JoNorvelleWalker

I have a few bars of Bonomo's in the bedroom. Sadly it's not very kind to my old teeth.

I'd say limes have less pith. Could it be a difference in pH?

If you can homogenize the mix well enough you should be OK.

Never again shall I permit a bag of lovely and expensive lemons to liquify and grow gray green and fuzzy in the hydrator. So much for tonight's warmly anticipated Mississippi punch. (Admittedly worse eventualities in life than having to make do with a mai tai.) Topic of discussion: why does Penicillium quickly despoil my lemon stash whereas I have never, ever, ever in my life experienced a rotten lime?

When I was about that age I tried a chocolate mint chip ice cream and Coca-Cola sirup milkshake. It did not stay down.

Rather than getting your "oven to do something It wasn't built to do" consider getting an oven it was built to do.

Amazon offers a gazillion varieties of Hela Ketchup, including Californian Garlic.

I would try Nathan's natural casing if I could find them.

I finished a package of Nathan's Angus yesterday, and tonight I opened a package of Black Bear. I liked Nathan's Angus well enough: good flavor but to my taste a little bit too salty. The Black Bear had better texture, a nice snap, and were not as salty. If I had to choose it would be Black Bear. If it weren't for this thread I never would have tried them.

Never again will I drop my Baccarat wine glass. Even though it did not break.

Pretty though.

But Shoprite is a franchise operation. Unless things have changed different Shoprite stores have different prices, and they do not necessarily honor each other's sales and coupons.

Oh why does broccolini need butter?

For good or ill that's exactly how it works.

I visited my local Shoprite this afternoon. Zucchini and other summer squashes were selling for $1.49 per pound. I weighed the largest zucchini that I saw. It was three quarter pound, and thus about $1.12. Any zucchini of a size that I would buy would have been half that. In other economic news lime prices have returned to pre-pandemic levels.

Batch 20. 90g blanched Spanish almonds 90g apricot kernels 350ml water 280g sugar 30ml orange flower water A little easier because I'm getting better at disassembling and cleaning out the Kuvings after clogging it with nuts. Still troubled by foam after homogenizing but I don't have the courage to defoam in the chamber vacuum. From past experience the foam dissipates after a few days. Enjoying my mai tai at the moment. Has anyone else been making orgeat recently?

Overproofed. I think. Ever since I got out of the habit of baking weekly (or thereabouts) I seem to have lost my touch. I miss the beautiful open glossy crumb I used to get. Tastes fine though. I'm sure much of my difficulty is due to the shortcut of mixing in the chamber vacuum. I may have to go back to making larger batches in the Ankarsrum. @Chris Hennes do you still sometimes use the chamber vacuum method for your dough?

Whenever I've tried to dry extruded pasta my beautiful handiwork has cracked horribly. I haven't revisited the project since I acquired a blast chiller. Maybe that would help. Drying semolina pasta at room temperature sure doesn't work for me.

Temperatures here were in the 60's. I baked. Bread came out a little strange. It may yet end up in this thread after it's done cooling.

Yes, and I'd probably have one if I could fit it on the landing of the stairway. Though seriously, I can't envision much I'd use it for. Come to think of it a centrifuge might help with making orgeat after the almond milk has gone through the Kuvings juicer.

Chocolate ice cream from my CREAMi, Blendtec whipped cream, peanuts.

Alas, never had a centrifuge to play with since college. Then again, never expected I would have my own homogenizer.

I seldom frequent the lunch thread, because seldom I have lunch. This afternoon was Nathan's Angus hotdog with Shoprite half sours and potato salad.

Centrifuge the mixture and use the more desirable phase.

I read that as 2 in the morning...