AlaMoi

years back I send a whole bunch of emails to various wineries suggesting they introduce a 1 liter +/- type box for cooks who need one cup/half cup at a time . . . usually not even a reply 'thanks, drop dead' from most of them. some box wine sellers do offer smaller "boxes" - I presume for 'try this, you might like it' purposes. of the 3-4-5 boxed wines available in my state (state controlled....) there are very significant difference to my taste buds.

aren't the (USA) box wines 3 liters . . .

considering a bottle is 750 ml, and the glass is 500 ml - ordering a double is out of the question . . .

@KennethT - that sucker is plenty heavy! SIL wished one for Xmas - it's an abbreviated version without the dial therm and measuring spoons (this prior to finishing/mineral oil)

yes, safe. enter "ziplock sous vide safety" (no quotes) in a search engine.

the usual blocks did not accommodate my needs so I went to the basement and returned with....

personally not - but I have read multiple accounts where the bamboo and/plastic rods get 'chafed' and/or bend - essentially 'blocking up' the insert area. which if one is prepared to simply replace the lot of them at some regular intervals, may not be problem - potentially except previous reports said the manufacturer did not make "spare parts" available....

hardly a myth thing. the chicken puts a coating on the outside of the shell - called the cuticle. the process of washing/rinsing/inspection washes that away. leaving the shell 'porous' whereby in theory bacteria can get thru the shell. some producers re-coat the egg with mineral oil. the problem is that USA does not require laying hens be vaccinated against salmonella. many other countries do. but our government prefers to make the most stupid decisions possible - and require refrigeration from chicken to pan. economically it is way seriously less expensive to vaccinate the hen than run all those refrigeration units - but heh, USA is energy independent, right?

egads! I got the N27 booboo thickness original and the (whatever but too small...) eared pan. thinking on getting a larger quiche / whatever style pan - in a house of two - could be a boon for small dishes.

just get a strong magnet and let them stick together of 2-3 weeks . . . the pan will magnetize. I remember getting one with an order, but I don't know where it is . . .

. . . cracks me up . . .

eggsoteric, but who's laying....

a stir fry of shrimp and scallop, done with an oyster sauce baste in scrambled egg+scallion. caprese salad, made with redwood tomatoes....and cole slaw. tasty combo, but need to find a way to keep the eggs more pretty.....

all kinds of membranes

what dcarch said . . . perlite allows water to drain through freely - but....the water has to have somewhere to go/drain/escape or indeed, it's a bathtub.... I use perlite in shallow trays to root clippings - stays damp, allows air to encourage rooting / etc. it does not in any way "make water go away" btw, 3/4 x 3/4 mesh will not slow down mice/voles/shrews....they'll slip right through until they've gotten so fat on your crops they can't.... "critter proof" is 1/4 x 1/4 mesh - netting/anything plastic - may be futile - critters with small/medium/large teeth can/will chew a hole right though it.

@Duvel - thanks for that - and the "tips" - those are the most valuable bits!

can you share a recipe / ingredients? I have zilch / zero / null / nil /comma nada experience with "curing salt"

uhmmm, not to put too fine a nit on it . . . but in the real world "professional quality" means (1) doesn't leak and (2) cheap. indeed there are many high end places that have a kitchen full of copper. quote "normal" slash "average" kitchens use much less expensive stuff. and if you watch some of the 'food shows' you'll often see aluminum saute/fry pans that are severely(!) warped . . . in many stainless steel 'lines' cost differences relate to number of plies. five ply is more expensive than three ply. question: in real life cooking does the higher cost get you anything? I have a bunch of copper/stainless lined. love 'em. tossed a bunch of 50-60 year old misc. pots/pans and replaced in Zwilling Aurora. not cheap - got it on sale tho. the Aurora 5 ply boils water seriously faster than the copper - for dinner prep, the Zwilling is my goto pot for quickly putting (cook by boiling) vegetables on the table. make a freezer stash of medium/dark roux? copper is the choice.

we spend a few years in Schweinfurt - definitely Franconia..... and Leberkaese was standard fare. decided I should look up a recipe and make some for alt Zeit's Zake. first 3-4 that popped up: 600g (1.32 lbs)- Ground Beef 400g (.88 lbs)- Ground Pork 100g (.22 lbs) Pork Belly or Bacon 100g (.22 lbs) Liver "as posted by a German girl in America" oh dear. do they do it differently up nawrth?

boiling is one "treatment" however it can happen that a cracked/otherwise damaged egg is contaminate _inside_. and, just for jollies, during the last round(s) of research it was discovered and proven that an infected hen can produce a egg that is contaminated before it was expelled. not only that, but not every egg a contaminated hen produces is infected.... so much simpler to vaccinate the bird . . . eliminate the problem instead of spending billions to avoid an issue.... was it Holland that had one single case in YYYY? - and that individual had been on holiday in a very suspect country. the 'raw data' rate is estimated at 2.3 million infected eggs in 46.8 billion eggs produced. since not all eggs are consumed as shell eggs off the shelf, and those sold / used as shell eggs are not all undercooked, . . . the estimate of human infection risk is 1:30,000. and of that 1:30,000 incidents requiring medical intervention are hospitalizations @ 5% deaths @ 0.05%

USDA assumes every egg is contaminated with salmonella. instead of vaccinating laying hens, the USDA choose to require refrigeration from egg lay to exiting the supermarket. stupid. yes, it's just plain stupid. when one looks at countries that vaccinate laying hens (+/- $0.25) vs the cost of nest to pan refrigeration.... especially stupid. the documented incidence of salmonella in Europe - with vaccination and no refrigeration - vs the US: positive proof of Dummheitness.

spun sugar would do the deed - the trick will be to make the threads thick enough to not totally dissolve in 'moisture' - and 'how long' it's held in 'moisture' is also very critical to crunch. sugar taken to the hard crack stage for example - think hard candy/lolly-pop type thing. but "in moisture" it still will not stay crunchy forever....

if you search on "German flan" - you'll see kabillions of flat cakes with raised edges. if you google "custard flan" - you'll see kabillions of custard lumps. you may find blogger who insists on terms like 'desert flan' - and you'll find another blogger using the same term but for 'the other dish' every expert has a different definition.

'the fruit kind' - yup. the "deep indent" pointed me in that direction I have a fixed bottom aka "one piece" pan - which has the scalloped sides. it's a non-stick; cleaning the scallops isn't a serious problem here - but I only use it now&then. the straight side thing is also not unusual, at least in my experience. a quick visit to your local Konditorei will demonstrate a raft of edge / side treatments - straight, fluted, tapered, shells . . . .