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    Central New York via NEO, CO, Pittsburgh

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  1. Yup. I periodically get to remind myself that the blender works a lot better when it's plugged in.
  2. L'Appart is a really fun read, enough to convince me that I *never* want to renovate anything in France!
  3. Except that if you boil the sweet potatoes, you'll get them hot enough to denature and kill any enzymes that would convert starch to sugars.
  4. Oh yes, Schutt's does a terrific job. For those of you who are looking to order apples, my local place (70 miles from Schutt's, about a mile and a half up the hill from my house) also does a great job: https://ontarioorchards.com/ I regularly send my parents their dried apples.
  5. Solo is not an IP cookbook. That said, I've enjoyed using it on the nights I'm cooking for one.
  6. I've done a few classes at KAF, and they were great. But I second those who say pick a book and work your way through it, and/or find a local bakery to stage at. If you already have the basics, you'll get more out of a class.
  7. I'm curious if this is related to Kenji's trick of parcooking sweet potatoes to convert the starches to sugars, so they taste sweeter and brown better. It's basically the sweet potato equivalent of the beer brewer's mashing grain. https://www.seriouseats.com/2014/11/food-lab-sweet-potatoes-mashed-science-not-sugar-thanksgiving.html
  8. How big is your "big city"? My "big city" is either Syracuse (population about 145,000) or Rochester (just over 200,000). My parents' "big city" is Montrose, CO, population about 19,000...or just a hair more than the population of where I live. Everything is relative!
  9. I think my invitation must've gotten lost in the mail! 😉 JUST KIDDING. Looks like you're going to have a great day there. And I'm going to have a great day here, first watching our university women's hockey team play their last game of 2019 and then playing my own game later tonight. And I assume I'll see you both in May at the chocolate workshop?
  10. And in NY, *no* wine in supermarkets at all! 😪
  11. @Shelby, how long does it take to get the guts and tenderloins out of a deer, as you posted the photos of doing earlier? What more still needs to get done, and how long does that take?
  12. Not really, other than possibly purchasing an heirloom yogurt starter online. Or playing with the amount of starter and/or fermentation temperatures. And making sure that you reheat the milk you're using enough to kill off anything lurking, if it's been opened before you make it into yogurt.
  13. What was the original source of the starter for your homemade yogurt? Since they're alive, they can change based on their environment (think like sourdough starters). It might be that your culture has evolved to the point where you might be better off replacing it with a new starter.
  14. I'd think you'd take them out before the final rise. I know a lot of people who will actually remove the dough from their breadmaker at that point, and shape the dough in a regular loaf pan and bake it in their regular oven.
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