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eGullet Society staff emeritus
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Everything posted by cdh

  1. You've gotta take into account waste and leakage, so I'd say that $.20/l is more reasonable an approximation in my own case... but the minimal cost difference for a 10lb and a 20lb fill might make up the difference... I'm now wondering if I want to retire my 10lb tank.. but I just don't think I want to do that.
  2. I recall reading on here years ago that GE had some sort of precision controlled induction burner in development. Not entirely sure what happened to that... but this device could be the offspring of that research project. The price is nice... hope the quality is up to snuff. I do wonder why nobody had done a precision induction burner before now... are there hard EE problems to be solved in modulating the RF field that makes the pan heat up? Even the "pro" flavored induction plates only had 20 stops on their control dials. I am not sold on the whole everything needs to be controlled over wifi with an app design philosophy... but this application of it is super cool sounding. Anyway here's the link: Tasty Onetop
  3. The Jasmine is one of my favorite cocktails...must give this variant or your riff on it a try. I've been using Ikea's elderflower syrup instead of orange liqueurs, so will probably add that spin of my own to it.
  4. What you're looking for is: 1) a tank: https://www.amazon.com/Aluminum-Cylinder-Handle-CGA320-Valve/dp/B0088P10OO/ref=sr_1_2?ie=UTF8&qid=1521297900&sr=8-2&keywords=20+lb+co2+tank&dpID=31zyh6yydfL&preST=_SY300_QL70_&dpSrc=srch 2) a regulator: https://www.amazon.com/Taprite-Primary-Regulator-3741-BR-Draft/dp/B00PZM6H7S/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1521297972&sr=1-11&keywords=co2+regulator 3) a gas line: https://www.amazon.com/16-Gas-Line-Assembly-Ball/dp/B0064OI77Y/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1521298041&sr=1-3&keywords=ball+lock+gas+line&dpID=419E02PgkoL&preST=_SX342_QL70_&dpSrc=srch and 4) a carbonator cap: https://www.amazon.com/16-Gas-Line-Assembly-Ball/dp/B0064OI77Y/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1521298041&sr=1-3&keywords=ball+lock+gas+line&dpID=419E02PgkoL&preST=_SX342_QL70_&dpSrc=srch If you wanted to get crazy fancy you might get a diffusion stone like this, to help the gas get into the liquid faster by virtue of much larger surface area of zillions of tiny bubbles: https://www.amazon.com/Diffusion-MRbrew-Micron-Kegging-Homebrew/dp/B0728DY9P7/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1521298188&sr=1-1&keywords=diffusion+stone&dpID=41cQ61Gfa%2BL&preST=_SY300_QL70_&dpSrc=srch That whole lot comes in at right around $200... You can carbonate anything in a bottle that takes a standard soda cap. Stay away from glass bottles, as most modern glass is designed to contain pre-existing carbonation, but not beefy enough to reliably take a carbonation charge without going all glass grenade.
  5. Methode Rotuts

    Forcing CO2 into solution is easy... you don't need anything more than a good source of CO2, and a pressurized vessel. A 10lb CO2 refill at my local welding shop (where I've become a regular over the past decade or more) costs $22... That provides me with about 6 months worth of all the carbonated beverages I might desire. Since I'm a homebrewer, I've got a heap of 5 gallon kegs, two of which are dedicated to seltzer duty and reserve seltzer duty. I've also got a few "carbonator caps", widgets that have the same connector as the kegs do, but then screw onto 1 or 2L soda bottles. Put whatever you want into the soda bottle (I use plain seltzer bottles because soda flavors can cling), chill it down to 33F, hit it with 50PSI of CO2 and shake for a minute, and you've got a lovely bottle of fizzy stuff.
  6. An old friend from college is fronting a food/exploration show in the Asian market... I've watched the first episode and it seems interesting in a less edgy Bourdain-esque sort of way. Rather than being focused on a place and its culture, it is focused on a disappearing dish and the people who still know how to cook it. Here's the link to stream it.
  7. Spam, Spam, Spam, Spam

    Nothing close. Spam is ground ham and ham-adjacent stuff reshaped into a loaf. Basically the salty cured meat analog to American cheese. Scrapple is uncured porky bits (both offal and meat/skin kinda stuff), pork broth, and cornmeal made into a loaf. Only similarity is processing into a loaf shape.
  8. Thanks for the rigorous testing regime! Hope Tasty addresses the issue. I wonder at the oil discrepancies... have they been too smart by half and built in the overshoot to compensate for the temp drop when the stuff to be fried gets dumped into the oil. I wonder if you'd get the right results were you to deep fry something...
  9. Um, I Brought a Hone.

