Dave Arnold

We are releasing the new #SearzallPro. Bigger, hotter, faster. Now running Mapp gas. indiegogo.com/projects/searz…

@BrianLehrer I’m a small business owner who designs products here and has them made in China. It’s a fiction that our company can manufacture in the US, and a tiny company like us doesn’t have the resources to move to a place like Vietnam. Small business loses again.

On a per trip basis of course. Sorry for the spelling error. Far thumbs.

@BrianLehrer Not just faster and more convient, cars are often waaay cheaper for families going out of NYC.

@BrianLehrer Wow. Some shade being thrown on Rochester by Moss.

I’m not sure if I’m going to use this platform anymore just because of all the crap I now have to wade through; but I’ll say this: the typewriter rhythm track in @DollyParton’s 9 to 5 is so, so, good.

Anyone have a copy of NIST REFPROP they can run some data on? I can’t dump $325 into a program unless I know it can do what I need and they don’t have a trial. The “Mini” version doesn’t have my fluids of interest.

@sonny_capri ?

@CookingIssues it’s not a dry heat

@whenric @GangbuzzCrew Stirring is fine. In my experience shellfish chitosan is no different. You are using unpasteurized, unstabilized lime or lemon? I don’t understand it.

@CookingIssues @GangbuzzCrew Thanks. Strawberry works great (just spun 2l yesterday!). When you say do not blend do you mean do not stir? Also no allergies or vegans in my family. Does shellfish chitosan work better?

@CookingIssues spinzall question: I still can’t clarify citrus. Mostly clear but still cloudy. Never get a clear break on top of the juice after enzymes, etc. Pretty sure my technique is correct. Room temp juice, new products from MP. Should I try shell based chitosan? Ideas?

@GangbuzzCrew @whenric You should test your enzyme to make sure it didn’t get heat damaged. 1:1 strawberry purée and liquid is good for this. See if you get a nice hard break. Also use 4 ml per liter (spl/Kies:Chit:Kies). Wait 20 between additions. Do not blend after kieselsol and chitosan additions.

@whenric @CookingIssues Chitosan is best for it

@ITYSL Tell me something I don’t know.

@whenric Yes, I know them.

@CookingIssues do you have experience with Empirical Sprit Co? They seem to be doing low temp distillation that looks interesting. Plus looks like they did work with Contra at some point!

This sux

Street ribs make me sad.

@SonVoltMMA Wow. Didn’t know. Too bad. Good stuff.

@CookingIssues just a heads up, Lincoln (Vollrath) Centurion is not cheap by any stretch of the imagination. Since Covid that entire line has tripled in price. We’re talking double the price of All-Clad.

@JoeHanleyNYC I haven’t tested long term but I’m sure an afternoon would be fine

@CookingIssues how would you batch out your low abv cynar highball? Clearly top each one with soda water, but could I combine the cynar with the rest of the ingredients proportionally and hold in a fridge while making drinks for an afternoon?

@weaksauce12 Yep!

@CookingIssues Recommended setup? 1. Searzall Pro 2. TS8000 (assuming Bluefire incompatibility) 3. MAPP canister 4. Tank base

@wrdcsc @lexlanham @donbert Only in Indiana.

@lexlanham cc: @donbert @CookingIssues

it follows that a choco taco is an ice cream sandwich

@chefjohnpaul I don’t anymore. Most of the stuff I used to use isn’t supported anymore. I used to do stuff on comsol. @IncCombustion stuff can calculated the rise. Don’t think carry yet.

@CookingIssues A meat geek question here. Part of my job as a protein specialist is demoing product. I pretty much nail it from years of feel, and intuition. Do you have any favorite links dealing with heat penetration at different intensities and carry over when resting?

@chefjohnpaul It depends. If I’m having braised short ribs I like trad 100%. I think low temp is a diff product. Cubes as a fancy app? Low temp.

@CookingIssues honestly Dave, do you prefer a short rib to be sous vide for 72 hours at medium rare and have it eat like a steak or do you prefer it braised and have more of a pot roast texture?

Started my US book tour with a fab podcast! Great time chatting with Dave Arnold @CookingIssues about #madeinbangladesh Linked below! HardieGrant @HardieGrantUK podcasts.apple.com/gb/podcast/coo…