JoNorvelleWalker

Thanks. I looked at Forkish's overnight pizza dough with poolish. While scaling down the recipe seems doable, you made a valid point: "why switch?" Only because when I bake three loaves plus a pizza there is a lot to eat. Though I must say my last bread dough pie was not half bad.

Typically my pizza is made from leftover bread dough. Is there any reasonable method to prepare 200g of pizza dough?

Good stuff. Thick consistency, no need to homogenize. Sadly one can consume only so many mai tais. Unless your middle name is Milhous.

That's what they tell the revenuers.

APO chicken thigh, broccolini, ghost bineshii.

https://forums.egullet.org/topic/161722-vertical-slow-juicers/ As it happens I used my blender and juicer yesterday to make orgeat. Here's the recipe... https://forums.egullet.org/topic/52996-orgeat/?do=findComment&comment=2301356

I stock both. Kewpie is for Momofuku ranch.

Pleased and surprised to see Hellmann's.

Batch 10. It seems a batch of orgeat is lasting me about three weeks. Ingredients for batch 10 the same as Batch 9. One difference: batch 9 was rather thin, so I cooked batch 10 to a more syrupy consistency. Probably too viscus to homogenize. It will be interesting to see if the fat of batch 10 eventually separates or not but I'm guessing the result will be OK. Taste is great.

Recall the original CSO did not have a steam clean button either but it would still steam clean.

Baked potato, APO chicken thighs, sauteed mushrooms. Before @Duvel gets a chance to ask, the battery was dead.

Apparently quite different Quite taximetrically dissimilar from our shad, Alosa sapidissima.

What species is yellowtail shad? Sounds very different from our shad here.

Yes, perforated Silpat. (eG-friendly Amazon.com link)

Seeds?

In any particular manner?

What do you do with it?

Having thought about this a bit more, I feel the names should reflect the differences among the six product lines. Presumably one is a value line, one is a conductive base line, one is fully conductive. Could you tell us what are the differences among the six lines?

Well, I have a rib steak anovaing in a water bath as we speak. While I love my APO I don't think it will replace a good old fashioned water bath and circulator in my kitchen. If you need accuracy to a tenth of a degree choose a circulator. That being said I noticed my circulator was rather dusty.

More like

You could have cropped the frame a little tighter on the scallops.

What is your method for pizza using the Miele?

If you read down it does say microwave safe.

Rubbermaid does make micowaveable containers. I bought some by mistake. Of their bowl MEPAL says "Store your food in the fridge or freezer. Heat it up in the microwave and serve directly at the table. Then simply place it in the dishwasher." Plus it's the most attractive plastic bowl I have ever seen. Possibly not so great for smashing burgers.

No biometrics are available for King Arthur. However James Beard was well known for his girth. Thus James probably measured more sacks than Arthur. When I need weight information I go to https://www.kingarthurbaking.com/learn/ingredient-weight-chart or to Rose Levy Beranbaum's books.