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All Activity
- Past hour
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Little Giggles joined the community
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What is this "cleaning" that you speak of? I've had my Anova for years and use it almost every single day. With the GE Profile indoor smoker the drips go in the drip pan.
- Today
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I take no joy in this, nor in the media and social media frenzy. I strongly suspected her guilt, without hanging on every word from the trial, so I suppose this is the better of the possible outcomes. At the end of the day three people are dead and one was nearly killed and had his life upended.
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Guilty of all charges - three murders and one attempted murder.
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Jury reaches verdict. Live coverage here
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Here are but a very a few of the 10kg of litchi / lychees that arrived at my door today as a gift from a friend's family farm. She tells me they were picked just yesterday. (Also mentioned on the Unexpected Gift topic.)
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This just arrived at my door. 10kg of litchi/lychees picked yesterday on a friend's farm. Now in my over stuffed fridge.
- Yesterday
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@teonzo welcome back! I've made (once) lady fingers from genoise for a trifle but I didn't think the effort was worth the trouble. For another trifle I used store bought ladyfingers imported from Italy but those lady fingers had a somewhat crisp texture and not the same flavor as I associate with ladyfingers here in New Jersey. As I understand the goal is to reproduce the flavor of ladyfingers and not necessarily ladyfingers themselves. I wonder if one of the flavor companies offers such a product?
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hendraedward joined the community
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absolutely - make it how you like it!!! even the French have the 'country omelet' where the eggs gets browned. the creamy/soft/no-color is simply one execution of the dish. the 'jerking' of the pan - now that's a really interesting aspect of 'making an omelet . . . in multiple videos, Pepin shows the jerk motion during cooking , , , then a fork used to create 'the first fold' followed by fillings/stuffings/etc then a 'tap&jerk' to imitate the second fold - with immediate roll out onto the serving dish . . . I have seen, and I use..., a technique . . . as it sets, add 'stuffings' then tilt&jerk so the filled edge 'rolls up' the pan side and 'auto folds' over the full pan size. some seconds later as it sets a bit further, roll the stuffed&folded flap onto the plate with the remaining port flopping over to present the ''' perfect ''' shape on the plate. a pan with a rounded 'corner' to the sides is absolutely essential, as is a slippery 'side wall' of the pan - done with butter. any sticky points anywhere top/bottom/side . . . gonna' make problem.
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Nice to see you here, @teonzo!
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I wrap my butts- I don't drink beer and if I consumed whiskey the entire time I spent smoking butt, I also wouldnt be eating! I smoke to start then wrap to get over the stall, impatient and not a pitmistress so wrapping works. I don't find it sacrifices bark either.
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After about 4 years, do you have a solution for this? I was thinking something like a mix of carrageenan (probably iota, since the MC is also using this) and some methylcellulose. When the mixture gets colder, the carrageenan will gel it, but the methylcellulose will get it more loose. But I have no idea how to mix these two hydrocolloids.
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@teonzo !! Hello !!
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Did you freeze the raspberries as whole, without pureeing them and strain out the seeds? Bitterness and higher viscosity make me think about ground raspberry seeds. If you blitzed frozen whole raspberries then I suppose those seeds are the culprits. Teo
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You can use a genoise / sponge cake recipe: whip warm whole eggs with sugar, then fold flour in it and bake, let it cool then dehidrate and grind. If you want it "eggy" then you can use a balance that is low on flour (say around 20g flour for each egg). Lots of pastry shops here make their tiramisu using genoise instead of savoiardi and nobody ever complained. Teo
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This is "laugh or cry" territory, so I'm putting it here. Some Redditor decided to have AI generate a map of the most popular regional food in each state, and this is what it came up with. It just gets better (for certain values of the term) the more you look.
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I'm allowing for the preheating of the pan.
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Knaily Nemu joined the community
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I watched the video and was inspired to make a 2-egg omelet for breakfast. It worked perfectly! I had a gorgeous yellow omelet with no brown bits at all. My big technique takeaways: Use lower heat - I had read somewhere a couple decades ago that omelets should always be made on high heat. Use a ton of butter - I used a full tablespoon for two eggs, I had been in the habit of using just a little bit, like a teaspoon, or even (bleah) cooking spray. Don't let the butter sizzle or get brown. It's okay to stir the eggs around until they get custardy - I had been letting the bottom sit and carefully lifting up the edges to let raw egg slide under from the beginning to end. Put the cheese on and fold up while the top is still a little runny. I never was able to get the "jerk" motion that you're supposed to use, but this way worked just as well, probably took 3 minutes for 2 eggs, but I'm not working under time pressure here.
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I agree @rotuts , DEs go down quickly. Like Garfield eating lasagna.
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A minute is an awful long time for an omelet.
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Wrapping gives you Jus , which you add to the Butt when making pulled pork.
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There was a contrast and similarity between the extravagant cooking at the rich girl's house and the extravagant cooking at the poor girl's house. Wonderful reaction from the rich girl's mother when she sees what's happened to her pristine kitchen.
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@TdeVThanks for the link. I'll add it to my list: https://www.abebooks.com/ https://www.alibris.com/ https://www.biblio.com/ https://www.bookfinder.com/ These sellers have served me well for many years ... and for much more than cookbooks.
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@Shel_B, on my computer I have a tag "Spice.Blending" from whence I got the suggestions. I too purchased The Spice Companion (from @blue_dolphin's recommendation?). It's a fascinating book. Most of my cookbooks are purchased used from https://www.thriftbooks.com/
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@TdeV It wasn't any of those volumes, but I am going to save the information. I've started a new folder in my spice collection just for books, and your suggestions will head the list. Thanks!
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