Smithy

As I've lamented before, I don't have ready access to Trader Joe's. I'd definitely take a flyer on Vermentino, though. I thoroughly dislike Chardonnay, but the crisp and lively (and no, I can't define it either) wines that Don't Taste of Chardonnay and aren't sweet are right up my alley. If I ever get a chance, I'll give theirs a try.

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A series of posts in the current Dinner topic referred to eating snake, and you pointed out this post. It gives me the chance to ask: since we are now in the Year of the Snake, does that tilt the menu toward or away from eating snake?

I stand corrected on the terminology. Thank you!

What do most people do with the meat, so nicely carved clean, after they finish the coconut milk? Do they take it home and eat it (chopped or slivered, I presume)?

Thanks for that note and link, Kerry. I want to add, given the line of questioning from @Acelestialobject, that you only did that after the starter was already established. Right?

To elaborate a bit: as I recall, every time you feed the starter you discard some and add fresh flour and water. At that stage it's relatively unsour. The longer it ferments, the more sour it becomes. Folks who really know what they're doing can time the feedings and use so that they get the sourness they want. At least, that's the way I understand the process. Someone who knows more about it (for instance, Kerry Beal or @Ann_T, but there are others) can elaborate further, and more importantly correct me if I'm wrong.

I found it daunting until I tried it. It does take varying amounts of time, depending on the temperature to which it's exposed as well as other atmospheric issues (what wild yeast is in your area, for instance). But you know what? You can look back through the links we've given you and see (a) it works for most and (b) you really aren't risking much. Some flour and water. It doesn't take much of your active time; most of the time it just sits on the counter and does its thing. If you aren't willing to take a little risk, then sourdough probably isn't for you.

I'm not experienced enough to be sure, but I don't think it will work. At best it will slow the development of your starter. At worst it might stop it altogether. Why do you want to delay it? Why not wait until you're in a position to actually grow the starter and use it?

There's also

I thought perhaps you disliked basil (how could you?) but I see you added some in later. What is it about the San Marzona basil that you don't like?

Is that in the Cook-off topic somewhere? (I'm not finding it.) Regardless of where it is, do you have a link? Edited to add: or do you have a general recipe you can share?

What a beautiful crumb! What recipe did you use?

Congratulations! Please consider posting your recipe and method to RecipeGullet so folks can find it easily in the future.

You're tempting me. I like my IP's but have found them not all that great as slow cookers because the heat only comes up from the bottom, instead of all around as in a crock pot style slow cooker. What is the heat distribution like with this Possible Cooker?