weinoo

Zojirushi. One of the models made in Japan. I've been very happy with this one. They have a deep line up.

Only one way to find out…

Not exactly a resounding USE BREAD FLOUR, is it?

By the way, I do think the thicker the batter, the fluffier potential one's pancake has. Another good reason for letting it rest, so the flour can absorb liquid and swell to its potential.

Only sometimes. Once in a while, I'll read the entire thread!

Cooked my duck to order... And properly medium. Over red cabbage. Roasted Brussels sprouts. Spaetzle in lieu of quark dumplings. Tried a wine that was new to me... https://siemawines.com/heinrich-hartl All above at Cafe Katja.

No I don't think so. My point is that I don't try new stuff (other than maybe a different cheese) from Trader Joe's - I only buy very few selected items. None of which are pantry.

Bonci's often do...

That list is a crime against humanity. Sometimes I get the feeling that the only way certain demographics can shop is by crowd sourcing. By the way, the pineapples at Trader Joe's aren't bad for $2.99.

Can you show us where?

Hmmm....

That hood looks like it vents to the outside already?

RIP, Richard.

Throw some pastrami on that! And mustard!

Yes. They’re all variations on the same theme. Flour, buttermilk, eggs, baking powders and sodas. However - screw the vegetable oil; melted butter is really your friend. And then: technique. And a/p flour, of course.

Bread flour is not great for pancakes. Don't overmix the batter. Let it rest after mixing for a good 30 minutes. My last batch came out quite nicely... I use a recipe very close to this one...but I cut back a bit on the baking soda. Of course, Kenji weights in too. I like his recipe except I don't go through the trouble of separating the eggs. Gotta use both baking powder and soda if using buttermilk for pancakes. Or kefir. Or yogurt. Or sour cream.

When they clean the pantry out, they really clean the pantry out!

I happen to think braising can be accomplished, to different effect, by covered, partially covered, or uncovered.

Who said that's a pseudo-braise? Not Tom... https://www.finecooking.com/article/braising-meat-so-its-meltingly-tender

Have you seen Zoe's Best Ghanian Sandwiches cookbook? Yams are somewhat obtainable on the lower east side. At least I think that's what they are.

Have you read through the multitude (like probably thousands) of posts about cookbooks here? Or done this? 12 Books That Every Sandwich Lover Should Read

I love this because Ronnie has charcoal, hunting, butchery, etc., @Shelby has Misfits, Goldbelly, Amazon, et al.

You can almost sense how the dough doesn't want all that stuff in it.

As I've said previously, buy a piece of Falk.

Well... She just saw your post, and is NOT happy about the cart!