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AlaMoi

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  1. AlaMoi

    Exploding garlic clove

    MythBusters did an episode(s?) on this - they took out the whole kitchen - used a helicopter to douse the fire. that may have been more drama than need. additional https://youtu.be/lNilECQCoTk
  2. AlaMoi

    Cuttingboard advice needed

    it should clean up nicely - the grain strongly resembles elm - density is right. elm is known for its split resistance / decay resistance - southern species are about 60% as hard as rock maple - which looks about right from the cutting marks. keep us posted!
  3. AlaMoi

    Cuttingboard advice needed

    it does appear the board has a finish on it - I don't see any flaking around the worn&fuzzy areas - so probably a drying oil. tung oil is one guess. does not appear to have been stained - stains usually accumulate in places like the corners of the edge rabbiting (making a darker corner) where (geographically / continent wise) did the board come from originally? Europe/North America have different species . . . Spekva is Danish(?) so I'm suspecting a European species. does it feel "light" for it's size - 'normal' or 'heavy'? no obvious joints - given the clear width and ultra-straight grain its likely "old growth" i.e. from a bigbig tree generically it's a "face grain" construction - but well seasoned and selected, because that width and thickness is prone to warping / cupping. it is essential / critical to use/store/keep the board where both sides dry evenly. for everyday use feet on the underside to keep the bottom from getting soaking wet dry would be a reasonable thing. on-going - a light sanding with 200-300 grit sandpaper will even out the appearance - it's darkened with age (patina) so sanding will make the top surface lighter - which you may or may not want. I'm fond of mineral oil for a water resistant finish - easy to do / re-do / maintain. but do note, 'refinishing' the top will produce a lighter color - if you're fond of the 'old shopworn look' - a buffing with a plastic scrubbie type pad (3M makes a wood finish purpose style) would have minimal impact. re-creating a color match to an aged patina in a food safe finish will require some skills - probably best done by a professional....
  4. AlaMoi

    Exploding garlic clove

    if the pan/grease is hotter than water's boiling point, you can expect that to happen. the water violently 'explodes' from liquid to steam, spatters hot oil everywhere, which can create a fire. depending on volume, it can ruin your whole day. http://i.imgur.com/C5zmDyO.gif
  5. AlaMoi

    Gisslen Pumpkin Pie

    what struck me is . . . that's a lot of water. 3.5 ounces by weight (units not shown) = 99+grams= near 100 ml = 6.7 tablespoons. that seems a lot for a single 9" crust. was the recipe developed for a pie dough squisher/former machine? that would need to be a bit wetter than a manual roll out. there is no butter - butter helps with browning the crust. other ideas: thin pie plate stone/heat holding shelf
  6. I think someone mentioned the idea earlier - there is a "flat bed printer" design - the paper/t-shirt/corrugated/phone case/whatever is placed on a flat bed - which moves under the print head (which is 'stationary') https://www.youtube.com/watch?v=WIMn9-foa84 no rollers, feeding, etc. downside: manual load, one at a time; cost goes up rapidly with size.... there are numerous sources for flat carton blanks - rectangular, open bowl tops, take out food types, etc etc however if they are die cut to the final (pre-fold) form it's unlikely they'll feed / wrap around rollers. even if they are die cut but still in a full sheet (not 'stripped' as folding carton people say...) unless the stripping tabs have been exquisitely designed to hold the cut out, they may pop-apart in the roller path and jam stuff real good. hence the flat bed printer . . .
  7. the marble is already polished - 100 grit will be too coarse. I recommend you research polishing marble and how to remove etching from marble. there are a number of alternatives.
  8. AlaMoi

    Sous Vide safety question

    temp to kill salmonela 131'F; listeria 158'F; botulism 240'F pH>4.6; e-coli 160'F; tapeworm 125'F trichinosis 137'F; campylobacter 158'F
  9. I second the Luminara suggestion - saw them in a restaurant recently - they fooled me - couldn't believe they'd have real candles going . . . but they are pricey. video
  10. AlaMoi

    New composting options

    if you have a woodworker handy - half-Lincoln logs make a dandy bin - much easier to move around/relocate.
  11. AlaMoi

    New composting options

    looking at the video - this is not composting. this is simply drying/dehydrating food scraps. I wonder what those shrimp shell smell like when you water the plant . . . also an interesting hoot - at the video opening look at the size of the pail and the volume of material that poor soul is struggling with . . . compare that to the size of the ittybitty device bucket. I see a falsisity in motion . . . .
  12. AlaMoi

    Blueberry Pancakes

    this is a batter recipe from 40+ years ago - as 'tested' by consumer reports. I also like to hand drop the berries after the pour . . . no blue batter...
  13. AlaMoi

    long dry aged ribeyes are tough?

    if you're curious, there are (many) "salt sampler sets" available - just read carefully as some are "infused salts" and some are the natural salts from variously places/locales/mountains/etc. typically small qtys - 1-2 ounces - of each; small sets with 2-3 varieties to many....
  14. AlaMoi

    long dry aged ribeyes are tough?

    if you can get it bone in, be sure to ask the definition. many butchers cut the meat free of the bone, then tie it back together. I find that does not produce as good a result.
  15. AlaMoi

    long dry aged ribeyes are tough?

    note that dry aging beef is a topic much like how to hard boil and egg - a lot of people have very fixed opinions, which are all not the same. I've never found "an authority" that more than one person will accept as an authority - the USDA doesn't publish any how-to guidelines. places famous for dry aged beef that do reveal their 'secrets' don't do it 'the same' - so this topic frequently degenerates into a free for all. I like to age our stuff so I've researched it a bit. here's some stuff I've found you may or may not choose to believe or use: - one point to dry aging is tenderness; tough/chewy indicates to me something was not done "right" - taste testing by generally accepted 'food people' indicates dry aging past 30 days becomes a diminishing return; the flavor/taste gets funkier, to the point some don't like it 'that old' - boneless. usually not recommended; the meat dries too fast. - deckle: prime rib affectionados like this left on - fat cap: generous fat cap left on during; trimmed after - most places famous for dry aging agree on temperatures with a degree or two - places famous for dry aging do not all agree on what relative humidity should be maintained or whether it should be constant or start high/low and move to low/high. the cited numbers range from 50%-95% - the home fridge does not control humidity; a frost free refrigerator can be far to low in relative humidity - quite a few known / self-appointed experts limit home refrigerator dry aging to "several days" ==================== in your case, 17 to 10 lbs or 18 to 11 lbs = almost 40% loss - that's very high. 30% at 60 days is an oft cited number. my suspicion is that it dried too fast - more jerky than dry aged - and left 45-52-60 days was just too much. if it was deboned then dried, that would aggravate the situation even more as the fat cap and bone structure slows down the drying process.
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