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Mac OSX 10.6.8
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Just checked Chrome, wasn't happening in Chrome . . . .

about 2 hours ago
thimes in Site Talk

Overlapping text

Wow is it irritating . . . and I can't believe it didn't show up when testing in different environments . . . . Here is a screenshot of MGZ's post so you can see chow people . . . .

Jul 27, 2014
thimes in Site Talk

Chicken Stock - Pressing Pause?

Well I'm certainly glad you didn't throw it away given your situation. And on a personal note - I make stock all the time and who on earth (I know many) has 6+ hours straight to keep their stock going. I always have to start/stop the process unless it's the middle of winter and I'm snowed in.

That said - for posterity - I want to re-address the "heat tolerant toxin" concern that comes up every time one of these questions comes up. First - it is a real concern and I don't mean to diminish it, I included it in my posted her too.

But a more realistic home cook scenario where those toxins may come into play would be something like this . . . . . it's Thanksgiving and you've had a great time. You wake up the next morning and realize someone left the carcass out over night. But you figure, you're making stock and it will boil for a few hours anyway . . . it will be fine . . . . .wrong . . . . . That carcass has been "in the danger" zone for hours and IF there were the wrong bacteria growing on it, they have had hours to produce said toxins. While the bacteria would be killed during the boiling, the toxins, to which people keep referring, would not be eliminated. This could be a potential problem.

Glad it worked out.

Jul 27, 2014
thimes in Home Cooking
1

Why does my bread turn out dense?

My advice was a combination of too much flour (above) and wetter dough (below). Too much flour, which is really easy to do if you're new to bread making, will bake for a dense dough but adding more flour makes kneading the dough "easier/less messy".

I'm guessing this is a primary problem, though not enough/too much rise time could be the issue too. You can sometimes trouble shoot the rise time issue by looking at the hole sizes from the top to bottom of the loaf once you cut it in half. If the holes are even from top to bottom - perfect - if they are really small on the bottom - possibly not enough rise time - if the loaf spreads out - possibly too much rise time . . . .

If you're really getting into bread baking I'd check out "The Bread Baker's Apprentice" from the library. It is a great resource to help you along the way.

Nothing better than fresh baked bread!

Jul 24, 2014
thimes in Home Cooking

Brick wood burning oven in the back yard [moved from General Topics]

My parent's neighbors used this book to build their oven. It isn't brick building per se - it is "mud/clay" building but the book had a lot of great details about proportions/etc. I have an earlier edition and have always wanted to build one myself.

http://www.amazon.com/Build-Your-Own-...

Jul 24, 2014
thimes in Cookware

Fait Maison

It's a very interesting position though from what I've read it is so full of strange loop holes I'm not sure it will work in its current state.

That said - Paris (and France) while insanely beautiful is a HUGE "food" destination and they have build their tourist reputation around cultivating that image. I'm sure someone has crunched the numbers and seen how insane the tourist restaurant revenue is to the city/country.

Loosing that image will definitely impact the bottom line of Paris, so I completely get why they are trying to do something about it. If the reputation of Paris becomes one of "reheated food from the same mega-producer" it will be very hard to recover.

So I applaud the effort but we'll see what happens with it all.

Jul 24, 2014
thimes in France

this is a good idea?

You never really know if it is a good idea until you give it a shot. It's a classic comfort food pairing so why not try. You may have to experiment with it for a while in different forms but that will part of the fun if you're into it. Shanghai is known for their soup dumplings so why not . . . .

I wouldn't be stuck on it having to be a cheese dumpling filled with tomato soup. Maybe in the end you'll decide it needs to be a dumpling dough made with pureed sun dried tomatoes and filled with cheese . . . . or regular dough filled with a tomato cheese mixture . . . . . play with the combinations to see what works best.

Like mentioned earlier, don't be afraid to play around with thickening up the tomato soup aspect too - gelatin/agar/etc/etc.

Sounds like a fun project!

Jul 24, 2014
thimes in Home Cooking

Worst Cooking show Buzzwords

"I'm giving it 110%" or "you need to give this 110%"

Not possible…

Jul 23, 2014
thimes in Food Media & News

Worst Cooking show Buzzwords

"made with Love" or "you can taste the love"

Jul 23, 2014
thimes in Food Media & News
1

Chicken Stock - Pressing Pause?

