JoNorvelleWalker

I've been very pleased with NPSelection cultures. They do not offer a specifically Greek culture but they do sell a Bulgarian culture. https://www.yogurtathome.com/home

Perhaps. I don't think the method is only about reduction. And I note Ruben has moved on to adding skim milk powder to many recipes to reduce the reduction time. But one cannot argue with results. Most of us are playing with this for science or our own amusement. Ruben is producing ice cream for paying customers. And generously sharing information, I might add.

@liuzhou thank you so much for sharing and taking us along. I am so happy for you and your family!

Speaking as someone who previously stated she did not like chocolate ice cream I did not want to be too daring.

https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/?do=findComment&comment=1904621

At least the cob part might still have some texture.

Vacuum seal. The bag will swell up so it needs to be weighted down. Somehow I'm remembering you tried this method once and found the corn wasn't cooked enough.

Update: if I could do as well as Haagen-Dazs chocolate I'd be pleased.

Two minute pie. I wasn't planning to post a picture but I'm a pizza picture whore. No leftovers.

@ElsieD did you carefully strain your custard? I don't let mine go over 80C and maybe even that is a little high. When I make custard ice cream by Ruben's method I do not have to strain it. The genetic testing firm 23&Me informs that I prefer chocolate ice cream to vanilla. This was news to me but I admit I have not tried chocolate ice cream in years. I'm still under the weather and feeling poorly so making ice cream was out of the question. But a kind friend took me to Shoprite and Haagen-Dazs chocolate was on sale.

Oh, I thought they were plastic. Pizza tonight here, whenever I finish my mai tai. And assuming I don't drop it* on the floor. Oven is preheating. * mai tai or pizza.

The flour weight is 600 g, usually 68 percent hydration. Tonight I reserved 200 g of finished dough for pizza, so take that into account.

Tonight's loaves: The boule stuck to the peel.

Not into bigamy myself but I ripen poolish at room temperature. If you find you need to refrigerate your poolish you may be using too much yeast.

It was just a thought.

What else do you keep in your office?

My old dishwasher made noise, leaked on the floor, took half as long as the Frigidaire, but it got the dishes clean.

You could always leave it out.

As does mine. Is it a Frigidaire?

I'm with @Shelby.

Dinner was week-old bread and cold cuts. I seem to have lost my sense of taste. It may be the drugs I'm taking, or it may be that my tongue is swollen, or it may be this afternoon's Sichuan peppercorns -- or it may be as the Canadian, Ferron, has said: "It's so optional what you may or may not lose in this pattern we call time."

I'm interested to try a steak with Gaspesian Salmon Rub...speaking of Montreal.

Thanks, Anna. I held out and didn't go to the ER last night but I saw the doctor in the morning. More pills.

I was speaking to a nurse this afternoon who suggested I might want to get myself to the emergency room. How long a drive to Manitoulin?

"And malt does more than Milton can to justify God's ways to man." Alfred Edward Housman