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This was a first try - came out really good, I don't know if I would change it - it came out very similar to what we had recently in various places in Jakarta. Makes 3-4 servings for 2 people - 250g Indonesian red keriting chillies (I grow these) if you don't have access to these, you can substitute the same quantity of large red spur chillies plus a few Thai chillies - 1 large US/European shallot or 3 small asian shallots - 3 cloves garlic - 1 red plum tomato (hard and not that ripe) - 3 kaffir lime leaves seasoning: - juice of about 1/3 of a US lime - 1/2 t MSG - 1/3 t chicken or mushroom powder - 1 t salt 1. Grind the chillies, shallot and garlic together to a rough paste 2. Grind the tomato separately 3. Heat a wok with about 1/4C of neutral oil and fry the chilli paste over moderate heat until softened and fragrant, stirring constantly 4. Add the lime leaves and ground tomato 5. Fry, stirring constantly, until the oil seeps back out of the mixture 6. Season, to taste

When I went to my butcher this morning to get my weekend fill of Mett, he had three veal shanks on display. Of course I had to get one, gave it a Marcella Hazan-ish treatment (EVO & butter, onion, garlic, anchovy, white wine) and braised it for around 4.5h … Cooks treat: bone marrow on toast with a sprinkle of salt & parsley - just sooo good 🤗 Great texture on the shank - tender, with just the slightest resistance to the bite. Served with creamy polenta and wilted spinach with almonds and raisins. And the strained braising juices, reduced and finished with a touch of butter. No complaints indeed 🥳

Yes, 40gr for 1 day or 12gr for 24hr in the frig.

Hey, I cite that guy frequently, too 🥳

Finally some time back in the kitchen!!! I made a first try with a Padang style sambal merah, so made some Indonesian-style ground bison patties with sambal merah and sambal ijo. Bison patties with shallot, garlic, black pepper, coriander powder, chicken powder, salt and msg and a touch of starch. .

Another one of my plating semi-disasters. Pan-roasted pork rib chop, sliced off the bone (which is at lower left) and served with pan sauce made with shallots, mushrooms, white wine, chicken stock, mustard, horseradish and butter. Mustard greens and Jasmine rice round it out. Last night, I made dinner at a friend's apartment, a mere 9 floors below ours. Did all prep here, and brought it down to finish. Only took a picture of one plate: On top - fresh artichoke hearts, braised with olive oil, garlic, white wine, lemon, saffron and pimentón. Below, two versions of the exact same recipe for Maryland-style crab cakes. On the left, jumbo lump blue crab. On the right - Jonah crab. 3 out of 4 of us preferred the jumbo lump. Also on menu: Gildas to start, pasta al pesto with green beans, yellow beans and potatoes for the main. Blueberry/nectarine cobbler, served with vanilla ice cream for dessert. As a famous person once opined: "No complaints."

9-volt battery-flavored tortilla chips Doritos, eat your heart out! Unfortunately, though, the sample packs are on a lottery system.

Thanks to the expert enablement of @TdeV in the Indoor Smoker topic I now have Delish! by Philip R Craig and Shirley Prada Craig. Delish! is the first and only cookbook in my collection to have a recipe for water. I made some last night but then spilled it trying to swat a fly.

Sorry about that. If you go to the Amazon.com product page, then scroll down the page until you see “Additional details” then click on that, it opens up the information I quoted, and that @rotuts took a screenshot of.

@ElsieD from the page . if you need more info , let me know.

I can't access the US site directly from your link, I did get to it by first keying Amazon.com into Google. But, I could not find the info you quoted. The yeast that you linked to is what i have.

Thank you. If I read the instructions correctly, it says to use 40 grams of dry lievito?

Trader Joe's has reasonable prices on most nuts and dried fruits and lots of people love their 'pound plus' chocolate bars. Discount stores, obviously - I like Grocery Outlet. And, depending on the exchange rate and shipping, Canada! (last time I was looking for cocoa butter, the best price I found was from Vanilla Food Co in Canada)

It's Ebay so you can't call them, but I messaged them through the website explaining the issue. The seller has excellent reviews so I imagine that they'll settle it fairly but they're away until 7/30 so I'll wait to hear back from them. @rotuts Worst comes to worst, they have a 30 day return policy, but that means that I need to pay for shipping back to them - to CA from NY so not inexpensive but at least I'll get most of my money back. I'm hoping that they will send a call tag to return at their expense and provide a full refund (including the shipping cost to me) since I'm returning it because it was defective, not because I don't like it or want it.

How sad. Did you try calling them to ask about the problem you are having?

@KennethT how unfortunate . I hope you can get your money back .

Yes, I definitely tried different outlets and have reset the GFCI. But, my GFCI outlet has an LED that shows status and it's green. Plus, I plugged something else in at the same outlet at the same time (duplex outlet) and it's working fine. We've tried that too. It used to help, but not anymore. It seems like it works for a few minutes - usually around 5-7 minutes and then the screeching starts. I think that once it gets warm, the dimensions change a bit and the bearing freezes up - many sleeve bearings act that way - they're less expensive than ball bearings, but that's what it sounds like - a frozen bearing - it might not be too difficult to fix but I can't get in there to get to it. Also, some bearings are press-fit onto the shaft and I don't know if I can make a jig to press it (I have a hydraulic press at work but it's big and without a proper jig, it would do more damage than good!).

NOOOOOOO!!!!! I'm so sorry!!!!! Very very stupid question and I'm sure it's not the case but your reset button on the outlet doesn't need to be reset does it? I assume you tried that or a different plug in. And, I'll add, that when mine does that screeching sound I have banged the hell out of the top of it and then restarted --sometimes that helped. Sometimes it didn't but I got out some aggression.

Yes but the problem will remain, as time pass, it will get more thick. I tried the method I wrote above, but didn't quite work, although not a complete failure. Next time I will not add carrageenan, just the methylcellulose.

Nope, never found a solution involving other ingredients but altering the liquid - cheese ratio helps, so maybe it's just a matter of figuring out the right ratio for the cheese being used.

@ElsieD As you mentioned Pinsa, I was recently given a 400gr package of Ruggeri Pinsa dough, the instructions mentioned dried sourdough https://www.ruggerishop.it/products/farina-per-pinsa-romana . So, I think it can be used as a single use leavening agent? Now the instructions on the package and the website did vary significantly in hydration ( 80% on the website and 70% on the package).

Exciting! Glad it helped. As to where I found it: This should take you to the item on amazon.com, it’s from the Naturegrail Store. I’m not sure there’s much “real” information about the starter, it reads like marketing hoo hah, but maybe you’ll find what you’re looking for. If you need more help finding it let me know.

Danggit, you've made me amend my grocery order for the fourth time.

Lasagna with salad. I never used to put cheese through the layers but after reading US style recipes, I decided to do this. Nothing fancy, just a few spoonfuls of ricotta sprinkled over the meat layer. Cheesy bechamel sauce on top. Was pretty good.

@DesertTinker Can you please give me the source of this quote? I'd like to see what else they may have to say about this starter. It's going like gangbusters, by the way. I'm calling it Big Bertha. Why that popped into my head I have no idea, but Big Bertha it is, BB for short. I just fed it and I'm watching it to see how quickly it doubles. Can't wait to make Pinsa!