JoNorvelleWalker

Well they at least believe they have debunked the theory. I am not a whole wheat girl, myself.

Recently I purchased a higher capacity scale of the same type I mentioned above. The interface looks identical. I wrote to customer service asking what weights were needed for calibration. The Great Wall rep responded that a 1kg weight was required for calibration. However when I start the calibration procedure the scale asks for a 20kg weight. I don't have a 20kg standard and the company tech support has no clue. The scale still measures nicely to a gram but it's supposed to be good to 0.1 gram. I suppose I could stand on it.

With all respect, didn't @nathanm and Modernist Bread debunk this theory?

Then again there is always blast chilling. Though for fish I've been blast freezing and postponing how to cook and serve till later. With a blast chiller I can reserve my 13 quart Vollrath bowl for laundry. Saves ice cubes for my mai tai too. I still can't get my head around how fish cooked sous vide reheated for service would help either at home or in a restaurant. Chicken or steak is an entirely different story.

Last night was a repeat of Vivek Singh's kadhai ka shikar. https://forums.egullet.org/topic/160121-dinner-2020/page/111/?tab=comments#comment-2247719 So successful a few days ago. Once the prep is done the dish comes together quickly. The key phrase here is "once the prep is done." There are eleven sets of ingredients to be added to the stir fry in the proper order. I blew it. I dumped in the strained tomatoes before the ginger, garlic, chillies and before the ground spices. Good, but not as good. Leftovers probably for tonight.

And what was it that he asked for?

Soup of the evening, beautiful soup... Old picture, same batch. And now my freezer is a little lighter. Bugialli's minestra di farro.

Maybe it depends on what breads you are starting with. All I bake are French lean breads. CSO toast is quite OK, nothing I would write home about.

That should not be necessary. I'd return the unit and start again. Disclaimer: I am not a microwave owner. Though I am a holder of an FCC amateur and commercial license.

Indeed, I pitched a bag of parmesan rinds last night.

Any word on a better fitting lid for the small attachment?

Very bad way for a small quantity of anything. But the only method I have found of making truly smooth nut butters. Edit: @nathanm says you can use a colloid mill.

I can attest you can make powdered sugar. The problem is there is then a layer of sugar dust over everything in the kitchen. I would expect the same issue with dry spices. Plus you would need to use a very large quantity of spice.

I thought this was lamb. I usually label my bags with four digits for the year but I don't always note the contents. Anyhow, Philips grilled pork spareribs. Switched out the wine at the last moment.

My sugar pan if it helps...

I had a metal mouli. More than one. They rusted badly. Now I have a mouli foodmill but it is made of stainless.

Depends how many days you are into lockdown. Though for fish I think freezing is a better way to go.

In this case it was more the three mile walk. Dinner was actually on the table by 1:00 am.

Very tired when it came to dinner. CSO chicken, coleslaw, sweet potato. No complaints.

For bread?

Ice cream.

Amazon bluefish*, Philips grilled asparagus, wild rice. Melissa Clark's anchovy caper sauce currently featured in the NY Times. Followed by Rainier cherries. *Yes, I am aware, bluefish is not a riparian species.

Don't forget the KitchenAid Precise Heat Mixing Bowl! (For which I blame Kerry.) Edit: I have not tried it but I'm not sure the Paragon would be precise enough for chocolate. Might work though.

It can become addictive.

Till I clicked on "see price".