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Posts by eloki

Generally, if you have air pockets in your pasta, they are more likely to burst open when cooking. 
The only time I ever use a meat fork is to carve a roast, or to turn spaghetti to make it look good on the plate. Tongs, imo, are way more versatile.
3pm-11pm. 5 days a week. paid overtime. 5 weeks annual leave.
Debuyer
You should try this:   http://www.soylent.nu/   It's supposed to have all the nutrients necessary.
It's a time-consuming process I think.  Boil the skins until they're very soft, scrape ALL the fat off the skin, dehydrate (very low-temp oven / dehydrator). Then deep fry, just like a prawn cracker.  I believe the momofuku cookbook has a recipe for that.
I find stretching the legs, arms and back in the morning really help, along with a few core exercises. Somewhat it helps maintain a correct posture.  I also try to avoid all kinds of sugary drinks (bottled juice, soda, etc.).  
I also like Yamasa, it's pretty good.  
Yes, it applies to Australia.  And it's 2 hours for hot food I think.
What about dry ice?  They're not too expensive.
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