lemniscate

Not scientific, but I did 8 drops out of the rennet squeeze bottle. I think maybe it wanted 10, but the junket did become smooth and spoonable at room temp, though very soft. It's now in the fridge to cool completely. Hoping it will thicken much more when cold. I used the rennet bottle from cheesemaking.com. It says 1/2 tsp sets 2 gallons of milk in 45 min on label, that's why I guessed at what *might* be scalable for 2 cups.

I am trying my hand at a junket dessert (rennet milk pudding). Not the packaged type, but warm milk and liquid rennet. I guesstimated the rennet amount for a 2 cup portion. I flavored the milk with vanilla sugar and LorAnn super-strength flavorings, just 1 drop each of coconut and marshmallow. It's slowly setting up as it cools. The taste I snuck so far is a coconut cotton-candy.

I'll give those a try. Maybe on a roll like like a po' boy.

My parents are old-school KO sardine eaters, but it has to be the two-layer version, evoo. My dad insisted the best sardines can't be had anymore because they were packed in sild oil, which has gone out of fashion for various reasons. He hates the soybean oil versions. I think he liked the Brunswick brand back in the day. I have tried many times to appreciate sardines, KO, Costco and European versions ie Matiz, Bela (my last version was Santo Amaro (eG-friendly Amazon.com link). Good but I don't crave them. And I love anchovies, so I am good with strong fishy flavors. The best sardine experience I have is the #9 Sardine Bahn Mi at Lee's Sandwiches. So Freaking Good. I crave this. I understand the sardines in the sandwich are something like Ligo sardines. I think they break up the sardine and remove any backbone before putting in the sandwich, because I've never bitten into anything but the fish. I gotta get over to the Asian MegaMart and grab a can to see if I can do anything with it.

Costco has an online listing for Ortiz Premium Canned Seafood Tin that crosses the sardine/tuna territory. Not sure how much of a deal this may be, but it's a nice assortment (though no anchovies ) by the looks of it. Features: 2 Jars Of White Tuna In Olive Oil (13.4 oz each) 3 Oval Tins Of White Tuna In Olive Oil (3.95 oz each) 3 Rectangular Tins Of Sardines In Olive Oil (4.9 oz each) 1 Tin Of Piquillo Peppers Stuffed With White Tuna (10.5 oz each) 1 Jar Opener

The description sounds more like underworked. Bob's Red Mill explanations. A few signs of under-kneaded dough is a dough that is: Floppy and loose Tears easily Has a "shaggy" look For a simple way to tell if your dough has been over-kneaded, check for these signs of over-kneaded dough. Dense and stiff Hard to flatten out Hard to knead by hand Resist being reshaped Tears easily when stretched

I would buy that in a hot minute in USD. Aldi is new to my area, but it looks like this item is not stocked in the US. Shame.

Costco had panko breaded frozen shrimp as a "Hot Buy". I impulsed bought. I put them in my newly acquired Chefman for about 10 min. Maybe that was a *bit too long, but they were satisfyingly crispy. Nice size shrimp. I dipped in a sweet and sour sauce. Anyone do frozen clam strips/bellies in air fryer yet? That's my favorite all time breaded seafood dish, so hard to find anymore as bar food. If so, what supermarket brands are good? I have noticed that the air fryer can be a convenience food enabler (ie egg rolls, fries, breaded shrimp). I have never been a frozen food/meal buyer per se, always wanted to do from scratch. Now I have those things in the freezer, for better or for worse.

Nothing but chopping up and putting in dehydrator. When dry, I then spin in a spice grinder to a powder and its done.

I've been dehydrating celery and making a celery powder. I've added it to potato salad, cole slaw, dips, broth/gravy, etc as a background flavor. All the celery flavor with none of the its added moisture that can make some dishes soggy. I prefer celery leaves over the stalk for eating outright. I can't get leaves on the normal supermarket celery around here, they are trimmed naked. I have found that Chinese celery has tons of leaves and a stronger flavor which makes me happy for my celery fix.

Question on these. I had a pack of those 8-9 years ago I bought to use on my tao burner. The first time I used it over properly ashed down and glowing charcoal (no open flame), the bloody things melted. I was cooking boneless, skinless chicken thighs. Needless to say, the meat was ruined. I then realized that in the description on my grill mats said "up to 500F" gas/charcoal/electric. I would imagine on most outdoor grills 500F isn't hard to achieve regularly. Anybody else ever see grill mats fail?

