jedovaty

At what point does grana padano become parm? Mine was poorly wrapped, now 4 years in the fridge and has completely dulled every side of my box grater. I'm in process of improving my patio deck, perhaps I can use this cheese to reinforce the footings?

Hey, since it's been a couple weeks already, have you tried it at all? I'm like you and before I make something relatively new to me, I look at a bunch of recipes to study and become more familiar with it before actually making it. I will generally settle either on one or a mix of one that works for my tastes. If there are techniques new to me, I'll try a few of them over the course of a couple weeks. I have made this dish before, however, it was with bottled sauce from Trader Joe's (not sure they carry it anymore?) a few years back. It was okay. I tried chicken, pork, and fish (first two used as marinade, second as a dipping sauce). It was too overwhelming and I didn't taste the proteins in any. However, the BL video crossed my sites a few days ago before seeing your post here, so I've been considering trying it with different protein (maybe shrimp or tempeh). The second video was interesting, if a bit cringe. Not many here have posted comments on the specifics of the two recipes, so hopefully sharing my thoughts would be helpful. My personal preference would lean towards BL's video.. he's not smothering the thing in smoked paprika before applying the marinade. To my tastes, that would overwhelm the rest of the flavors, and probably taste like an ashtray. I've had that brand smoked paprika powder he is using, and it tastes like an ashtray to me (one of my exes was a smoker so I know what it tastes like yuuuuuuuck). BL's recipe additionally uses a small mix of peppers, rather than just fresno. I don't like the second video's stovetop pressing technique. I don't know why people remove the backbone when spatchcocking chicken, that has such a great bit of skin and little bits of meat it's a chef's treat once it is grilled up. Consider both recipes at the same time if you haven't already, half chicken on one, half on the other (whether using whole or pieces or whatever), roast/grill/pan fry both up. The BL technique is similar to BBQ chicken with the basting. I'll probably try this recipe next week, and here's what I plan to do: I'll use a few peppers (sweet peppers, aji amarillo, and a little calabrian growing in my garden). Onion instead of shallot. Lemon and lime together. Considering subbing some hotsauce instead of vinegar since I am out of vinegar and don't like smoked paprika. Grilling outside. If I were doing a protein that needs more than 10 minutes, I would throw a small chunk of wood between the flames to add smoke, but shrimp, fish, and tempeh cook so fast that won't really do much so will skip it. I will, however, drop some left-over marinade into a hot pan to simulate the caramelization from basting. Let us know what you've done, I am curious

It still reeked this morning, I could see bits of stuff inside through the ports and toothpick extration proved frustrating. Screwdriver leverage into a port and the thing came apart fairly easily - closer inspection, unfortunately, it is a one-way task, reassembly not logistically possible. What I found inside.. the horror.. the horror (with apologies to Joseph Conrad). I don't want to share a picture, it's rather gross. Can this be prevented, I ask rhetorically, and promptly respond to myself, not sure. The spacing inside is pretty tight and if you get thicker bases pulled up in there, simply rinsing/soaking will not be enough to evacuate. So now I'm on the fence whether to even bother purchasing a replacement lid since this is likely to happen again. Based on this thread only with the several users, it seems like I am the only one experiencing this issue.

Hah, didn't realize the gasket could be removed thank you! There was a little moisture, and a little schmutz, cleaned right up. However, the smell remained, and I took a closer look into the holes along the top side, and sure enough, there was growth inside. Toothpick got some of it out, and since I don't have a waterpik, I aimed the faucet on spray mode at hottest into the little holes, wiggling the paddle the whole time. Also soaked in hot, soapy water for a few minutes, eventually the toothpick got more gunk out. Can't tell if any remains. I rarely use bleach to clean things, and may consider it after this dries. I suspect some lingering smell may remain if it was absorbed by the plastic. On closer inspection, it does look like the lid can be disassembled, however, it is pretty tight and it may be a one-way install that'll break. Curiosity may get the better of me since replacement lids are available, currently debating whether it is worth it given how detailed a cleaning needs to be uggh. What I found fascinating: there are unbranded, knockoff lids available for same cost as the official lid. Huh. Thanks again

Found a video where the dude uses water through the side ports and has the paddle half-way open. It's for a deluxe model, my lid is from the first gen units so I'm sure it is similar. He uses a waterpik for extra power if necessary. That gives me a place to start. If I manage to take it apart, will share.

