AlaMoi

flat iron steak Other names applied: top blade steak, book steak, petite steak, butlers' steak (UK), oyster blade steak (Australia and New Zealand) technical ID: North American Meat Processor (NAMP) meat buyers guide, it is item #1114D Beef Shoulder, Top Blade Steak.

in message #3 of this thread, , , the artichoke makes an appearance . . . I was born in Philadelphia, grew up outside Phila, our house had a revolutionary age stone marker in the front yard: "20 m to P" hoagies/subs,,, were the same thing. in that area, "grinders" were distinctive different - a concoction on a hoagie roll that was "broiled"to finish.... DW, a Baltimore girl, introduced me to "zeps" - say dear what is that? in the 60's - 70's ever corner store/deli did it's own "hoagie" - and everyone had their favorite(s). 46th&Market - superior hole-in-the-wall deli that did an incredible "tuna hoagie" so the definition is really quite flexible. the quality is today really hard to find. the "best original" we've found is Jersey Mike. had a couple "Fireman" offerings . . . good but not anything we drool over.

typically - was this link brought up? https://www.tastingtable.com/691008/best-pork-cuts-affordable-pork-meat-cuts-how-to-cook-pork/

unfortunately, this issue is an obvious victim of "local" / "common" / "name" bazillions of "same things" go by local usage names. and "same things" is not identical to "same cut" - a definition of 'wide flat muscle cut' can pertain to a gazillion bits and pieces of an animal. I've seen the same issue with "flat iron steak" - it was "recently invented" - uhmmm, the cow is not exactly "recent" . . . and the variations offered on-line absolutely prove . . . . just not the same thing here . . .

assume water is 1 g per cc/ml..... no, it's not "right" 1 gram of anything in 1,000 g of water = 1 divided by 1,000 = 0.001 = 0.1%

lazy day lunch here . . .

I'm missing something . . . you are debating which copper pan/pot to use on induction?

". . . . - why did something work the first time but not the second? " it usually goes something along the lines of: "I followed the recipe exactly, except I didn't have xxxx so I substituted zzzz and . . . "

I agree that counter height is a major big time issue when one is 'into' longer tasks. if one is height challenged . . . one simple solution is a platform to stand on . . but if one is in height-excess, a higher counter top is the only solution.... and that is not easily accomplished for a 'large' area.

methinks you're on the wrong track. if you want to acquire "expertise" in creating a "foam" - there are millions of videos demonstrating the technique. and . . . it's a technique . . . not a "skill" the "skill" required is the willingness to watch, learn, do-it-yourself, recognize and correct any 'error' you can read books until the ink falls off the paper - the reason restaurants 'take on' apprentices is so they learn first hand by watching and doing. stupid simple example: I do luv' a good crepe.... watched a couple Pepin videos on how he makes crepes, a couple tries later, , , I can crepe with the best of them . . .

OMG. "igniters" work on a high difference in voltage between the 'igniter (physical ) post and the burner "ring" as dirt/crud/crap/detritus "accumulates" - the post short circuits due the crud between the high voltage post and the 'insulators' - and there is no long a spark from the igniter post to the burner ring. if you take the whole thing apart and clean out all the crud between the high voltage post 'wire' and the 'insulator' - self ignition will again 'work" for a couple days. I simply unplugged the 'igniter' box and use a separate 'wand' device. that is how Viking "Professional" non-works, non-fixable, 'its your fault' type cooktops work.

I personally have no issue with a "tomato sandwich" including a slice of onion. is that different than salt&pepper on the tomato?

tomatoes have been selectively bred for shipping tolerance and 'impossible to bruise' - this is the requirements for tomatoes picked green, shipped half-way around the world, gassed to turn red, and sold as "vine ripened" lived in NJ a spell. going to work I'd see farm trucks with stacks boxes of tomatoes - labeled "Vine Ripened Jersey Tomatoes" - headed for the Philadelphia fruit/vegetable wholesale market. through the hand holes I could see tomatoes that were as green as it gets. folks - it's all a lie - if you want a vine ripened tomato, you'll have to grow it yourself or shop at very local farm stands. as a kid I too would eat tomato sandwiches until I got sores in my mouth from the acidity. Hellman's mayo, salt, on "Wonder Bread" I bake bread. 'artisan breads' are too dense/firm for a tomato sandwich - the tomato gets squished out from the bite force . . . nor did the old heirloom varieties have a thick tough skin.

