JoNorvelleWalker

I don't use xanthan gum often but when I do I break out the homogenizer.

@CanadianHomeChef did you thin your basil? Mine has outgrown the little greenhouse lids. Still only one pea shoot up however.

Nigel Slater, braised Lamb shanks with leeks and haricot beans, Tender (US edition pp 292,293): Brussels Sprouts, 25 year aceto balsamico not shown. (Not sure why, it made a lovely color contrast.) Served with Gaahkoeh, Sami rye flatbread: ...which deserves a story to itself.

Any friend of Jack's is a friend of yours.

Marmalade sounds best to me. That or make a mammoth batch of jack rose and invite us and all your friends.

Yes, it's real! Plants grow while you watch.

I went with Mastering the Art of Chinese Cooking. Hope the formatting issues mentioned have been sorted out.

How do you get the enchiladas and ice cream in the same shot?

Green speck of a shoot in one of the pods where I planted peas! Could be my imagination though. Basil coming along nicely.

Ice cubes tonight for my mai tai...does that count?

When I was a quondam biochemist a faucet aspirator was the thing to use.

OK as long as it's not kale.

https://nuts.com/nuts/macadamianuts/ My go to source for nuts... Unfortunately they only offer roasted macadamia in salted or unsalted. Get a bag of each and mix!

Attempt at humor.

I'm not sure the laws, will Montana allow shipments from other states? I note Astor Wines in NY will not ship to Montana. Good as it is the 21st Amendment is not perfect. Do you have a gun?

I managed to miss that bit...thanks @SLB for sharing. Four and twenty blackbirds baked into a pie and all of that. I confess I thought thrush was a disease. Now that I think of it I wonder how those Moroccan pigeons @BonVivant has been enjoying are prepared?

Obviously you didn't buy enough. I don't think I've ever seen Wild Turkey on the rye shelves. If I did I might well give it a try. It hasn't gotten cold enough here yet to start going through my stash of Whistlepig. Can they special order Wild Turkey for you?

I am pretty much weld agnostic but I have had welds fail on cookware. Never had a rivet fall out though. I do not suggest screws however. I once had a screw in my spinach in a restaurant. Iron and all that.

Simple two minute steamed clams. Lemon wedges, baguette, drawn butter.

I used to use my Zojirushi until I bought Modernist Bread.

Other than by hand, by chamber vacuum, or by bread machine I wondering if there isn't some good alternative to the dough hook for mixing bread? Food processor doesn't count.

Just checking...that isn't kale is it?

I use the flat beater and speed 1 before autolysis. The dough hook can't gather the stuff together.

Chicken cacciatore: Bread: Wine and Boursin not shown.

The proof is in the pudding. Tonight I made a batch akin to French Lean Bread but I mixed for exactly 5 minutes on speed 6. I achieved the open pearlescent crumb that so often eludes me. The dough was neither under proofed nor over proofed. Indeed my boule achieved so much oven spring in the CSO it burnt on the top elements. Never before has that happened. I'm sort of delighted actually. This is not the first time I've complained MB does not give much guidance for users of the KitchenAid, which are probably a high percentage of their audience. Not all of us have Hobarts or spiral mixers yet. The problem with mixing on lower speed in the KitchenAid, as @CanadianHomeChef reports, is the hook does not properly engage the dough.