Gee, my pull-cord model is so dated that it wasn't even tested. My bad.....crummy article.
You must have teeny-tiny knuckles if they didn't hit the cutting board with those grips. You need space to grip a handle.
I put up three gallons of Meyer lemons each year. Kept in an extra fridge in the garage, they are fine for a full year or more. Just don't cheat on the salt as it will continue to dissolve for some time. You want a salt residue at the end.
Cooking with a Catholic friend in Goa one time....he made a channa dal type dish and put a few pork chops into the mix. Now that's some great Indian cooking.
Getting Maillard without "heat"
Years ago I found a piece of cast-iron grating with 1/4" spacing between the bars. The bars are 3/32" wide. I heat the iron till nicely hot, remove to a cool spot, and give the shrimp a going over on the piece of grating until they possess a nice array of deep brown grill marks. Then I finish them slowly until lightly cooked; the way we like shrimp.
I make furikake, and then put a couple of tablespoons on some steaming pasta, or sushi rice. Works for me.
Folks in Lima, Peru do a case of cans at a time.
Well, I don't do cabbage, but I have been grilling 1/4 heads of Iceberg lettuce for wedge salads for many years.
Although not a cheese, there is a small village in Sri Lanka which prides itself on the best yogurt on the island. The fellow at his corner stand takes a flat pot full of buffalo yogurt, with a wide, six inch opening, flips it, and holds the pot upside down to show you how firm and well-made his product is. Bought some every time.
Given how many great knives have become known and available due to the internet, I would not recommend a block set from a single manufacturer. My knife "set" is eclectic because I usually fall in love doing a store demo cut, or cooking with someone, and my brands are from all over the world.
I do have one odd-ball which is among my most used. It is a 10 1/2 inch, heavy, chef's style Mundial from Brazil. My hands are not large, but are meaty, and so I appreciate knuckle clearance and this heavy knife has 1 1/2 " of space. I don't know where or when I bought it, but for rocker chopping it is a dream.
And, I would stick with quality (bought over time if need be). I always laugh when America's Test Kitchen offers a "better deal" than the top choice, but looking a bit you never see one used in their kitchen.
Looking at the neatness of the kitchen, I feel deeply ashamed. However, the fridge and freezer doors make me feel good again.
It will.....keep about a 3/4 Mason jar going....pour out 1/2 for whatever....re-build to 3/4 full jar.
Half inch cubes make a great poke....as in Hawaiian.
I keep a 30+ year-old sourdough starter in the fridge in a Mason jar with the lid on lightly. About once a month, if not baking, I pull it out, add two big heaping T of rye flour and enough water to be like thick pancake batter, let it sit out for maybe 20 hours till bubbly....back in fridge. Don't stress about weights or percentages....the first 49ers probably didn't. Good luck.
Living in wet Oregon for 30 years, and growing hot chilies during that time, I offer two caveats. Hung outside, they will rot; hung indoors, your eyes will complain. I built a food dryer, placed in a garage, and lived happily ever after.
I'm not trying to be cute, but if you have a tree with 300+ Meyers on it, like we do, the juice freezes very well for later use when the crop is gone.
Sort of the anti-Saveur.
Well, it's a good thing you didn't try this in Hawaii where a small cup with two mixes starts at about $8.00........you might still be washing dishes.
Good to see a piece on what, as a kid, my mom called "can bread." I have been making it for about 50 years and, in addition to a killer finger food at parties (folks just say "what is that?" and reach for another piece), it makes the perfect basement for a scoop of quality vanilla ice cream. Thanks.
Well, being pre-cooked, does put them into the Food Network viewer zone, right?
I guess, maybe, I must have noticed a residue in the bottles long ago because I just put the little square bottle in the freezer. No residue even for a year or so till time for a new bottle.
In addition to the quality of ingredients, the amount (%) of air, or overrun, is equally important in the final product.
If you can't find trotters, look for pork neck bones at about $1.00/lb. Two-three pounds works fine.
Wow, you still watch the Food Network? Verrrrrrrry interesting!
The ultimate complement
This summer, twice, I made Momofuku ramen for a 75 year old Japanase women who runs the Yellowstone RV park we stay in for the Summer. Each time she thanked me profusely, and said it is "just like in Japan." I use a 12 hour cook time. Neat, huh?
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