blue_dolphin

Can you say more about what makes it so hateful? I'd like to replace my over the cooktop MW with an exhaust hood and maybe a stand alone MW. Or maybe skipping the MW altogether.

I'd imagine the growth rate of mold could be accelerated in your incubation chamber apartment.

Wow, that’s an impressive number of people working behind the scenes. As far as Flays go, Nacho and Stella are my favorites!

Those quiches look lovely, @Steve Irby! I made 2 yesterday AM and delivered them to my cousin who was hosting few friends who were reluctant to eat out. My suggestion was similar to yours, spinach, mushroom and onion, but I was informed that one guest did not like mushrooms and was requested to make asparagus, red bell pepper and onion. Done! Might make one for myself tomorrow.

Thanks for taking us along once again, @liamsaunt! Your photos make me swoon at the freshest of fish and the beautiful views as I marvel at your equilibrium in pleasing the different tastes in your group!

A local bakery offers a special croissant or puff pastry every weekend. Usually sweet and while beautiful, they don't really tempt me too much but this weekend's was savory. I bit: Filled with ricotta, mozzarella, and parmesan cheeses combined with spinach and artichoke hearts. Topped with a baby artichoke heart.

There's some good discussion from earlier this year over in this topic: It's more about induction in general than specific appliance recommendations but it might be helpful. I have electric wall ovens and a gas cooktop and wouldn’t mind switching the cooktop to induction but I don’t have enough juice without a major electrical upgrade so it’s down the road for me.

They take while to cook, longer than a waffle. Here's what one looked like when the waffle iron informed me it was done. I deemed it not done and left it in to get more crispy but you can take them out when they're lighter if you'd like a more chewy texture.

That looks very refreshing, @Shelby! I made a second batch of the James Hoffmann non-dairy coffee concoction, this time using 3 g of salt rather than 5.5, and it is much more to my taste. There’s still a savory note from the salt but it’s not overwhelming. Nice coffee flavor. Creamy texture but much lighter than ice cream. I’ll add that my version, using Avacream instead of locust bean gum and carrageenan, is quite soft and scoopable at my freezer temp -4 to 0 deg F. I was thinking an Irish coffee version might be nice but I think the addition of alcohol would make it too soft. Guess I’ll just pour a shot of Irish whiskey over the top instead 🙃

If you don’t have enough for a full pot, it’s OK to spin smaller volumes. Someone on a Facebook contacted the company and was told it should be fine down to a quarter full as long as they are still frozen firm and level. Handy if you want to test flavors or try different mix-ins. Edited to add that I should have remembered this when I was making the salty coffee recipe. Could easily have tried 2 options. Add me to the list offering welcome back messages! I look forward to seeing what you post in this topic and elsewhere!

Been cooking those TJ's Taiwanese Green Onion Pancakes in my little waffle maker. No need to add oil, no pan to wash. Win win. With scrambled eggs and Campari tomatoes

How long does five litres generally last? I think I’d be calling them every day! For emergency earthquake supplies, we're recommended to stock one gallon per person, per day of purified drinking water. Our machines of that type usually take 5 gallon bottles.

OK, back to James Hoffmann's recipe. I gave it a spin earlier today. Here is it immediately post-spin: The texture is very creamy. The icy layer on the sides and bottom was especially noticeable so I spatula-mixed them in and ran a re-spin, at which point it was too soft, as I expected. Back in the freezer and a few tastes later, I find the salt still too much. That said, the salt does add a certain more-ish quality, as in, "just one more spoon..." and the texture is smooth throughout. I think I'll make another batch with half the salt and compare to this. I'm fairly sensitive to salt and usually start with half of what any recipe calls for. If you're one who adds more salt to everything, this may not be over the top but I suspect it takes some dialing in for personal preference. I should also say that I subbed white chocolate (Aneo 34% from Weiss) 1:1 for the cocoa butter the recipe calls for. I adjusted the sugar but the overall fat in my recipe was lower than the original so it's possible the called for amount of salt would make sense with a higher fat mix. I also used Avacream instead of carrageenan and locust bean gum. I don't think that would be an issue.

Yes. Usually hot, cold and room temp.

Thanks! Now I understand what you mean and I do agree with you that the ideal serving temp is a characteristic of the particular recipe. I usually spin when it’s convenient and store in the freezer for later consumption. If anything, I aim for mixes that are scoop-able at or a little above freezer temp rather than trying to hit that sweet spot directly from the machine but I can see why that could be a good thing.

@andrewk512, can you explain (to an ice cream imbecile🙃) what you mean by ideal post-processing temp and post-processing target? Are these calculated or measured values? How would you test this? I've been trying to measure pre- and post-spin temps and cycle times on my batches. Pre-processing temps are at the whim of my freezer and have ranged between -7F to 3F and mixes vary. The longer cycles (sorbet, lite ice cream) result in temp increases ~ 15F, while the ice cream cycle, which is significantly shorter, increases the temp ~ 9 or 10F. I have no way of assessing the Creami motor action but I concluded that longer cycle times result in greater temp increases.

The only Moutarde de Meaux Pommery I’ve had was that grainy style. I do like it with sausages and the crocks are fun. Please be careful!

Can (ha ha) you say more about the speed and, should I say gracefulness or less awkwardness of steam canning over the waterbath method. That's all I've ever done and I like that there's no special equipment needed - I can just use whichever pot holds the # of jars I need. And in my world, that's never going to be huge.

I mixed up a batch of this and put it in the freezer to spin tomorrow. It seems quite salty and I wish I’d used less. 5.5g salt in a pint is a lot. There's a comment on YouTube that says it's disgustingly salty. I wouldn’t go quite that far. Cooled down to 25F and starting to freeze, I’d describe the flavor as salted caramel coffee. We'll see how it tastes after spinning. For comparison, the Hello, My Name is Ice Cream recipe for avocado-grapefruit sherbet that I made last week uses 2g salt/pint. I thought that was a lot but it doesn’t taste salty at all, just accents the savory notes of the avocado and tempers the bitterness of the grapefruit. I’ll report back.

The vine is quite a pretty houseplant and depending on the lighting, it can grow for a good while. You can pinch it back if it starts getting too leggy. I’ve always stuck toothpicks in the potato to prop it up like this and leave more room for the roots but maybe that’s not necessary. Change the water a couple times a week or whenever it gets cloudy.

I have a smaller cousin of your find, a Model SR-6E, purchased new in LA in 1980. Has the same plug, though mine doesn't have the protective spring on the end that plugs into the machine. Also still works fine, though I tend to cook rice in the Instant Pot these days.

The Zuni Cafe Cookbook is one of my all time favorites and it includes wine pairings for most recipes, generally listing specific bottles that may or may not be available, given that the book was published 20 years ago. It's a California restaurant and wines from the state are well represented but the selections come from all over. I enjoy looking up the wines and choosing something similar.

My breakfast was largely brown as well! ZEF-tover pulled pork & peach chutney (from Sally Schmitt's Six California Kitchens) on a toasted roll

Leftover green bean & potato salad with an egg and hot buttered toast