Wes Henricksen

@CookingIssues look what I found in stock! toirokitchen.com/products/ayu-f…

@meathead I assume that you have seen this lovely 'London Royale' technique, courtesy of @ChefSteps ? chefsteps.com/activities/lon…

There is no official definition of London broil in the meat cutters handbook. It is ill defined, and people use the name to describe several different cuts. So if you order London broil, there is no telling what cut you are getting.

@TamarHaspel @meathead @ChefSteps (IMO a reliable resource) recommends 140f/60c for 48 hours. But I'm sure that 145f would work out OK as well!

@meathead A cooking question! I'm making corned venison (2.25-lb hind leg roast) per Hank Shaw's recipe. Brine the thing for a week, and then he simmers but I want to sous vide. Would 145 be the right temp?

@CookingIssues @GangbuzzCrew Yes fresh squeezed, hand juiced, body-temp juice. I don’t understand it either. Feel like I’m losing my damn mind

@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 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?

@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?

@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.

@CookingIssues opinions?

@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!

@BrainstormSci @noma is marketing an elderflower 'Peaso'. Maybe try making that!

are already in the works, as well as a standard alcohol extract. Something more original is a fermented paste that is equal parts elderflower, ginger, carrots and 8% salt on top. Not pictured yet is clarified elderflower oil with the Spinzall 2.0, which is happening tonight.

I think I am officially back in action. Thanks to my new buddy Forager Ben, I was flush with local elderflower. This is my first big supply of a local foraged botanical, so I will be exploding it into at least five different projects. Flavored salt and sugar...

@CookingIssues what’s the nut oil press you were talking about on the show?

@ariellejjohnson and I guess while I’m at it, I have ginger essential oil from Mandy aftel. Which compound is in it?

@ariellejjohnson love the book so much. But the ginger chart and paragraph seem to contradict each other re: heat/gingerol/zingerone/shoagol. Or am I misreading? But takeaway is gentle heat = spicy? (Pg 118)

@CookingIssues favism = g6pd deficiency. Makes your red blood cells go pop. It’s a classic med school quiz question.

@CookingIssues I’d like to make some approximation of the Saratoga Paloma at home. Any guidance? Can’t travel to Hawthorne #3 with corny keg but willing to otherwise put in the legwork. Have spinzall, etc.

@CookingIssues are there any frozen french fries (or fryloids) that you like? People seem to think the Lamb Wesson ones are decent, but I've never tried...

@NWSSeattle Kelso wa, 700ft! Snowing like crazy

Showers will continue at times through Wednesday morning across Western Washington. A rain and snow mix may occur as well during this period, particularly for areas of Lewis County and near the Cascade and Olympic Foothills. Send us your reports through the morning! #WAwx

@ChefChrisYoung If you look at the parts, they LOOK different. The deluxe blade has 4 'teeth' while the standard has 3. ninjakitchen.com/products/delux… ninjakitchen.com/products/cream…

@whenric Haven’t used it, but this is definitely something I’d welcome. The PacoJet’s biggest advantage was faster blade speed at the tips to generate higher shear forces and get better mixing in a single pass.

@ChefChrisYoung have you used the creami deluxe? The blade is different from the OG creami and looks bigger?? I wonder if it has faster shear speed.

@AaronGoodman33 Hey that's Bill Eley, my old dean of medicine at Emory, and a very good human being!

@ChefChrisYoung sorry to keep bugging but @IncCombustion got recommended by Daniel Gritzer! seriouseats.com/gift-guide-edi…