Not arguing to the validity of the toxin's presence - as I agree. This "toxins aren't killed" argument comes up a lot in these types of discussions (as they should, and as I mentioned in my earlier post). But keeping it to this topic and scenario. . .

If the stock has been simmered for 4-5 hours - anything in that stock is basically killed. And "technically" the stock will need to cool low enough and long enough to re-enter the "danger zone" - though what is really left in a covered pot to really bloom in the danger zone?

So as a procedural result - any toxin in the stock would have formed from the living organisms present before the first 5 hour simmer - so this "break" in the simmer isn't going to change that. Toxins don't multiply themselves, they are a result of the organism, which we all seem to feel should have been killed during the 5 hour simmer.

So in this instance, any toxin issue that you bring up would be the same risk before and/or after this break . . . no?

Jul 23, 2014
thimes in Home Cooking

Had a potato au gratin failure...need some pointers to fix it!

Sounds like your cheese sauce got too hot during the baking causing the cheese to separate - thus all the grease. It could have been too little roux too, you need that starch structure to help hold everything together.

Glad it still tasted good!

Jul 21, 2014
thimes in Home Cooking

Chicken Stock - Pressing Pause?

Just a quick web search . . . I still say you'll be fine - and it looks like these references support that, especially with simmering for another hour after your "time off" . . .

Sous vide temperature safety zones can be summarized as follow:
Sterilization zone: > 121°C (250°F) for at least 2.4 minutes
Assured Pasteurization zone: > 63°C + (145.4°F)
Start of Pasteurization zone: 60°C (140°F) – 63°C (145.4°F)
Tolerance zone: 55°C (131°C) – 60°C (140°F)
Danger zone: 50°C (122°F) – 55°C (131°F)
Extreme Danger zone: 20°C (68°F) – 50°C (122°F)

According to the Wilderness Medical Society…

Water temperatures at 160° F (70° C) kill all pathogens within 30 minutes.
Water temperatures above 185° F (85° C) kill all pathogens within a few minutes.

So in the time it takes for water to reach the boiling point (212° F or 100° C) all pathogens will be killed, even at high altitude. The moment your drinking water reaches a rolling boil, the water has already become safe to drink.


NOTE: Caveats regarding Safe Water Boil Times:

Boiling water will NOT remove chemical toxins that may be present.

Jul 21, 2014
thimes in Home Cooking

Chicken Stock - Pressing Pause?

for a couple of hours. . . I'm assuming 2 hours.

While not scientific at all, and of course I'm not a food safety expert - so take this with those caveats . . . .

I do this all the time and I've never died. You're simmering it for 5 hours (killed most everything) and then you're going to simmer for another hour . . . killing most everything again.

I just cover my stock and pick back up where I left off. No problems and no clouding issues for me either. Next time I'm going to take the temp when I turn the stove off and then again when I turn it back on - because it always still seems very warm (I know - bacteria love warm - I'm just saying it doesn't seem to cool off that much).

Jul 21, 2014
thimes in Home Cooking
4

salty restaurant food in the US compared to europe?

I don't find it with salt but I certainly do with sugar when I come back to the US. Everything is so darn sweet.

Jul 20, 2014
thimes in General Topics
1

1st time in Paris!!

totally a non-food recommendation, but I agree about the boat ride on the Seine. I love doing it at night and would recommend "Bateau Mouche" (the one I use) but if you do it, depart from Pont Neuf (Ile de la Cite/Notre Dame). When the boat leaves from Pont Neuf they only translate in French and English. If you leave from Pont de l'Alma (Eiffel Tower) they translate into french/english/japanese/german . . . etc/etc.

I'll leave the food recommendations to others - my only recommendation would be to leave a few dinners/lunches open to exploration. Trying to plan every meal is more stress than its worth in Paris.

Enjoy - it's a fabulous city.

Jul 18, 2014
thimes in France

I need advice on cooking fish

Do you think it would be any different if someone asked "how do you cook beef?" You could do it on the grill, you could do it in a skillet, you could start in a skillet and finish in the oven . . . .

There isn't one way to cook anything.

If you're new to cooking fish, the most "failsafe" method IMO is to cook it in a hot oven/broil. That method works with almost any thickness of fish and any type of fish. It is slow enough to allow you to easily slide it out and see if it is flakey and if not, just slide it back in - so less likely to really overcook the fish. But the method has its limitations if you're trying to get crispy skin - or if you like a crust on the outside of the fish - etc.

