cdh

I paid about $1.70/lb... Have made some delicious pate this week by adding some bacon grease, caramelized onions, eggs, cream and wine to pureed raw livers thensous viding it in a jar at 155F...

Now that is some creation of shareholder value! Temporarily. Wonder who has a short position on meat packing stocks?

What is this "too much cheese"? That is a novel concept I'm having trouble wrapping my head around...

It seems to me that Brewsy is trading on the inexperience of its target market. They seem to be selling yeast packets and labels and gallon jugs. You do need stuff like that to make wine... but it is not all you need to make wine.

My local homebrew store gets 6 gallon buckets of grape juice in from various parts of the world around harvest time. I've fermented a goodly number of them over the years. I find that the "let nature take its course" methodology makes pretty OK results when the initial material is good. That means stuff the buckets in the basement and let them fizz and ferment with the yeast they came infected with. Some wines would have benefited from adjusting the acidity at the beginning... came out flat and flabby tasting... others did not. I did one of the concentrated juice kits once, and it was fine too... not too onerous, though it did need yeast added, as it had been sterilized when it was concentrated and packaged.

Interesting. What complementary flavors are in them, or is it just herb, sugar and dairy? A just thyme ice cream scares me a bit, as I find that too much thyme in anything ends up with an industrial cleaning solution aroma that I just can't find appetizing. I'd bet browned butter solids would really make the sage ice cream flavor pop.

Wow-- I'd not recognize that as sage. Around me the sage that grows has more oval leaves and purple flowers. The salvia genus is really broad. https://www.google.com/url?sa=i&url=https%3A%2F%2Fgilmour.com%2Fgrowing-sage&psig=AOvVaw02ElCvBOutMmcz3jEdlzc8&ust=1636248186774000&source=images&cd=vfe&ved=0CAsQjRxqFwoTCIi-rtrJgvQCFQAAAAAdAAAAABAD I presume that photo of yours is of scarlet sage?

Scallop origin is unknown... Packaging says "wild caught in the North Atlantic", which presents many potential sources. The freeze job is quite impressive... each scallop is individual and not agglomerated into a brick of scallops, so buying a pound of scallops does not require plans to use a whole pound at once... Buying a pound of "dry" unfrozen Peruvian 10/20 scallops from Samuels would cost about the same as Lidl, quality is about the same, but I'd need to splash out on a liquid nitrogen fill up in order to freeze them as well as the Lidl ones come. As to chocolate, I'm a fan of the 70% sea salt and caramel bars, as well as the 56% sea salt bars. They have a heap of single origin chocolate as well, but I've not gotten around to exploring it, though at ~$2/bar it's on my agenda sometime.

I like Lidl quite a bit. I'm a regular buyer of their frozen scallops and chocolate bars.

It may not place one at the top of their to-do list... but if you ever appear on their to-do list for other reasons, you can be sure that a search warrant is immediately obtainable for whatever fishing expeditions they may wish to utilize. Go ahead and order what you want... but know that your civil liberties are potentially part of the price you paid.

It totally is. Nobody here should get one and talk about it. That would be a very bad idea for members not based in NZ. I recall hearing that the Feds have some sort of way of getting told you bought one of these things, and that makes the whole probable cause thing a whole lot easier for them if they ever want an easy excuse to bust down the door of your house.

Turmeric, black pepper, salt, and thyme makes a great seasoning on scallops... I think that idea came out of the Grey Kunz book... works very well.

I always thought the sauce/gravy distinction was in whether you cooked some meat in the sauce or not. Tomato sauce you boiled sausages or meatballs or bracciole in was gravy and fresh tomato sauce was sauce... But maybe that is a distinction I made up for myself.

May as well ask for the full Modernist Cuisine photo montage of the thing chopped up like a Damien Hirst shark... I'd Paypal somebody $5 for that if they can put out proof they could do it. Just need another 39 people to agree with me, and somebody to prove they're worth the (minimal) risk.

Neat idea... sounds interesting.

If this is a gag, it is dumb. If this is a statement of fact, it is sad.

Curdled in the can, or curdled in the pan?

Apropos Niagara Falls, I ran across this depressing story yesterday... Stay safe out there. https://www.theatlantic.com/ideas/archive/2021/07/us-crime-wave-guns/619516/

Would 275 vs 350 have more of an effect on the sauce than on the meat? As noted above, water doesn't go above 212... so how the meat cooks is limited by that... how much of the water boils off might be affected by the rate of energy flowing into the water... which should be higher in an environment 75 degrees hotter... unless there is some rule of thermodynamics I'm forgetting that makes that intuition bad. Maybe hotter over means thicker sauce?

I've used PA and New Hampshire state stores, and a private store in Maryland in the past couple weeks and there were no bare shelves or dwindling stock to be seen. Perhaps the NC receiving department all went on vacation for the same week?

Somebody I know sous vides whole sweet potatoes and then freezes them... then thaws them and does whatever he feels like with them and says they don't lose any quality. Perhaps just bag 'em, cook 'em, and then freeze them.

I doubt it. You need barley in there for the diastatic enzymes it brings in abundance. I think the efficiency of hoping each all-wheat or all-corn mash will fully convert and then doping the failures with amylase would be economically unviable.

Browned butter. I decided to go through the process and brown a whole pound of butter back when there was a lot of free time... and it is a wonderful thing. I keep it in a mason jar on the counter, and it lasts months. Perfect for slathering on stuff to go on the grill, or for a saute, etc etc... And I keep the browned milk solids in little vac-sealed pucks in the freezer... I have fond memories of a browned butter lobster roll that emphasized the browned crispy milky bits, so when next some lobsters come my way, they're getting that treatment.

Discovered that TJ's dropped their Stoned Wheat Thins knock-offs sometime during the pandemic... Those were great, and I miss them... hope they come back. I wonder if the problem was the closed US/Canadian border during the pandemic?

And a fine trip back in time...