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  1. 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.
  2. 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
  3. 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
  4. AlaMoi

    New composting options

    if you have a woodworker handy - half-Lincoln logs make a dandy bin - much easier to move around/relocate.
  5. 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 . . . .
  6. 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...
  7. 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....
  8. 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.
  9. 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.
  10. AlaMoi

    long dry aged ribeyes are tough?

    what was the weight loss % wise? setting all the kitchen lore stories aside for the moment, dry aging beef takes a combination of the right temperature and the right humidity. unless the butcher has a set-up that controls both temp&humidity, odds are it simply dried out too much.
  11. just like any other culture, there are some number of dishes/preps that are 'identified' as "German." if some mentions they had goulash for dinner, you're not likely to think "Oh, Portugal!" nor does one meet alot of Swedes bragging on their freshly caught homemade calamari..... I have had dishes like sauerbraten, eisbein, spaetzel, etc etc in places outside of Germany that one would not recognize as anything of the same name. slicing off a chunk of eye round, dipping it in a vinegar marinade and plating it as "sauerbraten" really doesn't work - but I've seen - errrrr 'tasted' - that done. otoh, there are a few that are more unique to a culture: using bakers ammonia for leavening . . . don't find that much outside of areas-of-Germanic-influence. "authentic" to me is a combination of the basic foodstuff plus prep plus seasonings plus presentation plus sides. a plate of sauerbraten served with sweet potato and corn - not authentic..... may be tasty, but not authentic. served with buttered&parsley boiled potato and rotkohl, that's authentic. any german dish served with iceberg lettuce - not authentic... served with "kraeuter salat", that's authentic. and the ambiguous dishes - potato salad . . . exists in both oil&vinegar and in the creamy creations - German, but regional... even 'highly identified' dishes - Schweinhaxen / Eisbein - have different regional preps. which is 'authentic' depends on where you were. "authentic" is a bit tricky to define - which probably explains why the topic is re-discussed so often.....
  12. AlaMoi

    Anyone using a LP Gas stove?

    250 people have died as a result of gas explosions since 2007. all gas explosions, not only residential. 1,000 people get accidentally electrocuted every year. btw, LP stands for "liquid propane"
  13. I went to school in Swabia in the 60's; did extensive European business travel 80's to 00's, and worked three years at a sister company in Bavaria. in my experience, what passes for German food in USA could not be given away in Germany to the homeless - they would not eat it. I suppose there are/were some good USA places - but for the most part it's a real joke. when there's no difference between the local diner and a German restaurant - they're not going to survive. we had one local place that made decent German food - last visit it was pretty much Sysco-in-glop. the original owner retired and all they kept was the 20 character long dish names. it promptly failed. even in Lancaster county / Amish country what is presented in commercial restaurants is s very very sloppy imitation of "Pennsylvania Dutch" food. the places are essentially tourist traps. even an extremely simple example: salad. what kind of salad does one see/get/eat in Germany vs. what is _served_ in a USA "German" restaurant? it starts there and goes downhill real fast.
  14. here's wild thing . . . . it's not unknown, lots of methods/recipes out there but . . . consider the well baked corned beef. I had a (commercial brand/vacuum pack) frozen/thawed half and decided it was time to try it. not rinsed/soaked (it was too salty - I'm gonna' rinse it next time....) the usual corned beef spices on (fat cap) top (coriander and the crowd . . ) bake fat cap up - 345-375'F - watch the fat - it needs to bake at high enough temp to start a rendering on the fat. cover it initially; remove cover to crisp toward the end. served with sharp mustard as conventional. I brought the internal up to 185'F, then let it cool. took 2.25 hrs. the texture is different than boiled - cross section had a marbled look like some of the top Wagyu grades. does not fall apart ala the usual wet prep. I thought it was great; DW gave it a downer and prefers the 'usual' prep.
  15. AlaMoi

    eG Cook-Off 76: Consider the Schnitzel

    there's only a few billion variations on "authentic" schnitzel. if you're in Austria, go one block down and you'll find a different "authentic" prep - the dish is so old not sure the 'original' can be documented there's a rumor the technique actually came from Italy, which has similar preps. interesting side trips on schnitzel road: - the egg wash - beaten egg whites only (no yolk) - the bread crumb - fresh i.e. not dried vs a dry crispy - rye bread crumbs - vs corn flakes vs wheaties vs rice krispies, and combinations with bread crumbs.... - bread crumb - or other - mixed with cornmeal, coarse vs fine textured - just dredged in seasoned flour / cornmeal - not 'coated', no egg wash in my travels a sauce usually is on the side; rarely served on the schnitzel itself except for take-offs on the original technique -jagerschnitzel with xx,xx,xx for example. @David - the gurkel salat I make is just red wine vinegar and olive oil; salt pepper celery seed over thin sliced cukes and yellow onion, no sugar at all. not quite as 'dressed up' as that version.