weinoo

Some of the more recent videos, I practically detect a bit of a wink wink and sorta smile/smirk on Jacques' face. Using certain things which in his younger days would never have been used; I also understand some of the audience he's going for. I think there was one dish where he actually used canned chicken, and they almost had to force him to say "Mmmm - this is good."

Looks good - have you done duck like this? It was my favorite bird to brine and smoke (when I was able to smoke).

Damn, that pizza looks mighty fine, @Kerry Beal.

Kryptonite?

I don't 100% remember, but I think they were more of a veg sliced super thin as a wrapper? Like kohlrabi or something.

No Searzall for you? Serious Eats talks about torches and wok hei here...seems as if they are in disagreement with some posters.

Thanks! But oh to be in Barca...

I think it's fairly close. I've made ham stock from unsmoked hocks, enhanced with some other pork bones. I was actually trying to emulate a dish we had in Barcelona... Guisados and crispy proscuitto in ham soup at Montbar. And then my half-assed attempt... I've also made ramen with that stock...

It popped up for me too...when I posted about it above...

Now that makes sense!

Sure seems like her tests proved that lemon juice + milk is an awful failure, while kefir works almost exactly the same as buttermilk...

Exactly why I mentioned them very early on in this thread; it wasn't meant to be funny or snarky either. And the appropriation of hot dogs by many different cultures never ceases to amaze. I see lines of people outside this Korean rice dog joint in my neighborhood. The Chinese pastry shops wrap them in buns. I imagine they're pretty popular in Japan.

Good luck finding one of those here.

I saw that picture earlier this week, and was drooling. What's the cube the ham slice is nestling up to? I have a guess, but. It almost looks like quince paste, but that doesn't sound like Ron.

No - another friend's DW started leaking and she's buying a new one. Her's was a Kitchen Aid. I hope to not have to buy another dw; this one is only 3.5 years old.

And it would be a Bosch or a Miele. The title of this thread and some conversations I was having with a friend about a new dishwasher she was buying - research I did pointed to a Miele having about double the lifespan of most other home models.

Those look great.

Right?! Hard to tell until you start eating it. There's also a lot of freshly grated horseradish, which they love to use!

Shit - I didn't realize they aren't supposed to go in the dishwasher. On the Korin site - these are the care instructions... Care ✘ Dishwasher Safe Highest Temp: 70°C or 158°F Lowest Temp: -30°C or -22°F Exposure to extreme heat, boiling water and sterilizers will cause warping or softening. This product cannot put in water over 158F (70c). Use bleach (approx. 20 minutes) to remove stubborn stains. Make sure to wash thoroughly afterward. Flip over the cutting board to allow for even wear.

McGee does say "Steam treatment or careful removal of the bran...is necessary to avoid rapid spoilage" And then my eyes glazed over. And it certainly seems that the flour can be made in any number of ways, including from what we might cook as a cereal. https://www.sciencedirect.com/topics/food-science/oat-flour Good to know I can make oat flour any time I need some.

I think that may be true for where you are, but here I only see Bomba (which I think is considered short grain?) and Calasparra (which is actually a DOC and not a variety). I'm getting that info from these 2 books... Of course, who knows if they're telling the truth... I like what @EnriqueB has to say about it above, although I don't know if all paellas are completely dry. In any event, they (like risotto and pasta) really ought focus on the rice (or pasta, as the case may be) and not be laden down by a million ingredients. It's a challenging dish for me, and sometimes I get lucky...

Whoa!!! That is a lotta berries.

Aren't rolled oats, and similarly quick-cooking oats, steamed/dried and rolled? And isn't oat flour made directly from oat groats? So is it actually the same product?

Never done it - sounds disgusting.

Not a berry I see much - do you get them fresh?