JoNorvelleWalker

I signed up for the course. Got the first email tonight. Ordered a bread pan from Amazon. Unlikely I will ever purchase Modernist Bread at Home as I have all fifty some pounds of MB.

My Darto seasoning experiments are somewhere in the Darto topic, including pictures. The point about Falk was that there is no seasoning to come off. Though I'm still sad for my poor Darto paella.

I hoped I would not have had to explain, but the stainless steel on the Falk does not easily come off.

Unlike Darto, the seasoning does not come off the Falk.

I recently ordered some Indian ginseng. I haven't tried it. How is Asian ginseng different from US ginseng?

Here is the brand of Koji I purchased... (eG-friendly Amazon.com link) That was seven years ago. I must have mentioned what I used it for somewhere on eGullet. But as I recall I liked whatever it was.

I believe I've used some. I forget for what.

I am confused? To the best of my knowledge I have never possessed nor used an enameled steel paella. Years ago when I would occasionally cook for company I made paella in a large stainless steel Cuisinart. Last time was possibly in 1999 or 2000. No problem with that Cuisinart pan other that I am not trying to feed eight people.

Because I have a paella from Argentina. I've never been to Spain, although I've been close enough to see it. By Spain were you suggesting a paella of enameled steel?

I gave up on my Darto. Paella invariably destroyed the seasoning. For paella I now use Falk.

Last year I got this slider for my heavier KitchenAid (and yes, I have two KitchenAids)... (eG-friendly Amazon.com link) They really work well.

Are you sure you and the oven are speaking the same temperature scale?

I buy instant yeast by the pound. I store the opened packages in a sealed jar in the freezer door. Unopened, to my experience, the SAF yeast packages last forever at room temperature.

Here, for example... https://shop.kingarthurbaking.com/items/saf-gold-instant-yeast SAF yeast is available almost everywhere.

Sorbet in blast freezer. Final measured Brix was 30.9.

Where X is the weight of preserves I believe the correct equation is: 28 = (16*420 + 65*X) / (420+X) I can rearrange that to: X = 2.32*X - 180 Is it possible to directly solve for X?

The soup actually got made sometime later. As I recall it was OK. Not something that I would make again.

Thank you, @Alex. This afternoon, swapping caffeine for rum and rearranging the problem was a bit more clear.

That carrot soup recipe is quite memorable. In addition to the carrots I sliced off the tip of my index finger.

I never was good at word problems... Jo has 420 grams of canned blueberries, at 16 Brix. And a jar of blueberry preserves at 65 Brix. What weight of blueberry preserves must Jo add to the 420 grams of canned blueberries to achieve a sorbet mixture of 28 Brix? Thanks for any help. Make fun of me if you like.

Heavy too! I needed a volume from the big set this afternoon. It was under a pile of about sixty pounds of other books. I don't know about the At Home editions, but the full sets come with what they call a Kitchen Manual, small spiral bound waterproof books that have all the recipes. I refer to Kitchen Manuals frequently.

Why second thoughts?

Eight kitchen shears. Let's not get into scissors.

I credit Anova.