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    • By Bollo
      I need a book on the application of rotavapor machine. I've searched something on web but i can't find something strictly professional for the kitchen please help me. To improve the research. 
    • By Darienne
      This is not encouraging for American consumers.  On the other hand, it's not surprising either.  From my current Consumer Reports e-download.   https://www.consumerreports.org/food-labels/seals-and-claims?EXTKEY=EE993PMAC&utm_source=acxiom&utm_medium=email&utm_campaign=20190926_cromc_engagewkly
       
      I'd like to know what the current labeling standards are in Canada.  Next research project.  After dealing with the bumper crop of apples...
       
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
    • By Shelby
      Thanks to @blue_dolphin, I was forced to buy this cookbook  and it was delivered today.  No matter how hard I try, I just don't super enjoy cookbooks on my Kindle.  Anyway, I'll most likely be alone on this thread due to low okra likability lol, but I'm an only child and I'm used to being alone 😁
       
       

       
       First on the list will be the Kimchi Okra from page 100--as suggested by @blue_dolphin.
       
      I'll be back on this thread soon  
    • By boilsover
      It's bad enough correcting common zombie cookware misconceptions.  But when a legitimate food expert like Mark Bittman spouts complete nonsense about all tinned cookware containing lead, it's downright dismaying.  Likewise when salespeople and companies tell that eternal doozer:  "Cast iron heats evenly."
       
      The winner for 2019--so far--however, has to be Florence Fabricant, New York Times columnist and author of 12 cookbooks.  In her January 22, 2019 issue of her column "Front Burner", Ms. Fabricant gushes over the carbon steel skillet made by Made In.  Among other reasons to recommend it:
       
      "It’s a good conductor (it can be used on an induction cooktop) and has heft..."
       
      What?  Surely Fabricant knows carbon steel, like any steel, is not only *not* a good conductor, it's a *terrible* one.   In fact it's the worst metal pans are made of.  If she doesn't, she needs to take a remedial physics course.
       
      And perhaps she was under a deadline to push this out, but what gives with the non sequitur explanatory parenthetical?  Does she really believe that good conductivity and induction compatibility are the same or even closely related?
       
      Doubtless, someone, somewhere has already taken this nonsense for Gospel and spread it around.  "Oh, boy!  I can't wait for my new conductive steel skillet to be delivered!" 
      Do you see, Larry?  Do you see what happens when you make stuff up?
       
      https://www.nytimes.com/2019/01/22/dining/made-in-carbon-steel-skillet.html
       
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