JoNorvelleWalker

I have a Polyscience. My problem is I can't lift any known oil pump machine, so that choice was not an option. As I recall Modernist Bread reports vacuum cooling dries out the loaf.

My version of it is: King Arthur AP organic flour 120g (note original recipe calls for 1 cup cake flour) thick sour cream 2 cups eggs 3 Rumford baking powder 1 1/4 teaspoons baking soda 1 teaspoon sugar 1 teaspoon salt 1/8 teaspoon I ignore the Joy procedure and process everything in the Blendtec. The batter is quite thick. I cook the waffles 4 minutes in my De'Longhi iron. They are just crisp on the outside and release easily. These waffles are stick to the ribs, not ethereal. I think they are delicious. If you prefer a cakey waffle or a light waffle, choose a different recipe.

By way of The Economist, to celebrate the inauguration of the newspaper's new column on cuisine: "If you can get nothing better out of the world, get a good dinner out of it." Herman Melville

I hadn't had waffles for over a year. Today, snowed in, I went back to Joy of Cooking sour cream waffles, which had been my go to waffle recipe for decades. Threw everything in the Blendtec and pushed the batter button. Waffles just the way I like them.

Oh, and I use a ceramic scraper on the glass window occasionally.

Turn off the smoke detector when it comes on.

And maybe start a company to sell them.

I call her Alexa.

Typically R.G. beans are prepared in one of my three Fissler pressure cookers. At current pre-increase prices Fissler is still a bargain. Their pressure cookers bring me joy.* *Except for last time when I forgot to close the valve.

This is not so much a sale announcement as what you might call an anti-sale. Fissler USA notified me today that starting next month there will be a price increase. I've oft maintained Fissler is the bargain of high end cookware. I went on amazon and found a vendor selling pots below Fissler USA list prices. I ordered the three Fissler pieces I'd been wanting for some time. Until my tax refund, food to put in them may be in short supply. But Eore like I can practice boiling water.

Anything with Ghost Bineshii is great.

Chicken cacciatore. Most often it is good. Sometimes it is just OK. Other times it is less than good. Tonight's was exceptional.

At work the stuff for the festivities is hung too low and I keep hitting my head.

I've been disappointed by Ore-Ida and have been buying Alexia. But I don't often cook onion rings or premade fries. To get the best results I deep fry the Alexia products.

Yeah but it only cut off big chunks.

I suspect the former.

Again, vacuum method. I'm not sure where the bubbles on the crust came from. The dough was not retarded.

I shall never again shake my evening Mississippi punch without the lid. And since the last time it's been almost four months! For real this time. Disclaimer: does not apply to mai tais. Void where prohibited.

Looks interesting. I can't quite see how Market Wagon works. Can anyone explain in simple words?

I suffer from aphasia under stress. Once in a restaurant in Philadelphia the table across from me was burning, and was about to ignite the curtain. I had no voice. I couldn't shout, I couldn't make a sound. I frantically waved my arms till someone saw me.

Rum would have worked faster.

Very pretty.

Porkchop, sweet potato, Brussels sprouts. You've seen this before, move along.

But why would one want grapefruits? Joking, just joking -- I use grapefruit to make my zombies. (But only white grapefruit.)

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