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Posts posted by cdh

  1. I have a Bron.  It doesn't spend time out on the counter, but is readily accessible and gets used when I want to make something like a Vietnamese salad that requires julienned stuff.  So much easier to put on the kevlar glove and push a couple big carrots and a daikon through the mandoline rather than playing fussy knife skills games on unwieldy round objects.

  2. I agree that the Aldi bars are quite delicious.  I think I prefer the 70% to the 85%, but I do love the sea salt caramel.  My favorite Aldi sausages are the occasionally available Deutsche Kuche brand Smoked Knackwurst. The DK bavarian brats are also pretty tasty.

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  3. I've never successfully made yogurt...  Tried a couple of times and ended up with sour milk that did not thicken.  Never got around to going full science project on it.  Kefir has been sufficient for many purposes... But this thread makes me want to push the yogurt button on my IP and see what happens.

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  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. 

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  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. 11 minutes ago, lindag said:

    A friend's husband is ALLERGIC to celery.  How weird is that?!

    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?

  7. 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

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  8. 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.

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  9. 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 . 

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