I just mentioned dry brining to Hubby, and he shrugged and said, "It would never get through the skin." What say the people who have actually done this?

and he shrugged and said, "It would never get through the skin."

This is a well tested approach, so...it does.

The article says the dry brining gets way through the skin--they mention that it's not just the skin that's salted, it's the flesh. Which is why I don't think it's for me. If it was just making it tender and juicy, that'd be cool. I'm not as interested in salting.

Burrell, do you think flax would need the amount of hydrating that All Bran does? That's up to and including boiling water and overnight soaking.

Good Wife is nice and snarky tonight, but I'm pretty weirded out by what's happening between Kalinda and Marc Warren. When a relationship has too much consensual combat for me, I feel it's an extreme outlier, and I wonder what it looks like to people who don't do krav. At the very least I'd imagine there are some of the overbearing social justice types all twisty in their knickers. But the show's very title is so very heteronormative, even if it's the story of her liberation from that confining role.

Speaking of fandom--if you were an Xphile and a Noromo, were you against all ships, or just the big one? I mean, if you were (as is perfectly sane) shipping Mulder/Krycek or Scully/Skinner did you get that moniker?

I carefully did not have a muffin for dinner, but pasta instead.

This is a well tested approach, so...it does.

Hubby prefers more detailed answers. I'll see if he cares enough to do further research.

Ginger, thanks for those exercises! I will try them out.

As a child, I used to lick the salt licks my dad put out for the cows (and deer) and I tried the sidewalk salt too, so I think salty is never gonna be a problem for me...

If he reads the artilcle hell see thati t has a lot of links to deeper discussion and details, if you're not getting enough detail from it.

Some people are getting a couple inches of salt, so something must be happening ther. And not brine injections,

Okay--at least one of the kitchen meisters here must have a way to tell what spices they have in the kitchen--how do you keep track? And, god, manage freshness. I need to dedicate a Sharpie to the kitchen. The fine tipped pens are not rocking it in a sufficient manner. But writing the date on these puppies will weilll

Hubby prefers more detailed answers. I'll see if he cares enough to do further research.

The Food Lab on Brining.

ita !, get plain jars and use chalkboard paint on them? Write the date on each. A la [link]

Dry brining is delicious.

Burrell, do you think flax would need the amount of hydrating that All Bran does? That's up to and including boiling water and overnight soaking.

All Bran like the cereal? That sounds like a lot of work to make it palatable. Somehow when you said bran flakes my brain went to wheat germ. Well you can buy ground flax seed that's the consistency of wheat germ. I've added it to muffins and pancakes before.

Strix, that won't really help me--my spices are at eye level. Which is a weird design decision, because they are not at Kat or Allyson's eye levels, and I've given up on any food that made it to the top shelf.

There's nothing really I could see shifting around to keep them close to the action---I don't think...

Burrell, is there a reason you went past wheat germ? I have vague memories of liking that a lot. It was my mother's go to slip-fibre-into-their-diets hen she was in her making cereal mixes from scratch phase. It's probably good she got bored--her muesli is the only one I like more than Alpen, but much of the rest lead with fibre and low sugar red flags.