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Posts by Pete

 Eastshores, to a point you are correct.  Too low and your food will absorb too much oil before it cooks up and it will never get really crispy, but as thin as the chips are you can safely fry at 325°F and still get a nice crispy chip.
When making potato chips I always give them a rinse in ice water.  Don't know if it has to "ice" water, but that's the way I was taught and that's what I've always done.  Also, I like to fry my chips at a slightly lower temperature, usually around 325-335°F.  This way I get a relatively blond chip that is nice and crispy.  For me, frying them at 350-375°F makes for a chip that is too brown for what I'm looking for.
 I don't have a problem with vegans. They have as much right to decide what they want to put into their bodies or not put into their bodies as anyone else.  What I do find ludicrous is how fanatical groups like PETA are and their insistence that we should all hold the same beliefs as they do.  Sure, they have exposed some really atrocious things but they've also taken some of their campaigns to the extreme.
My wife, girlfriend at the time, got tried of watching me eat store bought frozen burritos after having work a 10-14 hr. day so she started making me homemade burritos that she then froze.  I still think it is one of the reasons I married her!!
I have to agree with Koukou, I prefer a soft bun for my burgers.  I really dislike hard or chewy buns as its hard to keep the burger and fixin's in place while eating.  Any enriched, soft bun will do, although I am partial to soft potato buns.  Most pretzel  buns I've had aren't too chewy so they would probably be good, but I stay away from ciabatta, baguettes, and hard rolls when it comes to my burgers.
Mike, if you like blues, you might also want to be on the lookout for Salemville Amish Blue, also produced in Wisconsin.  It may not be comparable to the great blue cheeses of the world, but, for the price, I think it is a steal.
Mike, besides producing a significant amount of this nation's "grocery store" cheese, Wisconsin is producing a lot of seriously good cheeses, both traditional and not so traditional.  Andy Hatch, at Uplands Cheese, is producing some of the best cheese in this country right now, and there are plenty of others, here in Wisconsin, that are doing the same.  And the best part is that many of them are still really good deals, comparatively as people tend to overlook Wisconsin...
I feel your pain.  Luckily it can be done without the convenience of fermentation crocks, as many people will testify to.  These are just gadgets that make things easier, but by all means continue on as you are.  I did it that way for years with plenty of success.
Well, best of luck with your next ventures.  BTW, if you think you really want to get into fermenting foods I would highly suggest investing in a fermentation crock.  It is not needed, but it makes things so much easier.  I just recently reviewed the Harsch Gairtopf fermentation crock for ChefTalk.  You can find the review here.  Check it out and see if it's something you might be interested...
  I usually start checking mine after 3 1/2-4 weeks.  Sauerkraut is done when you are happy with the flavor, in my opinion.  Sometimes I refrigerate it after just 3-4 weeks, sometimes not for 7 weeks or more.  It all depends on my mood.  Shorter fermentation times will yield a product with a fresher, sweeter taste, while sauerkraut that has fermented longer will get more sour and will gradually lose all sense of freshness (not necessarily a bad thing in this case as long...
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