Joshua Galliano

@CookingIssues @ironstef @ruhlman I mean, it shouldn't be subbed 1:1, but it would be a tiny amount used. Since gravlax has so much salt & sugar already, probably no more than .5%. Also, pics or it didn't happen

@ironstef @ruhlman @cookingkid Never tried. Sure it is fine. The botulism police would certainly approve.

We have an abundance of salmon and an abundance of pink curing salt, but can't find recipes that use it for making lox... is it not something that is done? @ruhlman @cookingkid

@MountainRoche just listened to ep 91. Always be base training reminded me of Alec Baldwin in Glengarry Glen Ross! youtu.be/AO_t7GtXO6w

@stlpublicradio the local brewery piece about hope could have mentioned 3.9 Hops Farm in Millstadt, IL. It could have made a good comparison to the mixed results of the ag extension experiment.

@SimoneFaure @WhiskeyAndSoba @MichaelNagrant But I would eat the whole damn container of Bluebell King Cake ice cream!

@WhiskeyAndSoba @MichaelNagrant @cookingkid Where is this ATROCITY taking place? Asking for a friend.....🤣❤️

Whoa. Spotify throwing the shade at me on this morning's jog

@Ladewig Wow, it's hard to believe that was 8 years ago!

@kzieff @tylerholman I think there will be another bread drop off next week. I'll let you know, but I won't tell Audra about the malt. It'll be all mine.

@cookingkid @tylerholman Oh Josh When you coming for your Butterscotch malt next week?

@amveats I will always be #TeamGrover

@amveats They seem to have the best PR team...the press on the cookbook release was astounding!

@Ericstl6 Many people I served sunchokes have had the opposite, gutteral feeling as you!

And now I want sunchokes. I love this read from Ligaya. I too was introduced to sunchokes by @cookingkid some years ago and have had a love affair with them ever since.

@misenplace13 @sara_tea Sometimes, it's kindness. Other times, it's a challenge. Then you serve the stuffed trotter course.

You ever feel like when you go out to dinner your chef friends actually try to kill you? So. much. food

@SeanCollinsSTL Thanks! I tried to channel my excitement through the netherverse so the players could have my moral support.

@mward Occasionally, I check this thing. Thanks for the birthday wishes.

Happy birthday to @cookingkid, if he still checks this thing.

@mward Only when I'm curious how the dumpster fire is doing.

@cara_cara @StevenCaravelli @iamjohnoliver It's the thought that counts. Clearly.

@shroomgirl @mcharcuterie They are crisp but no snap, if that's a clear distinction. I don't have the green strawberry recipe memorized but I'll look for it

@cookingkid @mcharcuterie Thanks Josh, are they crisp?

Ok Food People I scored 6# of white asparagus, have any of you pickled it with good results? I like crisp pickles

@mcharcuterie @shroomgirl Peel and Blanche for 20-30 sec then shock in ice water. Arrange cold asparagus in 1 qt Mason jar, pour over it boiling hot pickling liquid then process in RWB. I use this ratio: 2 Tbsp kosher salt 3 Tbsp sugar 3 cup water 1 cup white wine or champagne vinegar

@shroomgirl I never have enough left to pickle! I’m pretty sure that @cookingkid has a recipe for pickled white asparagus.

@amveats @stlmag_dining @mikesweeney At some point, I'll write a journal for my grandkids. It'll be in my mess of items after I croak. And I'll scribble on the cover: Crack For Knives

@amveats @stlmag_dining @mikesweeney Different episode, heavier amount of drinking