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Can I subscribe to this channel? Looks fascinating.

Purely for fibre

Why would one want to do that?

I will never again forget that my food processor has a dough blade in addition to a chopper blade. It worked fine for mixing the same pastry dough as before, with no hazard to my fingers.

Perfect cacio e pepe, decoded: an Ig Nobel prize-winning research study. Here's the original journal article. From the original article:

I have a Bourgeat "evasee" - 28cm=11" I use it (mostly) for stir-fry dishes - flat bottom, rounded-up, high sides, 5.4 quart or anything where you add a lot of pasta/bulk to "something' mostly used for the ability to stir / fold / mix stuff as it cooks. I also have a real round bottom wok, and 'fire ring' - so it can 'sit' on a gas cooktop. it does not have a flat bottom, which deters one from searing larger pieces prior to continuing the dish. for flash frying strips of chicken/beef/etc - it's very good at that. a pork chop, , , not really.... I routinely sear/fry stuff in flat bottom, straight high side "pots" as a step in the dish prep - stews/chili and the like. sear the meat, remove&reserve, add & cook the rest . . . I use the word "pots" because every manufacture comes up with new and different names for the same blinking 'form,' not changed since the Middle Ages . . . i.e. I have similar diameter flat bottom, straight sides, but not high sided, 'pan' they call a 'saute' not sure that the pan 'name' makes the dish - so pick it on form and function.

Char Siu ribs: Breaded Pork Chops with Cream of Mushroom Soup

Buttermilk Biscuits, scrambled eggs and conserve for brunch.

When we first started visiting MEX in the early 2000's many restaurants had Pollo Milanese on their menus. I wondered why all the little local Mexican restaurants were serving an Italian dish?? It was also listed as a filling at hole-in-the-wall torta (sandwich) places. All the local butchers sell pounded and raw but breaded Pollo Milanese. Today I made one into Chicken Piccata. Thanks to the butcher shop I was able to skip the mess of pounding, egging/breading. Literally the meal was finished in 15 minutes, frying to serving. Here's today's dinner pics,

@Smithy my kind of sandwich . The Real Deal . that deserves to be Copy and Pasted somewhere for sure !

I just added Meyer zest and rosemary to a loaf I have been making. I would post the recipe, but after the first loaf, I’ve had issues with it. The original recipe had a 92% hydration, and it’s been giving me problems. I dropped it to 70%, so if I can work out the issue, I will post it.

At last, the BLPT sandwich I set out to make here for dinner a couple of days ago. The supply of bacon I cooked then has dwindled in other sandwiches, salads and little snacks, but I managed to save enough for this delicacy! It's a good way to use the heirloom tomato, too.

I feel your pain! A couple of years ago I found a wonderful mat that is specifically designed to fit a KitchenAid. It really, really helps... (eG-friendly Amazon.com link)

Yes, we did. Yummy things, aren't they.

No, I wouldn't second guess anything at this point. So far no metallic taste symptoms but I do use wooden chopsticks often. In my case it isn't the fork that tastes bad, it's just that what's on the end of it often tastes like cardboard. But I have my reliables that work for me. Until they don't, of course.. And then I take another tack.

In my limited experience with chickens, they seem to have an extreme "GET OFF MY LAWN" attitude and will happily murder anything unfeathered (and an appropriate size). They can be right little bastards.

Oooh, looks delish! Could you please provide a recipe, or general instructions, for your rosemary Meyer Lemon bread?

I had a dozen egg whites in the fridge demanding to be used up rather than thrown away, so breakfast yesterday was waffles... With the machine still out on the counter come dinner time, and six whites left, I thought what the heck and made some more... ...this time accompanied by spiced fig compote and faisselle (fromage frais) sweetened with the poaching syrup from last week's pear tart. With multiple bags of egg whites already stashed in the freeer, I wisely put the waffle iron back in the cupboard to avoid further temptation. In between, were these sesame and spelt cookies... The inclusions were dried figs and white chocolate... It was a pleasant cookie. Rolling them in sesame seeds didn't add anything flavourwise, but seemed to make them spread more. Next time I'll use more chocolate, and bake a little longer for crisper edges.

Very true! I added felt to the bottom of my Kitchen Aid’s feet and sometimes it will start dancing on the counter. When this happens, I keep an eye on it and make sure it doesn’t dance near the countertop edge. For the majority of my mixes it does not travel.

Chorizo, roasted chile Poblano, and dry-fried Shiitake mushrooms topped with an over-easy egg. Chiles, garlic, white onion, garam masala, and Mexican oregano in the mix, mellowed with a little coconut milk.

Hey @Pete Fred, this is you calling yourself from the future with the answer. It turns out you couldn't detect any difference, apart from colour... As you now know, that's your regular canelé up top, and the same recipe with the different sugar and flour below. So what have we learned? Not much really, except that canelés are damn tasty. But you already knew that, didn't we?

Pulled a mini starter out of the fridge last night and made a dough. Left it on the counter overnight from 8:30PM until 3:00 AM this morning and baked 6 baguettes. At the same time last night I fed the scrapings in the bottom of the jar and fed again with 55g of water and 55g of flour. It had more than doubled by 3:00AM so I decided I might as well make another batch of dough this morning. Just finished the last stretch and fold and the dough is going into the fridge for a cold fermentation. I refed the scrapings left in the jar and will leave it out on the counter today. Will be ready to either go into another batch of dough tonight or into the fridge for a day or two.

We’ve been having smoothies for breakfast for awhile, so decided to have a meal today. Avocado toast with my rosemary Meyer lemon bread, arugula, tomato, bacon, poached egg (for me) and pickled red onions.

Don't second guess your food choices. My oncologist told me that she did not care what I ate during chemo, as long as I ate something! One tip, if you have not heard it already, is to use non-metal utensils for eating, as metal utensils during certain kinds of chemo can sometimes impart a strong metallic taste to the food in your mouth, causing you to lose what appetite you have. I bought some sturdy bamboo stuff to use. The forks and "knives" are long gone, but I still use the few remaining spoons for eating ice cream, 12 years later. I wish you the best. Last night, cedar planked salmon on an arugula salad with apples, spicy glazed pecans, and a maple-mustard dressing

His and Her breakfasts. Made Moe peameal bacon with sunnyside up farm fresh eggs from a friends chickens, a Siletz tomato from Matt's tomato garden and toasted baguette. And I had toasted baguette topped with Peameal bacon and another tomato. Not big on breakfast, but if I'm going to have breakfast, this is my favourite.