JoNorvelleWalker

I'm sitting here enjoying my nightly bowl of California almonds, but for almond milk I use Spanish almonds and Turkish apricot kernels. @Susanwusan I'm not sure what is "not expensive" in your kitchen budget but for my almond milk I use a Blendtec blender and a Kuvings juicer. Together (about $2000) they were more than expensive for my limited circumstances, but the results are worth it. By now I have more than paid for the cost of the Kuvings juicer in the savings of not having to buy commercial orgeat or almond milk. This weekend's project is another batch of orgeat: https://forums.egullet.org/topic/52996-orgeat/

The library came through. I now have Don't Worry, Just Cook at home but I haven't started reading.

I realized I was using my large Cuisinart only for occasional pasta dough. The Cuisinart was not earning its counter space, and has since been banished to the bedroom. I downsized to a Breville All in One: (eG-friendly Amazon.com link) and have not looked back. The Breville makes perfectly fine pasta dough. Unexpectedly the Breville makes remarkable mashed potatoes. The disadvantage of the Breville is I have no space to store it. Each day when I wake up I move it to my bed. When I go to sleep I carry it back to the dinning room table where it lives overnight.

I like peanut butter and I'd sure love to try.

I wouldn't call that "down and dirty"! (Unless, of course, you were referring afterwards to the cook.)

The agricultural link she sent was from the 1800's.

I know no one will believe me, but I haven't tested. Two dozen are patiently waiting for me in the cookie jar. Maybe after dinner. Last time I made these cookies they were suitably crunchy -- as they are supposed to be.

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.