Academite in flux
I like watching peppers blister and pop. So I throw them onto coals. But I don't really get to grill so much.
Should I win (which I won't), I would make brioche with a sausage shot through the middle of it (which I can't), with a gray thermapen (which goes with everything).
A tartine on Poilâne bread. That's what we're in the drawing for, right? A loaf of Poilâne bread? Yes? Okay.
Maybe from Ajinomoto, also.
Than you, @Kenji.
@AndroidUser: try not to misunderstand. I was just referring to the fact that the binary (natural-unnatural) existed, and that it is significant to people. I don't consider myself a naturalist, but I appreciate your thoughts. I do tend to agree with you.
I wonder what nachos will bring to light?
By "synthetic qualities" I was suggesting that "processed" is not very clear, and tends to evoke a certain connotation; I was suggesting that very debate of natural/unnatural, and that maybe the word synthetic better represents what some people object to in the debate - whether that is an irrational response, or not.
Maple syrup is not processed the same way as other foods, but it is still most definitely manipulated, processed, and transformed. There are many ways to "treat" a raw product to get something that is, or resembles maple syrup. Maybe that's why it gets regulated?
I figure you know these things, and I know some things too. We all know things.
@AndroidUser. . . and I bet he eats miso and maple syrup, too.
Maybe it's the synthetic qualities of commercial food products that turns so many people off, instead of the ambiguity of "processing."
Ethan Frome. So fiction. Much doge.
First, what sorts of ways you can swap the honey are influenced by the qualities of your honey - is it light? Is it bitter? Is it raw? Also, about the pie, when you have corn syrup in the mix, it still affects the texture and crystallization; so you could use up your honey by using some corn syrup in conjunction, maybe even as little as a tablespoon. Finally, honey caramelizes at a lower temperature than other sweeteners, which is worth mentioning.
No goat in mole blanco baked inside a sturgeon? No blanquette d'agneau au lait de marsouin?
Or maybe we just fell for the trap of content generation. Time will tell!
Yummy, perfectly cooked chicken breast!
No more guesswork: 212°, here we come!
Ancho . . . vies
Emulsification and stabilization!
I want to learn how much can be accomplished with which agents, I.e., the lecithins, xanthan gum, etc.
Close second to candy making. Can someone explain the technique behind candied chestnuts, please?
Third - stove-top smoking. It's been too much of a guessing game!
Sweet potato pie: from the day I was born, until the day I die.
You can find chokladboll at Fika, I think. Anywhere else?
Pawpaws, coffee tree honey, more raw meats - more parts, more animals (pig or caprids first?). Maybe more byproducts - like pickle brine and whey, maple or chestnut leaves, fruit pits. #goatstradamus #thisntTwitter
I worry the suggestion that espresso outside the Italian tradition is "one without as wide or deep a root system . . . with only a whiff of history behind it," is disingenuous and misleading.
I used those ingredients exactly in a "heavy-bottomed pot." I suspect it cooked too hot, or too long - human error. What I wonder is what this modernist method cannot correct in a broken emulsion. It may be that the curds were so mistreated (in my dulce de leche) that they were too tough to be fully corrected, like working with rubbery, chewy ricotta. It may be that it is necessary to coax some emulsions, once broken, with some help.
I've tried to correct curds in my dulce de leche using a blender too, but they persisted with a little bit of grit. Is it blade strength, the state of the milk proteins, or lack of mollifying third party (like a potato, xanthan gum, or Bob Loblaw)?
Walnuts, floor nuts if I'm clumsy.
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