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Posts by phatch

It depends. Mostly, i like plain txt files. Easy to search, platform independent, never go obsolete or out of support. Store easily in the cloud for access. I use directories for organization. Easy enough to put a picture with the same name in the directory ifi need or want a picture. New content tends to get put into Evernote until i decide if it is a keeper or not. I've dabbled with epub a bit as a possible method. Essentially making a personal electronic cookbook....
My bad, you're right.
You could also go specifically to a freeze-dried shallot. Should offer better flavor and texture than a heat dried one.   http://www.amazon.com/Harmony-House-Foods-Shallots-Chopped/dp/B0039QOROW
http://www.vietworldkitchen.com/blog/2007/11/crispy-carameli.html  says they last 8 hours crisp, room temp, uncovered. Could just do a batch in the AM this way. 
The site has an agenda, a non-science agenda. The best evidence is it doesn't in normal use. I can develop that further, but first go read Lasagna Burrito's thread.    http://www.cheftalk.com/t/87875/what-is-the-best-material-for-pots-and-pans
Not if it's enameled. That's imported from China.  So this says this
I'm not a drinker so you can take me to task for any mistakes.    I'm confused that you relate dryness to alcohol content. To the degree that alcohol increases as the yeast consumes the grape sugar, then yes, dryness (low residual sugar) and alcohol content are related.    But grapes are not all equal in sugar (brix). So a wine from a lower sugar grape can have lower alcohol total and lower residual sugar. But by your explanation would not be as dry.    Winemakers...
There have been a number of threads like this before so some searching might help you fill out what you're looking for.  I'll build you a list of books that were the right thing at the right time in my cooking progress.    The books that have had the greatest impact on my cooking:   The Frugal Gourmet Cooks Three Ancient Cuisines: Greek, Roman and Chinese  by Jeff Smith. This was my first cookbook and focused on two cuisines of interest to me at the time, Chinese and...
Never seen it before.
As noted, if your seasoning wasn't that good, you can get some coloring. Also, long cooking of liquids does break down even well seasoned pots to a degree. It's really not the right choice for making a stock. 
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