cdh

Let me add a contender for the Pizza championship along the 422 corridor: Paradise Pizza in the shopping center at the intersection of Trooper Road and Egypt Road (across Trooper Rd from Home Depot and Walmart). Great crust, well balanced sauce, all-around tasty pizza.

Ikea's got some nice flip-top bottles. Look to be either 750ml or 1L. About $2/per.

I stopped by yesterday and picked up some of their fresh sausage, which I made into lunch today. Two thumbs up for their brocolli rabe pork sausage! They were, however, low on their cheese supply, without any goat cheeses and also out of the cow pies.

I recently picked up this scale. It has .1 gram resolution, and works quite well for $11.

Just got Hendricks' latest email update, which indicates that their charcuterie project is moving along and they'll have cured meats available soon. That is exciting news if they demonstrate the same level of skills as they do at cheesemaking. They're also planning a pre-Halloween Octoberfest event, which looks like it might be good fun and a chance to taste your way through what they make.

Just had a chance to taste some Suze and am quite enamoured with its flavor. It is very root-y or bulb-y flavored, quite remniscent of strong ginseng teas and echinacea tinctures I've tasted in the past. It has a bittersweet, earthy flavor, but I get nothing in the way of decay from it as had been mentioned upthread. It doesn't have the band-aid phenolics to qualify as medicinal to my taste buds either. The white negroni idea seems like a lovely drink.

Interesting topic... Didn't see the report, but the juxtaposition of antibiotics and allergies isn't surprising as a story concept. An allergy is the immune system going crazy and lashing out at certain stimuli. Antibiotics certainly change the balance of stimuli a body's immune system is exposed to. Is it not reasonable to question whether the new antibiotic-enhanced balance of stimuli might have something to do with the increase in allergic responses people are suffering now?

I wasn't impressed with August Moon's sushi when I tried it a few years back... Rice was a bit sweet, and the temperature of the fish was a bit too warm for my tastes. I'll have to gather my thoughts and chime in properly on this thread.

Fascinating! Great data point.

This must not be serious... your friend's tabloid must be making fun rather than reporting any real facts...

So, I just saw an ad for the revamped Geryville Publick House... is that you glepore? Have any stories to tell us about the project? How's it going? I'll have to pop up there and give the place a look.

Yeah... not all of us Columbians are born and bred urbanites. Some of us started out in the country and got back out there afterwards too. And I totally believe that farm country produce is better than 80% of the stuff available in NYC. That other 20% is just not available anywhere but large urban areas where demand for unusual or extreme luxury produce (e.g. Luger quality steaks) is sufficient to get it brought to market.

Congratulations! That's quite a certification to have in today's world. I need to drop by and try the new sausage formulations... btw, got any goat cheeses back in the lineup yet?

It is labeled carcinogenic, and it may well be, but sassafras is illegal to sell because it contains a precursor to certain amphetamine-type drugs. You can dig it up, but the FDA and the DEA might want to have words with you if you try to sell it in any quantities. For more fascinating info, google "safrole MDMA".

A brief caution when dealing with root beer extract- the flavor and odor will permeate plastics it comes into contact with in short order. Use glass and ceramics for rootbeer projects, unless you want to be tasting and smelling rootbeer in everything else that goes into the vessel for a long time to come. If you're using the Cornelius kegs, invest in a dedicated rootbeer-only quick disconnect, beverage line, and cobra tap.

For pointer to inexpensive kitchen scale, check my link upthread: http://forums.egullet.org/index.php?showto...dpost&p=1446830

Part of the problem with precision is not attitude based, but equipment based. Kitchen scales aimed at the mass market historically have never been very precise. They measure in quarter ounces, maybe... Project- when you're measuring out your precise quantities, are you using a readily purchased kitchen scale, or lab equipment? How much did it cost you? How long have you had it? Years ago, a scientist used to post tea reviews on rec.food.drink.tea... always measured the tea used down to tenths of a gram, and the water to exact degrees. He'd make comparisons about how a particular tea came out when using 1.7 g of tea vs. using 2g of tea, etc. It always frustrated the hell out of me because I just wasn't willing to drop $75 or so on a scale to measure tea. Now that scales that precise are $10, I own one...

Got home to find no fizz. It has started growing a slick of something across the top, but doesn't appear to be yeast, and doesn't smell so great. Your local airborn bugs appear much better suited to fermenting ginger juice than mine... There can't be much sugar in just ginger juice for the beasties to eat.

Not after 24 hrs. Still tastes good mixed with seltzer and lemon. I'm away for the weekend, so we'll see if it gets fizzy by Monday.

Well, being impatient, I added some of this stuff, maybe an ounce or two to a glass of seltzer with a bit of lemon and sugar. At that strength, it was very nice indeed. I can't wait to see what happens when the wild yeasts and bugs have their way with the stuff.

OK. Got a half pound of ginger. Got out juicer. Applied juicer to ginger. Half a pound of ginger required me to clean the shredding disk in the juicer twice because the fibers built up and obfuscated the little ripping and shredding tines. Got about a half cup of juice out of the ginger and added a quart of water to that. Took all of 3 minutes. Now I've got a quart+ of very potently zingy yellowish cloudy water and ginger juice. Do I just wait for the bacteria and yeast to find this? Then let them do their thing? Then add sugar to taste?

A large issue with measuring for me is the lack of accuracy of volume measurements and the lack in my kitchen of a scale with proper precision to use weight measurements. Any recipe that calls for 1 tablespoon of salt could (and probably should) just say "aggressively salt" or some such similar, as they both end up meaning nothing more than "some". Just the other day I ran across a particularly good deal on a scale with .1g precision that weighs up to 1Kg, (Click here for link to it.), so my scale-not-having problems will be over and done with if the gadget arrives and functions as advertised. With the added ability to weigh, I must admit I don't know that I will take advantage of it at every instance I'm adding something into a recipe, but the ability to do so will be most welcome.

Actually, yes.. Fante's had a shop in the King of Prussia mall years ago... So they did try branching out at least once. If I knew that, somebody doing due diligence at the RTM management should as well. Maybe an invitation, like to Tony Luke, should have been dispatched. Maybe it was. Who knows?

Excellent story you've linked to there. More power to local raw milk producers! Get the nanny state out of our fridges!

Next time I pass by the store I'll grab a pound of ginger and give it a whirl through the juicer and see how it this recipe works out.