Posted on October 26, 2008 by bobdelgrosso
FYI, some potentially useful information. I assume this works because releasing the carbon dioxide dissolved in the beer (which is already below the freezing point of water) raises the freezing point. On the other hand, perhaps the drop in pressure just reduces the entropy (heat) of the beer on the bottom causing it [...]
Filed under: how to, video | 18 Comments »
Posted on October 25, 2008 by bobdelgrosso
It feels like it is taking forever to finish. But our oven project is inching towards completion. I’ve been off the project for over a month to concentrate on building a custom meat butchery. However, Steve Crozier, an ex pat Brit and long time friend of the farm stepped up and [...]
Filed under: farm stuff | 6 Comments »
Posted on October 25, 2008 by bobdelgrosso
It feels like it is taking forever to finish. But our oven project is inching towards completion. I’ve been off the project for over a month to concentrate on building a custom meat butchery. However, Steve Crozier, an ex pat Brit and long time friend of the farm stepped up and [...]
Filed under: Hendricks Farms | 6 Comments »
Posted on October 23, 2008 by bobdelgrosso
If there is anything I hate more than crispy, hard and stinky fried eggs, I’ll be sure to tell you about when I remember what it is. Eggs that are fried too quickly in a pan that is too hot coagulate too fast and dry out. The result is hard whites [...]
Filed under: how to, musing, video | 15 Comments »
Posted on October 23, 2008 by bobdelgrosso
If there is anything I hate more than crispy, hard and stinky fried eggs, I’ll be sure to tell you about when I remember what it is. Eggs that are fried too quickly in a pan that is too hot coagulate too fast and dry out. The result is hard whites [...]
Filed under: how to, musing, video | 15 Comments »
Posted on October 22, 2008 by bobdelgrosso
As much as I consider myself a New Yorker (I lived there more than 50 years) the reality is that I live now live in a suburb of Philadelphia which, like the city that it exurbed itself from, is out of its mind with excitement over the coming contest between the Phillies and the [...]
Filed under: foodways, musing, sociology | 5 Comments »
Posted on October 22, 2008 by bobdelgrosso
As much as I consider myself a New Yorker (I lived there more than 50 years) the reality is that I live now live in a suburb of Philadelphia which, like the city that it exurbed itself from, is out of its mind with excitement over the coming contest between the Phillies and the [...]
Filed under: foodways, musing, sociology | 5 Comments »
Posted on October 21, 2008 by bobdelgrosso
While it would be way reductive to date the moment in time when chefs began to pay attention to the provenance of the ingredients we prepare to the appearance of Alice Waters on the national stage, I have no qualms about giving her credit for making it loud-and-clear that we ignore how food is produced [...]
Filed under: charcuterie, chefs, farm stuff, musing, video | 27 Comments »
Posted on October 21, 2008 by bobdelgrosso
While it would be way reductive to date the moment in time when chefs began to pay attention to the provenance of the ingredients we prepare to the appearance of Alice Waters on the national stage, I have no qualms about giving her credit for making it loud-and-clear that we ignore how food is produced [...]
Filed under: Hendricks Farms, charcuterie, chefs, musing, video | 27 Comments »
Posted on October 19, 2008 by bobdelgrosso
Twelve months out and thousands of pounds of meat after I began making sausage on weekly basis, I’m still amused enough by the process to keep drilling down into it en route to making the best damn sausage I am capable of making. Yes, there are certain nodes along this region of the continuum [...]
Filed under: how to, musing | 14 Comments »