JoNorvelleWalker

I'm not sure the laws, will Montana allow shipments from other states? I note Astor Wines in NY will not ship to Montana. Good as it is the 21st Amendment is not perfect. Do you have a gun?

I managed to miss that bit...thanks @SLB for sharing. Four and twenty blackbirds baked into a pie and all of that. I confess I thought thrush was a disease. Now that I think of it I wonder how those Moroccan pigeons @BonVivant has been enjoying are prepared?

Obviously you didn't buy enough. I don't think I've ever seen Wild Turkey on the rye shelves. If I did I might well give it a try. It hasn't gotten cold enough here yet to start going through my stash of Whistlepig. Can they special order Wild Turkey for you?

I am pretty much weld agnostic but I have had welds fail on cookware. Never had a rivet fall out though. I do not suggest screws however. I once had a screw in my spinach in a restaurant. Iron and all that.

Simple two minute steamed clams. Lemon wedges, baguette, drawn butter.

I used to use my Zojirushi until I bought Modernist Bread.

Other than by hand, by chamber vacuum, or by bread machine I wondering if there isn't some good alternative to the dough hook for mixing bread? Food processor doesn't count.

Just checking...that isn't kale is it?

I use the flat beater and speed 1 before autolysis. The dough hook can't gather the stuff together.

Chicken cacciatore: Bread: Wine and Boursin not shown.

The proof is in the pudding. Tonight I made a batch akin to French Lean Bread but I mixed for exactly 5 minutes on speed 6. I achieved the open pearlescent crumb that so often eludes me. The dough was neither under proofed nor over proofed. Indeed my boule achieved so much oven spring in the CSO it burnt on the top elements. Never before has that happened. I'm sort of delighted actually. This is not the first time I've complained MB does not give much guidance for users of the KitchenAid, which are probably a high percentage of their audience. Not all of us have Hobarts or spiral mixers yet. The problem with mixing on lower speed in the KitchenAid, as @CanadianHomeChef reports, is the hook does not properly engage the dough.

I feel her pain.

I'm using the oven method also. Please report back after trying a sofrito.

Mine is white!

I purchased my 9-pod from amazon for $139.95. My understanding is that Aerogarden is hydroponic which would be much less useful for me. The Click and Grow should enable me to start transplants for this summer. The Aerogarden seems complicated. The Click and Grow needs no moving parts, no controls, not even an on/off switch.

There was no rust on mine either. Maybe I am paranoid.

Yes! I had to double check mine with a magnifying glass!

I was going by appearance. I'm more worried about non-rust than non-stick at this point.

One way to find out!

I thought you said in the first post that yours had germinated on day 3? Still I suspect it will be a while till I am making pesto.

All three basil pods have germinated! Day 3.

I have a Nigel Slater recipe that calls for dried haricot beans. Google tells me that translates to navy beans. I have no navy beans but I have pounds and pounds of Rancho Gordo products. Could I use Marcella beans?

Maybe this isn't the best thread to pursue the issue but I am still puzzled by the logic: Paella is cooked in a paella. A paella is traditionally made of carbon steel. Tomatoes corrode carbon steel. A paella starts with a sofrito based on tomatoes. Putting another coat of seasoning on my poor pan.

One of my basil pods has germinated. That was fast.

When I purchased my Zojirushi the price difference was negligible. What I did not take into account is that the 5 cup will make half a cup of rice but the 10 cup won't make less than a cup.