lindag

There are a lot of cocktails that can include egg white

I don't understand how to do the hydration math. So how much water did you add to get 63%? Anf how did you mix it? Mixer, FP? How much flour?

Why is it described as 'electric'?

I'm guessing this is the ATK recipe, no?

I've seen it described as having tastes of rich beer, sweet hickory, smokey chipotle and more.

I've tried lots of others but I always come back to Bullseye.

I ran across what looks to be a great recipe for Borscht this morning. here. I happen to love all things beet.

Anyone still ordering on a regular basis from wild Fork? I’m thinking of getting an order from there.

This is my favorite potato recipe: https://www.myrecipes.com/recipe/two-potato-gratin-2 It is divine! Sine recipes add sliced fennel to the mix but I haven't tried that yet. t

Get thee to a physician.

I have only used the extra whites for glazing my bread loaves. it helps in holding any topping on .

My market has fresh Oregon Dungeness Crab on sale this week for $6.99/lb. Sign me up!!!

Here I'm buying Jumbo eggs for $2.68 a dozen.

My favorite is no sound at all, everything is blissfully and utterly silent. pure contentment.

Recipe fir the stew?

Some pollock had come in the last Wild Alaska shipment. I'd never had pollock before and had to find the right way to cook it. I just baked it in the oven with butter, garlic, S&P and lemon. Excellent!

I never cared for spicy food until I had homemade tacos made by a then boyfriend and seasoned with Pico Pico sauce. It was love in capital letters. After that there was no turning back...now I can't get enough spice/heat.

Glad to hear this. Coincidentally. I will have been free of cigarettes for 25 years ad of Jan. 4, 2023!!! Best thing I ever did for myself.

After tasting the above0mentioned eggnog I found it to be missing something. I should have guessed what it was simply by looking at the recipe! It had no vanilla in it. After that I added a big splash of vanilla and another big splash of bourbon. Really good now!!! In fact, it's so good I made up another two quarts yesterday. I still plan on making the Everclear recipe but I'll bottle that up for next year. Been saving my empty screw-top wine bottled for that purpose. Here's the recipe I used: (I did find it a little heavy on the ground nutmeg so I cut that back on subsequent batches.) 5 Minute Homemade Blender Eggnog Author: Thechunkychef.com ▢ 4 large eggs the freshest you can find ▢ 3/4 cup granulated sugar (or superfine sugar) ▢ 1/2 tsp dried nutmeg ▢ 1/4 tsp ground cinnamon ▢ 3 oz cognac (about 1/3 cup + 1 Tbsp) ▢ 3 oz bourbon (about 1/3 cup + 1 Tbsp) ▢ 1 1/2 cups whole milk ▢ 1 cup heavy cream (vanilla) Instructions Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds. Add sugar and blend another 20 seconds. Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds. Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow. TO SERVE: Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined. Serve with some additional grated nutmeg on top, and an optional cinnamon stick.

Ina Garten has great a recipe for sausage rolls using lamb sausage but I can't find it around here. Recipe.

SO nice!

I use mine mostly for shredding cheeses. I need to expand my horizons. That's the problem when you cook mostly for one. Often it takes more effort and time to clean the clean the damn thing that nit does to just use a knife.

Thanks for that valuable tip on thawing sous vide. I had no idea; that could be life changing for me.