@SAJ14SAJ Well, I am not a mind reader. If you or other regulars feel that I am asking "too many questions" or "too simple/silly questions", then you need to "talk to me", talking "about me" won't help. And this should be done as soon as possible. I am not angry while writing the message but if I am going wrong somewhere then talking to "me" would be the best solution, I think.
@SAJ14SAJ AH! I looked up the meaning of the word "earnest". freedictionary says " Marked by or showing deep sincerity or seriousness: ". That makes me somewhat happy!
Well, actually, the reason why I ask the baseline questions is that there is no room for error in cooking. It is going to fail if I assume something, and my assumption turns out wrong. You see, the words like "firm" are subjective. I am the only person in my surrounding and family who own an "oven", so I cannot even ask my friends/relatives etc. about anything related to baking.
@AnishaKaul I apologize for any bad feelings I caused you. It started with my wierd sense of humor just as a silly joke about the percentages, since you are by far the most persistent question asker since I have become a regular. I wouldn't answer your questions if I thought they were without value, and I respect your taking on a foreign cooking tradition with gusto. Again, my apologies.
@SAJ14SAJ No, you don't have to apologize. The bitter fact is that I have had a very bitter experience on another sister site of SO where I used to be a regular. I have deserted that site now. And I didn't wish the same thing to be repeated here, so was serious (and not angry) when I said that if I am going wrong somewhere then talking to me as soon as possible would be the best choice. :)
I don't think our laws are so awful, as the granting of patents where an "expert" reviewer gets maybe three minutes to review, and doesn't deeply understand the subject areas means we grant a lot of really, really, really stupid patents.
Suffice it to say that a court whose sole existence depends on patents, and who will probably be given a larger and larger budget as it deals with more patent cases, is more likely to increase the importance and strength of patents; and, if they only speak to patent lawyers all day long, whose existence depends on patents even more, the effect is even worse.
so I know they have antibacterial solution to clean, but what can I say its expensive. Currently we use water+soap solution but its not working well. I am looking to clean the inside of fridge/freezer.
We probably have suffiicent checks and balances on the courts themselves becoming self perpetuating. But in my mind, the problems lie in patent mangement and issuing. Patenting genes and algorithms is, to coin a term, patently rediculous.
And the appeals court could be the place where the excesses are curved.
@SAJ14SAJ Oh, I absolutely agree. But patent excesses are to a considerable extent about the weakest link: if the appeals courts kill off the excesses, the problem will remain manageable.
After considerable searching, I found this tidbit buried in an an old Callebaut product catalog: Pailleté feuilletine is broken up pieces of crepes dentelles.
This video from Bryan Talbot shows how to prepare crepes dentelles in considerable detail. He indicates that he had to reverse engineer...
That isn't allowed either, in a professional enviornment. One, pure is dangerous. Two, at anything above a certain threshold, rinsing in sufficient potable water is required.
In the fridge cleaning question it sounds like they are working in a commercial environment, not a home one. So the would have to comply with the local codes.
With the stipulation that you will need a cone form to roll the cookies on, I think the ideal cookie base for your application is the tuile. You would have to adjust the flavorings, probably. You can find many recipes by googling, such as this one from King Arthur Flour.
Here is an example of ...
It's been 23 hours since I ate the chicken that smelt like eggs and I'm fine. I did not had the shits or anything like that, and I'm not clucking or spitting feathers and that. If anything, I'm feeling as fresh as ever. And yes, that's just my experience on the smelly chicken malarky. I feel like...
@Mien Its a program that helps you fill out the tax forms. That's the level of complexity in our tax code, that you often buy software to help fill out all but the simplest of tax returns.
I wonder how much it actually costs to hire an accountant to take care of it... Tempting....
@Mien Oooh! We have a free hotline for questions about filling out your taxes. We even occasionally do research into how accurate answers they give. I think they're right about half the time these days.
None of those programs or services help make a really good hamburger. I think that is a far more important issue. For example, the contentious question of salting in advance or right when cooking begins.
@SAJ14SAJ I've broiled pizza, it does work to melt the top quickly. But normally I just heat the oven with a stone and cast iron pizza pan in it to obscene
@derobert Madness can be restricted to specific domains. One does not have to be universally mad.
@derobert Plus, I don't think the modernists quite qualify for "mad." Silly, yes. Eccentric, certainly. Whole-lotta-work-for-not-much-return? Yes. But we don't have an adjective for that.
@SAJ14SAJ I was figuring he/she'd just coat them in some transparent calcium-rich liquid (held in place with xanthan gum, no doubt), then spherify them whole.
Except computer mad scientists. We prefer byte sized. The craziest go for bit-sized, but I think making tiny spheres and calling them "caviar" is silly, so we are back where we started.
Shrink rays are so 1950s.
I would only use my shrink ray in an ironic sense.
The modernist approach would be to freeze the diners with LN2, I think, then take a cryosaw to slice them into 8 MM pieces, for encapsulation and spherification. Again, so much more work than a big vat of acid. Its silly, and it denies the obvious aesthic brilliance of the classic trope. Those things are classic for a reason!
Maybe what's needed, then, is to first subject the diners to ultrasonic homogenization, then use molds & food coloring to make them into little people, then spherification.
so I know they have antibacterial solution to clean, but what can I say its expensive. Currently we use water+soap solution but its not working well. I am looking to clean the inside of fridge/freezer.
After considerable searching, I found this tidbit buried in an an old Callebaut product catalog: Pailleté feuilletine is broken up pieces of crepes dentelles.
This video from Bryan Talbot shows how to prepare crepes dentelles in considerable detail. He indicates that he had to reverse engineer...
