JoNorvelleWalker

Last night I added a pinch of yeast to the remaining waffle batter. Made for fine pancakes this afternoon.

After waffles and sausage this afternoon I could not stomach a real dinner. My evening meal was a can of Progresso minestrone. I burnt my tongue. Glass of Whistlepig as first aid.

On a similar note, the county operates a bus to take old people to their doctors. But if the doctor is more than five miles over the county line, that is too bad for you. My doctor assures me there are all sorts of resources for poor hungry people, but that is in a different county.

The problem with food pantries in my experience is that you need some form of transportation to get to the food bank or soup kitchen, and thence to get food home. Don't get me started on falling through the welfare system cracks. I am angry and frustrated to this day. The American welfare system, public and private, is awful, just awful. I couldn't even contact a social worker when I needed one. The county told me I would have to contact the township social worker. The township told me they did not have a social worker but they contracted with the neighboring township to provide social services. When I contacted the neighboring township, they said "We don't know anything about this." Meanwhile the county welfare office contracted bedbugs. Well meaning donors and politicians don't think through the problems -- but I don't wish to hijack your thread. Thankfully I am now on Social Security, Medicare, and rum, and much better off. Unemployment insurance payments could help poor people so much, but when I became unemployed in 2006 I did not qualify for unemployment,* and I was denied food stamps because my deceased parents left me mineral rights valued in 1958 at $10. Forgive me for being bitter. *despite having paid into the State unemployment fund for years and years and years.

Not sure about a majorly Asian diet, but I typically eat oats several times a week.

Zojirushi put up a new blog post on the NW-JEC10/18... https://www.zojirushi.com/blog/sneak-peek-pressure-induction-heating-rice-cooker-warmer-nw-jec10-18/

I'm thinking I might try pancakes with the remainder of the batter.

The Economist has a report on the Marmite shortage gripping South Africa since the start of the pandemic: "I am distraught because I am about to finish my last jar," says Irine Mboweni, a resident of Johannesburg and mother of two. "There is no Marmite on the shelves and I do not know what to do." The shortages are attributed to the government's policy of banning alcohol sales to free up hospital beds when COVID first hit. The Economist searched 15 grocery stores in Johannesburg, and found a total of only seven jars of Marmite, three of which had escaped by hiding behind jars of Bovril. Your correspondent will neither confirm nor deny snagging Johannesburg's last seven jars. Suffice it to say that Mrs Mboweni is no longer short of sludge.

Today was the day for me. Waffles and sausage, in my case. Now I want not to see another waffle for a year. There is half a batch of batter left in the refrigerator.

If you have one, you might try a chamber vacuum sealer for mixing small batches of bread. Not quite the same as bread dough, granted, but I do use my Cuisinart for making dough for egg pasta.

The energy to boil water has to come from someplace, no matter at what temperature/pressure that may be. Boiling does not heat water up, boiling cools water down. I can report that when I mix bread dough in my Polyscience, the dough comes out much colder than when it went in. As far as where the water goes, Modernist Bread calls for one to put silica gel in the vacuum chamber to keep water out of the pump.

I am. We're talking dried peppers.

Though, I must ask, why past their best? I'm still working my way through peppers I grew and dried in the 1970's.

Yes, I confess, same unopened bag.

I have an unopened bag of whole dried Tien Tsin peppers. Would they be appropriate for such a dish?

Boiling cools things off. https://en.wikipedia.org/wiki/Enthalpy_of_vaporization

Here only Hellmann's.

I buy from Parmashop... https://www.parmashop.com/english/gourmet/valtaro-porcini-mushrooms-and-other-parma-delights.html

I grew up in Philadelphia saying "tuna fish". I still say "tuna fish" if it comes out of a can. I must say I had never thought about it till now.

As not a fan of whole wheat bread, white whole wheat flour did not do it for me. Your mileage may vary.

I can't get any low heat setting from my GE electric apartment range. I still like the GE, I have never used a better range. But that's why I love my Paragons! And I'm pretty sure when the Paragon is unplugged it is really, truly off. Still, it seems a shame to waste browned leeks when they would be fine in a soup. Or add them to a pot of Rancho Gordo beans.

Yes, I have used kefir in Nik Sharma's blueberry and omani lime ice cream.

My NP-NVC18 cannot do oats because it is said oats would clog the pressure valve. However if you look at the instruction manual (linked above) for the newer NP-NVC10/18, which is designed for oats, the oats setting does not apply pressure -- nor do the settings for sushi rice, sweet rice, porridge, or congee. The other nine settings do apply pressure. Brown rice uses higher pressure than white rice. What is your source of groats? I ask because Bob's Red Mill has stopped offering them.

Fettuccine in sausage, butter, cream sauce. Be still, my formerly beating heart.

That's what I'd be afraid of.