JoNorvelleWalker

I store my yeast in a stainless steel container in the door of the freezer. Just used some a moment ago to start tomorrow's poolish.

Unless I'm missing something, why don't you just start the aforementioned oven braise and come back 6-8 hours later?

Sadly the smells you smell are flavors that are no longer in your food. The Kitchenaid Precise Heat Mixing Bowl has, duh, precise heat to one degree but it holds only 3.5 quarts. I do "low and slow" primarily either in the oven, the CSO, or SV. My experience with crock pots is the food tastes like plastic. Your mileage may vary.

@Alex please try using it a few times first! If only for heating leftovers as my CSO is working on tonight. Steam Bake is your friend.

I had used Fleischman's from KAF for decades. Most recently I switched to SAF. I must say, so far so good. As to sourdough, I have seen and tried a commercial starter that left me unimpressed. I think the idea is to culture one's own but we should know more in a few weeks.

I thought in Mexico, at least in some parts of Mexico, vanilla could be naturally pollinated?

Continuing with dishes of Sardinia: Bugialli's Malloreddus al Pomodoro "A Stuffai" (p 75). I had never made malloreddus. They are dumplings of semolina, water, saffron. (Or if you tragically miss-scale the proportions: water, semolina, and saffron.) The recipe calls to wait five minutes before serving which greatly helps with the photography.

I had a bit less than a liter of bone stock left over from a recent or not so recent curry. The stock had been a while in the refrigerator so I pressure canned it. And I'm still trying to finish the curry.

Since amazon is now selling Whole Foods 365 brand...has anyone tried 365 Organic Mayonnaise?

For what it's worth I am a US Prime member and I get $54.76. Plus the pan I see at your link is aluminum, not steel.

If you just want to whip cream the least expensive iSi should do. But the all stainless steel and silicone ones offer so much more. Plus, they go in the dishwasher.

Tonight: Pork, maybe a bit more rare than I would like. Roast potatoes, Kenji method in duck fat. Broccoli rabe, garlic, and pine nuts. Bottle of Valpolicella, which went very well. I blame the NY Times.

I have three iSi -- two one liter and one half liter -- using the 1/2 liter tonight. Though I'd research cartridges a bit. I buy from Creamright, myself: http://www.creamright.com/ Even so, depending what I'm doing, I wear safety goggles.

I like my Polyscience 300. It was the lightest unit I could find. Weight is very much indeed a factor. https://polyscienceculinary.com/products/chamber-vacuum-sealer-300-series-120v-60hz

No, the bowl of mine* is about 25 degrees CCW relative to the handle, assuming the handle is toward the left. Perhaps a mathematician could explain it better. But it wouldn't take a blacksmith to bend it a bit one way or the other. *I only looked at one spoon. P.S. Just buy a set and save us all a lot of trouble.

I'm sure Ruhlman would rather you crack your egg into one of his egg spoons for poaching.

What does this mean?

When scaling an unfamiliar recipe I shall never again invert the flour/water ratio. Weighed it carefully too.

Is lean bread just bread without fat? A.K.A bread? I had never heard the term before. My baguette tonight:

A nose clip?

Unless I'm taking pictures for some purpose...cough, cough... I tend to use store-bought pie crusts. (OK, or unless the recipe calls for sweet pastry.) I could never make scrambled eggs till my adult son showed me. Then I found a really good method with cubes of solid butter. Now once again I have mostly forgotten how.

I once pulled a bottle from a dig at a first century legionary fortress. Sadly it was empty. The bottle that is.

Indeed! I'm snacking on some at the moment. Nuts.com comes through again. Now where could I put a freeze drier?

At the store this afternoon I went looking for cut up winter squash. Quite a few varieties of squash but none pre-cut.

I had sweet potato pie once. I thought I had been poisoned.