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@Kim Shook, I had two prior bread machines; both paddles came out easily.

@ElsieD, I forgot to mention that my paddles are frozen such that both of the blades in the machine face the same direction. About the frozen paddles, I did contact KAF, and their advice produced the ~2mm difference in height. Don't remember if I talked with Zo, but I will make a point of it. The thing is that my normal loaf does not have these two issues (lump on left and dimple on top) but my modified recipe does. The paddles have been wonky since shortly after I got the machine (2012), so they aren't directly responsible for this issue. N.B. There is 1.75 teaspoons of yeast in this loaf (normally 1.5 tsp).

Hello Rob. You're in good hands–there are many wonderful people here. Welcome!

@ElsieD, thanks. Did you forget to post a picture? FWIW, my paddles are frozen in position, with the left paddle ~2mm higher than the right. I have never been able to move them. It occurred to me after posting, that the dimples are maybe from too much yeast?

Loaf made in Zojirushi PAC20. I'm hoping for advice about the strange lump on the left and the dimple in the top. The crumb is okay, but not airy. It's a change from my standard loaf because I cannot find white whole wheat King Arthur flour. My standard loaf uses 271g bread flour 113g white whole wheat 122g semolina 359g water 1.5 teaspoon yeast + other stuff (sugar, salt, dry milk, butter) This loaf, contents above less wh whole wheat, and 82g barley flour 3g vital wheat gluten + .25 teaspoon yeast Note that KAF's master list used to say barley flour was 4 oz per cup, now it's 3 oz (85g)

@shain, I'm still thinking about your focaccia. Could you please post a recipe to make all those loaves? @KennethT, those duck dishes look superb!

@shain, I'm jealous of those gorgeous breads! I'm assuming that you made all these focaccia at the same time. How large are they? How long are they fresh? Does your family have to eat focaccia for breakfast, snack, lunch, snack, dinner and midnight snack? For how many days? (Not that I'd mind)

What a marvellous looking dinner, Scamhi! How were those okra prepared?

Tea

Kim, not really what you're after, but this is what I use (with my butter on the counter). It'll keep for 10 days anyway (I don't know if I ever NOT use 1/4 lb of butter in that time. Ha ha!)

Hello @Susanwusan, you've found a great place here – lots of lovely folk. Welcome!

Welcome @jinenjo. Hope you enjoy some searches! Plenty of great folk here.

Hi Carol. Welcome to eGullet where there are many fine and interesting folks! Looking forward to learning more about you.

Hello Farzaneh. Welcome!

Because I've been following this topic, Amazon is sending me links to silverware here. Looks similar to yours?

Like @IndyRob and @gfweb, I was searching for information about sous vide. And thank you, everyone, for the unending education!

Shai, these look delightful indeed. Could you please provide a recipe for them?

Shai, it's a gorgeous dish. sorry but I'm unable to figure out what a "Cautious" is. Can you help? Looks tasty.

I once had a New Year's day party where everyone got enough bacon (2 racks in each of 2 ovens). I baked it for an hour. (IIRC 350F). Not messy.

Rob, this looks enticing. Since I, and maybe others, have no idea what's refrigerated and what is not, could you please say?

Hi Chris. Could you please explain what are "pressure-carmelized" grains?

Kim, I vaguely remember. Done in the Instant Pot on Ultra, no pressure, probably High. The beans had chopped onions, then 1/2" or so rich stock (with chicken fat) was added and cooked for about an hour. Then the potatoes were added and steam/cooked about half an hour; then the potatoes were flipped over, for another half hour. The total time was somewhere between 2-3.5 hours. When the potatoes were almost done, I lowered the heat. These were new potatoes, so very fresh.

In 2013 dinner thread, @dcarch posted about sous vide pork belly with crispy skin (great photos). Since I can no longer post in that thread, I'm posting here. This is what dcarch said: After many years of trying, finally perfect cracklin' skin on perfectly juicy tender meat! Here are the steps: 1. Poke a million holes on the skin. Season and rub well all meat surfaces. 2. Use a flat tray and make the skin lay very flat, and freeze pork belly. 3. While it is still frozen, boil the skin side in shallow boiling water to cook the skin only. 4. After the skin has been well cooked, and the meat is still frozen because of the fat layer, sous vide the pork belly the normal way. I did 24 hours. 5. Take the pork belly out from sous vide bag and dry with paper towel. 6. Wrap Heavy duty alum foil all around, exposing only the skin. 7. Lay foiled pork belly (food safety) on a rack in a dehydrator set at 150F (food safety!) face down so the skin will be flat and fat can be drained away. Dehydrate overnight. 8. In a pre-heated 400F oven, bake the pork belly face up with the alum foil on a cold pizza stone. 9. Don't walk away. In a few minutes, the skin will puff up beautifully. 10. Let the pork belly get to room temperature and the skin will be unbelievable on the most amazing juicy tender sous vided (24 hours +12 hours) pink meat. 11. Find a way to divide the skin up equally or you will end up with big fights. 🙂 <end quote> re: #3, how long does one boil the skin side? re: #7, I have no dehydrator. What do you recommend?

@Marvinator, have you tried google image search?

I have King Arthur Flour's Whole Grain Baking which cites ingredients in ounces. Perhaps a used book might help you. Also, you could spend some time on the website (which does offer ingredients in grams). King Arthur Flour has changed their name to King Arthur Baking.