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Google translate is not much help. In Estonian, Mett means honey. But in German, it means Mett.

Thanks … looks somewhat “German” 🤗 If now you add some Mett you are pretty much all set for immortality …

Cool Spring evening, I decided to add the last meat from a roti chicken with some homemade stock and the usual veggies for a simple chicken noodle soup.

Gotta love H-E-B!

I just found out that there is a Central Market in N Austin on your way to Cedar Park! They have a wall of chocolate! Also, HEB is a high end grocery store owned by Central Market and it is right by the hotel!

I made another batch of mustard yesterday using this recipe from Serious Eats as a jumping off point. If you've been following this thread, you'll know I made the SE recipe a while back and liked it. Nonetheless, the world is filled with mustard recipe options and I want to continue experimenting. What I made yesterday was a modification of the SE recipe, the point of which was to see how small changes would affect the result. The intent of the modification(s) was to tone down the intensity of the mustard slightly as a couple of people thought it was "too hot." I could see their point even though I was fine with it. The changes were simple. Instead of 3/4 cup of brown mustard seed I used 1/2 cup brown and 1/4 cup yellow. I also substituted brown rice vinegar for the white wine vinegar in the original recipe. The yellow mustard seed was a good choice, but I'm not so sure about the brown rice vinegar. It seemed to mute the brightness of the mustard somewhat. As this will be an ongoing experiment, I'll revert back to the original vinegar with the next batch. I also want to experiment with different mustard seeds and different styles of mustard. Dijon will be next.

Yes - an elaborate scheme to make me healthy! Eli's Health Bread

I made another batch of mini muffins using my Quick Schnitzbrot recipe. They are delicious little morsels and it's nice to have just a bite or two when you want something sweet. The recipe made 26 but I already ate two because the rack will only hold 24.

Can you elaborate on the “health” part ? Is it some kind of multigrain ?

So I decided to track down some oyster steaks, Here An oyster steak, also known as a spider steak, is a cut of beef from the cow's hip area, specifically from inside the hip pocket. It's a rare and prized steak due to its unique shape, which resembles an oyster shell, and its tender, flavorful nature. Here's a more detailed look at the oyster steak: Origin and Name: The oyster steak gets its name from its distinctive shape, which resembles an oyster shell. It's also sometimes called a spider steak due to the appearance of the fat striations, which may resemble a spiderweb. Location: This steak is sourced from the hip area of the cow, specifically from the hip pocket, making it a relatively rare cut. Flavor and Texture: Oyster steaks are known for their tender and flavorful nature, with a good amount of marbling for a richer taste. Versatility: Oyster steaks are versatile and can be cooked in various ways, including grilling, pan-frying, or even slow-cooking. Other names: Depending on the region, oyster steaks may also be referred to as flat iron steak, butcher's cut, or spider steak. I cooked mine sous vide, thinking it was fibrous 3-4 hrs 130F then char grill The cut was very tender, had nice flavor flavor and texture was.kind of like a skinny filet. Next time im not sous viding Best B

You’ll have some good options nearby! Since you’re staying at the Hilton near South Coast Plaza, you’ll be within walking distance of a lot of great spots. One place I'd definitely recommend is Blossoms & Brass — it’s close by, and perfect if you want somewhere with good food, great cocktails, and a nice, relaxed vibe. It's stylish but not super fancy, and you can easily stay within your $50/person range, especially if you do some drinks and small plates or a dinner and a cocktail. Plus, South Coast Plaza restaurants itself has a bunch of places if you want even more variety (like Din Tai Fung or Vaca if you're feeling like treating yourself one night). Have a great trip — Costa Mesa’s a really fun area!

More of a “linner”: driving back from our site to Dresden and stopping by a hunters lodge in the middle of nowhere. Bright and sunny outside, so we picked a place on the terrace. Still Spargel season, so I tried the East German variety … Soup … The full monty with Schnitzel … Great potatoes (Brandenburg & Sachsen are potato country !) Aged marsh pear Schnapps for digestif … No complaints 🤗

@weinoo look on the bottom : Mexico .

Breakfast plate: scrambled eggs, bacon, avo, tomato, buttered toast (Eli's health bread).

I think Monrovia, CA is where Trader Joe's is headquartered, but not where much of their produce comes from. Read the smaller print on the Campari's...I'm guessing Canada or Mexico.

I 2nd the recommendation for Corriher’s “Bakewise” and also recommend Rose Levy Beranbaum‘s “The Cake Bible”.

At the end of workshop, we have a drawing of any supplies and ingredients that were donated. Several Thermoworks products and goodies from chef rubber and sosase are highlights.

One of the best sources for all this information is the book Bakewise by Shirley O. Corriher. I have a PDF copy if you would like it. Just PM me your email address.

Last night's dinner. I had a small Sterling Silver 2lb prime rib that I cooked on the grill and served with just some grilled peppers and zucchini.

@FauxPas thanks for thaT. I checked the Campari's : they come from Monrovia , California. maybe the Campari's that MarketBasket sells came from Canada.

I am not new to baking. I often make cakes using other people's recipes, not mine. Sometimes they work, and sometimes they don't. That's why I am asking these questions. Flour and eggs are the structure-building ingredients of a cake. Sugar and fats are the tenderizing/softening ingredients. I think these are the main functions of these ingredients. That's what I know so far. 2.Anyone who knows how to bake or specializes in cake making, can you provide me with a basic sponge cake recipe using butter? Also, please specify the amount of oil if substituting butter with oil. 2.When I search Google for recipes, they often mention the commonly used ingredient ratio in cake making as 1-2-3-4. That means: one part fat, two parts sugar, three parts flour, and four eggs. If we add milk or curd (or similar liquid ingredients) to increase the moistness of the cake, how much liquid should I add to maintain the correct balance between flour, eggs, fat, and sugar? 3.if we don't know whether we should add a leavening agent like baking powder or baking soda, how can we figure out which one to use? Also, how do we know how much to add? 4.For baking beginners, we usually start by making a basic sponge cake that can be used for all common cakes. When making other types of cakes, how do we know the correct ingredient quantities to achieve the right batter consistency based on our knowledge? 5.What happens to the final product when the quantity of ingredients like flour, eggs, fat, or sugar increases or decreases in the cake batter? 6.How do we know whether we should use whole eggs, only egg whites, or only yolks while making cakes? 7. Which cake mixing method I should use creaming butter and sugar or beating egg white.if we use oil instead of butter what is the first step.

@rotuts-- sorry for late chime, but yes that was the cap

Front panel.

What does that mean?

Shout out to Gene's BBQ in Atlanta. The best way to describe this place is a bar with a kid's menu. It isn't really a BBQ joint as I think of one, but sort of an Asian/BBQ fusion dive. The atmosphere was warm and friendly with a ceiling full of string lights. The martini was decent, my blue crab claws were pretty good in some variation of an Asian sauce. My son-in-law, a brisket lover, declared his brisket to be very good. The twins were happy with their mac n cheese and thrilled with their dessert which was really just a pineapple coconut smoothie that was deceptively delicious and which we all agreed might be good with a splash of rum. The surprising star was the banh mi with charred crackly sort-of- barbecued pork, proper pickled vegetables in a Viet roll. Highly recommended as a great place for families. Oh, and I don't want to forget the fact that the girls found a basket of free lollipops soon after we walked in and that kept them busy until the food arrived. What's not to love? As always by the end of our visits, my husband and I are fried and no longer in the mood to cook, and also as usual, the new crop of mosquitoes has dined out ON ME, so I'm over eating al fresco at dusk. Another few meals and we are headed home.