Hassouni

Thanks!!! Can’t wait to see all you DC area eGers!

I don't need perfectly accurate flickering...the ones I received were really mechanical, to the point of them all flickering in sync, and flickering all the way off and back on, like an ultra-slow strobe. @weinoo how do yours fare against that description?

I've been looking for flameless candles to put in the bathrooms and behind bottles on the bar - on the bar itself and on tables we'll be using real candles, but we want the flameless ones for ease of use, reduced fire risk, and to not be constantly spending money on real candles where we can avoid it. I got some from Amazon that were well-rated, but they were a) orange b) dim and c) the flicker was extremely mechanical and fake-looking. Does anyone have any recommendations for something a bit more realistic?

Well, man'oushe training has started, and we're working with a couple different recipes. See this thread for more info. One of the recipes said to use all bread flour, and added oil to the dough. Another says to split it 350g/160g bread/cake flour, without oil, but I didn't get any cake flour until today. What I really want is a dough that can get very thin and very crispy, while remaining pliable and not hardening/drying out over high heat. The issues I've had is that when we get the dough thin enough, and browned enough, it's usually too dry/hard/stiff to fold. Would more oil help? What would cake flour do?

When you say running it through up to 4 times, do you mean narrowing the rollers each time?

I just saw a video from Doyon that said it's designed for doughs between 50-60% - I think that might have something to do with it! I'm just wondering if such a device can get dough as thin as I need it and how many passes it'll take - I'm looking for 1/8" or so

Hi all, working on dough recipes for mana'ish for my bar . In the meantime, I got a Doyon dough sheeter to help get the dough very thin. Yesterday we had a training with a mana'ish baker, and they gave us a recipe for a high hydration, high yeast dough - it was definitely well over 60% hydration, and came out super soft. When we tried to run the dough through the sheeter, it didn't really manage to get very thin - would a stiffer dough work better?

So are the high-heat stir fries we all obsess over mostly restaurant fare, in that case?

What does one use domestically in China? Just any old stove or hob?

There’s a smooth blade, fine serrated, and coarse serrated

Hummus. All I want is ultra smooth hummus....* (on that note, anyone know which Robot-Coupe blade is best for that?) *but also muhammara and mayyyybe falafel mix

I tried, but the issue is the rim of the bowl is well above the top of the blade, and it's not watertight, so it's hard to get an accurate measure. Inaccurately, it would seem that 3qts is to the VERY rim of the bowl

Stupid question, but I just bought a used Robot-Coupe R2, and it claims to have a 3 qt capacity, which would make it equivalent to a 12 cup home food processor. The bowl seems TINY - is it measured all the way to the top, or what?

Hotter than the depths of hell here, so last night it was two Daiquirí No. 4s, (turns out in a Blendtec, 12 oz of crushed ice rather than 16 is the way to go), and then a Crafty and Elusive Elk once I was properly cooled off

1. How does the 2005 compare to the 04? I had some 04 last night and just bought a bottle of 05 but haven't opened it yet. 2. WHERE DID YOU GET THE PRINCIPIA?!!