I appreciate the response, and sorry for the confusion. Removing the blade is not my issue. The lid with the paddle which holds the blade is what smells really bad. When I have cleaned it in the past, I would run a soapy sponge through the hole, then block the hole and fill with hot soapy water and open/close the latch several times, and clean the whole thing with a sponge as well. Then shake out and let air dry. It smells pretty bad. Since it has moving parts and a tensioned action, there should be a way to disassemble it. If no one knows, I guess I'll give it a go and if it breaks, oh well, I don't want to use this for now due to the smell. Could those of you who use the unit on an infrequent basis take a sniff of the lid and see if it's tolerable or gross? The nooks at the shaft are also bothering me.. I found a few repair videos (here's an example quick teardown) and am going to try to take it apart and see if maybe my unit had different tolerances such that stuff got up inside (I bought a refurb unit).

I haven't used mine in a few months. Apparently I didn't clean the lid well enough, it reeks of mold. I can't figure out how to take it apart, shining a flashlight, I don't see anything but clearly there are some nooks and crannies. Ideas? The surrounding nooks around the shaft seem to be prone to collecting stuff as well, I used a toothpick and guess I hadn't cleaned it well enough before putting it away last time. Yuck

Haha great Recently and coincidentally I was reading up on dried chili recipes and the idea of possibly mixing up pineapple juice with some of the dried chilies instead of citrus popped up. I wish I had more time to play.

I wonder if done long enough, one might still get low-temp caramelization of the apples, like with garlic or onions. Different product from apple butter of course, and might be an interest experiment.

This is how I grew up eating it, pealed and cut into ~1/2" cubes, then added with other veggies especially in chicken or turkey soup. Also pickled - I recall Alpine Village (RIP) carried some jarred version of julienned, pickled celery root, unsure if other euro markets offer this. Really good as a snack or side to fatty foods.

I've made non-wheat pastas with my older philips pasta maker. It is challenging but doable. There are facebook groups dedicated to home pasta making and those folks might be able to help? I don't have facebook, I'm not sure why the groups are more popular than forums which are so much easier but anway... I have been able to gleen some info from them browsing. One in particular is pastafanataholics, which is a collab between the italian company Pastidea and some home cooks: https://www.facebook.com/groups/767285674024266/ There are also german and french groups dedicated to it. Pastidea is an italian company and I'm sure they might have insight how to create corn-only noodles, you can even reach out to them directly, in my experience they have always been helpful but there is a little language barrier. The ingredients suggest it is simply ground corn, and as suggested above it's possible there are trace other ingredients. However, I think their success is likely to do with different methods of processing which would allow it to correctly bind, perhaps specific pressure, temperature, steam, etc. If available to you cheap, you might try using masa, since that corn has undergone nimxtamalization (and might make it easier to bind... ? If you are okay doing so, a little xanthan gum or perhaps something like ground chia/flax might be helpful, too. I once made noodles from wheat flour and avocado, as an eggless-egg pasta, maybe the avocado could be used with the corn flour, too. Lots to experiment! If you do learn something, please get back to us here, I'd be very curious to know

In 2017 my local TJ's had Pickle Chips. These were amazing, and then I never saw them again. They showed up this past week! I bought it to try - same flavor, although the chips were fried a bit more boldly. Despite this, I'd recommend. They also have begun carrying some horseradish ruffled chips, these are addicting. Also recommended! Sadly, mine did not have freeze dried mangosteen - only figs and mangos, and these are good.

HI. I tried the Korean Beefless Bulgogi from the freezer section for laughs (been on a vegetarian kick most of this year now). The overall flavor is great, even has this high-heat seared taste to it! However, the texture was rather odd when I gave it a poke: a springy, spongy mass, with an unexpected familiarity to it. As I prepared to take a taste I somehow instinctively gave this peculiar thing a couple shakes and then slowly came to my now terrified realization that I've recently (and certainly daily) handled something with such a texture before. Anyone else dare try it?

Check out the USA made Vollrath heavy duty mixing bowls, available in local restaurant supply shops in the US (e.g. Chef's Toys). Not quite as yikes pricing as the M-B bowls, though still pricey. You don't get that extended lip to help hold the bowls, however, the quality of the SS is rather luxurious (never thought that would be a description for cold metal). I treat myself to one every couple years. https://www.vollrathfoodservice.com/products/smallwares/kitchen-essentials/mixing-bowls/heavy-duty-stainless-steel-mixing-bowls

Thank you! Are you just using the starter powder each time, or making your own with existing culture? That's what I'm trying to figure out, I've seen instructions, but I'm not sure it is worth the effort and just keep it simple with purchased starter.