cdh

So this is a grain that has evolved roots that can stand an entirely saline environment. That sounds like a gold mine for plant geneticists to start splicing and dicing with the new CRISPR toy. Seaside rice paddies are on the horizon.

They deliver for free to people who 1) join their club and 2) pay the annual fee and 3) place orders of $100 or higher. Dunno if they'll deliver to a not-club-joiner.

For another 2020-economy method to consider- If you know it is there, and you just can't get there yourself, you could try a go-fer service like Taskrabbit... send them on a shopping trip to whereever has the shad and task them to buy some and come to where you are... Since you're in NJ, there's that fishmonger who delivers all over the state you might want to look into... name is something like Local 130 or such... somebody on here has written about it... found it... link to them is https://www.local130seafood.com/collections/all-products. Perhaps call them and see if they can get you your shad fix. I noticed that the shad from Samuels this year was much earlier than I would expect, though labelled as from South Carolina, so that was not entriely surprising... I got the year's shad roe dinner in the 3rd week of March, and have not noticed them offering shad or roes much since... I'm disappointed that I didn't get any of the fillets... but they insisted on selling them in 5# increments and while I enjoy the stuff, 5 pounds of it is excessive.

Aldi does "German Week" every so often and gets heaps of the Deutsche Kuche branded stuff in. It's all very tasty. While you're there, if you like red fleshed fish, give their salmon and steelhead trout a try... that is usually of excellent quality.

Howdy! From a Chris outside of Philadelphia.

Sad news. RIP. She'll be missed.

Has anybody else here touched the metal housing of the CSO and gotten a tingle like it is carrying electricity? Happened to me a couple of days ago. Unplugging it made the effect go away. It is staying unplugged and a fan is going inside it to thoroughly dry it out...

No East coast fast food joints do tamales that I know of. No tamale I've ever had has even registered on the spicy-hot scale... is high capsaicin a hallmark of a good or traditional tamale? Perhaps I've never encountered a good one then.

On this topic, I've recently fallen down this Youtube rabbit hole: https://www.youtube.com/channel/UCE31MqUy6nIMJ_f8y4R3_AA Australian cheesemaking fellow who shows the process very comprehensively. Lots of inspiration material. Now I need to go shopping for molds and mold cultures.

You're in NJ, right? You should be able to get seafood on a same-day truck delivery from Samuels & Sons. Go to their website, sign up for their daily email. If you think you'll use it a lot, join the 7Fish club for discounts and no shipping charge.

Demiglace? That fits the bill. If you don't have duck stock to cook down, I'd imagine the veal variety you can get from stores would play nicely... maybe go in an au poivre direction with a few twists of pepper and a splash of brandy in it?

I've bought bundles from them over the years. Always a good deal. No membership charges for the bundles... they have a subscription video game subscription thingy, but you don't need to be a part of that to buy into the bundles. Looking at this one, I don't see anything that inspires me to buy in, but if you're interested don't let fears of hidden charges or repeating obligations scare you away... they are not part of this deal.

CSO did a great job on the turkey dark meat this year. Dried out in the fridge for 36 hours, then steamed in the CSO at 170 for 4 hours, then briefly broiled to crisp up the skin.

I've seen them, but not tried them.. will have to pick some examples up when I next run across them

Shows you how much I know about regional Italy... What flavors are Basilicatese?

Lucano is sold as an "amaro basilicata". How much does it taste of basil? Would Ramazotti with a bit of basil syrup be a decent substitute?

Byrrh tastes to me like ruby port with some non-aromatic bittering in it... so if you have tonic syrup sort of stuff a bit of that into some ruby port might make a decent substitute.

Sad news. He was missed after he stopped hanging out around here.

Are you talking about homemade sweet soda, or flavored seltzer? Torani syrups + seltzer make a nice beverage. Herbal syrups like shiso or thai basil also make a fine addition to seltzer. If the sugar component is not required for your desired result, look into citrus oils. I handle them thus: Make a 2-4% solution of citrus oil in Everclear. Add that stuff to an atomizer bottle. Spray a spritz or two over seltzer. ***Don't do this with bergamot. That stuff is caustic even at this dilution.

A member of the haloumi family?

@Rotuts You appear to have an interesting theory that in a nonstick environment the thing being cooked accumulates the stuff that would become fond. It is interesting in that the stuff clearly does not just vanish because it got put in a nonstick pan. I have nothing to add by way of facts since I don't use nonstick for much beyond grilling cheese and making eggs... but most of what you typed went right past me because deciphering poetry into prosaic ideas is beyond me.

So the rock salt by itself moderates the humidity? Do you have a hygrometer in the chamber to let you see what is going on? If you're going to wait 4 weeks, would you do a weekly weighing so we can see the rate of water loss?

The not letting the machine stay hot for hours is probably the thing. I turn mine on when I wake up and off mid-afternoon. A rubber gasket survives that for about 2 years.

Was it silicone instead of rubber? Did you obsessively turn the machine off after using it? Heat degrades the rubber and makes it harden up over time... so my guesses are either no rubber, or a lot less heat.

That's not helpful. Anybody can edit Wikipedia to say anything. How long has that assertion been there, and what evidence is cited to back it up? The editors stick [citation needed] in where they see a need... but are not omniscient.