JoNorvelleWalker

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.

I am not alone!

Where you are...cold. When I first purchased a few interesting bottles I shopped from a region where the two sons of a friend of mine were living while teaching English. I learned the hard way that I prefer a lighter bodied sake.* For distinctions among types of sake Wikipedia is a good place to start: https://en.wikipedia.org/wiki/Sake Then take a look at umamimart: https://umamimart.com/collections/sake-and-spirits-sake I just noticed, it used to be that umamimart did not ship sake to New Jersey, where I live. But now apparently they do! Also it seems they ship to Montana. My bank account is sort of sorry that I saw this. Our governor has pledged to liberalize New Jersey's archaic alcohol proscriptions. *I've never taken ill by drinking rum.

Forgive my ignorance but did you mean Italian cheese cake or Italian cream cake? If cheese cake, I recommend the recipe from Time Life Foods of the World Italy. A Roman era recipe made from eggs and ricotta.

I don't know what the destination is but I remember reading Japan, for one, does not allow knives to be brought into the country. I could be mistaken. If so, carry on. Pun only partially intended.

I've made chicken marengo from Joy of Cooking! But not for years and years. And years. Maybe not since I moved here forty two years ago. Pardon, but I can't make out your crayfish in the picture?

In hindsight it probably doesn't matter all that much. If I were making rum raisin ice cream I'd leave out the rum and raisins.

This was with my 13 quart Vollrath bowl for hydration.

Small quibble. The sweet spot for Appleton is 12 years. Younger than twelve years it can be rough. I stock Appleton Joy but I wouldn't waste Joy on ice cream. However I might employ Joy in a mai tai, though so far I haven't yet. I've often wondered how mai tai would work as an ice cream flavor. Sadly I suspect it, at least my mai tai, wouldn't freeze.

I can't say I've tried Planter's.

For neutral cooking oils I use a few: For deep frying and stir frying I prefer peanut oil. Organic peanut oil for stir frying, less expensive peanut oil for deep frying. I cannot detect any taste from refined peanut oil of any sort. When I want a peanut taste for, say, peanut gelato, I use a less refined peanut oil. When the cuisine calls for it I employ olive, grapeseed, or sunflower. Usually the best oils that I can find.

Reprise of Ichiran ramen. Better than last time. Why I am not exactly sure. No complaints.

A couple of days ago my niece sent me a link to a treatise on New Jersey agriculture, notably stating New Jersey hogs are fed New York City garbage. I was minded of Berton Roueche's A Pig From Jersey that I grew up reading and in my nightmares... https://www.newyorker.com/magazine/1950/11/18/a-pig-from-jersey Said to be a bad way to die even if these days there are treatments. I still have a copy of the full story.

For anyone still wondering how I cooked my remaining too thin porkchop, I used the A4 Box with grill plate. Time was five minutes, turning approximately every minute. After resting the final temperature was 62C. More well done than desired, however not as tough as the chop's ill fated package mate. The A4 Box is nice. I should use it more.