rotuts

" eaten in just a few bites " ???? better with one gulp

and she is ' under-age '

I thought JP had retired all along he has been grooming his GD

As a small child JP's GD has shown up from time to time in JP's shows she is a young adult on this show however doesn't get to taste a drink they make : ' The Adonis ' Sherry , vermouth . bitters she gets pineapple juice , ginger syrup , grenadine so she's not of Legal Age. she's far more comfortable in the kitchen than her mother it seems

now this looks really really really good. doubt there is anything like this left S. of the Border. such a shame.

any way to see this w/o FB ?

@Kerry Beal have you moved to Belgium ? seems pretty reasonable based on what Ive seen so far .

re: water politicians are experts at making the superficial seem profound. your are not going to get a glass of water , unless requested because graft from the ' Beverage Industry ' supports their life style " wouldn't you prefer your Water in an Outstanding Shee Shee container ? 5.49 USD ? "

@JoNorvelleWalker """ they’d just fill up on water """ back in thee day , while in Jr.High hot lunches cost 50 cents USD some times Id forget to pick up the two quarter I needed the quarters were in a container in the kitchen so no hot or cold lunch for me ! a friend who lived a few doors down suggested drink a a lot of water , that will fill you up didn't work

yesterday's bread in the bread basket .

Ive always thought that myself. but a while back I read something that suggested otherwise. She moved right on to the Wine business. smart ! just have to learn how to pull a cork !

I cap PBS shows Ming Tsai has a show called Simply Ming I could almost walk to his restaurant one town away East toward BOS. Ive met him several times walking his Dog and we both come from CA. no matter his PBS show is quite good and i Cap it. today , The show features the Guru him self JP with his grandauter cooking so cooking talent skipped one generation ! it was a fine show And based on what I saw his granddaughter has " The Touch " this book : so I m getting via Amazon Monday ?

@JAZ very nice ref I appreciate it. For me three things changed how I cook a quality SV system i.e. an oil pump as I do a lot of SV a Combi-Oven currently the CSB(O) and an iPot mostly for pressure steaming , but now also for stocks and home made soup push a button or two l, keeping track , and your can then do something else while the iPot does its sutff unattended

induction cooking saves energy that's for certain. how much is open to analysis . the induction surface doesn't heat up , and transfers more energy to the pot by far than any other method. the now hot pot can transfer energy back to the induction glass surface , but little energy moves through the glass to the surounding induction top. glass is an insulator. not the best , but decent. the issue is fine control of the temperature of the pot and durability of the electrical components and possible noise of the magnets

grocery store yeast is much more expensive than 1 lb vac'd yeast. when I open a pound I put it in a very clean and very dry used Mayo Jar, and put some plastic double folded or quadruple folder over the jar then screw on the pastil lid very tightly and keep in the coldest part of my refrig keps for me for quite a while and Ive never had a failure since Im about to start baking again w the Advent of Mordsernist Bread I ordered 4 SAF instant and 1 SAF gold the extra bags I vac-seal and keep in a downstairs freezer until needed I do let the Fz bags come up to room temp before I open and add to another of those super clean and dry Mayo Jars if I added the yeast to a jar while Fz , it might attract some moisture which Im guessing would eventually ruin the yeast I have an infinite supply of them for some reason. Hellman jars or ALDI Mayo jars. Im sure Miracle Whip jars would ruin the yeast Toot Sweet. just saying I guess Im wrong about a yeast for sourdough i.e. acid dough guess there is one just for sweet , i.e. SAF Gold many thanks for your replies

@Nancy in Pátzcuaro the Gold Medal does not have any chemical taste Ive seen this in the past recommended in more than one place but I can't cite those ref's of course in something not ' Cooked ' the real deal might make a difference.

@cakewalk the other was not called ' Gold Medal ' you might call , and ask. there seem to be a lot of images missing now on their web site maybe their UpGrade to the new version did not go as well as they do here on egullet !

A lot of smart people on eG Id say. @Katie Meadow if you are going for a crock-pot like device based on the aroma's you favor , and I completely understand why a Roast Turkey Dinner baked in the oven is a completely different experience than each item on the final plate being made separately but with maximum final taste in mind ie SV meat , Combi-Oven'd stuffing , iPot'd squash or Combi-Oven squash etc and that's hours of aroma filling the house. why not consider a PID'd induction cook-top for that Le Creuse pot ? it would be easy to check the pot from time to time. you might get any temp you'd like as long as the pot is ' magnetic ' take a look here : Ive pre-ordered one and am hopeful it lives up to my expectations as being much better item than my current Max Burton 6200 Maxi-Matic Deluxe 1800-Watt Induction Cooktop

I always add them to potato salad when i remember. for a ' green ' salad I add a 1 minute egg beaten up into the dressing. but i minute is far from HB and with the use of an iPot the HB eggs are now on the ' rare ' side of HB : a just jelled yolk iPot is the only way I can consistently get this sort of egg.

I use Sauer's Gold Medal imitation vanilla for baking : https://www.cfsauer.com/product/gold-medal-vanilla-imitation-03900/ here is a pic : they used to have two imitation vanilla's the web site has changed a bit since my last order. this is the one to get it was recommended many years ago by Ammerica's test Kitchen back when they and new things to say. Im not a credentialed Baker Just a credentialed Eater.

@shain would you post the Rx for the Honey Cake ? many thanks

I sued a week in the frig as i baked on Sat only made the next week's batch while the current batch was baking ( 2 loafs ) x 3 = 6 loafs / week but your point is a good one and Ill keep that in mind. thanks. the Rx i used used starter + 1/4 tsp active dry yeast. mixed for 45 sec in the Cuisinart " Beast Bread Ever " Chas. Van Over tasted fine.

some time ago I sued to bake on Sat. 6 loafs of SourDough bread The dough was retorted for a week , i.e. made while i was baking the bread and I had a fine sourdough culture now that Modernist Bread will be her soon [ ed.: not soon enough ! so much for rye flour I can't get locally .........} I plan to add to my modest GE oven a new gas igniter so : yeast I used to go to KAF read deal place in VT or so 4 tines a year OUtstanding but back to the yeast I used to use SAF Red most of the time and sometimes SAF Gold for Sweet Breads. Id like to order some new yeast soon what escapes me is a SAF or Flieshmans yeast that you use in SourDough Im betting after I make my sourdough cutler: is there a recommended yeast for sourdough ? Ive forgotten cheers !

@Norm Matthews how hard or how much work is installing a new micro above a stove ? Ive had nothing but trouble w contractors. my plain vanilla GE seems to no longer work on defrost. its not the end of the world I just do a series of 5 sec regular ' bursts ' on my micro defrost involved selecting a lower power level

@Smithy very interesting look at the portion of the label that gives amounts in grams and then look at that same bit on Hellmans love to see the differences BTW TJ's used to have a TJ's Mayo maybe they still do Ill pic one up if I remember. it was outstanding in the sense that it had a Lot of Egg flavor. and thus very rich.