JoNorvelleWalker

She didn't buy it??

I was thinking of the CSO.

It was not always well received. I recall an ultimatum about the food coloring.

Beautiful, Rob. I wish I could get there.

Never. Green pasta sauce comes to mind. And in those days lard was twenty five cents a pound.

I would love to see a cost/benefit analysis between Prime Now/WF DAS and RB40. My money (or in this case American tax payers' money) is on the DAS. Your tax dollars at work.

When I was in collage and cooking for myself and others I used a lot of MSG and green food coloring.

Arrack and Sprite sounds a lot like Mississippi punch. @Shelby the arrack I use does not taste like coconut.

This week's bread.* *I get to repeat myself. The horror was I almost ate it before I took the picture.

I too bought Dough and I also purchased Crust. Each was $0.99. Crumb is more expensive so I passed.

You are a genius! Tonight it took me only seconds! (Don't know yet if the success is repeatable.)

Cardboard?

Not sure why some nights I have a two and a half minute pizza and some nights a two and a half minute mess on the oven floor. This was a two and a half minute pizza.

Boiled stuffed cabbage balls?

Brine-salted corned brisket?

Boneless, skinless chicken breasts?

Cream of Wheat, I reckoned, was splendid occasion for my new pinafore. Being errant Cream of Wheat can burn like napalm. (And I did burn my tongue but that is another essay.) Anyhow -- there must be a deterministic method for putting on the apron. Really. Has anyone solved the puzzle? I spend several minutes before the mirror, or perchance more than several, placing my arms in random places. Often as not with results that would baffle Houdini. Even if I eventually get the apron on, it is not clear how I do it. I almost wish I had chosen a more traditional kitchen garment.

My outdoor peas just germinated! They were not there last night.

Sounds a bit unsanitary?

Puff pastry isn't flour, salt, butter, lard, and water?

This week's bread. Yes, I was wearing my new Rough Linen apron. It worked! The flour I spilled went down my jeans and moccasins. Not a speck despoiled the pinafore.

Is some degree of browning really burnt?

I'm guessing if the milk were really burnt you wouldn't like it. Nor would Migoya. Disclaimer, I've read the book but don't recall the recipe. Is it like dulce de leche?

Good stuff and attractive site. I went down the rabbit hole a while.

I have a new beechwood pestle for use with my chinois. I am unsure whether to oil the pestle or not. Suggestions?