AlaMoi

we don't use much salt in the home cooking - which really shows up unpleasantly when we go out. most of the dishes are way over salted for our tastes.... not a dietary restriction type thing - just low salt user tastes . . . I hear there's a 12 step program for the green can problem.....

the "need" to thin a blade comes from the depicted: no electric or jig "sharpening" doohickies "thin" the blade. to thin a blade, long, arduous work on stones, or quicker work on belt type grinders is required - and it's not a good starting task for the inexperienced. electric powered sharpeners tend to remove a lot more metal than hand sharpening, and hence can cause the need to "thin the blade" - much like 20-30 times sooner - than hand sharpening. for those interested in acquiring the basics of edges and sharpening, look for Chad Ward's "Knife Maintenance and Sharpening" available here: https://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/

there is no such thing as a male or female eggplant, or pepper, for that matter. it is an invention of some totally ignorant-but-need-another-200-words-for-my-column writer that has morphed into urban legend. the larger the eggplant, the more likely it will have an unpleasant seed cavity. there are many botanical variations/hybrids of eggplant - so unless you wish to make a really deep dive into what-is-which, buy small(er)

well, since there's only two fourth ribs per cow and only two fifth ribs per cow and only two sixth ribs per cow they're right.

presuming the resto is marginally obvious about describing the meat, there are very few options for more than the rib bone. - a chunk of spine is left on - it's cut from further up in the shoulder to the point more 'bone' / 'bones' are included. I'm missing how the spruceeats in so far in error. virtually every source I have found cites the chuck eye steak being cut from less than the 6th rib area. sources also state 'be sure to get a boneless cut' - so the whole thing is a gigantic mess of essentially no detailed information from the OP combined with local / resto naming conventions.

I'm totally lost on this thread. Dave seemed to indicate IMPS/NAMP has no such thing - but according to their pubs 1116H Chuck, Chuck Eye Steak

from USDA: USDA SELECT AND CHOICE BEEF CUTS DATASET.XLSX Chuck eye steak, select, raw 23079 24 71.4 (1.4) 21.3 (1.4) 6.47 (1.4) 0.98 (0.1) Chuck eye steak, select, grilled 23076 24 61.4 (2.9) 27.9 (2.4) 9.77 (1.9) 1.03 (0.2) Chuck eye steak, choice, raw 23078 48 69.5 (1.7) 21.3 (1.7) 8.29 (2.0) 0.92 (0.2) Chuck eye steak, choice, grilled 23075 48 60.4 (2.0) 28.0(3.0) 11.5 (2.7) 1.03 (0.2)

one can also buy a boneless prime rib. I don't believe I mentioned or quoted multiple bones, but name the other prime rib cut that includes multiple bones: _________________ the only way to get multiple bones is to cut further into the clod - i.e. lower rib numbers. of course, all this overlooks the possibility that the resto is simply untruthful about the cut.

suspicion: https://www.thespruceeats.com/chuck-eye-steak-336251 " What Is Chuck Eye Steak? Tender rib-eyes come from the sixth to twelfth ribs of a cow; butchers cut the chuck eye from the fifth rib. This proximity means the chuck eye steak shares many of the characteristics of a rib-eye. Although chuck eye steaks aren't always available—there are just two per cow—they tend to be a budget-friendly cut of meat when you can find them. "

the big health inspector thing is stuff from above dripping onto stuff below . . . so they will insist the "contact" can be 'in motion'

salmonella is found on the exterior of the egg - which is the source of not using cracked eggs - salmonella may have 'entered' the egg... except that it was found that an infected hen could produce an interior infected egg. worse, not consistently - one contaminated, the next not contaminated. which in UK and many other European countries is very very rarely a problem because the hens are vaccinated - in the USA eggs must be kept under constant refrigeration because . . . the hens are not vaccinated. USDA graded eggs are also washed, which removes the natural exterior barrier on the shell. which is why people in most countries other than USA do not keep eggs in the refrigerator.

the FDA/USDA/et.al. have one, and only one, item that requires an expiration date - and that is baby formula. the FDA/USDA does not require best/use by dating on any other product whatsoever. some states have laws which typically concern dairy products, but no state has a law requiring an expiration date on salt, for example.... shell eggs are the next "best" example, - but only if they display the USDA grading shield. not all supermarkets sell eggs that have the UDSA shield for grading . . . . note that for eggs, sell by/best by dates are _not_ required, only pack dates. but if sell by/use by dates are printed on the carton, "sell by" is 30 days from packing date and "use by"/"Best by" dates are 42 days from pack date. all other dates the determination of the maker/packer as to when the product will still be at it's best quality. bit of iffy's there - but dem's the laws. meats wrapped in a tray ? ? ? good luck - you're on your own to trust any date on the label....