our oldest daughter - who had / has an incredibly hectic unpredictable schedule . . . used them for quite some time. realize: they basically save you the shopping time, and to a much smaller degree, prep time. seasonings/etc are pre-measured, open & dump. that, somehow, is faster than dipping a measuring spoon into the jar . . . all the "stuff" still has to be cooked. it's not like it all arrives piping hot on a plate. I worked out some 'on paper' stuff for her - planning docs/forms she can print out 'on demand' once a week shopping, written down "meal plan" _and_ planning sheet. shop/buy/divide/refrigerate/freeze . . . stick with the plan, work the plan, next day/next two days thaw needs noted in the 'today' block. she found it to be much easier and much more flexible than having a box of frozen stuff on the door step that "must be dealt with immediately" i.e. you can buy a steak at the supermarket, cut it in half, freeze one - eat one. yes - it does require some thinking / planning and 2-3 hours of "prep for all next week" - if one has no possibility to exploit a 2-3 hour "free" block of time in the week, a 'meal-on-the-hoof' delivery is useful. but, after a while, it all tastes the same. granted - some people are more adapted to planning & detailing. basically DYI "meal kits" - being retired with time to spare for any thing needed . . . I still use a weekly plan - noting in the 'today block' stuff that needs thawing for 1-2-3 days out - and noting dishes that (for two) 'generates left overs'

there are different "definitions" to an eclair - tube filled is one of the more common, but not a tube-filled style https://www.sbs.com.au/food/recipes/chocolate-eclairs this is a bake&cut&scoop version https://www.tasteofhome.com/recipes/chocolate-eclairs/

it's just a double cheeseburger that is celebrating 'coming out'

uhmm, from drooling in a-many-a-bakery, there's two variants for eclairs. one is the 'cut and spoon on' . . . the other the no cut, 'tube cream filled' type. never experimented with the make/bake bit - but I'd suspect the type of dough is a major factor in whether they have to be 'cut&filled' or 'tube stuffed'

Bauer & Black was a pre-cursor of Kendall - and did indeed have operations in Australia - where 1T=4t . . .

oh... the crab ans boursin would be a hit here! also interesting aternatives in the olive loaf article. appreciate the tips! this is my home rig for thin slices

browned / seared, slower finish cooking . . .

do luv' a good thin slice of rolled up beef. made a pair of homemade gadgets so I can produce thin even slices. now . . . my typical world of experience is German "rouladen" - thin slices rolled with fine diced mushroom, onion, pickles. good stuff, but there has to be more / other delectable beef roll ups. any ideas for alternate "stuffings"?

stumbled over this a while back - veddy interestink snack food . . . https://nouveauraw.com/reference-library/soaking-nuts-seeds-and-grains/pistachio-nuts-soaking-and-drying/

tabular data here - https://meltingpoints.org/cheese-melting-point/

"I'd be very surpised if Mongolia uses c⊘rn starch. . . ." indeed - a New World crop not likely to have been used . . . but perhaps something similar . . . with the recipe author/developer substituting 'something more available' in western markets...? it's not like one can trust any ole' thing you find on the internet . . . . to paraphrase the Bard .... "the result is the thing" I have potato "flour" - wonder if that's the same as potato "starch?" I see some speri-minting in the future . . . one of the culinary 'rumors' is cornstarch 'tenderizing' [meats] - I wonder if 'most any ole starch' has the same effect, or is there a specific chemical(?) process that makes cornstarch 'more better' than others?

sometime back I encountered a recipe for Mongolian stir-fry. the usual vegetable items/step - but the beef strips were treated with cornstarch vs/. nothing vs flour . . . "Treated" meaning .... beef strips plunked into a bowl and tossed in corn starch to thoroughly coat - 2-3 hours of bowl time - with repeated tossings to ensure the beef strips were generously and completely coated. pan fried, the results were stunningly delicious crispy strips of beef..... more recently "chicken stir fry" hit the menu plan . . . and I opted to try the cornstarch trick on chicken strips. and it worked, most splendidly - pix'd are chunks of chicken breast plunked in corn starch and tossed/retossed for 2 hours. pan fried in oil - I took this pix on paper towels as they drained to show . . . yeah, not deep fried but 'does well with a draining' given the chunk size, takes only 4-5 minutes per 'batch' - the results are tender chicken with a crispy coating. if you've not tried the "extended" dredge in cornstarch for beef/poultry/_and fish_ - I can highly recommend giving it a go....