JoNorvelleWalker

Don't know. What I used was Red Star and it came from KAF in a little packet.

I tried the Red Star sourdough stuff years ago. Nothing bad but didn't do much for me. Never felt the urge to buy more.

Anova just announced a sealer.

I'm not sure you would need to preheat.

No, but the thought sure crossed my mind.

Not sure but she probably has more space than my one bedroom apartment.

That's another reason to go with a chamber vacuum sealer.

Not knowing anything about the brand, I'd be inclined to give the sealer a fair try. But for a circulator I'd stick with anova (just not the anova nano). Joule maybe, if you like to fiddle with your phone.

What makes it 5-Way?

The batard/baguette is destined for this morning's library potluck. These days I can't get my boules to come out pretty.

@Anna N you must have small hands.

My Darto pans work well on induction, but beware of warping on high heat.

Odd. I eat salt by the handful when my peanuts are gone and I still have mai tai left.

According to 23 and Me I have "slightly higher odds of disliking cilantro". To me cilantro tastes like soap; I love it.

Most of my dinners are stuffed into stomach.

These were the leftover corn tortillas I'd made two nights before. I was going to deep fry them for tacos but by frying them flat as tostadas I was able to use the same pan for three different dishes without washing. I am lazy.

Leftovers of leftovers: Chile verde con cerdo, Rancho Gordo beans. What's new was Diana Kennedy's rajas de chile poblano, prepared by the @chefmd method. Not shown, salsa verde cruda from Roberto Santibanez's Tacos, Tortas, and Tamales. Served with tostadas.

Needing an excuse to try the mat, I made tostadas... https://forums.egullet.org/topic/134107-tostadas/?do=findComment&comment=2216420 Shallow fried 375F.

For the fist time I made tostadas. They puffed up remarkably in the hot oil.

Not sure about that cabbage part. This from someone who could* enjoy her weight in coleslaw. Sorry about your upcoming separation. I have a retired coworker ordained in a Protestant denomination while his chef husband is a former Roman Catholic monk. *eventually.

Thanks.

Still having amazon credits to use up I acquired Delicious Memories. Ettore Boiardi was a bright shining star in the firmament of my canned goods postwar childhood. Passed on British Food. What have Briton cooks invented in the last ten thousand years besides lasagne?

It wasn't using eGullet search.

There's a yolk in there somewhere.

I need to wait a few days to see how my next paycheck shapes up; it will be close. Did he mention when the freezer is expected to ship?