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  1. I feel like it wants to mash or break up something. Nope You stick the business end into the miso paste and twist it. ============= epic fail ============= As I said in my opening post, it is not primarily a whisk, although it could be used as such. It has a very specific function. And does that function include stirring or mixing in some way? I would say stirring is the secondary function. Put this into boiling water and stir, so that the paste dissolves. =================== so, it appears putting it into boiling water is its primary purpose?
  2. Um, I Brought a Hone.

    the origin sin in this "problem" is providing such high quality knives that the hone will make such a difference. I've used a grooved OEM Wuesthof steel on my set for pushing 40 years. it has not ruined anything. the whole debate has so many issues it does not fit in a tweet. diamond / ceramic / grooved / smooth / pebbled are not "identical" in what they are, nor what they do, nor how they do it and how they "affect" a knife edge. and then there is the rather not slight problem of the user. the big ape with the knife point dug into the stainless counter, grunting as he girds his loins pushing the hone down on the knife to sharpen it . . . is a problem.
  3. The Fruitcake Topic

    are links allowed? if you're going to the trouble - the "old recipes" are much superior http://www.cookingforengineers.com/forums/viewtopic.php?t=3783
  4. How much food goes wasted?

    "...high school freshmen in AP science getting together to cure cancer." and a not inaccurate description of the publicity is 'maximized hyperbolic numbers for shock value' here's how they define: "Food waste: Any solid or liquid food substance, raw or cooked, which is discarded, or intended or required to be discarded. Food waste includes the organic residues (such as carrot or potato peels) generated by the processing, handling, storage, sale, preparation, cooking, and serving of food." now, I don't know about you, but when I buy a dozen ears of sweet corn at the local farm stand, I really don't intend to eat the shucks and the cob - but this is "countable waste" according to this fine organization. so then they define: "Food waste diversion: Pertains to all food that is not sold or consumed, which could be diverted to a higher value use than landfill or incineration." so donations, animal food, composting, etc. is a waste of food that is "diverted" so then they break down the "food waste" by ultimate fate: - 96.8% is "recycled" - note the change in terminology from "diversion" to "recycled" - 01.5% is "donated" - 01.7%is "disposed" of - one assumes they mean without further value/use/land filled. so, doing the math, while we're sitting here smugly wasting 20% of food grown, actually it's 1.7% of the 20% - which is 0.34% of the "production volume" - that goes to no further use. The facts, ma'am - just the facts.
  5. sorry, I misunderstood. I offered a solution to the problem. whereas you are seeking to mitigate the symptoms. but, out of curiosity and since I've used only wood cutting boards for every purpose since for ever,,, what distinction / reason is present to split wood vs plastic?
  6. one could of course use wooden cutting boards which don't require all these extraordinary killing routines . . .
  7. Sous vide halibut

    >>fell apart . . . yup. that's what fish does. you might recognize the phrase: "until flaky" or "until it flakes apart" seems you cooked it quite right! get a large spatula - something like this: https://www.amazon.com/Outset-QB59-Rosewood-Slotted-Spatula/dp/B000GBLPO8?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000GBLPO8&linkCode=as2&redirect=true&ref_=as_li_tf_tl&tag=albin-20 _not_ stuff like this: http://spatulamart.com/brand/oxo-kitchen-spatulas/
  8. seems to be one of those great ideas that has more than a few 'outlandish' claims and details hanging on to it.... if you eat out 100% of the time, could work. the lack of spices and x and y and z . . . really? this is only true if you never cook at home.... can't shop . . . really? these folks are spending way too much time thumbing on their phones. if you live in the wilds of Alaska, mega-mart shopping can be tricky. if you live in suburbia, you probably drive past three or four stores coming home from to work. if you live in the city, you probably walk past dozens of stores coming home from work. if one can't spare 10 minutes to drop in and shop for dinner, one should probably re-examine one's priorities. might be an app for that . . . our daughter lives in the city. standard operating procedure: bring home take out. because the kitchen is so small and so unequipped,,,,, that's why. so how's a body going to cook the stuff in a box? mehinks it's a fad. time to sell one's stock in Slinky and HulaHoop.....
  9. Pulled / Shredded Beef

    hee-hee. first time I made sauerbraten I used some off-the-shelf vinegar. talk about'cher pucker factor.... sauerbraten requires a much more gentle vinegar.... but, it slices. as are intended most pot roasts - chuck is a notable exception - you have so slice all the little muscle groups... warm, the double cook technique does not slice well - it falls apart under even the sharpest knife. which is why my MIL likely referred to it as hash - if cut, it crumbles into chunkettes much like a "standard hash prep" chilled you can get a slice - which will hold together about oh say half way to the slice of bread . . . .
  10. Pulled / Shredded Beef

    >>Isn't this just a variation of pot roast? there's not a lot that isn't a variation on something else. the major thing here is the cook-cool-cook routine. someone once explained the 'science' behind why the cool&reheat does what it does. I wish I had paid more attention.... but the gist of it was simply that the cooling and reheating "somehow" (the bit I forgot....) results in the meat fibers separating better than the "once&done" approach.
  11. Pulled / Shredded Beef

