JoNorvelleWalker

Replacements.com is not cheap but good stuff. I recommend them highly.

I shall never again make ice cream in a hurricane.

Two and one half inches.

I'm sorry! I missed that.

I have to note you discriminate against those of us who have neither cars nor cellphones. Though perhaps we are not your target demographic.

Shoprite had no limes. The trip wasn't a total bust, I needed sour cream.

"Every recipe in this book uses xanthan gum in its base."

Limes?

Possibly by flavor she means sweetness.

I read that as "some rum". Maybe it's just me.

Make a Ted Haigh, Beachbum Berry, Don the Beachcomber zombie. Or several.

This evening I went searching the bedroom for a bottle of passion fruit syrup that I was sure I had. I did not find it. What I did find were two leaking bags of liquified onions.

Though Pennsylvania Dutch are Low German, not Dutch. I was noting their use of hock rather than hack.

In stumbling around the web this afternoon I came upon an 1895 Pennsylvania Dutch to English dictionary that defines hockmesser as cleaver. https://archive.org/stream/commonsensepenns01lins/commonsensepenns01lins_djvu.txt

I shall never again freeze solid three pounds of sour cream in the back of my refrigerator.

Shoprite had no limes. Life can do worse than Mississippi punch.

Welcome to eGullet, Karolina. My choice would be to use the 30% cream you have available. It is possible to increase butterfat in ice cream by adding butter, but try your recipe the simple way first as see how you like it.

Sorry I totally misunderstood. How about a tarte tatin pan for paella? Please forgive the pastry. I've used this pan about twice since I bought it and would love to achieve more mileage. My favorite paella book, La Paella by Jeff Koehler, recommends Le Creuset for use as a cazuela but disparages cast iron for a paella. Though he is fine with enameled or stainless steel.

When I was in school a friend affirmed the only proper chorizo was made from donkey.

I didn't, I shan't.

I think there's one less kitchen item on my wish list.

Make sure it's food grade.

Not enough to qualify for free shipping.

Look for polysorbate 80 as E433 or just leave it out. https://modernistcuisine.com/recipes/pistachio-gelato/

Indeed. I saw a Twist Chocolate Mold on sale for $14.34 -- list price $143,423.90. Such a deal.