lemniscate

Lime/Lemon squeezing is almost crossing over to the "absurdly simple but necessary cooking questions thread". Yeah, the cut side down/pointy end up in the hinged juicer is how all the margarita-hardened bartenders do it around here. This way. Another way I've seen in the agua frescas counters is cut the ends off both sides of the lime, cut in half, put it wide side up in the hand juicer and squeeze. The juice then shoots through the cut end of the lime straight down. This video shows that technique starting at 4:15 mark.

In this thread I learned there is such a thing as "toast guilt".

Same here. I might be a pork fat hoarder.

Check out red blue led grow lights on Amazon. Lots of choices and not expensive. These are the choice of "professional herb gardeners", if you get my drift.

I am a happy Chefsteps subscriber. I joined up with the Premium before Joule ever existed. That Chefsteps was a lot molecular gastronomy and early sous vide. I adopted the sous vide, avoided the "spherifications and centrifugy" stuff. But it was a better food entertainment than any dedicated cable cooking channel. And the content is on-demand, I can rewatch it as much as I like. When they emerged from their hiatus, I decided to up to the Studio Pass also. I like it, they are not so lab equipment focused, much more accessible for me. I am actually trying more of the new recipes/techniques than I did with the legacy recipes (BB, Before Breville). To each their own. I don't pay for any cable anything, so my food video subscription $$ go right to the source of creation. As for the Breville stuff being mediocre (?), isn't the Breville Control Freak considered a cutting edge induction hob? The users here on EG who have it really seemed to like it.

@Shelby I found that recipe online. It's in a South African Braai book. Takes a bit of time to load but I think this link should take you right to the page of the warm potato salad recipe.

I have a recipe for a warm potato and bacon salad that uses fennel. I haven't made it but it sounds pretty good.

I did a sourdough for a long ferment in the fridge. Got a lively one here. Big bubbles. Then into the cheap Oster oven with a diy steel as hot as it could get. Still need work on my shaping because I was aiming for bollilos with the pointy ends.

Soup.

I use the mustard steins as measuring cups. Filled to the 2nd line down, they are just about equal to 1 cup/225 ml.

I just checked the app and the sous vide risotto recipe takes me to the Chefsteps.com website. I am a Premium and Studio Pass member so I could see the SV risotto recipe. However, I experimented and logged out of my subscription, now it shows the SV risotto as a Studio Pass recipe only. So, that recipe is indeed behind the paywall.

Here is a good writeup. I grabbed one off the plant and chewed it raw on the stem end. It reminded me of chewing sweetgrass or alfalfa in the fields of our farm.

BTW, I just found out last year that the Ocotillo blooms are edible.

Wrap the tortillas in a towel/cloth/foil immediately after whatever heating technique, otherwise they dry out quickly and crack when trying to wrap. They need humidity to relax a moment before being able to bend for wrapping.

Limes become easier to juice after freezing then thawing. I freeze whole lemons all the time. The pulp becomes softer and gives up more juice. Pretty sure the tomatillos would be fine if you are cooking and blending them. I buy frozen mushrooms mixes all the time and the texture of the cooked mushrooms are normal to me. Good thing there were no fresh greens/leaves though. Those would have been a total loss.

I had to lookup "silverbeet". It's called Swiss chard in my area. Today I Learned.....................

Also Taskrabbit. An acquaintance of mine has used and highly recommends them. It's like an "Uber-ish" type Help/Handyperson service.

Mr. Bezos is transitioning. Interesting times.

Did you freeze them unbaked or baked? I love these.

I hope this isn't a thread derailment, but I just watched a video from a Youtube cook I follow and he presented what I thought was a very interesting history of KFC and the much debated "11 herbs and spices". It truly takes on an air of international corporate intrigue, far from its Kentucky origins. The End The Final KFC Recipe Video - KFC secret Ingredients revealed - Glen And Friends Cooking

My consistent TJ's stalwarts are not on that list. Green chile cheese frozen tamales, jarred salsa verde, 4% small curd cottage cheese, TJ rebranded Unibroue corked beers, Boatswain Dbl IPA 6 pack, TJ's Pound Plus chocolate bars. These items haven't disappeared at TJ's for decades, which says something.

We were gifted the low end panettone a couple years ago. I normally won't eat it, but I experimented and made croutons out of it for salads. It was great that way. Kinda hoping for another low end panettone this year for more croutons...............🙃

OK, upon further investigation, this version of the Fagor was known by Pressure Magic, sold by Pro-Selections out of TX. They no longer list anything for it on their site. It also looks like Fagor may have resurrected this design this year(?!). It's possible it may use the same style rope gasket as previous design, if you are lucky. Fagor Classic Pressure Cooker

The gasket is not a contiguous circle, it's like a rubber rope. I have one of the Fagor Classics also. https://www.todoparamihogar.com/Pressure-cooker-seal-pot-Fagor22 is an European site I found this morning, it also seems to stock the other replacement parts for this type of pressure cooker. I seem to remember that the Fagor Classic turned into another name in the US for a while. I'll keep digging to see if I can retrace my internet steps on that search.

Good to hear! I got burned by no stock by 10am in the past on the cheese special. Maybe they learned their lesson. It was one of the Cowgirl cheeses that I wanted that was sold out very early, IIRC.