TdeV

Which reminds me, does it matter whether one makes gravy with cornstarch or flour?

Sorry no pictures. Beef point brisket sous vide 2.5 days 133F, blow torched by DH Pale gravy (made with cornstarch), but reasonably tasty. Thanks to @chromedome and @Duvel, my gravies may become darker in future. 🙂 Cider vinegar based unsmoked barbecue sauce (untasted, forgotten in microwave). Mashed rutabaga with s+ p, plenty of butter (IP 4+ min, high pressure). Topped with toasted pinenuts. Artichoke, halved, choke removed, sous vide 2 hours at 185F Artichoke dressing: mayonnaise, garlic, lime zest + juice, thyme, parsley. Made by DH. Anadama dinner rolls. Recipe called for 3 T molasses, only had 2; added 1 T pomegranate molasses Dessert by dinner guest: ice cream, chocolate sauce, whipped cream, toasted pecans.

Me too!

@shain, both dishes look delicious! Could you please provide a recipe for Balmos, plus an explanation of what makes the bean dish Romanian? Thanks in advance.

I have after-market slide out drawers. The pans can then be stacked neatly, e.g. 4 sauté pans one on top of the other. The non-stick goes on top, so it avoids getting scratched. We also use these reusable paper towels to separate pans.

Not very cheap Fuschia Dunlop, I'm afraid, at Thriftbooks. Welcome @Rickbern. I'm fascinated by your Wednesday night dinners. Perhaps you could start a thread and show us your creations. 🙂

That's a packet of 50! Surely one sheet is enough to freshen up the microplanes in an amateur(amateuse)'s kitchen. Maybe 50 of us could get together and . . .

@Kerry Beal, what's a tack cloth? 🤣

@rotuts, thanks. Not long ago I had the best cup of coffee I've ever had in my life. My friend's husband roasts their beans fresh (every week, I think). This roaster sounds promising. DH drinks decaf drip coffee. Our grinder doesn't have a brand, was made in Hong Kong, and has worked serviceably for many years. Where should I look for a new grinder? The coffee my friend gave me was amazing.

What about the grinder, @rotuts? Recommendations?

Oh, @blue_dolphin, how I wish I lived nearby you. 😀 Such marvellously created dishes! Inspiring.

I read this as the preferred method of pyros. 🙃

FWIW, pathogens in sponges can be largely removed by microwaving for 2 minutes and 10 seconds*. Since I like efficiency, I nuke my sponges for 2:22 every week or so. We don't use any scented products at home, so one can usually smell when the sponges need attention. *If I ever find the reference data, I'll let you know.

@Duvel, may I introduce you to Super Peel (now at Amazon); it makes the job of getting the pizza onto the stone very simple. I've used this peel for more than 10 years, maybe 20. I believe the fellow once worked in a commercial bakery where to-be-baked goods are placed on a cloth conveying system; he has reproduced the idea for pizzas. The peel itself is either cherry or maple. I place the empty pizza shell on top of the cloth sleeve and fill it there directly (not a problem if you move briskly), then open the oven and slide the pizza onto the hot stone (caution on whole olives or cherry tomatoes–which roll!) If you'd like to know more about the device, let me know and I will take lots of pictures next time I make pizza.

Well, CaptainCarl, what is a dirty water dog?

Welcome, Ria. Since you like to read you'll have fun here. Some great soups in the Dinner thread lately.

Thanks, my books have arrived! 😀

@shain, lovely! What are the things which look like cashews? Also, what are alkaline egg noodles?

Especially with butter!

You are always bang on the money, Jo.

I wonder if it would be possible to sign up to receive only 2 shipments per year?

I too am interested DDF. I'm looking for something to replace black tea after 2 p.m.!

Howdy @StainedShirt. Welcome.

@liamsaunt, delicious looking! I had you in mind when I made my Catfish coconut soup a few weeks ago (and you are a much better photographer 🙃). I put the coconut milk into the soup more than an hour before the soup was done; it was rich, and creamy. By the time the soup was done, the intense creaminess was gone. I've read plenty of recipes which call for putting in the coconut milk at the beginning of the long cooking time. Are these recipe writers all wrong, or is it not the creaminess which the recipe-writer is after?

And thanks to @DiggingDogFarm here, I'm reading How We Eat with Our Eyes and Think with Our Stomach: The Hidden Influences That Shape Your Eating Habits by Melanie Mühl and Diana von Kopp. Very entertaining!