JoNorvelleWalker

Oatmeal walnut refrigerator cookies.

While I'd probably prefer mine with maple syrup, how do you make it savory?

The yeasts just sit around eating and making babies. I'm the one who does the work. My sous vide French toast turned out OK, though the final texture was more like a pancake. If I had to choose I think I'd have preferred conventional French toast that has more texture. However a clear advantage of the sous vide method is that the slices are Pasteurized and can be saved in the refrigerator until needed. I shall trademark Instant Pain Perdu (TM).

My labor is not worth much but a loaf of bread is a day's work.

Names matter. As I'm sure I've related previously, a Chinese friend introduced me to instant ramen in the 1960's. I wanted to buy some instant ramen for myself. He wrote out the name for me. I took the train to Philadelphia and went to the shop in Chinatown. The young Chinese woman behind the counter said: "I'm sorry I don't read Chinese." To this day I can't recall if I eventually got the stuff or not.

Sorry, Anna, I didn't mean to make my cookie terminology confusing.

It may not count as breakfast when served after sunset, but I made sous vide French toast today from almost the last of my week old boule. The recipe is from this site: https://stefangourmet.com/2014/09/30/french-toast-sous-vide/ I omitted the cinnamon and served with maple syrup.

Technically I must grant those examples count, at least the chocolate truffle cookies, although I should have been more clear. I was asking about the type of cookie in which the dough is rolled into a log and chilled, then sliced and baked without further manipulation.

https://forums.egullet.org/topic/147371-i-hate-slice-and-bake-cookies-any-hints-for-avoiding-fissures-in-the-logs-of-dough/?do=findComment&comment=2236017

I noticed that neither The Cookie Bible nor Rose's Christmas Cookies includes a recipe for refrigerator cookies. Am I missing something? (Or is @Anna N right?)

As @TdeV said: "When you post a large image, eGullet will display the image at a smaller size. However, for those viewers who are interested, they can enlarge the image to see all the fine details."

In another topic @TdeV mentioned the advantages of higher resolution photographs for food. How high a resolution or how large a file size will the eGullet forum software accept?

As I see it the dichotomy is that instant ramen is par-cooked, while ramen is not.

In this instance I can't see what the ziplock bag achieves that is not met by plastic wrap?

Do what I do: find a kind dentist that accepts payments over time. Either do without or go whole hog.

I shall never again open a container of heavy cream when I have an almost full open container further back in the refrigerator.

How do you do the final proof?

No one ever said world peace was easy. I'm making oatmeal walnut refrigerator cookies at the moment. I just got them into the refrigerator. Why I do this I do not know. My leg and back are killing me. At least I have the Ankarsrum to flock the oats. I portioned the dough into three tubes: two in drinking glasses, one just resting on a flat surface. I will consider the experiment a success if by tomorrow there are no glass shards on the floor.

Big pot of Rancho Gordo black bean soup. Sour cream would have been nice, but I don't seem to have any.

https://en.wikipedia.org/wiki/Instant_noodles Edit: nothing I could find on the Ichiran site describes their ramen product as instant ramen.

Ichiran ramen is an alkalized noodle, like other ramen, dried similar to Italian dried pasta. Like Italian dried pasta, dried ramen must be boiled in water. Instant ramen on the other hand is par-cooked, freeze dried, and finished -- to the delight of countless college students -- simply by adding hot water.

Both wikipedia and Ichiran maintain the noodles in question are indeed ramen... https://www.ichiranusa.com/about/ Note, however that the Ichiran noodles are not "instant ramen". Instant ramen, delicious as it may be, is something else.

English language Ichiran instructions are on packages intended for the US, and may be googled. If you thought Ichiran was expensive from amazon, check the price on the Ichiran website. I must admit that I am coming to like this, but it still is not outstanding. And at the price, not cost effective.

I love Carr's, but would you call Carr's a saltine?

My dear boss is Bolivian, and I keep reminding her of the popular Bolivian blender street snack, frog smoothie. She maintains if she ever returns to Bolivia to live she will not eat outside of her house.