Jump to content
Forums offline 11pm CDT tonight, 3/23/2019 Read more... ×


participating member
  • Content Count

  • Joined

  • Last visited

Recent Profile Visitors

2,847 profile views
  1. rustwood

    Questions about cooked ham

    FWIW, last week's Cooking Issues podcast discussed "domestic" country hams (Newsom's, Broadbent, Edwards, etc.). Basically, Dave's take is that almost all of the hams that are aged 1-2 years are a good products and they are worth the premium over the stuff that is not aged as long. It made me want to pull the trigger on one of those 'extra' premium hams. IIRC, he also thinks domestic country ham is a totally different category of product than things like Jamón Ibérico and thus the two should not be compared. For those not familiar with Cooking Issues, you may find it is an acquired taste (so to speak). It took me a while to warm up to it, but now I really look forward to the new episodes.
  2. Thanks for this. I don't remember exactly why, but I also was not a fan of the book. I either stopped reading or started seriously skimming not very far into it. Because of that, I hadn't even considered watching the show. Perhaps I will now.
  3. rustwood

    Noodle School

    Perhaps there is more than one spelling/translation, but I think you may be referring to penghui. It is an alkali substance for which there are substitutes (see here for one). It can also be omitted. In some regions noodles are traditionally made without out it. There is a very good article about this here.
  4. rustwood

    Questions about cooked ham

    I thoroughly enjoyed Peter Kaminsky's Pig Perfect. It has loads of info on hams. Some of the info is a bit dated now, but it is still a good read.
  5. Can't say I've ever known that to be a thing for steaks. Hoagies for sure, not steaks though. Steaks can get really messy without that bread to soak up the cheese, juices, and ketchup. YMMV
  6. I don't drink it very often, but I love the smell of the Nikka Coffey Grain Whisky. I spend more time swirling it around and sniffing it than I do sipping it.
  7. I was thinking the exact same thing when I watched it. I think the variety I get locally is similar, although in many cases the amount of each item on hand may not be as great at my market.
  8. rustwood

    Sous Vide Turkey

    I had 2 whole turkeys and ended up with an extra set of legs of thighs after breaking out a whole breast for the smoker. I also started the legs and thighs at 150 for 12 hours, but then dropped it to 134 before adding the boned out breasts. I was cooking them a couple days in advance, so I decided to pull one bag of legs out when I put the breasts in. Everything went back in the bath @ 134 for 2-3 hours on the day of. The legs with the extra 12 hours at 134 had a noticeably different texture. They were much easier to pull than the ones without that extra time. Live and learn.
  9. rustwood

    Sous Vide Turkey

    FWIW, I did mine at 134, out of the bag, dried/cooled a bit, then seared on a hot grill just before serving (flat side of grillgrates). It came out great. Not that I am saying 1 degree matters, just that 135-ish worked well for me.
  10. i linked to the sale info. Here is the homepage.
  11. The annual Thanksgiving Paprika Recipe Manager sale is on now through the end of the month. All platforms are discounted by 40-50%. Version 3 was recently released for all platforms except Windows. I repurchased the Android app to get the new version and I feel the new features are well worth the $3. I've already used the pinned recipe and timers features. The timers show up as hyperlinks whenever (mostly) the directions include a time. Two quick clicks and the timer starts. Although version 3 for Windows has not been released, anyone who buys the old version now ($10) will get the new version for free when it is released. I have not yet pulled the trigger on that as I don't use the Windows version as often, but I'll probably get it before the sale is over. I have no affiliation with the app other than as a frequent user. I use it almost every time I make something that isn't an old standard. That is partially because I don't trust my memory, but mostly because I like to keep notes on the different variations and results so I can tweak recipes over time.
  12. This has me wondering if it is possible to use a griddle that spans 2 burners on an induction - or a roasting pan. Are you good as long as both elements are fully covered?
  13. rustwood

    Recipe apps

    I am not entirely sure this is what you mean by "recipe apps", but you might want to check out this thread for apps that capture and store recipes you find on websites (and elsewhere):
  14. I completely agree. I think it is even more true when you are dealing with human research participants. 'Bad' data from just two or three less than ideal participants can dramatically impact the results of a study. What is bad data or a bad participant? I think figuring that out is how some researchers end up sliding down a slippery slope. It is not at all unusual for a participant to basically give random responses to get through a study as quickly as possible - either from the outset or partway through because they got bored and/or annoyed (presumably). There is also the problem of compliance - especially when a participant is supposed to be following some procedure outside of the lab (e.g. following a particular diet plan). Ideally you set up criteria in advance for identifying these types of problems, but one can rarely cover all scenarios and sometimes a judgment call is necessary. Of course it starts to be more problematic when the data doesn't seem to make sense and it also runs contrary to the resesearcher's hypothesis. With all that said, I believe in the vast majority of cases the researcher is totally certain that they haven't done anything wrong. Although there are certainly instances of intentional fraud, I think much of it is the result of a very slow shift in thinking as to what is or isn't OK - a shift that happens over years and years.
  15. rustwood

    Spiced Wafers, a Philly fall staple

    I never realized that they are a Philly thing. They were always just in the grocery stores in the fall - usually great piles of of them on a huge end cap display. I suspect it is not the same these days, but many moons ago it seemed like during October almost every other shopper dropped a box of them in their cart. I don't recall what they cost back then (certainly not $35 a box), but my impression is that they were a very inexpensive tradition.