IndyRob

When this happens, you just need to walk away for 15 minutes.

You've just posted pictures of two different types of Walmart panko crumbs. I don't see how that has anything to do with so called shake n' bake products.

You could indeed do that. And, you'd be right. But you'd have missed the point entirely.

No, they don't. They use the normal industrial ingredients. We can choose panko crumbs, but they can't.

Or, just supply your own bag and spice/flour mix for 29 cents.

The gold standard seems to be 90 seconds in an Old World oven that was started in the morning for service later in the day. This, along with 12 hours of dough development produces a product that is light and airy, but with a wafer thin char and the requisite 'leoparding'. But with three days of cold dough development and 4 minutes of bake, our home oven pizza can get pretty damn close.

I still think the baking steel in a home oven can't be beat for indoor use. I'm addicted to YouTube pizza oven videos. I love the possibilities. I love the outdoor oven builds, I love the new tech. But I can do a better Neapolitan style in my oven on the steel than I've ever seen come out of one of these ovens. That's not to say that they couldn't beat mine, they could easily, but they generally don't. And what I want now is to do an 18" NYC style. I can't do that in my oven. 14" max. And that's bigger than pretty much all of these.

I've been 'tinned fish' curious since Anthony Bourdain went to that place in Spain in his show. But I didn't think that meant I should go to my grocery and buy some fish in a can. The whole point was that Spain has some exceptional examples. The Eater article does not mention any brands. In fact, it actively avoids it. (in one case, for our protection, she says - but wouldn't we be better protected if we knew what not to buy?). At a specialty shop... One of those options is a $44 tin of sardines, which my colleague Robert Sietsema notes were “skinned and deboned laboriously by hand,” with a mild flavor and dots of gold leaf to really drive home the luxury vibe. He “vastly” preferred a $15 tin, and noted that he didn’t see much distinction between these extravagant tins and plain ol’ supermarket sardines. Why would you not tell us what, precisely, those products were? Okay, I get it. Maybe you're just commenting on the cultural fad. But it's not a fad in Spain, is it?

I'm just skeptical because I see so many labels advertising 'Gluten Free' when that type of food has no relation to anything that would have any gluten. I think I've seen it on a bottle of water. Okay, maybe that was just a joke.

As long as we're not talking about a flour fried chicken, I'm curious as to what seasonings would not be gluten free. Especially in a rotisserie chicken.

Huh. I thought a site with a name like foodsafetynews.com would somehow expand, or drill down on a Consumer Reports article. But it just uses it as a source. That doesn't change anything, but I just found it odd.

I was curious as to whether they'd try to emulate white meat or dark meat. White meat for the presumed healthiness, or dark meat for flavor. It looks like they went with white meat. I'm only assuming they had a choice.

Yeah, you need to catch it before it deliquesces.

Interesting. I wondered how the word would relate so I did a search... The Disgusting Details of Deliquescence If it’s worth it to you to get a little technical to learn even more about how mushrooms turn to muck, this section is for you. Is this the proper context? I'm not sure. (https://blog.mycology.cornell.edu/2008/07/01/the-dish-on-deliquescence-in-coprinus-species/)

Never trust anyone who can use the word 'deliquesce' in a sentence. But even worse, one who finds a reason to do so.

I bought some of these the other day because I wanted to make some proper onion rings and not have to worry about making proper burgers at the same time for a weeknight meal. It worked pretty well except that we had plates with a huge pile of onion rings with a couple of little sliders hidden somewhere beneath. Microwaved bread works when you would normally have steamed bread. Like a steamed hot dog bun (or a slider). You just need to wrap the bread in a paper towel and give it a short burst. Just gives it a little steam. The paper towel keeps it from getting sweaty.

I don't think this has anything to do with the warning, but there was an interesting factoid on (I think) the Netflix Series Cooked... If you have only flour and water and eat the flour and drink the water, you will be dead in about two weeks. However, if you mix the flour and water, allow them to ferment, and bake it into bread, you can live on it indefinitely. I'm not sure if that's true, but I believe that was what was claimed. Edit: I took this as a nutritional claim, not a food safety claim.

I use a baking steel and that was a big step forward. I'm happy with my neopolitan style pizzas, although leoparding is out of the question. I really don't have much desire for something like an Ooni unless it can make big ol' NY style pies. My oven will go to 550, but I've found 500 to be adequate. But the characteristics of your particular oven are paramount. 500 in oven A can be totally different from 500 in oven B. Sometimes you may want to make use of the power of the bottom rack/heating, or with another, take advantage of the broiler. If you're new to pizza making, and have a Trader Joe's nearby, I'd recommend purchasing their fresh doughs for a consistent starting point.

This was one of the best changes I've made. A stack of plates don't need much height, so if you add some shelves you can get a lot more useful space.

This is true. In fact, I suffered this in silence while watching The Great British Bake-Off. But then I came across a 9-page topic of opinions on which culinary terms should be banned. It seemed like a good place to file my own opinion (and not without some agreement if I look back at the original post's likes). But it could be a Britishism that falls hard on my American ears.

I guess I was thinking about encountering this in a more current usage. I'm not really arguing that it's wrong - i.e. that it can't be a noun - just that it's not a good usage in the sense I was referring to, and is generally unnecessary. "I love her baked goods", to me is preferable to "I love her bakes". As I said, the latter grates on me. But that is an opinion.

A clam bake is more of a process or an event, isn't it? I was referring to the singular use of 'bake' as a product, or 'bakes' as a collection of various products.

These are just the steps to any fried chicken. It's downright lying about the crevasses.

I don't think we should expect them to do anything. But I do think that we'll be more likely to, to put it crassly, consume their content, if it is more relevant to our situation. I think one of the factors that got Jamie Oliver into trouble here is the fact that in the UK, energy costs are through the roof. As an American, I don't even factor in energy costs when cooking a meal. But eggs, for instance, have tripled in price over the last couple of years. So yeah, I really am interested in frugal cooking. Historically, some of the best dishes have come out of the lowest classes. Using the cheapest cuts to the best effect. That is the best form of cooking.

I was looking around for a Christmas present and happened across a packaged collection of hot sauces. That seemed like a good idea, but upon closer inspection, it seemed like it was a generic mix of fiery labels with no indication of whether the contents of the bottles differed in any way. So I thought perhaps I could curate my own collection. But I'm not a hot sauce aficionado. So I guess I could use some help here. I'm looking for 5-6 selections, with high availability (too late for mail order). I think the selection begins with the classic Cholula, perhaps a direct competitor, and a few others to offer some diversity. Can anyone suggest a collection? Thanks, in advance.