qrn

last time I was at the restaurant supply house I found a strange press...It has ,in addition to the section that squeezes the garlic thru the very small holes,another section that will slice the clove into a bunch of nice thin slices I don't mind the chefs knife slice , but this is really fast and easy,and it was pretty inexpensive,(about $10 or so, as I recall... Bud

Good thought,may change her mind(sez he,hopefully}only 20 years since I last made it... Bud

Those makers are great...Now all I need is to get the better half to try to get to like spatzel,and I can dig it out of the pileof stuff ,where its been for the last 20 years or so....and, make some, thanks for reminding me.... Bud

I was not to impressed with oregano that I was growing, until I changed to Greek Oregano, its totally different in a good way than the normal stuff...wonder if anyone else has discovered it? Bud

as some above ,its the freezer,with all of that vac packed stuff,,,and stuff from last years garden etc.etc, and the pile of pans,pots and other cooking stuff that I had to put on the huge rack in the basement....so the kitchen cabs would not run over Bud...

I have a 450 watt 5 qt bowl lift KA commercial that I knead 1100grams (abt 2.5 lbs) of flour at 68% hydration for 10 minutes , with no problems at allfor many,many years,,(sound of knocking on wood...)))I do 4 batches at a session Bud

I use an infra red thermometer, you point it at what you want to test,push the button and it gives you the temp,,works from as far as 3 or 4 feet, you can go around your house and shoot the walls ceiling etc and see where it colder than other places Bud

its not hard to do it yourself, I have done 4 or 5 with no problems.. Bud

Bread is the one thing I never buy,,,make 8 loaves, let cool,then in plastic bags and off to the freezer..after thawing, keep in a bag from liquor store,in the drawer, and no mold..(also buy flour 2 50lb bags at a time,makes it really cheap) Bud...

to never cook fried liver,(because I dont want to sit at the table until I finish it) on topic, My Tyrolean grandmother, gave me a great appreciation of real food, I still remember things she made, and try to make stuff as she would have (and that was 60 years ago...)and making wine with my grandfather.. Bud

You can calculate the %'sof nitrite, etc.from the Tender quick bag to duplicate the %'sof your curing salts. Worked for me couple years ago when I ran out of them.. Bud

La Posada sherry wine vinegar is the best, IMHO...you can get it on amazon, other than that, its really tuff to find... I am gonna place an order for some next week...Great stuff..Been using it for many many years,but its gotten scarce locally.. Bud

Pepsi Stopped making Pepsi ONE for some obscure reason, we miss it ... Bud

I agree with different, that way you get different levels of "LOW" (My big burners "low"is to high for some things.. Bud

I do corned beef briskets at highpressure for an hour, water to cover and lots of spices.. Bud

Good thread, prompted a look in mine, found a large batch of goose confit that I will use soon,but other than that I will leave all the rest ,until fall tomato,basil/pesto time,when I will really need the space.. Bud

I got a nice one from Pets Mart..look in their section for reptile heater bulbs..I clamp one on the hood when I bake bread and direct it at the rising bread, makes for better rises on cold winter days Bud

I have an ATLAS brandfor use with a crank and and/or electric motor for power,Works greatfor forming only,(base product is done in the FP)I am sure it was not more than $50..(I am probably comparing wrong type of products, however) Bud

Ocasionally,I use my wood shop band saw on dry cured hams,never considered using it on real wet stuff...sounds real messy on the insides of the machine... Bud

me as well,plus I have a paperback of his from 1959 thats interesting.. Bud

Good timing, I have been trying to remember what my grandmothers canederli with a saltcod based white sauce was really like.(last time I had it was probably in the 1940's), anyway will go to the Italian market one of these days soon, and buy some and make up a batch.. Then get to work on my canederli technique.. Bud

I agree.plant your own, and freeze for winter...(check date of last frost)I never buyfresh from grocers Bud

wonder what your altitude is? recipe sounds really good,but water boils here at 202deg,so would have to make appropriate changes in times... Bud We're a couple of hundred feet above sea level. OK that will make a substantial time increase,right now I do it in the pressure cooker for an hour... Thanks, Bud

wonder what your altitude is? recipe sounds really good,but water boils here at 202deg,so would have to make appropriate changes in times... Bud

I agree, the mass and conductivity of the steel,Even at the same temps, is much much greater than the stone,I only use stones for bread. Bud