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Topic: 2019 Offseason Stream of Unconsciousness

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utee94

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #2100 on: August 19, 2019, 10:05:41 AM »
Baking recipes tend to call for table salt, if you substitute kosher or sea salt with larger crystals, you should almost double the amount of salt you're using to get the proper ratio by weight.  Even then I feel like table salt distributes better in the finished product because of its smaller crystal size.

Some people don't like the taste of the iodide that's added to table salt.  It doesn't really bother me I guess. 

But for my BBQ rub I use kosher salt and I also use coarse ground black pepper, 16-mesh.  The bark develops better with the larger salt crystals and coarser pepper.  I also use paprika in the rub, you don't get a lot of flavor from it after 8-12 hours on the smoke, but you do get some color in the bark, and most importantly it acts as a carrying agent to help distribute the salt and pepper without over-seasoning.

betarhoalphadelta

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #2101 on: August 19, 2019, 10:13:48 AM »
Agreed, I think the main time to prefer kosher salt over table salt is due to the coarseness, not anything related to flavor.

Although the flavor can be preferred if you want to avoid iodine, and avoid any of the impurities associated with sea salt, because kosher salt is just NaCl. But vs a non-iodized table salt, the only reason to use kosher is when you want a more coarse size. 

MrNubbz

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #2102 on: August 19, 2019, 10:29:29 AM »

https://www.youtube.com/watch?v=Mh3QVZnOAsg


Pretty interesting tutorial on knife sharpening on oil/water stones.This guy is dialed in and decent
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847badgerfan

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #2103 on: August 19, 2019, 10:41:50 AM »
The Costco "fine" sea salt works well for baking.
U RAH RAH! WIS CON SIN!

betarhoalphadelta

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #2104 on: August 19, 2019, 11:43:48 AM »
I do wish more recipes were based on weights and not volumes. 

GopherRock

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #2105 on: August 19, 2019, 12:19:23 PM »
I'm  not sure this discussion is worth it's salt. 

Anonymous Coward

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #2106 on: August 19, 2019, 12:38:53 PM »
I'm skeptical of the idea that the iodine in iodized salt imparts an "iodine" flavor.

First, there is no proven basis for iodine to have a taste or smell (the two components of flavor). We presently understand salt, sour, sweet, bitter, and umami as the only activatable tastes -- with very few other theoretical candidates liable to be added to that list (candidates must have a unique taste mechanism (use unique neurons/receptors) and have an effect fully separate from smell and mouthfeel. "Oleogustus" (awful rancid fat) is an example that could be added as a sixth basic taste. "Iodine" is nowhere near the docket. So what is the idea? That iodine activates a constellation of basic tastes (salt and sour, for example) that NaCl alone cannot -- or that iodine has a distinct mouthfeel? We should doubt that.

Even then (and second) salt and sour are (I'll check my records after lunch) perhaps literally our least sensitive tastes (orders of magnitude less sensitive than, say, bitterness) and the "NaCl" composition of iodized salt is ~99%. I doubt that leaves enough room for enough iodine to activate an insensitive taste** ... which may be impossible anyway since, as before, I also doubt that taste even exists.

**(of course these quantities of "enough" are measured by concentration, not percent, so this could conceivably be overcome by adding a massive - even unpalatable - amount of iodized salt, to hopefully "see if we can taste iodine" but you can't do that without adding so much NaCl to distract)
« Last Edit: August 19, 2019, 12:50:34 PM by Anonymous Coward »

Cincydawg

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #2107 on: August 19, 2019, 01:42:53 PM »
It's actually iodide of course.  I think it could have some flavor for some folks, not me.

Speaking of BBQ, I snagged $100 of gift cards for $80 at Costco for Fox Bros, BBQ and the wife and I went for lunch.  She had brisket and ribs combo with fried okra and Brunswick stew sides, I had half rack with sames side.  I give them a solid A for brisket, akin to last visit.  I'd say B+ for ribs.  The okra was A+, they use whole okra less the stem, and it was delicious.  The Brunswick stew was a B, for me.  The place is packed every day.  I took a gander at their "ovens" and they appear to be serious about it all.  The tab was $45, we both had sweet tea, which the wife adores.  She had never had sweat tea before she met me (nor grits for that matter, nor friend chicken beyond 
whatever it is KFC serves).

Next time for me it'll be just brisket, it's probably the best I've had in a restaurant.  They are from Texas, so I suppose this makes sense.  I think they need a bit of help on the stew, but it's not bad at all, it's just a southern thang.


http://foxbrosbbq.com/fox-bros-home.html

The wife's best friend in life (other than me, maybe) lives in Brazil and is visiting in November.  She's French (originally) and knows nothing about the ATL or the South.  The wife wants to take her there.  We had enough left over ribs for dinner.

Whenever y'all come down we'll give it a shot.  They have liquor also.



utee94

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #2108 on: August 19, 2019, 01:48:06 PM »
I'd never even heard of Brunswick stew before you and perhaps some other southern-types mentioned it on these very messages boards, a few years back.  Still can't say I've ever been to a place that had it on the menu.  A southern thang indeed.

Anonymous Coward

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #2109 on: August 19, 2019, 01:51:04 PM »
It's actually iodide of course.  I think it could have some flavor for some folks, not me.
It can't have a flavor without a taste mechanism or smell mechanism. And to have either there would need to be a unique form of receptors in the nose or tongue that responds to Iodide and not, for example, NaCl or H+. And there is no current physiological basis for this being real.

So we have these options:

1) that receptor exists (and is sufficiently sensitive to be stimulatable by palatable table salt concentrations) but has not yet been undiscovered

2) it's an illusion

#1 is not impossible but I strongly favor #2

Cincydawg

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #2110 on: August 19, 2019, 02:23:40 PM »
I'd never even heard of Brunswick stew before you and perhaps some other southern-types mentioned it on these very messages boards, a few years back.  Still can't say I've ever been to a place that had it on the menu.  A southern thang indeed.

My Daddy told me the best way to judge a BBQ joint was by their BS.  

https://www.thespruceeats.com/brunswick-stew-recipes-4144882







Cincydawg

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Cincydawg

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #2112 on: August 19, 2019, 02:30:15 PM »
It's somewhat akin to chili, as you might guess from the appearance.  It can be pretty spicey, like chili, or not.  It will have lima beans, or should, and corn, unlike most chili.  The best IMHO has both chicken and pulled pork and not too many taters, if any, and be tomato based.  The minors vary all over, again like chili.  It makes for a hreaty meal with some corn bread and sweet tea.

Somebody should start a cooking thread.

CWSooner

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #2113 on: August 19, 2019, 09:18:11 PM »
. . . Almost one full percent of our air is Argon, and of course most of it is nitrogen.  I recall some ads for tires that were "nitrogen inflation".
I understand that the oxygen in regular causes the insides of the tires to deteriorate.

I enjoyed the sharpening video.
« Last Edit: August 19, 2019, 09:34:49 PM by CWSooner »
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