DesertTinker

@Smithy. A recent revelation for me, so far only used with the A4 Box and a stovetop panini pan, is that you can use parchment paper to ease cleanup, there’s always something that leaks out and cooks onto the press/pan. I’m also on the fence re: mayo vs butter for grilled sandwiches.

Glad to hear that it isn’t gamey. I was feeling bad for you, putting all the research into it and spending just shy of $3k on your project, only to have a few hundred pounds of “not nice” meat.

Obviously you’ve done this before, a first timer wouldn’t know to do this much prep the day before. Will this be a one woman production, or do you have help?

Interesting, looked them up, but other than the length they don’t give any dimensions. How wide is the bowl of the spoon?

I’ve got the super and yes, sharp and worthy of extreme respect! I got cut cleaning the thing, after carefully and safely slicing using the included guard and cut resistant gloves for insurance. 🙄

@rotuts Most of the Reddit thread you linked to is just folks speculating about how the umami cycle works, but there is this LINK to an article that seems like a pretty solid explanation.

Mr. Max ((see avatar) even at 12 and with his dental challenges) loves a minced chicken heart, but I doubt that would make much of a dent in your giblet supply.

Beautifully executed and looks delicious! Love the tiny lamps! Amazon?

Sorry about that. If you go to the Amazon.com product page, then scroll down the page until you see “Additional details” then click on that, it opens up the information I quoted, and that @rotuts took a screenshot of.

Exciting! Glad it helped. As to where I found it: This should take you to the item on amazon.com, it’s from the Naturegrail Store. I’m not sure there’s much “real” information about the starter, it reads like marketing hoo hah, but maybe you’ll find what you’re looking for. If you need more help finding it let me know.

Impressively even toasting!

Ok, what happens when one overfills the reservoir of an ice maker? Yeasted pancake batter on a hot afternoon? Oof, hope it didn’t go anywhere too difficult to clean up!

It’s a bit of a process, but keep at it, it’s worth the effort.

Here are instructions for another brand of the same product. This is a starter culture for making “sourdough starter”, it’s not used directly from the packet like regular dry yeast. Activation Instructions Initial Mixing: In a clean glass or plastic container, combine: 1 tablespoon of the dry Lievito Madre starter 50 grams (3 ½ tablespoons) of lukewarm water (around 86°F / 30°C) 50 grams (⅓ cup + 1 teaspoon) of unbleached all-purpose or bread flour Stir thoroughly until a smooth, lump-free batter forms. Ferment: Cover the container loosely with a lid or cloth to allow airflow. Place it in a warm, draft-free area (ideally between 75–80°F / 24–27°C). Let it ferment for 24 hours. Feeding Schedule: After 24 hours, discard half of the starter. Feed the remaining starter with: 50 grams (3 ½ tablespoons) of lukewarm water 50 grams (⅓ cup + 1 teaspoon) of flour Mix well and return it to the warm spot. Repeat this feeding every 24 hours for 5–7 days.Monitoring Activity: Watch for bubbles, a rise in volume, and a pleasantly sour but mild aroma. By day 5 or 6, your starter should double in size within 4–6 hours of feeding—ready for baking! Using Your Lievito Madre Once active and bubbly: In Recipes: Replace commercial yeast with your Lievito Madre in breads, pizzas, focaccias, etc. Note: this starter is usually firmer and less hydrated, so recipes may need slight hydration adjustments. Flavor: Expect a mild, slightly sweet flavor, typical of traditional Italian sourdough. Storage & Maintenance Short-Term: Keep at room temperature and feed it daily. Long-Term: Refrigerate and feed once a week. Before baking, bring to room temperature and give 1–2 feedings to revive activity. Tips for Success Flour: Use high-quality all-purpose or bread flour. Water: Filtered or dechlorinated water helps prevent inhibition. Consistency: Feed on a regular schedule to keep it happy and strong.

Here’s a Bamix video for pita bread. Edit: Just watched the entire video, looked more like a crumpet or some freakish English muffin than any pita I’ve seen. But the dough/batter texture is shown.