Fish isn't "hard" to cook. I think people are overly afraid of cooking it for some reason. Just like the first time you cooked . . . say chicken breasts . . . it took a little trial and error and you may have had to cut into a few before you were sure they were done all the way through.

Don't be afraid of the fish! :D

Jul 17, 2014
thimes in Home Cooking

I need advice on cooking fish

I would have added some oil to your hot pan to help with the release.

But as other's have said, with the sugar in the maple syrup I would have gone for the non-stick.

Thankfully loosing the skin doesn't ruin the fish!

Jul 16, 2014
thimes in Home Cooking

Tourist Hate

I thought of a non-food tourist/local example that happened on my last trip to Paris.

We were there during the French Open (but don't call it that in France, they have no idea what you are talking about - they call it Roland Garros).

We spent 2 days (we were in Paris for a long time) watching the French Open on the giant screen under the Eiffel Tower. It was awesome. The weather was great. We bought some cheese/butter/baguette/wine at the shops around there and had a great picnic watching the tennis. When we got bored of watching tennis we just had to look up and watch the clouds roll past the Eiffel Tower.

It was a perfect way to spend a big chunk of the day. I wish I could remember the name of the wine shop we frequented, he was lovely and I'd love to give him some business.

On day two, we "made" some locals join us - none of whom had ever been and none of whom "wanted" to go. We all had a fabulous time - and the locals went back to watch the finals there. (One of whom lives 2 blocks away, had never been, and didn't know it happens there.) So it couldn't have been all bad.

Just an example of a "tourist" driven recommendation as opposed to a "local" driven recommendation.

It's a give and take. But a local would have dismissed that recommendation very quickly - or not even been able to make the recommendation. We just have different expectations. . . . .

Jul 16, 2014
thimes in France
1

Tourist Hate

No argument there. Just trying to provide some perspective as to why the issue may arise.

Jul 16, 2014
thimes in France

Tourist Hate

to try to change directions a little, as I understand the OP and can't defend all the comments on other threads - nor do I feel the need to. . . .

but Paris (which is really what we are talking about) is a very unique and complicated aspect of Chowhound. I'll try to keep this coherent and organized but I'm not willing to write, proof, and re-write a post . . . . and I'm making the assumption that many posters have similar feelings as I do (of course a huge assumption, but one that plays out in many posts here)

As a tourist (which I am in Paris) I often want "classic French food" - I feel slighted if I leave without a croque monsieur, rillete, a great cheese plate, and some duck. I'll take a cassoulet in the winter too and something with aioli in the summer. Not to mention some great wine. And of course fabulous baguettes.

I am not sure tourists to NYC, San Francisco, Chicago, etc have those same expectations of a culturally specific (idealized or not) food experience.

But as a local (having friends that live there), I know that Paris has a lot more great food to offer. Like NYC, it is a cultural melting pot that has great food influenced by other cultures - let alone great stand alone food from other cultures. So it isn't all "french food".

Also as a local, you get a better idea of the range of "what's good". I can't get rillete of any kind where I live, unless I make it (and I do). You can get rillete everywhere in Paris. Hell, I was even happy with the goose rillete I got at the Mono Prix (grocery store - think Super Target), because I can't get it anywhere at home. Was it the best rillete in Paris? Of course not - but as a tourist I'd take it any day.

Not to mention that Paris is fairly spread out. As a tourist (long weekend, etc), you'll mainly be in the 1st - 8th. Which, while a large area, isn't all of Paris and some of the most expensive rent, so not the most conducive to "new/up and coming" food.

So trying to balance all of those issues (expectations of french food, limited location, local knowledge) is extremely difficult, if not impossible.

I think as tourists we often take the "local's word" as more credible than another tourist's word. I don't think that should be the case. While I may not live in Paris, I have eaten in great restaurants all over the world. So my tourist opinion is not invalid. It is just different. And I could argue, in some cases, will be more in keeping with another tourist's expectations for the reasons I mention above (expectations, location, etc).

I need some great closing paragraph to sum this all up - but I don't have one right now . . . .just saying - it's complicated.

Jul 16, 2014
thimes in France
1

Tourist Hate

Or accept that you are welcomed by some and … dismissed (but not unwelcomed) by others.

Jul 16, 2014
thimes in France

Tourist Hate

While not specifically addressing posters here - I find that most Expat communities tend to be very "anti-tourist" and regularly speak ill of their fellow countrymen (not just American Expats in France).

