AlaMoi
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Posts posted by AlaMoi
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here's the bottom line to that:
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Pumplin measures success by whether or not a large number of consumers will embrace the health benefits, color and taste of the new tomato.
"Then it chips away at this negative perception of GMOs and that will enable other products to get out to market that deliver really solid benefits," he says. Benefits that include climate change, sustainability, health and nutrition.
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'color and taste of the new tomato' - in English, it doesn't taste like /as good as a tomato?
benefits climate change - uhmmm, er,,,, how? zactly"
sustainability - it's a GMO hybrid. it is not sustainable to the next generation. you want sustainable, go with open pollination.
'health and nutrition' . . . . eggs are bad. eggs are good. eggs are bad . . . mouth music of totally unfounded/unproven claims.
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we have the Oxo angled style - the white background wears off, so far the red markings remain.
not recommended.
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as us old geezers say . . . they don't make stuff like they used to . . .
our old glass (original company) Pyrex never wore off. markings on all the new stuff, glass and plastic, are gone in about a year.
bought this glass one - but notice there is no color to the markings, and yes . . . it's a pain to use.
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indeed. do not leave the protected environs of the hotel.
it's not a safe area.
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I ducked the issue - got "powdered buttermilk"
one issue tho - you have to re-package it into a glass jar (ala Mason...) because it will become a rock if left in the original package once opened....
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I suspect you'll be just fine.
the theory behind "creaming" butter and sugar is . . . the water in the butter dissolves the sugar. that plus aeration is why the color goes to pale yellow.
using a high fat content European/plugra style means less water, so depending on the ratio of butter to sugar, you may still have some sugar crystals left.
beating/creaming until the color shift is methinks the best indicator.
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23 minutes ago, vyas said:
Please give inputs on this one ...
This may be infrared type if I am not wrong ...
the information given is entirely non-informative as to what technology is used.
marketing gobbly-gook words - (sigh) all too often to "disguise" the actual facts.
infrared / resistance- utterly not discernible from the description.
but note - 380v input . . . this is not your great aunt's tea kettle.....
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"All others are brat pans ranging from 100 L to 400 L."
might be of use to investigate the size/type/power needed for induction heating of a 400L=105.7 gallon pot . . .
of that size, most likely non-ferrous construction = induction simply won't work.
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On 1/17/2024 at 9:34 PM, Norm Matthews said:
This is the recipe I used today. I lost the original recipe years ago and reconstructed it from what I could remember and with a few adjustments along the way. I've used it this way for a long time and everyone likes it.
HONEY LACQUERED GAME HENS II
did one hen day/two ago -
the sauce worked out great! many thanks!
DW was not impressed by the game hen, but went all ga-ga over the sauce.
went the spatchcock way:
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the original low speed, analog control, mixer . . .
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I do my "serrated" / "scallop" bread knife - zippo issues.
wrap some wet/dry fine paper around a dowel/round pencil - touch up each scallopl
ooh, the horrors of it , , , takes at least 10 minutes for a ten inch bread knife.
otoh, my Edge-Pro does a super job on my chef's and slicers....
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one trick I've used when I get stuck using waxy potatoes, ala whites, for mashing....
quarter/half, boil as usual
use a ricer - rice the potatoes into a bowl, then do the milk/butter/salt/whatever and hand stir them into "mashed" consistency.
minimum gluten development.
I actually like to use it even for russets - about a week ago DW asked "How is it your mashed potatoes don't have lumps?"
plus, I don't have to peel the potatoes. "rice" the chunks, skin on, have a fork ready to pull out the skins - which will be stuck to the ricer plate . .
I've bent up / wrecked cheap ricers - CuisiPro (3?-4? size disks - use the biggest holes for potato) has been the best, and is seriously indestructible....
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okay, it's just my own personal experience cooking stuff , , ,
but using dried pulses/beans/peas/lentils produces a seriously superior final dish than "canned" stuff
texture is different - basically "beans" vs "mush"
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46 minutes ago, Kerry Beal said:
That seems to be the big draw.
for , , , apparently those people lacking in spatulas . . .
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1 hour ago, Laurentius said:
OK, that's normal stropping. What grits are you using this way?
depends on the knife condition - all bunged up, 200 grit wet/dry. a touch up, 600 grit wet dry.
for a close shave, 1000 grit . . .
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I've been using a stainless steel bowl plopped on top of a pot . . . what does silicone bring to the party?
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the stroke is from the clamp end toward the free end.
the clamp holds the abrasive - stroking toward the clamp will crinkle the abrasive sheet....
for long knives you traverse the length while stroking away from the clamp.
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@Norm
thanks! couple ingredients I'll need to source - sure looks good!
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Norm -
how did you do the Cornish hen?
I've got two in the freezer - working on 'scrumptious' . . .
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"convex" edge sharpening is utterly duck soup.
made these for my kids - who 'decline' kitchen technical stuff . . . based on Chad Ward's pubs . . .
the "side lever" is a simple guide for steep=chef / not steep=slicer angles.
(not shown) wet dry paper clamped, resides on top of the mouse pad (the blue bit...)
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uhmmm, okay. that's sane.
the mega-biggest issue I have with clubs aka Sam's and Costco , , , is 'the quantity'
large qty per "unit" is a proven 'profit margin' issue.
works, but regrets , , , is not 'in tune' with current demographics.
"baby boomers" are a very large influence - for the next 1o years or so
Generation XYZ is a negative influence - not married, no children, no household, just me,me,me,me.
every time DW comes up with an internet recipe, I have to reduce it from 12 to dozens of "servings" to two servings.
her and me.
no left overs.
places like Amazon focus on 'max value' - okay. but there is zero value in buying stuff that is eventually thrown away for "non-use"
I buy "high end" stuff that has long shelf life at Costco. for meats, one can get USDA Prime grade for less than supermarket USDA Choice.
but, the quantity of "Prime" package requires us old geezers/baby boomers/empty nesters . . . to 'freeze the rest'
now , , , all honesty applied, , , , frozen any grade fails to meet one's expectations of the listed grade.
it is what it is.
accept, deny, introvert to some la-la land non-original excuse.
some stuff works, some stuff does not.
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uhmmmm,,, "a case" ? we buy it dry in a bag.
I stock / have all manner of dried beans, barley, rice - 3,4 varieties, pastas of every shape, orzo (ok ok, it's a pasta)
they all make their appearance regularly in the cycle of home cooking.
'not fond' - can relate . . . it maintains a chewy consistence. it is not, for example, my choice for a 'stir fry' type dish.
works in a stew dish - subject to what percentage is a chewy grain vs. 'other' . . .
the one downside to cooking 'such stuff' separately is ... they may miss out on the 'secondary' seasoning effect of being cooked 'with the dish'
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Absurdly, stupidly basic cooking questions (Part 2)
in Food Traditions & Culture
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I presume the potatoes were russets? they tend to 'dissolve' more so that others....
if you like a really creamy style potato salad - the outer mush does that very well. I've intentionally 'over cooked' them to get that extra creamy consistency.
or mashed - by hand - don't overwork and create a lot of gluten...
diced up, home fries "patties" . . . .