JoNorvelleWalker

In all seriousness the Modernist Bread folks suggest injecting gas into pizza crust to make more bubbles.

In the back of volume 5.

https://forums.egullet.org/topic/158357-baker’s-ammonia/

The first local New Jersey asparagus I have seen. Baked potato. King salmon, farm raised. Not quite as pretty as the amazon/Whole Foods wild caught but got the job done well.

Many PolyScience products are overpriced. I don't see what justifies the cost of the Control Freak, for example. Nonetheless my PolyScience 300 was a good deal when I bought it, though I notice they have since raised the price. Still, I would not hesitate to purchase one again as I have seen nothing better for the cost. I don't see how I ever lived without it. And why the hate for Dyson? I use it on my hair and often on my dinner. It is a joy to use. It brings pleasure every day. Not all products can say that. I'm thinking about getting a Dyson for my granddaughter. If you want to make fun of me I also have an iPad, two of them. They work. Back to circulators, eggs matter when you pasteurize them. I have no complaints with my original anova, it is quite accurate.

Last I checked* the PolyScience was $799.95. As for disposable hairdryers, that's why I bought a Dyson. Temperature? If I can measure it I care about it. Your mileage may vary. *which is just now.

I have nothing to do with this topic at all -- but vicariously speaking, if I were attending my choice would be Bulrush.

Sadly I come up with but 353 recipes for sweet potatoes. So much I am missing. However for what it's worth I do get 9 results for hartshorn.

Please, thank Magnus Nilsson. I was merely the messenger. But note, Nilsson adds his hartshorn dry.

I bought my bottle for recipes in Magnus Nilsson's The Nordic Baking Book. One Swedish cookie recipe I'd like to try is Dreams (p323) but I have not done so yet. Nilsson asserts the "nightclub urinal touch" will dissipate as the cookies are cooling down. He mixes the "piss salt" with the flour and combines with the creamed butter and sugar.

My KitchenAid KSM8990WH has been a delight. My one complaint is, for my use, it is possibly too large. I have an older KitchenAid that was, alas, too small. No problems with either KitchenAid that I remember, and the older one is from the 1980's. If I could afford it*, I would look into one of these: https://pleasanthillgrain.com/haussler-alpha-mixer-heavy-duty-kitchen-dough-stand-mixer *or lift it

The index has forty entries under inclusions. What was not there that you were looking for?

By happenstance I opened Deborah Madison's Vegetable Literacy to the chapter on sweet potatoes. But to give an answer to the question, use Eat Your Books to find the recipe. Simply replace "kale" with "sweet potatoes" in my example above. I might even eat the result.

@blue_dolphin I think I figured out that you were answering about marking books added to Eat Your Books, and I was asking about marking books added to the Kindle app so that one could locate the books more easily. For example: if I wanted to cook kale* and entered "kale" into EYB the first hit that comes up is "Seared beets with walnuts over wilted kale and micro greens" from Vegetable Literacy by Deborah Madison. I have walnuts, so I'd need to find the book. I open my Kindle app and am presented with piles and piles of pretty books to scroll through. Wouldn't it be nice if I could select a subject category "vegetables" or an alphabetical category "M", say, for the author's last name? (Dewey Decimal number wouldn't help me much.) In my example I found Vegetable Literacy without too much trouble (just a bunch of scrolling) but it is not always so. @nickrey came up with the solution. Now all I need is the discipline to carry it out. *not that I would cook kale of course.

I too have a jar of baker's ammonia on the shelf and have never opened it.

I fervently hope by "burn" you mean capsaicin and not some tragic eventuality involving rendered fat. Yesterday afternoon I sampled a pickled Chinese pepper that cleared out my nose.

@nickrey you win the internet. Thanks, I think I understand. But I'm not sure I could find 2057 Kindle cookbooks I wanted even if they were free.

I'm sorry, I don't understand. I think what I'd like to do is, in Kindle-speak, make collections. I don't know how to do this. Does it involve bookmarks? Bonus question: I've marked pages with bookmarks but I don't know how to use them. Edit: I have 202 Kindle books uncollected.

Shad is an oily fine textured fish. The flesh is boney but for a price fillets are available during the short season, from which all bones have been removed. The roe is also enjoyed, though I wouldn't go out of my way for it personally. https://en.wikipedia.org/wiki/American_shad

Very sad. At quick count I have ten Bugialli books. I know there is one I don't: Maremma The Wild West of Tuscany. I had been trying to find a copy; I even wrote Bugialli a couple of years ago but received no answer.

Yesterday I learned the method by which the egg was opened. In an attempt to cut it, the egg rolled off the kitchen table.

My dear son took me to the shadmonger: "Season is finished for the year -- we sold our last piece last night." Can't make this up.

On the subject, can anyone tell me how to organize Kindle cookbooks (or any books, though it happens all but two or three of mine are cookbooks) on the iPad app by category? In other words is there a way to make subfolders of books on the Kindle app?

Too bad Instagram put the stake* though the poor butcher. *pun possibly intended.

For a price...and if I had a cell phone. Actually the store in question will deliver. Some years ago the delivery charge was $20. I have not enquired recently. It's particularly annoying because the store offers a one day a week discount to "senior citizens" -- if I could only get there to take advantage. My hope is I can talk my dear son into taking me tomorrow and that they will indeed have shad. Last time I got down there @chefmd provided transportation.