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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble


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Syzygies last won the day on July 27 2017

Syzygies had the most liked content!

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About Syzygies

  • Rank
    Senior Member
  • Birthday 11/29/1955


  • Location
    New York, NY and Concord, CA
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  1. Looking for Grate Advice

    It depends on the wrench. If the curve matches the grate, then nothing else comes close. (Old-timers will confirm I try everything.) If the curve is more square, this isn't your tool.
  2. Low Country Boil

    Looks spot on to me, from my time in Georgia.
  3. Everyday Misc Cooking Photos w/ details

    I have perhaps eight in two kitchens, and I always choose best fit. I do like the 4 qt as a good starter.
  4. BBQ get together

    Are the aluminum foil ear muffs so the United States CIA can't hear their thoughts about being roasted?
  5. Hot Sauce

    Wine? That's interesting. I've used distilled water before. I've kept some batches and discarded some batches where there's a bit of mold. On one hand I don't believe there's a health risk. I can imagine I can taste the difference, but this could be psychological. What I certainly would bet a massive sum on is this: By the time one sees a bit of visible mold on top, there are mold spores that would show up under a microscope, throughout the mixture.
  6. Hot Sauce

    I love fermenting hot sauce; I've been doing it for years. I do struggle with the ideal technique. You don't get mold, exposing the jar contents to air filtered through cheesecloth? I've always used some sort of one-way fermentation valve, like making beer. Now I have an argon tank (for saving part bottles of wine), I'm curious if a layer of argon is as easy/effective as those who use a layer of oil.
  7. Porchetta

    Good eye! I totally missed the lighter fluid, looking through the photos.
  8. KK as Steam Oven for Bread

    "Cracking" grains is a separate problem; one can buy dedicated devices. Or improvise, e.g. an industrial blender or a Thai mortar and pestle. I like to get the grain size down on something like corn, whatever they say. Or, were I to dare using just the KoMo, I'd do two passes, starting very coarse. My first grain mill was completely manual. Enough flour for pasta required twenty minutes and a shower. I keep it for exactly problems like turning corn into polenta. A related problem: If one cooks with turmeric, there are actually several varieties available dried e.g. at Kalustyan's. North India favors one, the south favors another. There is a spectacular difference grinding turmeric in a spice grinder, even to save months at a time. However, one needs to smash the turmeric down to a manageable size or it destroys the grinder. I use a mortar and pestle (and find pieces 30 feet away).
  9. Kitchen aid mixer

    I've had a burger every day since. I just ruined another dish I used to be able to eat out. "Chopped" is a misnomer. At first I'd slice as far as I could, then some final mincing with a chopping motion. I've come to think of even that as mashing the meat. After slicing along all three axis, one can wad together the meat and slice another pass or two, as if slicing salumi. No thwacking the knife on the board, all careful drawing the knife past the meat. It is worth a try. Nevertheless, one of my favorite scenes from "Being John Malkovitch" is the documentary clip where Sean Penn struggles with whether he should follow John into puppetry. Being John Malkovich (10/11) Movie CLIP - John Malkovich Becomes a Puppeteer
  10. Kitchen aid mixer

    I've been aware most of my life of the idea that the best "ground" meat is hand chopped, and I classified this as a bit over the top. While I'm no stranger to "over the top" (we grind our own flour, well worth it), I'd been blocking out this idea out of some misguided sense of self preservation. Nevertheless, I do have some amazing (Shapton Glass) sharpening stones for my knives. On Sunday, I bought a 3 1/2 rolled beef roast from one of my favorite butchers. A non-standard name, but the end they cut me was from near where rib eye steaks come from. I cleaned it up completely, removing all fat that wasn't marbling, saving 2 1/2 lbs of "steaks". These I cooked sous vide, then finished over coffee charcoal from Dennis, then sliced against the grain keeping the four distinct cuts in separate piles. It was a contender for the best steak of my life. Aside from the discarded fat and tissue, I salvaged bits of meat to make one hand chopped burger. It too was amazing. Remember that one simply needs a burger to hold together as it cooks; the juices congeal, so this takes less than one would think. In comparison, any grinder (even working with partially frozen chunks and a prechilled grinder) makes a massacre of the meat. Hand chopping has a lightness impossible to realize with any grinder. My protocol, moving forward, will be to plan for burgers and steaks, from one purchase of a hunk of beef. We were at a ranch party near Mariposa, CA two weeks ago where they served rib eye steaks to 80 people. How much reinforcement does it take for the idea to stick that ribeye steak is two cuts, and one is actually spectacularly better than the other? This was a big enough pile of meat served for anyone who wanted to get this idea straight. The dream scenario would be to rob this cut for steak night, and hand cut the rest into great burgers.
  11. Cars you have owned that made you smile

    About 110,000. My mechanic is awesome, he's hoping for 200,000 despite it being German, but I don't drive that much.
  12. Cars you have owned that made you smile

    Here's my 2000 VW GTI VR6, back when it was new (and I was newer). Still driving it...
  13. Shrimp Teriyaki Hibachi Style

    Looks great. Here's a plug for Mastering the Art of Japanese Home Cooking by Masaharu Morimoto. For the most part easy authentic, with noted improvisations one can use as models. His teriyaki sauce is good bang-for-buck to make fresh. One could swap in a more interesting sugar, or add homemade Sicilian tomato paste, or a bit of good fish sauce, to vary the flavor. For chicken teriyaki, he fries the chicken bits golden, adds bits of sauce along with a bit of cornstarch/water slurry, in a few stages. I'm finding this sort of thing a very quick dinner, working alone away at my Manhattan apartment.
  14. Do explore what charcoals you can find. If Relae in Copenhagen can taste the different sources for water they use in stock, you'll certainly distinguish between each charcoal source. Do you happen to be rich? Find some Japanese bincho. There are two poles to charcoal handling with a KK. At one extreme, the fire burns like a fuse. This is your only option for a low and slow, hence the importance of your charcoal choice. At the other extreme, you uniformly burn down all of your coals, in the process thoroughly heat-soaking the KK. The KK is in a different league here from other ceramic cookers. I thought I was already an expert, but the feel was akin to landing a jet after practicing on a prop plane. The KK is very well insulated, with considerable thermal mass. You could probably remove the charcoal fire before roasting, and just coast on the radiant heat in the KK walls, if you wanted to run a bizarre experiment. Many of us are hooked on leaning that way for our hotter cooks. There are many advantages; one is the cleaner taste from fully developed coals, akin to the separate fire box of every dream rig if space is not a constraint.
  15. I love Argentinian grilling. I used to frequent a Kismet, Fire Island beach house where three Argentinians showed up one weekend to grill. They had bought the meat at an Argentinian butcher (different cuts). They were throwing elbows like an aggressive masseuse, spitting and prodding, very hands on the whole cook. The results were fantastic.