cdh

Your hipster niece is a genius!

Indeed. How much did you pay for your uncut hunk of sable?

Looks like another stick-format immersion circulator... Glad they're catching on. I do wish they'd explain what makes their magic thermostat unique and better than everything else...

Melts cheese very well. Great for throwing a nice sear on filet mignon done sous vide. Bad for chicken. Decent for other cuts of beef, though those with concentrated fat pockets are less suitable for the treatment. Believe it or not, I've not gotten around to making creme brulee to test the applicability of the Searzall to that. I would not ever think of using the torch on a big hunk of protein without the searzall attached.

You're going to have a hell of a time trying to get bags covered in hot pork grease and juice to want to seal properly. I'd advise to unbag the whole thing, chill until solid, portion and rebag, then repasteurize. And make sure to save all of that juice you don't want in your bags... it is full of enough gelatin that if you chill with the juice in the bag, you'll end up with a pork belly in aspic looking thing.

Roasting your own is definitely worth the learning curve, just for the opportunity to experience a bean at differing roast levels. Some beans are really nice taken to a nice dark roast... but they're also sorta insipid at lighter roasts... I've got some Brazilian and Peruvian coffees that are like that. Some, on the other hand, are mind-blowingly good at very light roast levels... that Schomer article's normale roast is really all that this blend of Yemeni and Ethiopian beans needs...

Apropos this, I saw a clickbait headline the other day that said "Antioxidants found to protect cancer cells"... Didn't click on it... but I'd imagine it would be pretty easy for that to be in some way true... if antioxidants scavenge free radicals... free radicals are equal-opportunity damagers... so the presence of anti-oxidants protects all cells (cancerous and otherwise) from further damage... QED. And nobody is the wiser.

Are you sure it is a racial or even a genetic factor at work here. I'd wager it is specialized microbiome, or something epigenetic at play. The magic bugs that live within us outnumber our own cells by 100 to 1 or so... I think it has to be the symbiotic friends that such diets invite in that handles keeping those people in the pink. More generally, a friend on FB commenting on this very wisely said: "I think some who really loved science would read and report the *absolute* numbers, not the relative ones, and if they did they'd learn that 50g/day of bacon raises your lifetime risk of bowel cancer from ≈0.064% to ≈0.072%. They also might report that every single substance the WHO has studied has been found to be some form of carcinogen. The sad truth is that cancer is just a side-effect of being alive. The effects of bacon here are so small they don't seem to warrant any change in behavior. But that's your choice to make too, obviously. Science just says what *is*, not what we ought."

Welcome indeed. Winchester's diversity and international flavor does seem limited to the school... In my year there I met very smart people from all over the world... but the food was still English school food, except when people were returning from holidays... The rest of Winchester seemed very very English... but close enough to London to make all of its international flavors available pretty painlessly.

No personal knowledge... but this has been discussed in depth here before. http://forums.egullet.org/topic/27215-why-should-i/

Wow. You guys are on the agenda next time I'm hunting for something delicious in Blkyn. Everything looks fantastic.

I find under-roasted coffee sour, not "dry and dusty"... people have sung the praises of "blonde roast" to me, and I've triedroasting my nice beans to that level... ugggh... <billthecat>ack thhhhpffft!</billthecat>

You know the famous Nobu black cod marinated in miso dish? That's pretty damn sweet. Boost the sugar a little bit in there, and flake the fish out on top of a sweet pastry to look like a tarte tatin. Blowtorch some sugar on top.

Next time I make a case run to Moore Bros DE, I'll have to track this place down.

Yeah... if you're in the Brandywine Valley, the jaunt to NE PHL is a long way. It's a long way for me in the countrified end of Montgomery County... but definitely worthwhile to do every so often.

I generally use veal breast and similar cuts for veal stock... I feel no loss from not adding beef. In greater PHL, hit up the Russian markets on Bustleton ave for good prices and selection on vealy stuff.

The safrole in sassafras is a drug manufacturing precursor, apparently. Pity that kneecaps root beer making.

Lots of drinks work well in highball format. I rather like to gin fizz family of drinks... even things as far out as a Pegu Club or a Jasmine work well over ice and topped with seltzer or tonic in a highball glass. I'm drinking a Jasmine highball right now.

Welcome! Sounds like you'll fit right in here. If you like beer you might want to look over our homebrewing class. It's 9 years old now, but certainly not out of date. Easiest way to find it is clicking the link in my sig.

gfweb! How can you not have made the jaunt to Gateway Plaza or whatever that shopping center in Devon/Wayne/whatever the intersection of 202 and 252 is? It has to be closer to you in Cheso than me in Montco. The TJ's is well worth a trip.

Isn't this the ideal application of "sauce on the side" service? For those who have no interest in a flavorful sauce, they can ignore it... for those who enjoy it, they're in control of how much goes where. No fussy special orders if everything gets served with the sauce on the side. You get to be as creative as you want and show off your mad saucier skills, and the meat and potatoes folks can always have plain gravy or nothing at all.

How would pickled shrimp be different than shrimp ceviche? Shrimp cured in acid is shrimp cured in acid... Pickling seems to imply a longer bath in the acid... which may be responsible for the "overcooked" toughness you don't like?

This is quite a trip down memory lane! I miss lots of people who just don't drop by any more... Lucy from France was always fun to read, as was Abra who rearranged her life to go to France... But then again, I probably went a year between posts there during periods as well, and I was dropping in to read regularly. Perhaps the allure and ?income of blogging redirected some folks creative endeavors away from here...

Raised beds and good fencing are the investments to be making now.

Best advice I could give is to limit your compost contribution to coffee grounds until you get moved in at the beach... get a home depot bucket and lid, dump the coffee grounds in there. Take to beach, add to pile of leaves and such like. Won't be stinky. Will add nitrogen. If you're adventurous, you could get a culture of the oyster mushroom spawn that likes to eat coffee grounds and get an edible mushroom patch going in your bucket, which you could then dump onto the compost heap after you harvest the mushrooms.