JoNorvelleWalker

You could try sourcing from West Africa... https://forums.egullet.org/topic/162555-two-other-food-related-articles-in-the-economist/

I highly recommend Mark Bittman's NY Times crisp-braised duck legs with aromatic vegetables. Even for me an easy recipe. https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2307933

Why are you reballing?

Make a full recipe. Pour it equally into four containers.

Have you tried filling only a portion of the container?

I don't understand why you are putting your ice cream back in the freezer after spinning. Doesn't that defeat the whole purpose of the Ninja?

Salt bed baked potato, Philips grilled rib lamb chops, thirty second green beans. You know what it looks like. I forgot the apple sauce.

Unbelievably beautiful.

I boast several gin bottles on my shelf, but there are only two gin drinks I really care for. I use Magellan in my aviation, and Diep 9 Old Genever for death in the gulfstream.

Do I understand correctly that the Chef's is not malted?

Chris, what is your opinion of the flours? I have a few kilos of Caputo Chef's but I have not yet tried it for pizza.

I shall never again allow a potato to roll under the bed.

Second ball of dough from most recent batch. Baked about three minutes. Even better. (Last night's was a little under done.) I could eat but half. No way the fault of the pizza.

Tonight I ate the pizza. One of my best. I finished the whole thing, washed down with a little Momofuku ranch. Meanwhile The Economist asks: "If tropical fruit continue to thrive in Sicily, could ham and pineapple pizza one day be considered authentically Italian?"

I'm sure it's spoiled. Send to me for disposal.

This evening I put together a batch of dough similar to my last. I kneaded a bit by hand then threw the dough in the chamber vac. Because the last pizzas had no oven spring I added 0.5% diastatic malt, and increased the yeast slightly to 0.5%. The last pizzas were over salty, so I decreased the salt to 1%. The dough balls are now resting comfortably until tomorrow. Or at least that's the plan.

Sorry, yes, cheese. Add milk and flour to bender jar. Salt to taste. Blend. Add nutmeg, butter, cheese. Touch of sodium citrate. Blend again.

I wanted pasta, and I wanted something quick. I threw together a batch of blender bechamel. The sauce itself was pleasant, but with pasta the result was cloying. Still, hard to complain about a dinner when all that is dirtied is a blender jar.

I thought they were potatoes. I still like.

I often pile a plate or pan on top of mine, but I'm not sure about an appliance.

I like the APO toast better.

You could always store the CSO inside. I exaggerate only slightly. I can see the advantage to using both ovens at the same time, amperage permitting -- I wish I could -- but if you have an APO, for what would you rather use the CSO?

What goes into Weißwurst?

I'll put in a plug for the bay ice cream from @lesliec https://forums.egullet.org/topic/144764-bay-laurel-seedsfruit/?do=findComment&comment=1914049

Better to put it on sale when there is none to sell.