Semantic Views demo

My Favorite Food Rants on Stella…

- “If you break a culinary rule, first learn the rule”… (SCS 02-13:49). Jacob doesn’t specifically say these exact words, however. Somewhere in the podcast series, he actually does. Where?

- White pepper rant… (SCS 05-42:19)

- Salt is a seasoning... pepper is a flavoring... (SCS 05-43:01)

- Sear to lock in the juices... No, no, no, no, no!... (SCS 06-28:50) (Background: Harold McGee: On Food and Cooking, Location 4395 of 27601 in Kindle version, The Searing Question segment)

I really enjoyed this video. Shows a true craftsman at work in a professional bread bakery (boulangerie) and loving it! Thought ya'll might enjoy it too.

I've seen a few recipes for portobello burgers using marinades and I have also used them myself in the past with mixed results. My thought with using a marinade, especially an oil or vinegar based marinade is wont it either get spongy or filled with oil and/or wouldn't vinegar just destroy the mushroom? Without any fat to break down, isn't the oil just getting absorbed? What is the angle to take with these? Steven raicheln in the grill bible has a marinade which he says for up to 3 hours. Times, elements and guidelines? Anyone?

I wanted my first foray into sausage to be a chicken sausage. I had some ideas for it, but I was wondering, what do you get to grind up? Do you just go in with a whole thing of legs and skin? I'd also imagine that you don't use much of the breast, because of the very low fat content. These will probably be bulk sausage, but i am going to vacuum them. From what I've researched, the only real benefit to skins is that it marries the flavors more, which vacuum packing would accomplish. Any information is appreciated.