JoNorvelleWalker

Three plus hours sous vide pork loin. 57C. So tired I was cooking in slow motion (as the stone cold mashed potatoes will attest). I could not even contemplate a mai tai. Strictly speaking I could contemplate a mai tai but I had no energy to actually make one. Pork was very good.

I shall never again neglect to salt my mashed potatoes.

My son was once into sugar cookery. After about six months of scrubbing and running through the dishwasher the pot eventually came clean.

I'm sorry I can't speak to your question about Plant Based Pros but I have a couple of KitchenAid stand mixers, including the 8 quart Commercial NSF. I wondered if you had considered the Ankarsrum mixer as an alternative? I can't help you with the color choices. The KitchenAid has an orange power cord which is always nice.

Breaking glass.

Is the Staub rice cooker a pot to be used on the stovetop?

If a recipe called for blanching I'd do it in a large pot of rapidly boiling water. No disrespect to the APO.

Wine helps.

I shall never again forget to shake my mai tai. But as my mother used to say, it all goes to the same place.

I've used the iSi for pancakes... https://forums.egullet.org/topic/133897-blueberry-pancakes/?do=findComment&comment=1982277

I've done grapes. Carbonated grapes were OK as a novelty but for me not worth repeating. The main use for my iSi's (I have four) is method rotuts, of which I am fond. Beyond MR I currently have a pint of whipped cream in the refrigerator. Most recently I acquired an insulated iSi. I am still looking for an interesting application.

I shall never again settle down with my mai tai at the computer on an empty stomach, placing an order from Whole Foods. And while I am at it I will never again persist in unscrewing the cap from a wine bottle that had already been opened.

Ramen.

William Saurin seems readily available to me from amazon. What is the difference between the varieties? Other cassoulet brands I see on offer are La belle chaurienne and Casino. On second thought, William Saurin is $15.93 a can, plus $24.71 shipping.

I wasn't that taken with it. I did not see anything that I would actually cook. Though there were a number of dishes I might enjoy if someone served them to me.

Made in New Jersey. Ships from California.

Is this the stuff? (eG-friendly Amazon.com link)

Does not seem to be available in this country, otherwise I would have liked to try it.

How did it taste?

They still look rather like shallots.

I'd serve the endive raw or, at worst, I'd grill it. Braised green vegetables have never done it for me.

On the bright side then it probably won't matter.

I recall one spice monger mentioning flowing water in their white pepper verbiage. I don't remember which seller that was. I believe the method processing of the peppercorns varies by country and region of production.

How many grams in the package of instant yeast?

What movie did you watch? I'd be interested in the details of your 45 minute dough. It's been a long time since I've had a pizza.