    This is a dish that has been passed down through the family. It probably exists somewhere in the culinary world - I've not seen it published - so I put it here for your consideration. lots about pulled pork, beef is good too . . . My MIL called this hash; you can see from the pix, it's not really a hash. now, to be perfectly honest, at the time I was more interested in chasing her daughter than learning her cooking. so this is my own "perfecting" of her dish. forty-six years later, I've still got my hands on her daughter, but it's taken me a while to translate success with this dish from accident to sure-thing. of advantage is the "one pot" approach. brown the meat, remove, sweat down the onion, add back beef & liquids; cool, refrigerate-in-the-pot, reheat . . . minimal muss and fuss. do note the braise then cool then refrigerate then re-braise - a two day timeline. I've tried doing this all on "same day." it works, but cooling and reheating the beef in the braising liquid the second day is far far superior. the beef: a top round cut work well with this dish. alternatively a chuck cut. I prefer a two pound / 1 kg top round - which is way more than two empty nesters can eat, so I buy a roughly two pound cut, lop it in half, freeze one piece for later. the pix is about a one pound / 500 g chunk of top round. 2-3 hours prior, salt and counter-age the beef; pat dry prior to browning brown the meat. a heavy sear is okay/preferred as this is going for a long long braise; the "color" gets washed off. depending on the amount of surface fat on the beef, use an oil in the pan to facilitate the browning. after the meat browning / searing, remove beef, put onion in pan and sweat down the half-moon sliced onion. half a large onion per pound / 500 g of beef. add oil if needed; salt and fresh ground pepper the onion mix. when the onion is done, put beef back in pot, add 12 fluid ounces / 350 ml of a decent beer; add water to 70-80% of meat "height/ depth" in the pot. cover, increase heat to get the liquid to a boil. immediate reduce heat and simmer as low as possible for four hours. with a gas stove, I use a flame tamer to minimize the simmer, even on the smallest burner. after a four hour simmer, remove from heat and allow to cool. put in the fridge (covered) overnight. can keep 3-4 days. final prep is 3 hour very low simmer. if you're a fan, added sliced mushroom at start of simmer. check mid-way for salt&pepper. obviously additional seasoning can be used - anything you like that does beef well. the pix shows a plain ole' dinner knife which separated / pulled the beef apart. the beef is like butter - no knife required. you can cut it with a fork to bite size. our fav is served with mashed potato and the juice right out of the pot. one can thicken the pot juice with corn starch or roux if you wish a thicker gravy. hint: don't go for all the juice - ladle some out and thicken it. otherwise you'll wind up with gallons of gravy..... fret not any left overs. sliced across the grain it makes a spectacular roast beef sandwich. or thicken up some gravy for a hot roast beef open face sandwich on a sturdy bread.
  12. Fresh "clean" vinaigrette recipe

    as you discovered, the thick creamy style salad dressings are uncommon in Germany. as is the US style "mixed salad," actually - much more into the "tossed greens" kind of things altho shredded root vegetables are a common additive. and, there is more than one company that makes vinegar - seriously more diverse than Heniz & company.... here's a source http://www.germandeli.com/Groceries/All-Oils-Vinegars demonstrates the rather wide variety marketed.
  13. if you're heading for the Baltimore Inner Harbor, it is hopefully not much of a surprise to hear that pretty much everything in and around fits the description of "tourist trap." eateries surrounding the waterfront are high priced, minimal quality, bam-bam-we-don't-care. including all the 'famous' names you'll see there. on a recent ball game trip, we stumbled over: Luna del Sea 300 West Pratt Street it's plunk dead amid a bunch of fast food joints - diagonal to the Convention Center - a short 3 blocks off the waterfront. it was busy, not mobbed. this could change depending on what's going on at the Convention Center - which is just diagonal .... emphasis on seafood - but full menu - burgers to pasta to poultry to beef. friendly staff, very good food. priced much more toward average vs. the 'stick-em-up, Tourist!' style you'll find in the Inner Harbor proper. it's on our "go back" list.
  14. What's Happened to Canned Tuna?

    the can of worms for this and many other topics has been invented by the revered activists. and some of their 'points' are really quite valid. my own experience in this issue is: all the usual name brands now look like shredded tuna in glop, and taste like , , , oh....errr... taste like nothing. in water, in oil, albacore, chunk, lite, light, dark, green, purple, organic,,,,, whatever. tastes like nothing - certainly not what I recall from my kidhood. mac&cheese, beans&franks, tuna noodle casserole.... comfort foods. if you can make them taste like they used to. I've been on a two year+ quest to make a decent tuna noodle casserole. the failing element is the t u n a . so I'm following this on baited breath seeking out some really good stuff. given the quantity we consume, more expensive for good stuff is not a deal breaker. $20 shipping and handling for one can of tuna,,,, yeah - that's a deal breaker.
  15. gosh, you've been at this a while. "How does everyone create their unique recipes? " you might want to take a poll of how many people here create unique recipes from scratch. that could explain a lot. as for attempting to convert cups to grams, your app is doomed. not only does stuff like flour vary by 'type' - AP/bread - etc. but it also varies by grind. and you can't depend on 'descriptions' because Type 00 flour is a grind and the density, protein content, gluten are not part of that specification. plus, supermarkets buy their house brand from the lowest dollar per ton supplier this week and what you bought last week is likely not what you'll get next week - not the same manufacturer or processor or density. Salt - the size of the grind changes the weight per volume drastically. same for sugar - there's more than granulated/powdered/brown sugar. there's a USA and a European definition of egg sizes by weight. they're not the same.... pasta - the shape&size of any "generic name pasta" is not identical and 'elbows' vary by more that 20% from brand to brand and/or sub-class of "elbow" check out the diameter of "spaghetti" by brand. then add in angel hair to thick descriptors and you've got 200% difference in cooked volumes. and, even "perfectly" converting grams to cups, no one around here is likely to have a measuring cup with a line at 1.635 cups. you could go for the "cups plus /minus table/teaspoon" route. now, all things are possible. you just need to buy and quantify every brand of everything in the market, list it all out in the app, and keep up with all the changes. piece of cake, eh? I've been doing this dance for decades. I have a scale, I measure in grams, I keep notes. I have 'conversion' factors for the stuff/brands I use. for cooking it's hugely flexible; for baking, not so much - which is why I keep notes and know if I should use more or less grams next time.