JoNorvelleWalker

According to @nathanm and Co. English muffins are indeed English. (Though, if so, I grant they may not exactly call them "English muffins".) Disclaimer, I was once served an "American hamburger" in Britain, breaded and deep fried.

The Whole Foods that is coming to this area will be part of a new mall.

I confess I did not check out the list, but I will speak highly of Tender. I have cooked a few things from it with quite good results -- most recently a braise of lamb shanks and leeks with beans -- and I enjoy reading it over and over.

Nope. Never touched my lips.

Saffron and espelette could save even cauliflower.

Brought a smile to my face.

I use Luxardo and the syrup is indeed worthy.

https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/?do=findComment&comment=2018118 Have not played with sonic since I was in college. Bit out of my price range at the moment.

Homogenizer does not introduce much air...just sayin'.

I shall never again tear my arm open, opening a can of soup. Not sure how I did this.

Sorry, not trying to create a mystery. I ran out of energy last night. https://forums.egullet.org/topic/153755-the-bread-topic-2016/?do=findComment&comment=2184839

Gaahkoeh, Sami soft flatbread, Magnus Nilsson The Nordic Baking Book (p170): A sweet, sticky, intractable 77 percent hydration dough. Lacking reindeer fat and reindeer broth I used butter and water respectively. I fermented longer than called for and scaled down but otherwise followed the recipe. If I make it again I'll use less golden syrup.

I don't use xanthan gum often but when I do I break out the homogenizer.

@CanadianHomeChef did you thin your basil? Mine has outgrown the little greenhouse lids. Still only one pea shoot up however.

Nigel Slater, braised Lamb shanks with leeks and haricot beans, Tender (US edition pp 292,293): Brussels Sprouts, 25 year aceto balsamico not shown. (Not sure why, it made a lovely color contrast.) Served with Gaahkoeh, Sami rye flatbread: ...which deserves a story to itself.

Any friend of Jack's is a friend of yours.

Marmalade sounds best to me. That or make a mammoth batch of jack rose and invite us and all your friends.

Yes, it's real! Plants grow while you watch.

I went with Mastering the Art of Chinese Cooking. Hope the formatting issues mentioned have been sorted out.

How do you get the enchiladas and ice cream in the same shot?

Green speck of a shoot in one of the pods where I planted peas! Could be my imagination though. Basil coming along nicely.

Ice cubes tonight for my mai tai...does that count?

When I was a quondam biochemist a faucet aspirator was the thing to use.

OK as long as it's not kale.

https://nuts.com/nuts/macadamianuts/ My go to source for nuts... Unfortunately they only offer roasted macadamia in salted or unsalted. Get a bag of each and mix!