AlaMoi

two methods - a wet cure and a dry cure. for a wet cure the pork-whatever-cut is immersed in a liquid - essentially a brine. all the percentages refer to making some quantity of liquid curing/brining solutions. you may need quarts or gallons - depends on how much pork you're dealing with. for a cry cure - all the percentages refer to the dry rub/mix - make as much as you need for the pounds-to-tons of pork you want to cure. followed by hanging/drying/smoking.

I got a new higher powered (i.e. wattage) 'double' ie flip style waffle iron - a fav here is the yeasted waffle - aka Belgian aka (many names) it's a in the frig overnight prep - or two nights, by accident, and still worked.... used the 'classic' pearled sugar - too sweet - reduced recipe sugar by 2, doubled vanilla amount . . . made for a 'happy wife&life" . . .

once you've got a batch of stuff full of loverly bacteria, re-heating is not likely to do it - sterilization, ~270'F for 10-15 minutes after the coldest part of the batch has reached temperature, might do it.

make it, chill it, chunk it, freeze it. my SOP for dark roux . . .

" I don't preheat the pan." from the recipe: "Preheat oven to 350 degrees F (175 degrees C). Put 6-cup muffin tin in oven to preheat as well." so, another contradictory recipe . . .

I think I may have semi-mastered seared scallops for dinner . . . this are Costco - decent size thawed/drained/re-drained/ patted dry immediately prior to the pan plop-in stainless fry pan - veddy thin layer of olive oil - highish heat for an immediate sizzle. caprese salad & steamed cauliflower for the rest . . .

I've been a-researching pop-over recipes . . . and the news is not good . . . for a two egg batch (reported to make 3 - made four here....) - the flour and milk amounts vary by 100%, or more - some say don't even start the batter until the oven is full pre-heated - some say let the batter rest apparently being a puffy pop-over ain't even as easy as being green . . . (to misquote Kemit) my first batch was too eggy, the texture was more brioche than (??) so I'm leaning toward the higher flour recipes. film at 11 . . . April 11???

TS - experience counts! I must however mention that "technique" - often """overlooked""" by bloggers - also plays a huge role. for evidence, I submit the humble souffle . . . another ultra ueber simple dish . . not done right . . . flops. I'm adding your recipe along with others to my spread sheet of egg-milk-flour-temperature spread sheet. there are significant differences - which is good/bad/so-so . . . nada clue at the moment . . . . but I'm gonna' eat all the experiments comma anyway . . .

the interior was soft - so I also think a tad longer bake would help. with no interior steam filled voids . . . methinks a slit would do no harm, but there's no 'good' to be had, eh? I did take note they did not shrink / collapse on cooling, tho... need to work on the 'too eggy' thing

went with the KA recipe - did the whisking by hand . . . perhaps not enough air whipped into the batter, will go with the machine whisk next try. did not get the 'big voids' of my initial post. DW noted they were 'very eggy' - may look to use more flour...?

something else going on. I have multiple Darto pans that season up and don't unseason . . .

hmmm. bought stuff labeled "green cabbage" at the supermarket. forcing my imagination , , , , I can see it might be called "flat cabbage" mentioned - not the usual 'globe' shape.... UFO (white?) squash has similar varieties. not on a worry - sliced it up and dumped it in the corn beef pot - which is still at a simmer . . . .

is this not the first ever ever ever report of morel "problems"? methinking it was something else in the prep . . . thousands of years of history have issues being wrong . . .

beef stew, on the hoof . . .

thanks for the info - I'll post the 'results'!

tagging onto the pastries thread . . . recently at a resto that served "pop-overs" for the (comp) bread course tall fluffy / hollow / yummy towers of "bread" the arrived delayed - I suspect they are baked "on order / demand" bought the baking grid cups . . . tried various recipes . . . almost all "high egg content" no overwhelming success.... any clues on how to get this pix kind of "reaction"? \

prolly doesn't mention poison issues - the pix being squid . . .

methinks the phobia needs to be sub-divided into - things you can recognize - things aka mystery meat/foods/dishes one cannot recognize example: haggis - not many people when presented with tableside sliced haggis would not know what they are served. otoh sweet breads - very deceptious name - but one can recognize "pieces of meat" on the plate and then . . . "sausage" - an infinite variety of "stuff" made into ''''sausage'''' or "scrapple" - every one who makes it has a different "recipe" or "head cheese" - which is to 99.9% delicious, but you really don't want to know . . . or chitlins - again, very tasty. don't ask . . . personally I have fed my (young) children sauted fresh calf's liver with onions. they thought it wonderful stuff,,,,, until they found out . . . . which, after years, suddenly upends itself: "Hi Dad! heh, remember the xxxx you used to make....? How do I cook that?" I think the only thing I would outright reject is a menu item described as " . . . puffer fish...." I'm really selective about ordering (meat)tartars, sushi, carpaccio -broaderly cited - "raw anything" the need for ultra-uber-top-notch-quality&freshness . . . rules. gas station sushi . . . no blinking way . . .

