Hassouni

How does this book compare to Fuchsia Dunlop's new edition, The Food of Sichuan?

Nah we're all Darto converts now

Hey now, as an actual Mesopotamian, I'd like to state that my people have never eaten dung!

I found some Trader Joe's white whole wheat flour that has been sitting around for a few years and decided to bake with it. I used a technique I've employed before with great success for 100% whole wheat sourdough - flour and water autolyse overnight in the fridge, then add salt and sourdough starter and mix well - leave to ferment for a while doing some stretch and folds, pre-shape-, shape, then pop in banneton and proof overnight in the fridge. With this flour, several things were off. Firstly, the raw flour behaved and even smelled more like masa harina than wheat - pretty much zero gluten development after the overnight autolyse, then with all the mixing/kneading and S&Fs, VERY little gluten development and the dough never got "smooth and elastic". I managed to pre-shape and shape it decently and then did the proofing and baking, and it even got a little bit of oven spring (proof that it was wheat and not corn I guess!) - but cutting into it, the inside was super dense and super wet and gummy, even after 25 minutes at 500ºF, then another 20 or 25 at 450, then cooled off in the turned-off oven. It also tastes really weird, it does NOT taste like normal whole wheat flour, white flour, or anything else. Are these signs of rancid flour? Is it dangerous to eat? And moreover, when I used it to refresh my starter - did I damage my starter?

Samosa as are from sambousak which are of Persian origin and made it east to the Arab World and Horn of Africa, as well as Central asia, where they're known as "Samsa". Naan simply means "bread" in Persian. The Tandoor was around in Mesopotamia since Akkadian times with the name "tinuru", (modern Arabic "tannour") and similarly spread out. But in Persian naan/noon is literally any bread Pilav/Polow is also a Persian word. Mantı is Turkic in origin, spread by the Mongols as far east as Korea (mandu) and as far west as...I dunno, Eastern Europe, where they call it pelmeni?

Does adding commercial yeast to sourdough change the fermentation byproducts for which sourdough is so touted?

For the first time, I have enough Darto for my space that I think I can hold off

Hi Bread Topic! I've been baking a lot of sourdough bread since the pandemic began, as apparently so have many others. Most of the recipes and blogs I see are for Tartine/French style bread, which is delicious, but I want to bake traditional German breads. I've been looking for sourdough German bread recipes, but most of what I've found calls for yeast in addition to the sourdough starter. Why? I'd like to stick to 100% sourdough starter - will it work subbing starter for yeast in a recipe? Thanks

nitrous tends to extract fewer bitter flavors, sous vide comes out a bit "heavier" and more bitter. Simply waiting is probably the most neutral way. If you're using strong enough alcohol, shelf stability shouldn't be an issue

Yes indeed thanks to the sales thread!

It’s here! Now I have to reorganize my counters and get creative with space. By the way, it’s a CSO-300N1C. Is that a Canadian model? Are there any differences?

WIth that much reduced okra, it was actually thicker than most roux gumbos I've made

Been cooking dinner nearly ever day the last month for the first time in years, but this one comes directly from eG: I made a few tweaks, but it really is one of the best gumbos I've ever made.

I followed @My Confusing Horoscope's pictorial almost to the letter and got this: A few changes - I added celery to the onions, pepper, and okra, and added peppercorns, bay leaves, thyme, and fish sauce to the stock. This is one of the best gumbos ever, and I've made a lot of gumbo.

Surviving and virus-free so OK on the scheme of things. Can't wait to reopen and welcome you! Shoot me a message when the time comes. Similarly some friends and I were planning a trip to Richmond to hang with some rum rascals down there

New on eBay for $275 with free shipping. I think it's my time! https://www.ebay.com/itm/Cuisinart-CSO-300N-Convection-Steam-Oven-Stainless-Steel/283854308168?hash=item4217090348:g:tqkAAOSwfrleTdxc

You've heard from some of the most dedicated cocktailers on this forum and none of us have heard of "boxing" a drink. Don't worry about it.

up and straight up are the same and mean a drink served in a stemmed glass without ice. Straight in a legal sense refers to American whisky that's been aged at least 2 years and is at least 51% of its base grain (corn for bourbon, rye for rye, etc), aged in new, charred american oak barrels, and I forget what else. Straight for most people I'd say is synonymous with "neat" - poured right out of the bottle, no ice, nothing. A shot is a shot...a short pour of anything neat or mixed to be drunk in one gulp. May I highly recommend BarSmarts. It's free right now and is a very good starting point

reshteh is also Persian. But Persian food is hardly underrated, it's often counted as one of the world's greats.

Not having eaten a strict carnivore (I mean, pigs are omnivores), I've heard the general consensus is they don't taste very good.

I'm a professional in the industry and before that a longtime cocktail aficionado and I've never once heard the term boxing. The definition is rolling is correct, though. There is a difference between rolling and throwing though - in throwing the cocktail is poured from the small to the large tin from a height several times, providing a lot of aeration and looking very dramatic

I know a Kazakh who complained that he couldn't find good meat in Istanbul, of all places. I responded, "what do you mean, the lamb here is incredible!" to which he replied, "yeah but there's no horse"

I got both the 4 and the 5.5. I've done a lot of research on Staub vs LC over the years and the general conclusion seems to be "Staub is for people who cook, LC is for people who display". I've only ever use Lodge enameled, and the searing surface is pretty small, and the enamel chips over time. Hoping for a nice step up

Horse meat is clearly a Central Asian nomadic thing. The various dairy products I have no idea. I'm sure it's ubiquitous in all dairy-eating societies. Kaymak is the same as sarshir in Iran, 'ashta/geimar in the Arab World, and even clotted cream in England. Ayran is the same as doogh, tan, shineena, and whatever the Georgians call it.

well fuck it. I got that and the 5.5 in turquoise. My Lodge ones leave a LOT to be desired and they will be seconded to my parents' house