JoNorvelleWalker

Ginger ale (two cans!) and 65% reduced fat potato chips. Sounds gross but actually not half bad. Hospital trying its best to pump salt and liquids into me. Plus the low fat chips don’t get the iPad greasy.

I have an ICE-100. I always thought getting the ice cream out was pretty easy. I use a thin iSi silicone spatula.

Not great, thanks, but better than three night’s ago.

I’m not sure the hospital kitchen would give me that.

Full disclosure, there was also an orange popsicle.

Dinner: ice cream, two containers.

These were hot, or at least more than warm.

Breakfast: scrambled eggs, prune juice, and potatoes. Blueberry yogurt that was actually strawberry yogurt. Green tea and milk.

That’s what I have, except mine are orange.

That would be a valid assumption.

l cook with Vollrath hotel pans. Heavy duty stuff. I’ve never used the Vollrath on induction but I use other hotel pans on induction with good results.

Breakfast: prunes, prune juice, blueberry yogurt, pancakes and turkey sausage. Two glasses of milk. Green tea.

Sadly I have something like that already.

While was enjoying hospital cuisine most recently, Mrs. Dash was offered as an optional condiment. What is it?

Staff note: This post and responses to it have been moved from the Food Packaging topic, to maintain focus. My hands can't pry open a pull top can as intended, so I use a can opener. It would be nice if food processors canned (sorry) the pull tab and dropped the price of soup.

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.