rotuts

it does not follow logically that techniques used in China have any bearing on the effectiveness of flax seed oil in seasoning a wok. what follows is that techniques used in China are effective ( enough ) to get the job done.

@Smithy Im surprised there currently is a ' wing bar ' or any other sort of ' bar ' ( olive , salad , etc ) that is self-service these days. there are none in my area there are ' service ' food bars , behind plastic screens and the container is filled by an employee behind the plastic.

top-less RubberMaid ?

not to get too OT : as I understand it Wondra is AP flour very finely milled https://www.goldmedalflour.com/our-flour/wondra-quick-mixing-all-purpose-flour/ if you cant get it at your usual shopping stop you can make it if you have a cuisinart w a very sharp blade I keep mine in the refrigerator , tight sealed as it seem to eventually attract ' small critters ' if let in the wondra container on the shelf

I do 50 //50 or close to it. whole milk but I also add a hint of freshly grated nutmeg microplane off the dry surface from a previously used nutmeg then a shaving or two I want to get a hint of something in the béchamel but not an about that makes the nutmeg obvius I do the nutmeg also for Russet mashed potatoes.

@MetsFan5 @weinoo is not quite correct : first thing you do is buy a good quality Steel Mesh glove. i know of two people that lost at least 1/2 of their arm to infection , that was difficult to treat. not MRSA , something much more unusual. then proceed as @weinoo suggests. or buy them fresh shucked.

P.S. : Nice Chablis my favorite white wine

and it dissent look like they ere trying to get rid go less desirable cuts. so a Snafu hope it works out well long tern.

well , that's good in a way.

@Chris Hennes wonderful blog many thanks.

refund ? and of interest only to me : where most of the salmon ' tails ? '

@SLB what did FFM say about your order ?

@Chris Hennes your blog is very uplifting . Ive never been to N.O. , and don't see it happening in the near to medium future. I did have my chances ... blogs like this and so many others here including fine home Cooking // Chef-ing posted here on eG have helped me tremendously during These Times . the only other option would have been Cheap , but dry WhiteWine I would have installed a ' Tap ' for efficiency sake. Reds = Migraines . so thank you all.

as @Shelby has already correctly noted Cool is Cool . Q.E.D. ill keep this in mind for the Spring. something to look forward too through the Winter.

@gfweb how about this ? PTFE Magnetic Stirrer Mixer Stir Bar Spinbar (eG-friendly Amazon.com link) i look forward to your reviews reminds me of my Chemical Days,

@Kim Shook its difficult to see what you have upper L but its probably similar to what i have and many others. the rubber lip over time gets hard , and no longer seal well 1 ) try getting a new one Im sure you've thought about that what Ive done is save plastic produce bags , as long as there are clean and fold a deflated bag over several times to get to a square that a bit larger than the ' plug ' place the plug on top of that square making sure all of the lip is covered over and put that ( plastic square + plug ) evenly into the drain and give it s test this was always worked for me as long as the square is larger than the plug hope you get the idea if not , Ill take some pics tomorrow Line of Duty , season 6 calls.

so sad. @heidih description is very accurate.

I personally use low pressure iP. the eggs come right out of the refrigerator into the iP basket over tap water I chill the eggs rapidly after iP dry when cold and re=refrigerate. no peeling issues generic supermarket eggs i wonder if the rapid chilling contributes to easier peeling.

I have that same one , and its a very good grater.

I have a similar model , but a bit earlier from my mother. did an excellent job an the cheese , and on a knuckle or two of the hend doing the grinding

@Robenco15 the edge on your Detroit is what its all about the rest might be tasty , but its not Edge, its there to fill you up .

@JeanneCake thank your for the pic Im not sure what this i9s , but is its what Ive been thinking about looking forward to hearing more.

@blue_dolphin years ago I got interested in StickyBuns , Cinnamon buns , and the like. easy to make , problematic to bake fresh for breakfast . I came up w this technique : place an individual just made roll in a pyrex glass bowl.that has some elbow room. freeze . the night before , take the unit out of the freezer , and place in a kitchen cabinet . the cabinet was key then. if left on the counter overnight , Earthquake , who you see upper L would have sampled it , to various degrees depending on the version . in the morning , the unit was fully defrosted and risen. hot oven did the rest. units do not have to be single , and for sticky buns , you added the sticky, etc to the bottom of the pyrex bowl , then the roll , then froze. worked very well. getting the very hot bowl out of the oven might be a bit tricky , and the real difficulty , after flipping the bowl over was waiting for the roll to cool enough so the burns in your mouth were not that bad. Excellent description of the DRR buns thank you

@Steve Irby perfect work ! I favor pasta w a cream sauce , that's more like a coating flavoring that sauce makes the character of the dish. Ive always liked dry white whine, as a base. Im giving saffron serious thinking as an addition to that. then add-ins , depending on what's available. Spinach is a perfect green , just wilted. great work.

@weinoo """ Farmer's market greens ($16/lb.!!) "" wow. that's some serious coin . I used to grow all sorts of lettuce Bibb ( Boston , of course ) was my favorite a home grown , or from my local farmers market ( a few years ago ) had some outstanding Bibb. very tight. a bag of 2 - 3 heads ( as they were sold ) was always well over a pound One Dollar. Those were the Days.