Using the lees is interesting, and I’ve never thought about it. You ever keep your fermentation liquid to use as a condiment? Obviously, I use some to blend in with the peppers to make hot sauce, but usually I end up with extra, and there’s plenty of flavor in it.
It’s basically the same as Hawaiian chili pepper water or Puerto Rican pique.
Yeah, in a similar vein, it could also potentially be due to differing standards for how causes of death are assigned.
Someone could have congestive heart failure leading to pneumonia that actually kills them, and one country might consider that cardiovascular while another does not.
There’s about a million diseases that dont actually kill you, they just lead to something else killing you. AIDS, for example.
This is the only way that makes sense. Lots of people complain when a politician breaks campaign promises like:
“I am going to lower the cost of living”.
It’s not really a lie when they fail cause it isnt just up to them. Weaker wording like:
“I am going to try to lower the cost of living”
Would be technically non-falsifiable, but not actually matter to people.
The only things that I think would actually make sense to prosecute are intentional misrepresentation of facts, or decisions that are directly in their power.
Parmesan, in particular, is a really hard cheese to emulsify, mainly just cause it’s dry. “Traditional” Alfredo (as in from the original restaurant that gave it it’s name), was made with young parmesan. To be parmesan (well, Parmigiano Reggiano), it has to be aged at least 12 months, but at least where I live, it’s usually sold aged at least 24 months. This means drier, and even more difficult to emulsify.
If you can get really young parm, use that, and also make sure to grate it really finely. I often get lazy and grate it on my box grater, and it won’t work well. It only works well if I use a microplane.
If you care about traditional ingredients, but not methodology, you can pull some pasta water off to the side, and keep it hot, but not boiling, and stir in the parmesan bit by bit. It helps greatly if you add sodium citrate to the water before adding the cheese. After the cheese has turned into a sauce, you can throw in some butter.
Parmesan doesnt really “melt” since it is too low moisture. To make a sauce, you are basically trying to dissolve the proteins into a liquid, which takes some time, and you can’t rush it by cranking up the heat.
Not exactly. The specific heat of ice is about half of the specific heat of water.
So 6 tonnes of urine at 37°C would take 12 tonnes of ice from -37°C to 0°C.
That’s still ice, though, and it takes way more energy to thaw ice that to warm ice from -37 to 0.
Actually, I’ll just do the math.
6 Mg piss * 37°C * 4.18 J/g°C = 929 MJ
Let’s say ambient ice temp is -20°C.
20°C * 2.05 J/g°C * X + 333.55 J/g * X = 929 MJ
X ~2.5 tonnes of ice melted.
Not too bad. I suspect the change in albedo is the real problem.
Like OP said, definitely whatever specific ethnic markets might be around. I go to an east Asian grocery store, an Indian store, a Latino store, and a Turkish store.
Some spices are literally repackaged by the grocery store into ziploc bags, and some are brand names in alphabets I dont know, but here are some brand names to search:
Laxmi, Suraj, Roshni, and Wise Wife for Indian spices
Badia and La Fiesta for Latino spices and peppers.
Sadaf for middle eastern/Mediterranean.
East Asian brands (at least that I have) appear to be less dominated by a few players, and they appear to be the ones that aren’t using the Latin alphabet.
It’s all probably stuff you can get on Amazon, though obviously, id avoid that if you can. If you dont have any good stores where you live, spices aren’t a bad thing to bring home from a vacation.
Last thing I’ll mention is to avoid any sketchy seeming brands selling preground spices that are red/orange/yellow. Think spices like sumac, cinnamon, saffron(which you shouldn’t buy ground anyway). Bad suppliers will occasionally dose those with lead oxides to make the color more vibrant.
Whole spices are incredibly cheap, and they last a long time. People will tell you they start to lose aroma after a little bit, and it’s true, but usually you can just add more.
Chai masala is another good one to make.
I’ve never bought a jar of pasta sauce or pizza sauce, and it somehow perplexes people. It’s like 3 times the price of making it at home, and all I need to do to make it at home is open a can of crushed tomatoes and usually stir in some spices that dont even need to be measured. If I want to get really fancy, I might simmer some garlic and tomato paste in olive oil first, but still, it’s all just one saucepan with no measured ingredients, and it’s done before your pasta is done cooking, anyway.
If you have something that works for you, ignore me, but personally, I don’t like cans of diced tomatoes. Diced tomato typically has calcium chloride added. Without getting into the nerdy detail, the calcium prevents the tomato from breaking down. You dont want to open a can of diced tomato and find that it’s all turned into sauce.
When you do want sauce, you do want the tomato to break down, so any tomato product with added calcium hinders that. I like to buy cans of crushed tomatoes because that’s basically the same thing as diced but without the added calcium.
If you have something that works for you, ignore me, but personally, I don’t like cans of diced tomatoes. Diced tomato typically has calcium chloride added. Without getting into the nerdy detail, the calcium prevents the tomato from breaking down. You dont want to open a can of diced tomato and find that it’s all turned into sauce.
When you do want sauce, you do want the tomato to break down, so any tomato product with added calcium hinders that. I like to buy cans of crushed tomatoes because that’s basically the same thing as diced but without the added calcium.
I make stuff like pizza often enough where I want the cheese to be able to melt better. The starch/cellulose probably also effects how it melts into a sauce.
I actually dont ever buy pre-shredded cheese, mainly because it’s usually not good cheese to begin with.
Doesn’t matter, they both have the butyric acid smell since it’s an essential component of the style.
Parmigiano Reggiano has basically never spoiled for me. Since it’s aged, there’s not a lot of water for spoilage. The only cheese that I ever have spoil are really fresh cheeses.
if you want to sell pre shredded cheese, you have to use something
I wonder about this. If you just grate a bunch of cheese and stick it in bag, obviously, it will stick together a bit, but I wouldnt mind it if all I had to do is rub it between my hands to make it fall apart.
I dont need each shred to be completely loose. I would be willing to pay that little extra for grated cheese that isnt treated with the anti-caking agents. I want my pizza cheese to be a choking hazard.
Butyric acid (the baby vomit smell) is a quintessential component of parmeggiano reggiano.
I used to be meticulous about trying to dial things in with software, and I got really good at it. Then somehow my database got corrupted or overwritten with blank entries (I think I installed a later version of the software and that messed things up). I tried to get back to where I had been, but it was disheartening, so I just went feral.
You can get really, really in depth. Everything from recipe development and inventory to the actual processes.
For example, you might design a beer with three different grains, and it would calculate resulting gravity after your mash, and the color of the wort. Then it would know the boil-off rate based on the power of your heating element and dimensions of your boiling vessel, so it would give you the post boil gravity.
There’s a million things to use it for. Consistency is really a big one.
Bezos, though I dont think it’s a bunker compound.
20.6011343, -156.4220373
In this case, it’s just the default number of sig figs Google maps gives. The satellite view literally shows the big hole being dug for the bunker, too.
I’ve cooked with cast iron for many years, and a few years back, I got a carbon steel pan. Depending on what you buy, they come coated in beeswax that you need to melt off before you season it.
My thought was to handle it the same way I do cast iron (tiniest whisp of oil + hot oven through a few repetitions). I decided to follow the instructions that came with the pan, though, instead, which were horrible. They said to put like a cm thick layer of oil in the pan and bake it smoking hot for a little while. I ended up with the patchiest season ever, and I keep hoping it will work itself out, but honestly, I should have just stripped it back to bare metal right away and done it properly.