Hello,
There aren't too many retail places to find a great variety of extra virgin olive oils and balsamic vinegars. A few months ago, I discovered a shop close to home that specializes in these foods. Their prices are actually very reasonable. They have these metal, spigot casks for all their products. They fill up the bottles at the time of purchase. They only sell cold, first pressed oils of very high quality. And their selection of balsamics is unbelievable.
So do a search for this type of business in your area and you may be surprised to find one close to home.
Looked up spherification on Google to verify the spelling and noticed this article among the results. So as not to influence the discussion in either direction, I'll say nothing about it now and just let you read it and comment on it. What do you think?
Chef and Co,
I was hoping to ask about your mention of not using salted butter. I've heard it said before that the disadvantage of using salted butter is that you don't have control over the salt levels in your dish--at least not as easily. Are there any other reasons for not wanting to use this product? I can't help but think that the salt might help to preserve the butter for a longer period of time.
Matt
Anyone have any good tips on butchering a large bone in pork shoulder? It's tough to get the sinew and everything from around the bone. Usually i use that for pulled pork or italian style roast pork, and it just goes into the slow cooker. When i want to make sausage though, it's difficult to get a lot of the good meat pieces separated from the bones. I have good knives and I've been going at it with my utility knife and my chefs knife. Just seems to be a pain in my ass.
is literally the worst Balsamic I've ever had in my entire life. I thought it was me, and I went on the web and sure enough Consumer's had it in the poor category. I wouldn't even try to reduce this. I'll be returning it and getting my $4 back, yes that bad that I'll return it for $4 to put toward something else.
I heard about a guy who uses his jacuzzi to defrost packaged meats, like bacon. I wonder if he can sous vide too?
Here is my weird tip of the day: If you have a pool available, I use mine to quickly chill large batches of soup, stock, or spaghetti sauce. If you live in a cold climate, the garage works too.
I don't know if anyone else out there is as stoked as I am, but with spring coming that means I get to spend my off days slinging everything into bell jars and making jams. Anyone have some particular favorites in either category?
By the way, I just noticed a distinct lack of jelly and pickle videos. Would it be possible to request a discussion in your next Q and A?
Hey all. I've come to love the flavors of Indian and Pakistani food over the past few years and have finally stated doing some cooking from that region. While planning my meal for tonight I came across a fantastic web site that specializes in Indian cuisine and wanted to share. If you would like some great recipes and techniques check out http://www.vahrehvah.com.
Hello! Fellow Stella surfers and chef!
So I've been selected as a candidate to take part in an upcoming provincial black box competition.
I was just wondering if anyone had any advice or really helpful resources they could throw my way.
Thanks in advance