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The persistence of the Chinese restaurant syndrome myth is a symptom of the hypochondria that has become fashionable in contemporary Anglo-American culture, and the failure of our educational systems to teach people the difference between quackery and hard science.
This nonsense of the "Chinese Restaurant Syndrome" started in the 60's when some whiny little neurotic doctor had an anxiety attack after eating at a a C. Restaurant and published a paper blaming it on the MSG with no evidence whatsoever and subsequently deprived the panic stricken public of the...
LOL----Beats the hell out of me too.
I just have a feeling that Dr Blonder's upcoming tests will actually provide some information that will be useful and practical to us smoke hounds.
If you guys miss the publication he has promised to send it to me and I will post it here.
I agree with the both of you. Dr Blonder says at this point the stalls are not due to collage breakdown or fat melting. I am anxiously awaiting his new study on the secondary stall. He did his thesis at MIT on phase change.
I did not say there was no evaporative cooling--there certainly is. I am not advocating one way or another. This meat was foiled to eliminate evaporative cooling. It was done to show that not all stalls are due to evaporative cooling and Dr. Blonder tells me my conclusion as to the cause is...
Thanks Chef,
You are right on. It was hard to pick the brisket up it was so soft and sme chunks fell off.
Thanks,
Of course I'm not advocating this method---but there may be some useful info in there.
Thanks Chef,
Do you have an opinion as to the cause of the some what mushy texture?
I wish it were possible to sample the meat periodically during the cook.