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eGullet Society staff emeritus
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Everything posted by cdh

  1. Looking further into the details, it seems that they're claiming that stirring is variable, and can be turned on and off, and come on on a schedule. That seems interesting. They're hitting some fascinating possibilities that could be useful. If they can execute on it.
  2. Any idea if you drop a commercially available lotus root back into some mud will it grow? Are they usually viable, like potatoes? Are the commercial cultivars as pretty as your picture there? I'm kinda feeling the urge to swing by my local asian market to grab some lotus root and experiment.
  3. Kickstarter seems to have me figured out and sent a notice of this new project: I couldn't resist sharing it here. I like the idea but wonder whether it can execute satisfactorally. It seems very much like a slightly kitchenized lab stir plate setup, which are quite good at keeping things suspended and at a uniform temperature. I love that people are trying to apply new inexpensive precision controls to old ideas. I wonder if the wattage and heating element can really keep up with things like steaming and particularly deep frying, where you lose a bunch of energy whenever you drop in new cold food.
  4. This is the stuff that I always thought of as gai lan.
  5. You have to wonder at how much stock to put in a royal warrant for kitchens... does Her Majesty ever set foot into one?
  6. I find that a white negroni comes out nicely with gin, Luxardo Bianco, M&R White, and a splash of Salers... enough gentian, but not too dirty root flavored.
  7. I'd not say the tip sheet is incorrect, insofar as they do mention lots of variables that can affect outcome right in the sheet. They say that line voltage (and length of your electrical run) has an effect, and indoor vs outdoor roasting has an effect, as well as how much coffee is in the chamber, etc. But in my experiences with my SR500, at the end of an extension cord out on a patio, with 100g of green coffee in it, the roast goes a lot slower than SM would have you think.
  8. Hmmm... that tip sheet really is YMMV. Sweet Maria's SR500 goes much much faster than mine does. But SM also had a video talking about problems with scorching of the beans in an SR500 that I saw before I got mine, and which has affected how I've been using the controls. I am not a follower of the race-to-first-crack school of roasting, so I don't crank the heat to high and the fan to low when starting out with the heavy green beans in the chamber not moving around much. I start with low heat and high fan for a minute to two at the start to permit the beans to get dried out and start moving around more, then crank the heat, then turn the fan down to medium after the first snaps of the first crack hit. That's usually at about 5 minutes into the roast. The first crack ends at about 7 or 7.5 minutes in, and that is where I generally stop the roast, because my usual beans are fruity Ethiopians, and getting them much past the 1st crack diminishes the acidity that causes the fruit bomb flavors I'm after.
  9. Here's a pretty comprehensive list of green bean souces: https://www.home-barista.com/home-roasting/green-coffee-sources-2018-list-t52138.html I'd add ebay as well... sometimes good beans turn up there at reasonable prices. Sweet Maria's is definitely a fine source. I pay little to no attention to competition scores, largely because the lot that was judged is often not available... Cup of Excellence generally has an auction for the judged beans, no? Not even a clue what AAA is in the land of green coffee. Also, even with 24 hours of degassing, I think you're going to find there is an upward slope on the deliciousness curve for about 10 days after roasting.
  10. cdh

    Cryo-shucking Lobster

    Interesting question... cannot fathom an answer for you, though. No commonalities in busting the meat out of a crustacean and popping the adductor muscle in a shellfish... LN2 might make the hulk-smash method of getting at lobster meat extra shattery... but I have no serious ideas about how it could be used to efficiently get at the stuff under a lobster shell.
  11. Interesting article on the recent history of the things. http://mycitypaper.com/time-wafers-no-man/
  12. Sweetzels are back? I though they had trouble after their factory in Bridgeport burned down back around 02... Somebody resurrected them?
  13. cdh

    Arby's - The Topic

    I found myself hungry and by an Arby's recently, so I decided to try their gyro. Meh. Not lamby enough. Will have to stop in if they do the game meat sandwiches again this year, now that I know where there is an Arby's.
  14. I've got some Boyajian lemon and orange oils I got in the late 1990s... Kept them in the fridge and they're going strong... being used one chopstick dip at a time.
  15. At what point are you mixing the chickpeas and garlic and extras into the flour water and yeast dough? Are you rushing the process and putting it all in together? Are you allowing it to rise sufficiently before punching it down and adding extras? You need to explain where in the process the suspects are coming into the picture.
  16. The tarte is still around. I''ve got 3 of the mushroom variety in my freezer, and they were beside a stack of the Alsace variety in the TJ freezer. They must be popular in the TJ's you frequent. What TJ's has stopped selling is the New Mexico Pinion Coffee... That I miss. It was good, and the price was right.
  17. Isn't a slab of dry ice in a cooler with a fan a servicible, if ephemeral freeze dryer? I've seen references to that as a means of getting things like strawberries freeze dried.
  18. Very interesting profile of a not-so-secretive chocolatier. https://www.nytimes.com/2018/08/14/dining/chocolate-las-vegas-melissa-coppel.html?hpw&rref=food&action=click&pgtype=Homepage&module=well-region&region=bottom-well&WT.nav=bottom-well
  19. Bargain basement alert: Plantlab for $.99 Bien Cuit: The Art of Bread for $.99 Common thread seems to be publisher is Simon and Schuster... most of the bargain basement deals this month have been theirs. The deals seem to last about a week, sometimes less. Maybe it is a set number of sales. Dunno, but hope the deal remains alive long enough for somebody else to benefit.
  20. https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html
  21. Ummm... how do you propose to add these liquids to your pouch? Most of us have vacuum sealers that don't seal liquids well. I wonder how many people here have the equipment to try your experiment... chamber vac units ain't inexpensive. And moisture loss is more a function of target temperature than environment... read the Serious Eats SV chicken page.
  22. Picked up a bottle of Vieux Clement Rhum Agricole. First agricole that had none of the funky wrongness I'm not a fan of. Just a nice sipping rhum.
  23. While poking around, I spotted eG's own @Monica Bhide's Modern Spice for $.99
  24. Just ran across this at Slickdeals... Seems of interest to people here: First and last are of particular interest, I think. The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli $0.99 The Elements of Cooking: Translating the Chef's Craft for Every Kitchen $0.99 MEAT: Everything You Need to Know $0.99 Food Matters: A Guide to Conscious Eating w/ More Than 75 Recipes $0.99 The Pollan Family Table: The Very Best Recipes and KitchenWisdom for Delicious Family Meals $0.99 The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking $0.99 A Homemade Life: Stories and Recipes from My Kitchen Table $0.99 Bobby Flay's Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire $0.99 The UltraMetabolism Cookbook: 200 DeliciousRecipes that Will Turn on Your Fat-Burning DNA $0.99 My Year in Meals $0.99 The Tucci Table: Cooking With Family and Friends $0.99 Carla's Comfort Foods: Favorite Dishes from Around the World $0.99 Taste: Surprising Stories and Science About Why Food Tastes Good $0.99 Ratio: The Simple Codes Behind the Craft of Everyday Cooking $1.99 Mark Bittman's Kitchen Express $1.99 An Everlasting Meal: Cooking with Economy and Grace$1.99 The Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us $1.99 On Food and Cooking: The Science and Lore of the Kitchen $1.99 Thanks megakimcheelove and ProfessorChaos
  25. Next time, throw a handful of grated cheese onto the pan and let it render its fat and start crisping up before you pour the puffy eggs in. You'll get the nice brown crispy crust, but because it is cheese and not egg, it will taste good.
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