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Posts by Pete

Iceman, for me it has nothing to do with morality and being "high and mighty."  And I hate the argument "....because it's the law."  I have problems with this because it can be a symptom of other, more serious problems about how the owner runs his business, and if you don't think  the IRS, the State, and/or the City, don't come after people, and restaurants for evading taxes then you are wrong.  I saw a guy, in Chicago, lose his 3 restaurants over night (literally) when...
You can also create your own out of large glass jars with tight fitting lids.  Just drill a hole in the lid, fit with a rubber "O" ring and put a fermentation lock in it.
I really can't weigh in on the Canadian vs. Maine Lobster debate, but there is a definite difference between cold water lobster and warm water lobster (most of which are sold as tails only).  I'm not a big fan of lobster tails, most are tough, stringy and not very flavorful, but give a whole lobster (cold water) and I'm in heaven.   Last time we were out on the East Coast (5 years ago?) we got a deal on lobsters at $7.95 each for 1 1/4-1 1/2 pounders.  I ate 2, and...
I guess I'm lucky as, with all the places I've worked, high-end, sports bar, independent, corporate, small place, huge hotel, I've always been paid correctly.  Never asked to be paid under the table. Would never accept to do that anyway.  Besides the legal bind both you and your employer can get in, a great point, brought up earlier, is what happens if you are injured on the job.  What's to keep your employer from claiming it didn't happen there.  There's no record of you...
Butzy, Although you can get the fermentation crocks as small as 5 liters, I would suggest getting a 10 liter one.  It will give you plenty of room and you won't have to worry about outgrowing it, at least for awhile.
Chefwriter, you should be fine.  It sounds like relatively "normal" mold growth, which can take place on top of the brine.  As long as it is on the surface then you should be good to go.  Even in my closed fermentation crock, I sometimes get mold (if I check it too often or leave the lid off for too long).  I just skim it off and continue fermenting
So just tasted the Kohlrabi "Sauerkraut" that my wife started just over 3 weeks ago, and dang it is good.  Will give it a few more weeks to get a bit more sour, but loving it.  In fact, today I made Sauerkraut Soup using that.
We did something similar with an old refrigerator and a home built fire box, connected with old dryer hose.  We didn't use any air pump though and didn't need it.  A low vent in the fire box for adjusting the heat of the fire and a high vent in the fridge created enough air flow to pull the air through.  If you are cold smoking I would also probably add some kind of shelf that can hold ice that the smoke would filter through, cooling the smoke down.
A few salads that I love: -a well made Caesar Salad...with anchovies -a well made Salade Lyonnaise -homemade 3 bean (usually more like 5 or 6) salad (not the canned version which is horrible -one of the places I worked used to do an upscale taco salad with strips of marinated & grilled flank steak, strips of fried tortillas. lettuce, numerous veggies and a homemade cilantro-jalapeno ranch dressing.  I still crave that salad -my family's cole slaw (not creamy although...
A lot of Caribbean, Cuban and Latin American dishes call for sour orange, use those in place of the sour oranges in recipes that call for it, especially for marinades.
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