Deephaven

Was lazy last night and we had a few of everyone's favorite peppers so I made a quick thai'ish green curry.

The corn chowder with scallops post made me contemplate some of the corn stock I had in the freezer, but didn't feel like a soup so....corn risotto with scallops.

Sometimes? That is the only meal I will eat more than once every few weeks....and it could be daily.

You should be happy. The Picanha is a way better cut of meat imo. Slice it into steaks and enjoy it. It's really a great cut.

As asked before, what is the point of reducing the pressure from the faucet? Curious what faucet you are using as well.

Know you asked about the FP, but we are addicting to ParmRegg and basically my breakdown is: For a teeny amount, microplane For topping food on plates or up to about a 5cm x 3cm x 3cm piece a rotating hand grinder. Even if it is once for cooking a chunk and then table service this is my choice as it goes in the DW. For a proverbial buttload, I use the rotating attachment on the kitchenaid mixer (but see they make Parm disks for FP as well)

Wife had some friends visit and wanted me to make up a couple loaves of sourdough for them. I wasn't around to taste them, but they were happy.

Quick steak sandwich

And I thought you were contemplating the GE Trattoria oven. If I had a huge budget and a big house I'd have one of those for sure! I have an outdoor Ooni and just move it by the sliding door to outside in the winter time. One step out the door to launch and it works rather well.

What is the purpose of reducing the pressure? Are you using a faucet that is meant for the higher pressure? The Big Mac takes line pressure and kicks it up so that 100psi of CO2 doesn't push it backwards. I would imagine it is easier on the carbonator if you have a higher line pressure. If running RO this would mean running a boost pump in the RO (which is good for efficiency anyways). The other thing I would highly recommend is a remineralization filter after the RO to make it less caustic to metal up stream from it. As for why it carbonated up line, sounds like a check valve that got stuck or the like?

I had to google dabu dabu and I've been to Sarawak 4 times and eaten it...although it was too far before my food explorations have gotten me that far in the kitchen. Looks great. Would love to know what was in yours.

Peach pie

Water that is warm and carbonated looses it's carbonation nearly instantly when exposed to air. Most carbonator setups I've seen have the cooling after the carbonator pump so I assumed that is what I would do.

I could not find a thread on carbonating water. It is the drink of choice in our house. We are about to remodel our kitchen and I’d like to have carbonated water on tap. Currently we have what I refer to as a redneck soda stream. It consists of taking 2L bottles of ¾ full water and putting them in the fridge until they are cold. Squeezing the air out and injecting 60psi/4bar of CO2 into the bottles and shaking them. This is the current setup. I ran a copper tube into the basement where I have a 20lb C02 container. There is a pressure gauge and ball valve under the sink. I started with a shrader valve screwed into a pop top, but someone else on Amazon invented a better widget for that. This makes extremely carbonated water. I am addicted to the carbonation level and water like San Pellegrino with it’s minimal bubbles is just not exciting to me. There seem to be a few different methods of having cold carbonated water on tap. -A carbonator running into a cold plate in an icemaker -Compact remote chiller -A cornelius keg in a fridge In our current design we do have a place for the icemaker/cold plate and had contemplated that as a solution, but wondering what you all think or have experience with?

Skirt, chimichurri, plantains, avocado/tomato/cucumber salad

You all made me want cornbread. After my question I then went and baked it too long. My oven is dying though so it makes it really hard to judge. ...I would highly recommend everyone run from Electrolux double ovens. Between the two I have only 2 panes of glass, no bake elements, 2 convection, 1 broil and the bearing slides don't slide. Temperature variation isn't very good either. Soon they will be replaced. Thanks egullet for getting me to make some cornbread!

Just read the whole thread and feel I am missing something. I tried Jiffy a few times but it was really dry and lifeless. Instead of doctoring the box though I just mix my own flour, corn meal, baking powder and sugar. Is there some magic in that box that I should go back and try?

You guys got me. Venison and Picanha I can't find in town. Going to order some. Also skin on branzino as I never see that here. Found some other tidbits to try but anything else a must order to add to my cart?

Tried out the Costco gyro meat. Had made some israeli hummus in the fridge and everything else to dress it up right. My youngest son took the job of frying the pita dough and all knife work by my older. Was a fun night cooking with them.

Rebers Flug hotel and restaurant in Schwabish Hall is well worth an overnight and dinner. I've stayed there a few times, always memorable.

I use leftovers in whatever way works. The brussel sprouts made a great slaw, mixed with a little red cabbage I had the color was bad but it was great. My preferred way...well I've only done one way. At one point I wanted to try them and found something just like this for $4 I realize it isn't super authentic, nor the best mechanism perhaps but it is the easiest and fastest fresh noodle you can make. My boys also adore them. My 11 year old made the ones in the picture actually, while my 13 year old fried the schnitzel. Probably shouldn't even call it schnitzel as I used some Costco tenderloins that I triple butterflied and pounded flat raiding my freezer.

Son asked for spaetzle with a mushroom sauce so this was dinner. Only had a little rotkohl left in the freezer sadly and I actually made it with a bounty of brussel sprouts that someone had give me so it is an awful color and not enough, but still tasted great.

My answer sort of assumed your logical one was out of the question.

The short rosle tongs are strong enough to lift most of the pans those will and are otherwise super useful in the kitchen. Sheet pans, lids, pretty mu.ch all my aluminum they are fine for. I won't lift the copper though

Awesome. Thank you!! Sorry to add a follow up question, but with the minimal yeast dough cited above do you just mix to shaggy before the 4 folds in the first few hours or do you knead it a bit more. I have only really baked with doughs above 80% hydration and wonder with the 63% or so if I should knead it more as I mix? I promise follow up pics of my attempts!