weinoo

I think it's an adventure shopping for some of this stuff!

I buy noodles; and lately, wonton skins - like it would probably take me 2 hours to make 100 skins, which I can buy for about $3.00 - and the quality of the skins I buy is pretty good. Certainly good enough when you take into account the 2 hours; aka the opportunity cost.

@Franci I was looking at something similar to this: From this web site... https://yummybazaar.com/products/hida-fried-tomato-sauce-3-cans-x-5-5-oz-155-g

Kerry - what's the what appears to be (at least in this picture) white stuff buildup on the gasket?

Buy a new one.

It's about 8% sugar by weight.

A friend who has a home in the Appalachians uses some sort of electric chair trap. Seems to work for him pretty well.

Tofu and mushrooms with oyster sauce. In lieu of the standard chicken stock, I used the dashi I made to make rice in the donabe. Put them together in one of the more colorless plates I've made lately. With 2 rather large pan-fried scallops.The donabe rice (finally!) came out great, with a nice, light caramelization on the bottom.

I bought a caseload of More Than Gourmet at the beginning of the confinement. And then just continued to make my own stocks, almost weekly; when the delivery comes in, I'll trim the vegetables and make a stock with that. A chicken and parts come in - stock gets made with trimmings, parts, etc. I find that everything starts to taste, well, basically of More Than Gourmet when using More Than Gourmet - and certainly all of the powders and concentrates have their own tell-tale tastes. And @kayb - I really love ham bone stock. Try it with pea soup sometime!

That's how I do it, first mixing with olive oil, then brushing on with a pastry brush. Sprinkled with sumac and salt before baking. The za'atar I recently purchased is very nice...probably most importantly - it's fresh.

If I only had a grill...

Right - nor am I! Have you ever seen this one? I got it out at the kids' store in Ptown one visit...

@liamsaunt This is a fun book if you ever happen to see it (like maybe that little used book shop in Wellfleet?)!

I thought that's what is being asked?

Also, and not for nothing, we're probably all toasting different things; I think the experiment or our conclusions work best if we were all working with Pepperidge Farm White Bread or Thomas' english muffins.

Inclusions?! I'm still working on vanilla.

Something workable for me, in these temperatures, is buying bread.

I use booze and lemon or lime to cut the sweetness and prevent over-hardening. Seems to work, as we don't like super sweet either. I always err on the side of less is more. Amazing what a tablespoonful or two of rum or bourbon does for the product. The recipes I looked at for the gelato I made yesterday called for 3 cups of liquid (I used 2 milk, 1 heavy cream) and 1/2 - 3/4 cup sugar, so I used 1/2. I doubled up the Madagascar vanilla beans (which are potent!), and used about 1.5 T of bourbon. It tasted great right out of the machine and I;m interested to see how it will be later in the day. Also, reading a little more about the starch, something I learned was that if you overheat or overstir it once it has done its thickening magic, it actually gets thinner, so I was quite careful with that aspect. And now I'm wondering about other starches, since I have potato starch handy.

And the real deal! No turkey in the club house!

This old workhorse I bought in June of 2004, for under $200. So when I (all by myself, I might add) hauled it out of the pantry yesterday for the first time since at least last summer, I was worried. And when I plugged it in and turned it on, there was a bit of wheezing. But it got nice and cold, so... I spun some. And this is my first attempt at a "Sicilian-style" gelato - cornstarch as the thickener. Double Madagascar vanilla bourbon. Tastes (pre-hardening) great. Less filling!

Yeah, those are the regions I was thinking about. Not fully southern! I love the Calabrian chilies!

And their mistake (though not for us, the consumers) was a friggin' 3-year warranty! When stuff starts failing after 2.8 years, you have a problem.

Great choice. Love the old Chenins; wish I had some!

I'm interested in what got you to that pairing?

Good explanation here. I try to explain to people why great pizza is so hard (certainly for me, and I've eaten some decent "commercial" pizza to compare against) to make at home, but often to no avail. And it's why I so often simply turn to baking focaccia, a much-more forgiving product for a less-than-even-part-time baker like me. It does seem as if now, much more equipment is available for the amateur pizzaiolo to try and replicate the taste and texture of great pizza at home, with consistency. Certainly if you have a backyard, and certainly if you're willing to have your kitchen get very warm, especially in summer.