pan fired or deep fried chicken with skin on is very apt to produce a limp skin - simply because the frying drives moisture aka steam out of the meat, and the double dredge will trap a lot of that steam - essentially steaming/boiling the skin. for skin on I prefer a single dredge. the purpose of dredging the chicken in plain flour _before_ the egg wash is to ensure the surface is dry. an egg wash will not adhere to wet chicken much at all . . . if the egg wash does not adhere, the dredging/coating held by the egg wash will simply slide off the chicken pieces.

pan fired or deep fried - but the key is the double-dipped-dredge for the generous&crispy crust. do it right regular (pan fried) dredge the chix in flour to dry; rest for 5-10 minutes egg wash & dredge in seasoned flour; rest for 20-30 minutes re-egg wash and dredge in seasoned flour; rest 5-10 minutes into hot oil.

I y'am the landlord . . . (g)

the under-the-cabinet opener is super seriously superior to all the 'hand held' gizmos. a Swedish friend 'gifted' me one in the 1980's and it's a treasured resource. the thing with it is....one can use both hands to grip/turn/twist the jar. no hand(s) / magic levers / etc required (in some fashion...) to hold the lid. this is my fourth kitchen where the very first consideration has been: the best place for this opener . . . .

there are people who cannot draw a straight line using a ruler . . . so the gadgets have appeal to people - who imho could do it but decline the thought "a bit of practice." ....my first hasselbacks . . . well, let's just say.... they didn't work out so well.... the seafood doohickie - it's looks like a pretty thing for a party type serving. (a) who needs that many (whatevers) for a less than yuge family? however, if one is throwing parties 2-3x/month in a coastal town . . .

I always cringe when DW picks up a short paring knife and is 'working' on something like dicing celery . . . . small, narrow, apt to twist, highly fond of slicing fingers..... I have a 10", 8", 6" chef, and a 7" santoku . . . . and a large wood cutting board. the 8" chef and the 7" santoku lead in the 'use hours' category by a factor of 40-50. my 'next used' is a 7" boning knife. I rarely use the smaller "paring knife(s)" - just recent for cutting the pits out of local fresh non-freestone peaches . . . a once a year task.... for veggie prep, the santoku is far and away the best 'go to' knife. it is superb at the flat sliding cut technique, and has a thinner blade. it's wide - it smashes garlic cloves like nobody's business.... some veggie prep - like large diameter eggplant - I slice with the 8" chef. the others are absolutely top shelf useful for specific tasks - the 10" chef does watermelon, cantaloupe, pizza 'crunch slicing' just great - big dissection of large loin cuts is another. the 6" chef is very good for detailed meat trimming - schnipping out tendon/gristle; the boning knife is better at silver skin removal. a large/long knife can be intimidating - especially on a dinky small cutting board. it kinda' depends on how invested one goes into 'tools of the trade' an inability to maintain knives to a purpose required level of sharpness will also spoil the experience....

local peaches are coming in. these are smallish not freestone but WOW they be good.

they seem to sell a lot of it labelled as 'beer' . . .

well, bananas Foster would not be much theater without the flambe, eh? (g) beer is a special case in that it may have enzymes that act as 'meat tenderizer' "may" because it depends on the brew - dark/bock/etc... stuff like Bud Lite is pretty devoid of those enzymes.

alcohol boils off at ~173F but that "when cooked" all the alcohol disappears is not true. putting alcohol/distilled spirits into boiling water - about 85% of the alcohol will remain. a heated flambe' - about 75% of the alcohol remains. so first off there's the non-alcohol 'flavors' of whisky/whiskey/rye/bourbon/cognac/etc - some, but not all, of those 'aromatics' boil off / evaporate at temps below alcohol. they will without question leave a mark on the flavor of the dish. the remaining alcohol is a pretty decent "solvent" - which can / will extract flavors from stuff in the dish - ala' vodka sauce. or the protein, or the onion family, or the spices, or the herbs . . .

(pasta) + salad and grissini works for me! the pasta prep can be quite filling. olive dish, proscu wrapped mellon . . .

she did, and she liked it, long time ago . . . so details are very fuzzy.

well, I used Julia's recipe. sliced 3/16" (4.7625mm) thick. took my time caramelizing the onion. used (pre-stocked) dark roux to thicken a bit. toasted bread and cheese on the casserole floor; toasted bread & cheese topping. it all went according to plan, and bombed. as some have pointed out, 100% beef stock turns out a very strong / overpowering soup. DW did not care for the wine bit, and was particular put-off by the cognac. if I do it again, I think I'll go with water and perhaps some ? seasonings - but no wine, no cognac.