weinoo

I think for certain baked things, certainly from stuff I've read, is that matte finishes are better for baking. (Also, I was being "pithy"). What about these... USA Pan Pro Line Non-Stick Baking Sheet

They look very good - what are you scaling them at pre and post bake? King Arthur?

Suffer with 1/4 sheet pans until you renovate? I have e a couple of the teamfar pans - I don't love them as much as @JoNorvelleWalker - they're too shiny!

I always worry about how crosslinked my pectins are when making potato salad.

Start in cold water, bring to boil and salt the water, start testing then.

I always say to myself, as I deal with less than perfect circles, uneven thickness, etc. etc. - if I were making 100 pies a day...I'd get better!

Conversely, there's the farting around with having to rewrap the remaining 250 or 300 or 400 grams or whatever amount your recipe leaves you, when all you've got is a 500g brick.

Can't wait to try with that Caputo 0. Did you use the malt powder as well?

You Romanesco is beautiful, @Shelby!

Calling @paulraphael!! HELP NEEDED!

Yes, that's what I have - still haven't used it, but I suppose it's time, as these dishes are favorites of ours.

As may be seen above, what happens in a topic like this is that posters start making jokes, rather than being able to actually prove the point they were originally trying to make; e.g. that using tomatoes or American smoked bacon in an authentic Roman pasta dish called Spaghetti Carbonara is just fine. (it ain't).

Why will they never be? I don't see why you can't use either, if you call it Szechuan style carbonara. And don't try to pass it off as authentic Roman carbonara.

Hmmm, I wonder if adding either of the malt powders I just got from King Arthur would work in a faster dough - and kneading with the food processor. One of my main reasons for enjoying a leisurely (aka no-knead) dough is basically that I don't have to do anything except stir all the ingredients together into a cohesive mass.

Maybe they got packed? Was it called Shabu Shabu?

Non-Canadian here (we learned how to capitalize in grade school!)...I'm a fan of, and religiously use Le Beurre Bordier. It costs a ton, but not that much per schmear. For baking, I often go to Cabot Creamery or Land o'Lakes...are either of those available, cause they're pretty good even for schmearing.

What time of day did you decide? Did it at least get a couple of rises? To be honest, I almost enjoy less fermented dough for certain pizza, but obviously, just me.

Is the pan electric, or is it sitting on an electric induction burner? I'd like to do more at table (donabe, hot pot, sukiyaki, etc.) but I am a little bit nervous about using my induction and running the cord to the table, standing up, and basically tripping over the cord and making a giant cluster fuck of a mess. Of course I could do everything on a propane burner... @KennethT - what the hell was that place called - there was one at the foot of Orchard St. too, I think?

I find sometimes that the simple simplicity makes them the hardest to get right. With consistency. My struggles with bread, pizza to name just two. Let's not start on the cacio e pepe.

Probably pretty hard to get into, though I don't really know how it works.

Yes - @shain does! I know a few people who make them; definitely easier than bagels. Or fewer steps, at least. Our newest local bakery makes them too - except they are $3.50 each! There are some things I just refuse to pay too much for.

Thanks!

In Canada, seal blubber makes a good carbonara.

I have been jonesing for chow fun for quite a while. There was a vendor in Chinatown who would sell 3 or 4 different types of rice noodles; one could get a sackful for like $2. But when I went for a walk the other day, she was no longer to be found. Other stores I stopped into led to no success either. So I asked around, and found out a place called Kong Kee sells them, and I took another walk in that direction yesterday... I don't know what those characters translate to in English, but the address matched the one I googled. And sure enough, rice noodles! More expensive than before, but a few bucks netted me about 3 or 4 lbs. of them... As discussed elsewhere, wok hei is not happening too often at home. Now Serious Eats has figured out how to do it, (they call it torch hei) but I'm not in the mood for firing up the torch, and or burning down my apartment. So - I just stir-fried them, with a little beef and greens... They hit the spot.

This store is in our co-op owned commercial strip. When we first moved down here, the bialys were hand rolled, stuffed with real onions, and good. Now, not so much. The Explosive History Of Kossar's, NYC's Most Famous Bialy Bakery Prior to that piece, another hack blogger wrote about Kossar's... Bialy Wars North vs. South Twice... Bacon, Bialys and Bulkas, Oh My Feeling somewhat qualified, as I had any number of ancestors who were in the Bagel Baker's Union!