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Salmonella Risk

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I have left over flour breading from my pan fried Chicken I tossed in the chill chest for later use on some pork or cube steaks or some such thing. While I'm aware of the salmonella risk, my thoughts are that any contamination would certainly be killed off during the frying process of the next round. Is this a safe approach or am I off base here?

Wishes

Forum topic

I just wanted to wish everyone a Merry Christmas, and/or Happy Hanukkah and very Happy New Year. To all of you pro Chefs; I hope that you have your best year and keep all of your fingers.
To all of you amateurs; I hope that you have your best year and keep all of your fingers too! Watch out for those Shun knives and mandolines.
Stay safe and have fun in the kitchen!
See you in cyber space,
Nina

To all my friends at the Stella forum

Forum topic

I hope everyone got the toys they wanted, and I hope all of our holiday food experiments go well. I wish everyone perfectly cooked ham, good drinks, and good times.

Dave

Christmas Feast

Forum topic

Growing up in England, turkey was always the typical Christmas dinner. Since we just had turkey at Thanksgiving, I have always chosen leg of lamb as the go to yuletide protein on this side of the pond. This year was no exception. Three years ago, lamb was $5 per pound. This year I paid $8 for lamb marked down from $10! This is fresh from a local farm 30 minutes from me, not from New Zealand.

Grilled Cheese - Let's talk about it

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Anything. What do you put on the outisde of the bread, butter or mayo? Favorite cheeses? Favorite cheese combos? Favorite non cheese items?

New Years Menu

Forum topic

For New Years I'm making a Moroccan tagine with buttery couscous. What goodies do you have planned?

Back to Reality

Forum topic

First the good news.... I started a great new job today and got my career back on track. Now the bad news......now that I'm back working full time the endless hours of kitchen time I've been enjoying is ramping down. Over the past few months my culinary skills have reached levels I've never dreamt of thanks to you all, and I'm looking forward to continuing along the path as time allows. I'll still be around the forums as much as possible but probably won't be able to be as active as I have been. So this is definitely not god bye, just an I'll be seeing ya when I'm able to. :-)

Converting Volume Measurements to Weight Measurements for Baking

Forum topic

I have been totally frustrated with recipes that use volume measurements instead of weight measurements. Not only are they difficult to replicate, but they are inaccurate as everyone uses different methods to fill their measuring cups, yielding wild swings in weight measures of the same cup of flour.

Finger Limes

Forum topic

There is a lime from our Aussie friends that will hit the USA in or around August called a Finger Lime. Maybe Jacobite can clue us in on it's uses. What seems really cool about it is that the vesicles of fruit appear to be very reminiscent of caviar, so the little burst of flavor that will come from this fruit has my brain working.

Does anyone have info on these limes? Or any ideas for uses? I'm thinking Sushi, and using them as you would salmon roe.

Vinegar making

Forum topic

I hope I'm not just thinking out loud but I've been thinking of making vinegar. Is anyone around here making their own vinegar. Seems easy but one thing I'm not yet clear on is how to measure the acid level... other than by taste. Any advise will be welcomed.

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