Lisa Shock

Poisoning from copper used to be more common back when people used a lot of copper cookware, and those trying to economize on getting it re-tinned would use pans with partially worn linings or no lining. As pans made of other metals became more common at the end of the Victorian era, incidences went down. Still, some of the symptoms we associate with aging are due to a long term buildup of copper in our systems. HERE's the Wikipedia page on copper toxicity.

Have you thought of going with a finer grind of flour? It's hard to say about the yeast amount, since room temperature and fermentation time also affect it. I don't usually adjust yeast for added fat. If you are going for more than 5% honey, try osmotolerant yeast.

Just watch out about reducing flour quantities too much, you'll lose the binding effect of gluten. It might be an interesting addition to some savory foods like homemade pasta, or a bread.

Copper is reactive and can also poison you given enough of it. I wouldn't trust it for a kitchen sink. Maybe in a powder room that didn't get a lot of traffic, but not a kitchen.

The fact that her problem persisted indicates that the Noxema didn't help (much).

I print out labels for the bottles and jars on my computer, and stick them on with packing tapes, so they stay on pretty well and are sealed away from moisture. (green chile oil looks a LOT like jalapeno oil) On the label, I put some basic suggestions like 'add a few drops to stir frys and soups' or 'sprinkle on buttered toast and hot or cold cereal, sweeten coffee or tea'. I guess I generally talk to people about the items when I gift them. I have never shipped any homemade liquids. Some things like the seasoned salts are pretty simple to use, I'll generally say something like 'I really like this one on oven fries'. Recipe cards are a good idea though -even for easy things like salad dressing. I have MasterCook on my computer, so it would be pretty quick to do.

I try to inspire people to cook, so I tend to give baskets of ingredients that help less skilled cooks get more complex foods faster: flavored salts, flavored sugar, flavored vinegars, chile oils made with different chiles, and flavor extracts. I gave out so much vanilla in previous years that I won't be doing it again for a while. But, I did make some good tangerine extract this year and will probably make a few more just for fun. I am going to try to make some pompelmocello this season, don't know if I will have it done in time for the holidays, though.

I always thought the heat was related to the age of the seeds. I have made some mustard that was very hot, even after adding vinegar.

It's a great idea overall as food served in all sorts of places is improving. I just wish they'd change the star system for the street food category. (change it to hearts or something) I mean, in regular fine dining, service (front of the house) plays a hugely important role in getting Michelin stars, particularly the third one, which Gordon Ramsay often says belongs to the front of the house -the first two belonging to the kitchen. I don't doubt that someone somewhere is making street food worthy, taste-wise, of El Bulli. But, a street vendor simply could not compete with the attentive service which was El Bulli's hallmark.

Oh yeah, using a piping bag to place filling really helps a lot with accuracy and portion control.

I managed to get a couple of the rolling pins last year at Home Goods, I haven't been able to test them out yet. The price was good, though. Another idea might be to simply go larger -make the round kind with a basic kitchen cutter. If they are large, they are easier to seal and handle. And, you'd only need 3-4 per person if you can control how it's portioned for service.

You might ask a local restaurant wholesale food distributor. Some allow small companies (too small to meet the minimum weekly delivery amount) to do pickups on their loading dock. You just need to establish a relationship with them, here in the US they'd want to see a state business license, and you can order almost anything.

And, I should clarify. When I take a dish apart, I ask myself what would be the best way to prepare each component? And, does the dish really gain anything from having the ingredients being cooked together? My answer right away is that I don't see the bacon benefiting from being treated like this, it's bound to become overcooked, steamed, soggy. I don't really know why the mushrooms are there, they are already cooked once, adding them to the bake isn't helping anything. The mushroom also seem an odd pairing with honey-mustard. I am also perplexed by the cheese, which does not seem to have much in common with the sauce -my guess is that it's being used to hide the food and keep people happy with it's addictive cheesy qualities, it wasn't chosen because it is delicious with HM. The chicken is clearly at risk of being improperly cooked in the original recipe. (and the original recipe seems like one of those recipes based on what a restaurant already has prepared just tossed together because it's easy/using leftovers) My personal preference would be to serve just chicken and HM sauce, or chicken with a mushroom bacon sauce, or chicken and cheese. I am seeing a lot of umami being tossed into the pan here without thought for other flavor components, or harmony. But, going forward with all components, I would make a plated entree rather than a casserole. I'd look at adding honey (maybe powdered) and mustard flavor (maybe powdered) and possibly some bacon and powdered mushroom, during the dry brine phase, possibly under vacuum. -Just to tie it all together. Sous vide with a final sear in brown butter sounds like a good finish for the chicken. I'd cook the bacon separately and hold til plating. Same with the mushrooms, although I'd add a dash of mustard to their spice mix just to tie things together a little. (because, honestly, honey-mustard doesn't seem to really 'match' with mushrooms for me, nor with bacon, IMO, but I can see adjsuting bacon for a match with HM more easily than mushrooms) I'd look at making a honey mustard sauce for the plate which incorporates bacon and mushroom flavors. Or, maybe make 2-3 sauces for the plate: honey mustard, mushroom, bacon. Then, as stated before, I would cook the cheese on its own and slip it on just before service.

