No. The cooking is done with electricity. The smoke adds no heat.
Yum.
Judging by the name it doesn’t sound bad at all.
Methinks I'd go broke in a hurry.
https://www.amazon.ca/Refresh-Tears...618849884&sprefix=refresh+eye+,aps,217&sr=8-7
https://www.amazon.ca/Refresh-Tears...618849884&sprefix=refresh+eye+,aps,217&sr=8-7
CMC was also one of the causative factors of deaths from "toxic shock syndrome" when it was incorporated into tampons.
One of the companies I followed for investment research, Hercules (now part of Ashland) got caught up in this disaster.
You’re going to have to help me with the math here Bob. Corn starch costs $.99 for a 454 gr box. I use about 25 gr per batch for 2 cups of glue mix to add to the 4 cups of sawdust mix to make 25 or 30 pucks.
Unless my two remaining brain cells have given up the ghost, I’m not sure that other product competes. Is there a possibility that a 2% mix would do anything like what I am doing?
So your using roughly 10% solution corn starch (5x more than CMC)
I figured $2/lb for the corn starch when I did my math.
So boils down to 5 cents a batch cornstarch or 10 cents a batch (@2%) CMC......the same in my book!
Now if it works better or not I couldn’t tell you, if it was me I’d try it just to see if it was any better (or works at all)
oh yah...... Cal don’t put any on your tampons!
Edit.....you can buy CMC in small quantities so you wouldn’t be out much to try it.
Disclaimer........I have no idea if this would work, or if it’s safer than corn starch, but I did stay in a holiday inn recently!
I figured $2/lb for the corn starch when I did my math.
So boils down to 5 cents a batch cornstarch or 10 cents a batch (@2%) CMC......the same in my book!
Now if it works better or not I couldn’t tell you, if it was me I’d try it just to see if it was any better (or works at all)
oh yah...... Cal don’t put any on your tampons!
Edit.....you can buy CMC in small quantities so you wouldn’t be out much to try it.
Disclaimer........I have no idea if this would work, or if it’s safer than corn starch, but I did stay in a holiday inn recently!
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So it's been a few days with that meat brining in the fridge. Tonight I got nervous and gave it a sniff test, no unpleasant odours observed so the salt is doing its job. Not sure which day I will fire up the smoker, either Thursday or else Saturday. If the former I should start stage 2 now, but could maybe wait a day if smoking on Sat. OTOH it won't hurt to dry off the meat and coat with salt and spices, though I decided to forego the sugar in the dry rub but use a bit of paprika for color. I don't have any curing salt containing nitrates or nitrites, just kosher NaCl. I mixed up the rub tonight so I guess I'll start stage 2. A couple of nice days have made me keen to get going, but there may be some crappy weather on the way.
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
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Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) | edX
is starting a new session today
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) | edX
Sure takes the guesswork and worry out of the mix. Won't harm you unless you cook it.
Son requested another pork butt on May 10th. I already have it ready in the freezer, so should be easy.
I have an empty rack in the smoker so I picked up another 8# or pork loin to make into Canadian bacon.
Why waste the smoke and heat?
I always use the prescribed amount of Instacure when smoking.
I have an empty rack in the smoker so I picked up another 8# or pork loin to make into Canadian bacon.
Why waste the smoke and heat?
I always use the prescribed amount of Instacure when smoking.
I am waiting for the loin to go on sale again. When it does, I will pick up a few and do the same.
I won't doing shoulders at the same time though. I do them at a higher temperature.
I agree about the wasted heat. On top of that, the fuller your smoker is, the faster it gets back to temp when you have to open the door.
I won't doing shoulders at the same time though. I do them at a higher temperature.
I agree about the wasted heat. On top of that, the fuller your smoker is, the faster it gets back to temp when you have to open the door.
I made my first pizza tonight. Never tried before because I'm alergic to dairy and couldn't see the point without cheese.
Well I recently discovered a mature cheddar style vegan cheese that actualy tastes like cheese (as far as I can remember because it's been 38 years since I had any)... so my daughter says she wants pizza (also can't have dairy) and I decided to give it a go.
Turned out pretty well and was much better than the vegan offering from domino's. This cheese actually melts like real cheese.
Tasted pretty good. I didn't make the dough. I cheated and purchased some turkish pizza bases.
Tony.
Well I recently discovered a mature cheddar style vegan cheese that actualy tastes like cheese (as far as I can remember because it's been 38 years since I had any)... so my daughter says she wants pizza (also can't have dairy) and I decided to give it a go.
Turned out pretty well and was much better than the vegan offering from domino's. This cheese actually melts like real cheese.
Tasted pretty good. I didn't make the dough. I cheated and purchased some turkish pizza bases.
Tony.
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Amazing, Tony, that you have never had Pizza before!
A tip for the afficinodos. Always buy milder South Mediterranian Rose Garlic for the superior flavour. Only the awful Parisians eat the Purple stuff. Basically bread and tomatoes and herbs. Yummy.
I am more a curry man. I quote camillia panjabi:
A tip for the afficinodos. Always buy milder South Mediterranian Rose Garlic for the superior flavour. Only the awful Parisians eat the Purple stuff. Basically bread and tomatoes and herbs. Yummy.
I am more a curry man. I quote camillia panjabi:
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Hi Steve, I did have pizza as a kid before I discovered that dairy was what made me sick all the time. But it's probably more than 40 years ago!
It was actually red onion not garlic. I did think about some garlic but decided to keep it simple for a first effort
I do like a good curry too!
Tony.
It was actually red onion not garlic. I did think about some garlic but decided to keep it simple for a first effort
I do like a good curry too!
Tony.