Serious Eats - seriouseats.com

@kenji - I think you got your Morton and Diamond Crystal kosher volume equivalents backwards. I have weighed them, and DC is 2:1 to table salt by volume for the same weight. Morton came out 1:25:1 in my tests, but 1.5:1 is surely close enough for small amounts. I use Diamond Crystal because it's crushable between fingers and has no additives (Morton kosher contains "yellow prussiate of soda").

If I'm not sure whether something I'm cooking (soup e.g.) needs more salt, I'll take a little sample out in a ramekin and add a tiny bit of salt to that. If it tastes better than the big pot, I know the big pot needs more salt. If the sample tastes "salty," I know I'm good in the big pot.

This is a creative idea and should work well for water-based liquids.

I don't think gelatin is fat-soluble, so it wouldn't mix in with liquid fat. However, most fats can be immobilized by refrigeration or brief freezing.

My technique is to use as little liquid as possible and hang the bag over the edge of the counter, so I get maximum gravity pulling down on the liquid (and bubbles are naturally forced to the top to get sucked out. Then I hit the "manual seal" button as soon as I can see that liquid is at or close to the sealing bar. I've never had a problem getting a seal this way using my old FoodSaver 1050. I do get a lot of yucky stuff in the little vacuum chamber from time to time, which can be a bitch to clean.

My father-in-law (whom I have converted to the SV lifestyle) has a newer FoodSaver (I can't remember the model number but it's black and silver). It has a tendency to "auto seal" much sooner in the cycle, when there is still tons of air in the bag. Lame! I find that I need to use a much longer bag at his house, so there is more room for liquid to run without angering the FoodSaver.

Until I can afford a cryovac it'll have to do . . .

If you for a few minutes before adding it, you'll get better color.

I used to live on the unlimited fried chicken, beans, and rice lunch at Dunbar's when I was in school. $6 I think.

Seconding Crocs. I've tried Danskos - they felt okay for an hour or two, but the hardness really takes its toll after many hours. Crocs are amazing - light and squishy, yet secure. They make a culinary version with no holes (aka hot grease ports).

But obviously tons of people in this thread love Danskos so YMMV.

@Maki: I have only done it once, and I did it in a temperature-controlled water bath at 190 overnight. (about 12 hours). The result was a very thick DDL. I bet a one-hour simmer would do it though.

You don't have to use a pressure cooker to make DDL. You can also just simmer submerged in water. (probably takes longer to get the same result due to the lower temp)

Halogen energy?

http://www.hasbro.com/easybake/

The quoted text (paragraph 36) would actually help Gristede's rebut a claim of consumer confusion.

It's still ridiculous though . . .

This place is my favorite!!!!

Beer is far superior to wine as a cheese pairing! Stichelton with barleywine or a malty pale ale or IPA. Honey is also great with Stichelton or Stilton.