Jul 16, 2014
thimes in France
1

Help a non-baker make a giant (9'') hamburger bun?

I think I would look for a potato bread/roll recipe for this. You can find recipes on any of the regular search sites - and if you're in a pinch I've made mine with instant mashed potatoes (instead of actually baking a potato - shhh don't tell anyone).

The reason being, they usually are soft and moist - similar to a hamburger bun - and a pretty forgiving bread to make.

I do a potato roll for thanksgiving every year that would be my go-to for something like this.

1 egg
1/4 cup sugar
1/2 cup mashed potatoes
3/4 cup milk
1/3 cup butter, softened
1/2 tsp salt
3 to 3 1/2 cups flour
1 package yeast

Essentially:

mix egg/sugar together
add potato, milk, soft butter
add flour and mix/knead until dough forms

let double in size
form rolls (in your case I'd use a 9" cake pan)
let double

bake 400 for 12-15 minutes - this is for individual rolls. A whole loaf will take longer to cook. I've never done it so can't really say how long. I might look for a potato bread loaf recipe and adjust accordingly.

The dough is very soft, easy to make, and stays moist.

Sounds like a fun meal.

Jul 16, 2014
thimes in Home Cooking
1

bread flour question

As a general rule - you won't notice any flavor difference between AP and Bread flour. So you're fine that way.

As far as the gluten goes - you need liquid (water/milk/etc) and mixing to develop the gluten in flour, which would make things tougher/chewier. So things with high fat/low liquid combinations, you won't notice any real difference (crumbles and pie crust). Same with things that require very little mixing (biscuits - though they have a higher liquid content). So it is a trade off of those things.

Have fun!

Jul 15, 2014
thimes in Home Cooking

Why boil brats?

yes, of course it can be done on a grill - it just requires way too much tending for me for no real benefit (my opinion).

And then you don't have the left-over beer/onion broth to keep the left-overs warm in for round 2 later in the day (as I mentioned above).

And if you're really a glutton, the beer makes a great beer/cheese soup (very Wisconsin).

So the poach in beer method is all benefit for me :D

Jul 15, 2014
thimes in Home Cooking
1

bread flour question

you can certainly use it for any crumble you might make, since you mentioned you like those.

You can use it as a thickener in any roux - for cream sauce/gravy/etc

You can use it to make pasta if you wanted to do something different and use up more than you would in other types of recipes.

I know "any good southerner" will disagree, but you could also use it to make biscuits - they won't be as "soft" as many like but with the little amount of mixing that is done, you can get away with it - if you are just wanting to use the flour.

I agree you could use it in your pie doughs as well - I'd be curious if you notice a big difference - again it is a high fat dough with little mixing (like in a crumble), so not a lot of time to develop the gluten. You might notice it more if you end up rolling the dough out a second time.

Jul 15, 2014
thimes in Home Cooking

Why boil brats?

Not splitting hairs - I agree.

And when I say "boil" - my method is more along your description of poaching and then onto a hot grill to crisp the casing.

I still find it difficult to get a thick raw brat reliably to temp on a grill. They always seem way over cooked or raw in the middle (which is bad for ground pork in particular) or just plain burned.

Jul 15, 2014
thimes in Home Cooking

Why boil brats?

After seeing this pop up again and reading some of the new comments, I'm not sure we are all talking about the same things.

I boil/simmer my brats in beer but I absolutely do it with raw brats. Not all brats are raw when you but them. The pre-cooked brats don't really need to be boiled but to cook a raw brat thoroughly on a grill isn't easy without burning it.

Jul 14, 2014
thimes in Home Cooking
2

Lunch at Tao in Brunswick, Maine

Just ate there over the 4th. Our table did the tasting menu.

It was hands down one of the best tasting menus I've ever had. 17 courses and no "misses" - and only 1 that was "only good", everything else being great.

I highly recommend it if you're in the area looking for something great. She's been getting a lot of great press and recognition lately too (if you don't want to believe me).

http://tao-yuan.me/index.html

PS - they had to change their name from the original post, I'm told after a lawsuit letter from Tao in Vegas . . . .

Jul 14, 2014
thimes in Northern New England

Must have mexican cookbooks

Big fan of DK as well.

I started my Mexican cooking with the "Two Hot Tamales" book, Mesa Mexicana. I still recommend it and it is well worn and used.

Jul 14, 2014
thimes in Home Cooking