    Forgive the ignorance, but can a "coarse-grooved steel" actually do any damage to your knives? Have you observed blatant misuse of the offending steel in such a way that damage to the blades is inevitable? If having this thing around your knives can actually degrade them, then hell yes, tell him to take it home and not bring it back. Otherwise, your ceramic is harder than his steel... you can finish what he's started after he's done.
  10. Cooking with Activa

    I concur that vacuum sealed freezer storage keeps this stuff lively. I've had some in the freezer for at least 2 years and it still works. I keep a working amount in a salt shaker, which gets vac sealed and frozen when not in use, and the remains of the bag are vac sealed in the freezer. Just used it the other day and it is still fully functional.
  11. Made the run all the way to Princeton to visit a booze-slingin' Trader Joe's, and came back with their annual Belgian-ish strong dark from Canada, the Belgian-ish blonde (also Canadian, I think) and the Belgian Petrus with Blueberry. Today I tried the strong dark (I'll be damned if I can recall exactly how they label it... something to remind people that it only comes once a year... and I'm not going digging in my recycle bin to read the label in the dark by flashlight). Very nice beer. Unibroue did good this year. Lots of dark fruit nuances, no obnoxious yeast overexpressions, and a bit of coriander hanging out in the background to nudge those dark fruit nuances into a citrus-y kind of experience. Very tasty and an excellent deal.
  12. On the portable induction front, I was just in Ikea the other day and noticed that they are selling a very pretty portable induction hob for $45... Looks pretty spiffy. IKEA Tillreda induction cooktop
  13. Arby's - The Topic

    My thinking is more that they're going to get herded off to USDA approved slaughter, so there will be less live ones prancing along the road and less dead guys rotting on the side of the road.
  14. Arby's - The Topic

    With the deer overpopulation only increasing, anything that gets people eating them is only going to lessen the burden on the roadkill pickup crews. They've got no predators other than cars nowadays. Will have to see where the nearest Arbys is and pay them a visit.
  15. Thanks for the Kennedy pointer... been meaning to read her for a while.
  16. The Beer Bible: The Essential Beer Lover's Guide is up for $1.20... US Prime member... you know the variable pricing drill at Amazon.
  17. Yunnan black. Keemun (or Qimen). Those are appellations of common Chinese black teas. I think the FooJoy brand I see in asian markets has big yellow cube-shaped tins of those available. If you like English Breakfast tea, you've gotta go to an Indian market. There look for Assam teas. Your Asian store really doesn't have Asian market Lipton and other international brands on the shelves, just incomprehensible Asian market Asian brands that don't translate more than a word or two on the labels?
  18. I had trouble changing out my screen... but I twittered Dave Arnold, who offered suggestions... and when they didn't succeed, he had me send it to him and personally handled getting it back in good-as-new shape. There's definitely product support behind the Searzall... after you figure out how to get in touch with them.
  19. When I do glace to keep in the fridge I keep it in a microwave-able ramekin, with a good cm of fat on top. Spoon out however much glace you want, then toss the ramekin into the microwave and nuke til boiling... then back into the fridge where the fat layer seals it when it solidifies.
  20. How about boiling it down to a demiglace sort of consistency and freezing ice cubes of it? That is how I deal with keeping stock I've made. Dilute it to whatever strength you think you need. Great flavor boost to chuck a cube of demiglace into most things you find yourself cooking.
  21. RIP Holly Moore

    An eGulleteer from the earliest days, Holly Moore has passed away. (or so lots of people on FB have announced today) I have fond memories of sitting with him at the Heartland Gathering in PHL when we ate at Zahav. Fantastic foodie all around. Sad to hear he is no more.
  22. Is this just very lightly roasted cacao beans processed into chocolate? Roasting coffee, the lighter the roast, the more the fruity aspects of the beans are highlighted... and generally, things that turn brown when roasted dark pass through a reddish phase on the way... the way to make a light beer turn red is to add a little bit of very darkly roasted malt...
  23. I always add sugar to my espresso...
  24. Go to Amazon. Along the top bar there will be a "Daily Deals" link. How exactly it will render on your machine is entirely dependent on your screen size and browser, etc... somewhere up along the top you'll see it. Can't give you exact directions. Click it. Daily Deals will present you with a big grid of stuff they're hawking. Within that grid you'll see "Kindle Deal 50 Cookbooks" or something like that. I don't think the grid populates the same way every time, so I can't tell you exactly where to look.
  25. Is this a reference to/ripoff of the Collichio Craft restaurants? There's Craft, Craft Steak, WichCraft, etc... is Craft Salad related? Or is the owner there playing fast and loose with trademark law?