JoNorvelleWalker

I still have two.

According to The Taste of Bread, French flour protein is measured as a percentage of dry matter, whereas in the US and Canada flour protein is measured at 14% moisture.

How do Singapore flour companies measure their percent protein? Do they follow North American standards, European standards, or something else?

This may help... https://forums.egullet.org/topic/164022-how-to-disassemble-and-clean-the-cuisinart-steam-oven-tubing-link-to-helpful-post/

I shall never again scorch a pot of Rancho Gordo beans.

I dumped 24 pounds of beans on an unsuspecting friend. I don't feel guilty in the least.

Yes, and you will then have sugar dust in every crevice, crack, and body cavity in your kitchen. Some you may not previously have known existed. I've compared sugar and oil for breaking in. Of the two, channeling Robert Frost, I'd favor sugar.

I worried initially but humidity has never been a problem. The temperature is 54F. What with the vicissitudes of life I haven't done any chocolate in a couple years. There are pieces still in there.

The cooler keeps the finished chocolate at the temperature I want it.

Some years ago two friends of mine were getting married. Among other things I treated them to smoked salmon for the reception. I treated myself to a Wusthof salmon slicing knife. Turns out the salmon was pre-sliced.

Rancho Gordo pinto beans.

I'm just happy to have nice knives and all my fingers.

In desperation I purchased some non-Sunset Campari tomatoes grown in Texas. I am about to assay how well they go with Rancho Gordo pinto beans. I'm not expecting perfection, but I suspect the tomatoes will be OK.

@BonVivant, I love your travelogues. Do you ever spend any time at home? By the way, if age is of no importance, just wait till you're a cheese.

Disturbingly impressive.

My bean box arrived today. I'm trying to summon the strength to open it. Looks like a nice selection.

I think I've mentioned this before, but pertaining to those of us in North America, and probably some of us in Europe, food prices are a blessing compared to some parts of the world. Sure I would like to pay less, but I have food in my belly, and I can still buy limes.

I still like our manager, it is the thought that counts.

I live in an area blessed with pizza. Perhaps not world class pizza, but real pizza. I can think of eight or more pizzeria* I could walk to on a good day (admittedly I have not enjoyed any good days of late). However I still see many, many Domino deliveries going past my window. I do not know why. A few months ago our manager treated all of us at work to Domino's. I believe it was the worst pizza I have ever had. *including three pizzeria I could crawl to bleeding.

At least you got some.

What's important for an homogenizer is the linear velocity, not the RPM. For a given RPM the larger the diameter of the head, the higher the linear velocity. Diameter of the head should be sized to the volume of material to be homogenized. My BioSpec 1285 is powered by Bamix, and the unit seems well built. Continuous operating time is listed as 5 minutes. I suspect a $300 homogenizer is not an $800 homogenizer, and an $800 homogenizer is not a $20,000 homogenizer.

The ones Kerry and I have are designed for laboratory use and they come apart for cleaning.

My guess it would be fine for ice cream and orgeat.

Apples and oranges, I believe.

If I didn't already have a perfectly lovely homogenizer I'd try it. Take one for the team. Report back.