DesertTinker

@Darienne Thank you for sharing both the Basic Cornstarch Ice Cream recipe and the recommendation for the Triple Ginger Ice Cream recipe. I adapted the triple ginger recipe to the cornstarch base. I went with the 2 cream and 1 half and half, oh my is it rich! I’ll try your preferred amounts next time. My Cuisinart ICE-20 did a great job with it, I’ve had it for at least 5 years (also a thrift store find, I think it was all of $4), did a few “acceptable” batches from the user manual when I first got it, then lost interest because they were just acceptable. After today’s experience, I’m sure it

The”smaller bowl” is the one that is towel lined and used to proof the boule. The “larger bowl” is another bowl that’s large enough to allow the bread to rise, it gets rinsed out with water and put over the top of the bread just before putting it in the oven.

Excellent find! I was going to suggest a forum/website with resources for your restoration, but I see you’re already there!🤣 (and have been for a long time)

Would you be willing to share that recipe? I’ve tried searching many ways and don’t seem to be able to find anything that fits the description.🙂

Inland Southern California, stubby is default, but skinny is readily available in most stores.

Here are the US FDA Guidance and Canada’s page regarding grapefruit and drug interactions.

Try this Russell Williams, I Googled “Russell Williams food”.

First round of seasoning, flax oil in a 425F oven for 1 hour.

According to the DHL tracking this one came from Argentina. It did go through customs in Miami. Guess I ordered on a slow day.

Received my Darto 20cm sauté pan today. It arrived in excellent condition (even the box). Amazingly fast shipping, I ordered late on the 14th, it was shipped on the 15th, arrived today the 21st! It’s outside in a plastic bag soaking in oven cleaner to get the packing oil off. Next up, seasoning.😊

Ah, so that’s where your “broiled fish” smell, mentioned on another thread, came from. On the bright side, you know your sense of smell isn’t broken.

Thank you! Finally one I can resist, successfully! 🤣🤣

Looking at the linked recipe and based on the picture, I would think it would be a room temperature or possibly slightly warm dish. The spinach doesn’t appear to be cooked and the blue cheese is not melted. As to “what” it is, my guess would be a grain based salad or maybe a pilaf type side dish. (I just noticed that the recipe is for a single serving.)

I don’t know who to blame here, @CentralMA@blue_dolphin or @Smithy. I just ordered a #20 sauté pan and added the free keychain pans. We needed a new “egg pan” anyway.

I figured as much🤣, I just wanted your input as an experienced Pascade maker. Thanks for sharing! I have a feeling this will end up in our regular meal rotation.