative sample of the daily oysters and a spicy shrimp roll... excellent experience!
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Bubbles last longer when it stays cold. A bottle of fizzy wine lasts at least 2 days when kept in the fridge before opening, and kept in the fridge after pouring what you want to consume. If keeping it longer than overnight and desirous of keeping the bubbles bubbly, you're going to need to decant it into a not-glass bottle and apply CO2 pressure to it, while keeping it as cold as you can. Perhaps the Methode Rotuts device... or one of the other zillion non-standardized technologies that let you inject gaseous CO2 into a liquid... OR, if you _really_ want to put it away for a while and come back to it fizzy, you could employ the yeast left in the beer to recarb it... dose a little sugar in there and seal it up (keeping it warm enough for the yeast to function, then cooling it down before opening it...)
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Question About Non-Compete Clauses in Food-Service-Industry Contracts
cdh replied to a topic in Restaurant Life
What state are you in? California all but outlaws noncompetes... Some states love them and enforce them vigorously. Where you are will determine what that clause means... but it tells you what your new bosses would _like_ to be the case. If I wanted the job but not the restriction I'd cross out that line, initial and date by it, sign the paper and send it back. If you're still hired, the problem is solved. -
Is there a way to manually set the oven to do stuff, or do you need to have bought an ingredient kit with a code to scan to make it do anything? If so, I wonder whether there is a community devoted to reverse engineering the codes so you can tell it specific stuff to do...
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"Trademark bully": Momofuku turns up heat on others selling "chili crunch"
cdh replied to a topic in Restaurant Life
Given that linguistic perspective, I'd say Chang is in even worse shape... the doctrine of foreign equivalents would make his Chili Crunch choice a literal copy of the generic descriptive. That's bad for building trademark rights. -
"Trademark bully": Momofuku turns up heat on others selling "chili crunch"
cdh replied to a topic in Restaurant Life
Hmmm... the original Lao Gan Ma product is "chili crisp", and Chang is laying claim to "Chili Crunch? He's got the dough to make a go at it... but I'd not bet he's winner if somebody with equal dough fights back. How deep are LGM's pockets? -
low salt crackers?
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Gotta game the scales somehow...