Exact model of above picture, Vitapur.

It looks like a freestanding water bottle filling station. All the offices around here have been doing away with one use cups and encouraging "bring your own" personal water bottle. The spigot is taller due to water bottle height. EDIT: also have seen them at hotels recently.

@blue_dolphin Steam canners are glass top/flat top stove friendly. For years, it has been considered a no-no to water method can on flat surface stoves. Steam canners are lighter in weight due to much, much less water needed. There's less opportunity to knock jars together when loading/unloading jars. I use the Victorio Multi Purpose Canner. It is either a steam canner or a water method canner. Or a stock pot if needed. I know there are specific steam canners that look like a cake dome design, I have no experience with that version.

So far just citrus juices/syrups/pieces. That's the main harvest in my neighborhood. We don't have bushels of "canning tomatoes" or pickles available locally. So, I just do the freebie local stuff. High acid is easy. I do have a pressure canner (also induction friendly). Haven't used it yet. I wanted to do soups and chile. Oh well. Maybe I'll get motivated someday.

Yes, I found one that was induction friendly too. So much easier than traditional hot water canning.

Disclaimer: I *like* industrial/steampunk design, the following suggestions are not for everyone, but very scalable. My work is somewhat related to manufacturing efficiencies. If you have a dedicated storage room, even better. I have been investigating these types of solutions for pantry/kitchen/supply storage. The price ranges are all over the place from Amazon cheapish to Grainger $$$$$$. editing to say: DEEP SHELVES SUCK!

A chocolate wafer (classic Nabisco) and french vanilla instant pudding mini icebox cake. I never made or ate an icebox cake before. Is delicious, easy, and a cold dessert for hot summer weather. Hard to stop eating it.

Currently eating Aplenty Carolina Gold BBQ Beans (eG-friendly Amazon.com link), an Amazon store brand. Out of the can. I like these, fairly mustard forward flavor, underlying spicy tang and still sweet, but not overly. The reviews are love or hate it seems. We all like strong mustard in the house, so maybe it makes sense we really like this version of baked beans. I only bought 1 can to try, but I am adding to the next Fresh order for a couple more cans in the pantry. Edit: It would be a kicky breakfast with these and a couple fried eggs and toast.

I've been seeing a Shocking Pink Imperfect food van in the neighborhood. I guess this neighborhood is a dedicated Thursday delivery route now.

Kinda sorta this KA recipe and then par-baking for about 10 min. @ 425F after shaping. I have a cheapo Oster french door oven with a diy steel.

I par-baked pizza shells today with a sourdough that included chopped olives added to the dough. They are very small, like 6"-8" size. I got 8 or so. I plan on freezing them to be ready for quick meals. I brushed them lightly with a sundried tomato oil before baking. Not pretty now, but when dressed out with toppings should be pretty good eating. No pics due to flour everywhere and multiple oven trips (I bake outside on the patio), it was a mess. I have another batch of dough doing the slow rise aging in the fridge.

A friend of Armenian origin via growing up in Iran (amazing cook/host) recently brought me a mix of foods from a trip to SoCal. There are lots of Armenian grocery stores and they sound wonderful. I received a mix of olive, some large, some small. Green,black,red,cracked,uncracked. So happy. Spiced string cheese. Very good with cold beer. Jarred walnut stuffed eggplants. A mezze on their own. Turkish Antep pistachios. Smaller and darker than American pistachios, and a much, much deeper, richer flavor. They should be labeled with a Binge Eating warning. Dried white mulberries, what an interesting surprise. Sweet and chewy and equally dangerous to Binge Eating. Big folded pile of lahvosh.

I delivered the Chefman air fryer to the intended recipients, along with my in-person training class. Big success. Demonstrated the Chung's vegetable egg rolls. 12 min at 400F with NO flipping halfway. I have found the flipping unnecessary for my tastes and the recipients agreed. They asked about cooking other stuff, which I thought was a great sign. Frozen fries, dumplings, sausages/brats (thanks @Anna N), roasting cauliflower/vegs, chicken thighs and wings, pork chops, etc were discussed. I liked the little Chefman (eG-friendly Amazon.com link) while I had it. I'm thinking about adding one to my travel kitchen to go along with my A4Box.

There are expiration dates on packages of salt. Ancient seabed salt is labeled with expiration dates. If that doesn't break your brain, I don't know what will.