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Mjx

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  1. I can't tell whether all these versions are crunchy: I've never tried a crunchy wheat gluten strip, but I've had several versions of the chewy/flexible ones. The're not everyhere here, I don't see people wandering about eating them, or the empty packets on the ground, but they're readily available in SEA food shops. I find them kind of disgusting, but my boyfriend loves them, and if he opens a packet, the MSG slathering guarantees that if I try one, I will continue to eat them until there are none left.
  2. Mjx

    Dongpo Latte

    It not that it doesn't look real (at least, it looks no more unreal/surreal than that sort of thing in general), it's just that something about the image it doesn't look like the Starbuck's imagery I've seen in the US and EU, so it it registers as 'off'. Is there any sign of anyone trying actually trying this out of disinterested curiosity?
  3. Mjx

    Dongpo Latte

    It sounds revolting, but I wonder whether it's a real thing: something about the image looks subtly off. @liuzhou have you, or someone whose word you trust, actually seen this, in person, on a Starbuck's menu?
  4. The Detailed Fondant Discussion may also be helpful.
  5. An air fryer uses less energy than an oven, because the spaces in it are far smaller. Also, if you roast something that makes a mess, such as chicken, which coats the inside of the oven with fat droplets, cleanup is much easier in an air fryer. When I roast chicken in my oven, it means about 2 hours of clean-up each time, because its not self-cleaning (this may not be important to everyone, but I live in a flat that, if I move, I have to hand over in its original, pristine condition, including the appliances). The small, mostly non-stick interior of the air fryer drawer is a cinch to clean.
  6. Mjx

    Salsify

    @Duvel What don't you like about salsify??? It has a great texture, and not much in the way of flavour.
  7. Mjx

    Dinner 2023

    Salsify is one of my favourite root vegetables! I had it for dinner in a stew the other night.
  8. This is something of a shock. She was part of the hosting team when I first began, and she was always ready to help, and to respond to my endless questions. We kept touch after she stepped down from being a host, but this was often sporadic, and it had been a while since I'd hear from her. I'll miss her.
  9. I usually carry a pair of chopsticks in my bag, but use a pair that's meant for children, and fits nicely into a pencil case at the bottom of my bag (Pearl River Mart, about USD 3 when I got them). They're very short, but I don't think this would pose a problem to anyone with small to slightly-large-but not-enormous hands. I have other pairs which are much nicer-looking, but I find these the most pleasant to use.
  10. I just use the usual amount of whatever fat I have lying about, in the usual way (including rendered duck fat on potato wedges: superb!). I've thought about getting an oil sprayer/mister, but that would probably be most useful on paneéd food (because a paneéd surface would be easily broken up by rubbing/patting fat onto it), so I haven't got one, yet. I adore my air fryer, but the name is so misleading (and the reason I rejected the idea of having one, for years): it's a highly-efficient, miniature, convection oven.
  11. Mjx

    Remembering Anna N

    Kerry, thank you for bringing a gleam of light to this extremely sad news, with your wonderful memories of Anna. I haven't got the words for how much I'll miss her. One of my favorite memories was of her telling me about her husband, and the various Danish dishes she'd learned because of him, then there was a PM discussion in which we agreed that Danish cooking is basically starch and fat.
  12. @Duvel You've probably found a solution by now, but on the off-chance that you haven't, I've noticed that the empanada dough I've developed over time (I wanted a flexible crust, rather than a flaky one) doesn't shrink or expand, and it holds its shape (i.e. the crimping at the edge changes very little, even though it's not in a mould that would support it during baking), once baked. I usually use half a kilo of flour at a time, but this recipe may be multiplied and divided without any adjustments to the ratios. In a bowl, combine 500g flour and a teaspoon of salt; In something with a pouring lip, combine 250ml water and 60ml oil Add liquids to dry ingredients, and knead until smooth. Ideally, let rest in a cool area or the refriegerator, but I tend to be impatient and use it immediately, and the results are still fine. I vary the amount of salt depending on the empanada filling I'm using, and choose the flour and oil on the same basis; depending on the flour you're using, you may need more or less water. I usually bake empanadas in a 200C oven (with convection) for a quarter of an hour; time and temperature may need some adjustment for meat pies cooked in a mould, particularly if the filling is uncooked. ETA I think that any dough that fits yor requirements would need to contain a decent amount of fat (to minimize/avoid shrinkage: water/water-based liquids evaporate), no leavening (to avoid puffing up), and be relatively firm (so it keeps its shape).
  13. I have a recipe for a traditional Tuscan kale and bean soup that is delicious, and has a LOT of kale in it (it keeps and reheats well, too😞 let me know if you'd like the recipe.
  14. The owner of ckbk is an eGullet member, @mjcockerill and I'm hoping he'll weigh in, because I'm certain the feedback here would be useful to him, and contribute to offering a stronger product.
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