TicTac

Why bother with secondary cooking after the initial one to remove the tail? I would think multiple heatings up of said tail would render it tough and perhaps impact flavour as well. Certainly such a long SV time will render it tough. Why not just boil (or steam) for 9-10 mins, remove, and then heat up gently in some butter (not to cook - simply heat).

liuzhou - the 'universal dip' = (from what I can identify).... Scallions, chili, cilantro, soy & some type of oil? Anything else?

Or washroom As many have noted, if you have any concern or doubt then throw it out. However; assuming it's been stored properly and there are no signs of degradation - you should be OK - just don't test it on others first if you are worried

While I appreciate your passion, I do not believe your information is accurate. http://scienceline.ucsb.edu/getkey.php?key=1307 https://www.fsai.ie/faqs/botulism.html Just to site a few sources. The toxins will be killed by boiling. If you are super concerned, cook your stock in a pressure cooker on high and the spores will also be neutralized. To think that botulism is some indestructible organism is silly. Otherwise we would have an epidemic.

Take a look at it, so long as it has no mold or scent issues - shouldn't be a problem. What many are forgetting is that you are boiling the hell out of it - as long as it has not gone rancid, you will kill off any little wee nasty's in the pot.

To each their own! As long as you enjoy it! Another good rendition of Latkas (aside from the regular potato/onion combo) is Potato/zuccini - very nice as well.

Not sure what's hard to understand, especially when you put brown sugar on yours (to me - half my family being from Israel - that sounds foreign)! And applesauce with fried potatoes (often with smoked meat as well - which is what we also serve for Hanukkah) is a very common combination throughout parts of Europe.

adey - It could perhaps be the light, but your pan looks like shiny stainless steel (or some shiny steel!). From what I have gathered thus far, a seasoned carbon steel pan should be brown-->black'ish Just an observation!

Located south of Sheppard on the West side of Yonge - BKK EATS have been around for 4 months now and I finally paid them a visit. Typically I would not post until multiple tastes, but the staff and quality of food forced me to stray from my norm. So far I have only tried their Pad Thai, but if it is any indication of other dishes on the menu, this place is a little gem! Well seasoned, reminiscent of Khao San Road's pad thai - though I would like to see pickled pieces of veg (I cannot recall the actual authentic veg used - might be mustard or cabbage...) as well as perhaps some more dried shrimp - but none the less, delicious! Comes with a Hot & Sour thai style soup and a few spring rolls (I cannot comment on those as I try to avoid fried foods as best I can). Best $11 take-out in recent memory. Will be back

adey - has that pan been seasoned?

Either I botched something or Tofu isn't the best thing to try on this type of pan for the first time....

I suppose I should have quoted Pastrygirl - it was directed to her. You were quite right in your initial post. And I agree that oxidization does a number on cooked potatoes!

So easily avoided... https://www.google.ca/search?q=do+potatoes+have+pectin&ie=utf-8&oe=utf-8&gws_rd=cr&ei=L3RhWPzDLefbjwTsmrNA Especially these days.

The concept is that the potatoes might absorb/assist with any remaining grease / protective coating left on from the production process - I believe.

I have done it once with the potato skins and once in the oven, though I did it at a higher temp and longer than what Norm suggests. I also applied a thin coat of sunflower oil once it cooled off and subsequently wiped it off.

I used both Rice Bran and Sunflower oil on my recent Black Iron (Carbon Steel) MB pan and they worked well. However I did not like the actual frying method (with salt and potato skins) to season but much preferred the warming in a 200 degree oven, applying a ever so fine layer of oil, wiping it off, and returning the pan to the 200 degree oven, cranking it to 550 - leaving it for 2hours, then turning off and letting it cool down in the warm oven - left the best results hands down.

The MB that I got, the rivets are inlay-ed with the steel pan so it is a flat surface. Quite well done actually. Handles aside, plan on a 'handle condom' (for lack of better term - perhaps I should TM that!) or as I do, a thick kitchen cloth. These beasties (I got a 12 inch) are heavy - But I like 'em like that!

Maybe it's the light, but the color of the steel seems very black....is there a coating on it? I recently did some research (in fact spurred by the deal on the Darto) and ended up with a Matfer Bourgeat black steel (carbon steel) pan. Got very high reviews and very similar design (though the steel looks different). Identical handles, almost.

Would be curious to hear more about this green chile adobo. Sounds interesting. Cheers.

Hmmm Yes, you are correct. Your curious cat was in my mind during time of reply. Hence the confusion.

Funny stuff - thanks Anna. I will say, there are sometimes deals to be had at WS - I recently bought my good friend one of the upper end Shun knives. Regular price was $450 on sale for $210.

With pleasure.

A recent find - If you are ever in the Hwy 7 & Leslie area - Adrak A fine example of Indian cuisine. Their madras is very good - I have not braved their vindaloo. Lots of layers of spices going on.

My latest riff on Chicken & Dumplings: - Dumplings made with a warm milk/butter/garlic/onion powder/bay leaf/flour & subsequent eggs blended in - boiled then seared. - Veggies - Shredded chicken - 3 x Chicken Stock (rather than a mass reduction, using the same liquid 3x to make stock - in this case wings) reduction - Romano Cream w/ Clove & garlic - Dash of bourbon to deglaze It all came together quite nice, but a lot of work in 2 hours*! *full disclosure; the 3x stock was not done in the 2 hours time frame

At an insane price no less.