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Shouldn't that be NON?

This is my favourite grapefruit knife. Notice that one end is actually two blades here from Lee Valley.

My sister fed me my first Kraft Mac and Cheese. I was about 18. Not sure that I've had any since, either.

Why would this be, Jo?

Hello Umar. Here are some good wishes that you discover many interesting issues at your school. There are many knowledgeable and helpful people on this forum, who will be certain to add to your knowledge. I hope you have fun here. Welcome!

Well, I'm going to try 3.25 hours @ElsieD, maybe 3.5 hours. Let's report back!

Some time ago I had trouble with a pizza and the consensus was that the long-ferment dough should be taken out of the fridge earlier. Sorry I'm so foggy, but that's all I remember. My usual rule has been the dough comes out of the fridge 2 hours before baking. My kitchen is about 70°F. Oven is a GE Electric whose highest setting is 550°F but which does not "keep" the temperature that high. But, this is partly ameliorated by turning on Broil-High an hour before the pizza goes in. Usually the pizza is cooked 7 minutes or so. The "trouble" is the dough is stiff to pull into shape (I don't use a rolling pin) the dough immediately under the topping often seems gummy. Pizza is on the menu for tonight . . .

Hello @Wait. Wot, you sound fascinating. Welcome to a very friendly and individualistic place. You'll fit right in!

A last minute celebration was called for, so dug out my old Emergency (same day) pizza recipe (from pre-baker's percent). My current dough uses 572 grams flour (mix of semolina and bread flour) for TWO dough balls. The old recipe on which it was based used 421 grams flour for ONE dough ball. The dough was soft and pillowy. Brushed with olive oil, granulated garlic, shredded Fontina, sliced/shaved garlic scapes, pineapple (slightly dehydrated in APO), red bell pepper, chopped basil, Mozzarella, Parmesan. Chopped jalapeno on the side. I cooked it longer because the dough wasn't darkening, which made the crusts quite dry. As you see from crumb, the centre didn't get sufficiently cooked. Thought it was going to be great. It wasn't. My friends, however, have called for one of my regular pizzas very soon, so they can compare. 🤣 🤣

I was working on differentiating from previous food bits for Backyard Wine Tasting, so these dishes vary greatly from former times (which I haven't yet shown you). Our neighbour has been regularly dropping in to join us and this time brought over some of his barbecue, salmon and ribeye (sorry no photos) This was made with the Bamix (C) chopping blade: half dozen garlic scapes, handful cilantro, ~12 oz sour cream, 4 oz fresh goat cheese, salt and couple tablespoons lemon juice. Using Eric Ripert's VEGETABLE SIMPLE as inspiration, the next was an olive tapenade made with garlic clove, variety of olives, handful cilantro, generous tablespoon of Kozlik's Sweet & Smokey mustard, zest of large lemon, a tablespoon or so of lemon juice, several drizzles of fine olive oil, pinch salt. Also using Eric Ripert's VEGETABLE SIMPLE as inspiration, the next is hummus made with Rancho Gordo black chickpeas (Desi Chana), tahini, lemon, good olive oil, garlic and paprika. Served with all the crackers remaining in the house! And 5 bottles of wine! 🤣

Not needed

Hi there @jamgirl. This is a wonderful community. I'm looking forward to learning more about you! Welcome.

Hello Henri. You've found a fine and entertaining place! Welcome to eGullet.

Sorry, Mitch, but I haven't found much information about using the aerating blade and was curious to know what other people have been able to do with it.

Jo, try this recipe for https://steamandbake.com/combi-steam-almond-crumbed-fish-sweet-potato-chips/ and then, if you like, you can skip the fish. These chips (fries) are now a regular thing at my house. I find that I prefer the flavour of sweet potato chips with homemade mayonnaise than regular potato chips.

Thanks for the replies, but this was the issue with which I wanted help. I can update the quoted information to add that I found no apparent value in having a stiffer cheese dip. Maybe I didn't make my request clear: How long should I whip a cheese spread to aerate it? (I'm guessing that the generic whipped Boursin-like cheese was whipped with huge industrial machines, right? So I'm not going to be able to get that result). What items have you aerated? TIA.

I discovered that I was using the form incorrectly, perhaps you have too! The form has now been updated so that Rack shows "1" as the highest placement, and "5" a the lowest. Let me know if other adjustments are needed. AnovaSteamOvenDiaryForm_v1e.pdf

These weren't. Not the first time. Don't remember if they came from the same place as I last noticed the grit.

Yes, my most often used recipe is Toast (also multi-stage). 🤣

How does one make sure that scallops have had all the grit removed (before grilling)???

@Margaret Pilgrim, might do. I had cilantro and avocado in there which I wanted to keep from browning. I have read about adding citric acid to foods, so I'm curious what it tastes like. Yesterday I ended up adding honey twice which got rid of the puckering effect. 😅

P.S. Taste test reveals that 1 teaspoon citric acid is too much. Add some honey or maple syrup?

Host's note: as noted in the first line, this topic was split from the Bamix topic. Bamix, but not quite the same topic as the beginning of the thread. Using the A blade (Aerating), has anyone whipped cream cheese? Lately I have been making a dip with fresh goat cheese, cream cheese, half dozen cloves of garlic, a bundle of cilantro, couple of teaspoons granulated onion, teaspooon of citric acid. Today I added an avocado which needed using and a couple tablespoons sour cream. Previously I added Greek yogurt but today I'm trying to make a stiffer version. First I use the C blade for chopping up the cilantro and garlic, and then to mix the components. I also have found that aerating the dip makes it lighter. What I haven't been able to determine is how long to aerate. My short experience using the aerating blade seems to make no marked difference in the amount of air. I'm mentally comparing it with a generic whipped Boursin-like cheese which was not-quite-as-light-as-whipped-cream, but definitely lighter than my attempts. Any clues?

Scamhi, what is a chili crisp?

Sad for you, mad at her.