weinoo

That's why they look like real bagels!

Right from the horse's mouth... Hunan Slurp, Silky Kitchen, or something newer?

Ha! The "gourmet wonders" indeed! I have a friend who is Spanish sephardic; often, I'll mention a dish I'm making or had growing up, and he'll say he's never heard of it nor tasted it. Very interesting. (he recently got his Spanish citizenship; took him years working on it, as his ancestors were expelled from Spain a long time ago)

Certainly not as lovely as @liuzhou's chicken dish above (and really, remember to take the picture before starting to dig in), a chicken dish based on a Fuchsia Dunlop Hunanese recipe, out of her Revolutionary Chinese Cookbook (eG-friendly Amazon.com link). Numbing-And-Hot Chicken - ma la zi ji. We commented on how different the taste of this dish is compared to so much other Chinese food we either eat out (or once ate at restaurants), as well as what I cook at home from various books and other sources. Reason? No sugar at all in the dish - maybe a touch from the dark soy in the marinade, but that's it. As Fuchsia relates in the introduction to Hunanese food at the beginning of the book: "sugar is often absent from the mise-en-place of the professional Hunanese Kitchen, and sweet foods play almost no part in everyday dining." This dish, with its use of Szechuan pepper, is evidently an interesting deviation from culinary norms.

Well, I have to interject being in the NYC “vicinity.” What is the Buddha brand chicken and why do you think it’s good? If you’re thinking of Bobo chicken, they’re just okay in my opinion. I don’t believe Bell and Evan’s markets a kosher chicken. I’m sure your mother is lovely. And yes, it’s important that the chicken be perfect. But what good is perfect chicken without rice and sauce? P.S. Have you told your mother you’re sous viding?

Just what I wanted to know!

Don't you mean gefilte fish, like my grandmother made? (Classically with pike, whitefish, and/or carp.)

There were corn tortillas, but I plan on making some flour tortillas using a bit of the pork fat! There was also a salad, but who the hell needs to see that?

No cracklins. I was tired and just strained it out.

Still working the chow fun jonesing. Yesterday, stir-fried with some pork shoulder strips and green pepper. Stir fried choy sum alongside. I will note that the rice noodles are probably best used within a day or two of purchase, or maybe frozen? These were a few days out, but still worked, though I had to smush them around in the wok more than when I first bought them.

I received a much bigger heritage pork butt than I thought I would. And it had at least a pound of fat on it. So... \ The fat got melted down. The beginning of a process which in total took about 4 hours, I guess. Now, 2 nice jars of clean, white pork fat in the fridge!

Significant Eater begs requests... Hatch Red Chilies. Red chili sauce fried in some of that melted pork fat. Carne adovada. Carne adovada with @rancho_gordo's pinto beans.

Well, I didn't wanna mention that! But now that you bring it up, that might be a reason why the larger of the two I have stays in the cabinet.

I googled square baking sheets, and seems like there are plenty of choices which might work for you.

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.