there are no hard "rules" personally I found avocado oil to impart a taste/flavor I prefer not to have . . . I use ordinary olive oil about 99%; safflower oil for a total non-flavor impact. here's a list of oils and their "smoke points" - sorted by low to high temperature. as you gander the temperatures, ask yourself "Do I really saute/fry/deep fry at those temperatures?" 225F....... 107C....... Canola oil, unrefined 225F....... 107C....... Flaxseed oil, unrefined 225F....... 107C....... Safflower oil, unrefined 225F....... 107C....... Sunflower oil, unrefined 320F....... 160C....... Corn oil, unrefined 320F....... 160C....... Sunflower oil - high-oleic, unrefined 320F....... 160C....... Olive oil, extra virgin 320F....... 160C....... Peanut oil, unrefined 320F....... 160C....... Safflower oil, Semi-refined 320F....... 160C....... Soy oil, unrefined 320F....... 160C....... Walnut oil, unrefined 330F....... 165C....... Hemp seed oil 350F....... 177C....... Butter 350F....... 177C....... Canola oil, Semi-refined 350F....... 177C....... Coconut oil 350F....... 177C....... Sesame oil, unrefined 350F....... 177C....... Soy oil, Semi-refined 360F....... 182C....... Vegetable shortening 370F....... 182C....... Lard 390F....... 199C....... Macadamia nut oil 400F....... 204C....... Canola oil, Refined 400F....... 204C....... Walnut oil, Semi-refined 405F....... 207C....... Olive oil, High quality(low acidity) extra virgin 410F....... 210C....... Sesame oil 420F....... 216C....... Cottonseed oil 420F....... 216C....... Grapeseed oil 420F....... 216C....... Virgin olive oil 420F....... 216C....... Almond oil 425/437F... 218C....... Red Palm Oil, virgin 430F....... 221C....... Hazelnut oil 440F....... 227C....... Peanut oil 440F....... 227C....... Sunflower oil 450F....... 232C....... corn oil, Refined 450F....... 232C....... Sunflower oil - high-oleic, Refined 450F....... 232C....... Peanut oil, Refined 450F....... 232C....... Safflower oil, Refined 450F....... 232C....... Sesame oil, Semi-refined 450F....... 232C....... Soy oil, Refined 450F....... 232C....... Sunflower oil, Semi-refined 450F....... 232C....... Coconut oil, Refined 460F....... 238C....... Olive pomace oil 468F....... 242C....... Olive oil, extra light 475F....... 246C....... Camelina oil 490F....... 254C....... Rice Bran oil 495F....... 257C....... Soybean oil 510F....... 266C....... Safflower oil 520F....... 271C....... Avocado oil

years back . . . a Teflon pan developed a brown coating, that was not non-stick, and would not come off, using all/any of "the tricks" by accident I came across an article that described the problem - and its cause..... lecithin. it is an emulsifier - very commonly used in "cooking sprays" - PAM and the like . . . it sticks to PTFE and cannot be removed except by grinding. okay , , , so why do people use a cooking spray on a non-stick pan!!? ans: because it starts sticking. I always have a non-stick pan on hand for when "it really has to be non-stick" but my favorite non-stick is a pre-1920's era Griswold. coming in second and improving all the time . . . . Darto black iron/steel pan(s) I love my old Bourgeat copper/stainless for heat control - and the Zwilling Aurora series is super aluminum stuff. so basically for every season there is a pan. wait . . . or is that for every pan there is a seasoning . . . ???

I'm with liuzhou on this topic. been many strange places . . . eaten stuff I can't remotely name . . . all part of 'the adventure' actually, don't think I ever point/ordered anything I didn't like! may well be I'd really not want to know what I was eating . . . but it was tasty!

do note, after spending money for your charging station, you'll have to spend more money for the hardware to feed your battery power back into the electrical grid. solar panel installations have been doing this for a long time. one used to get 100% of your purchase cost as a credit - many utilities are now fighting that concept, going for less credit. and, so far as feeding your battery power back into the grid at night, who you gonna' call at 8am when your EV battery won't get you to work? there's all kind of technology that is possible, works in the lab, works in real life, but has "issues" in the real world.

panini press not required for smashed potatoes - these are baby reds:

nadda clue. from the web site "Email us at Info@BellaCopper.com, or phone - 805-218-3241" my last order - gift for DD#2 - came with a handwritten personal note. the proprietor is a real people, websites, , , , not always

in near 50 years of house hunting/buying/building I have never seen 240 "convenience" outlets installed in residential. plug in 240 for clothes dryer - all the other 240 stuff "hard wired" what kind of plug in kitchen appliances are available / sold in 240v? dated Nov 2021: "In the case of an electric cooktop or built-in oven, it requires hardwiring to the electric system of the home -- building codes do not permit using a 240-volt outlet in this scenario."