I'd separate out cooking the cheese. You can put it on a hot (greasy) pan and melt, then pick it up with a spatula and place on top. If you want some browned bubbling, just broil for a few seconds before removing. Sonic makes their 'grilled cheese' sandwich like this; they put two slices of bread and cheese all on the griddle, when the cheese is melty, they put it on top of one slice of bread then flip the other slice on top, and cut in half.

I'd make a new batch with no peppers and add half your mix to that. I'd also use some and make mayonnaise with it (use it as most of the acid component). The mayo will be less spicy than you think, and can also be given to friends or used as a dip/dressing for a potluck, office party, tv watching party, etc.

Waldorf salad tarts (lemon chiffon, chocolate, fruit, etc.) sour cream based dips mini quiche frittata slices vegetable terrines taboule, taboule stuffed into a raw tomato or red pepper a cold noodle dish from Japan or Thailand sushi rolls made with vegetables and pickles slices of sushi cake layered SW bean dip muffins, including savory ones (cheesy cornbread)

But, I thought your main goal was more aeration, bigger holes. You got denser bread with smaller holes, and you're going to have to add more water just to get to the place you were at before you added gelatin. It cost more money, took more time to make (have to add in the gelatin making time) and didn't improve anything. I'd ditch the experiment and work on improving each individual step of making the classic loaf. You could probably get better aeration by carefully taking temperature and times for various steps (like proofing, benching) and making small changes.

It's a drink I invented for an anti-valentine's day party a few years back. It's blackstrap rum and tonic, with maybe a splash of bitters, garnished with a dried date.

Ah! A variation on the Dead Date! (I am guessing the cinnamon makes it taste even more cola-like.) Welcome to eG!

I guess the publisher will learn the hard way, via personal injury lawsuits, if some unfortunate person follows the instructions and causes an outbreak of botulism. Of course that's small comfort to anyone disabled or killed by it.

I will add a little to some Indian dishes if I feel things might be a little too bitter. I also like adding a little to yellow cake batter.

But, this particular paper isn't some study of 20 people by a heretofore unknown 'research institute' funded by a manufacturer with an agenda who published via press release rather than peer review in a recognized journal. It's a statement by a respected health organization following scientific review of a group of peer reviewed studies. It should not be dismissed as clickbait.

The Inuit have genetic adaptation to their diet, and their diet probably shouldn't be used as recommendations for those who are not Inuit.

I had a checkup a couple of weeks ago. I am 54 and have been a vegetarian since 1979. I am a bit overweight, being a food lover and all.... But, Doppler ultrasound of my neck (carotids and jugulars) showed them to be absolutely clean. (the technician said "perfect" and "like a baby") I don't have high cholesterol, I do not have diabetes or pre-diabetes, and I do not have high blood pressure. Been screened for cancer, all negative so far. That said, I never liked bacon, or hot dogs, or most processed meats. I don't like greasy foods in general. (The pool of oil that sits in the little cups that pepperoni forms when baked on pizza just grosses me out.) I went veg in the first place because, as some of you have posted in other threads, I was really tired of eating steak for dinner all the time as a kid at my parents' house. -Speaking of the family, I am officially the only member of my family without cholesterol or BP issues, so, I doubt my condition is due to genetics. When I struck out on my own, I started cooking recipes from cuisines around the world and it was the spices and vegetables which excited me. I also enjoy trying new things. I don't make the same dinners over and over again. Even time-tested favorites only appear at my house maybe once a month. So, I think that even if I had liked bacon, I would have moved on from it by now. I also rarely eat processed foods because I am allergic to black pepper, and that's in so many processed foods. It was also a motivator for me to learn to cook everything I wanted on my own because I can't trust restaurants much, either. I chose to focus on what I could eat, and what I was able to cook to move on and find joyful things on my plate rather than be sad about what I couldn't eat any longer. I could make 50 different things for dinner tonight, based on what's in my pantry/fridge. Each of those options has positive qualities worth exploring, so, like most evenings, I'll be off on a new adventure making tonight's dinner not obsessing about the past.

Extra insulation wouldn't hurt, you might look at some of the insulated neoprene wine carriers -the kind that are made to hold 2 bottles sometimes have a seam down the middle that could be ripped out to make one wider bag. Anyway, REI and other outdoorsy stores carry a variety of insulators which might work. If you are going to have multiple airpots, you might be able to fashion a box which has a height of about ¾ of the height of the pot. (the top edge of the box is right about where the steel and plastic meet. The box could then be lined with styrofoam and other insulating materials, with the added benefit of the box itself cutting down on wind. Yes, it's cold, but the holiday gift purchasing season is also soon to be upon us.