JoNorvelleWalker

Were I pretentious I'd call this preparation al pastor. More likely I'd refer to it as gyro meat. And I'd sincerely hope it was animal meat...preferably lamb, or beef, or pork. If that was a pineapple on top I'd be more worried.

I am unashamedly a hoarder. I have pounds and pounds of pasta. Plus probably fifty pounds of flour and three pasta makers should the prepared pasta supply run low. And did I ever mention Rancho Gordo beans? What is tragic: I am out of limes and orgeat*. *however Spanish Marcona almonds and organic Turkish apricot kernels are soaking overnight.

The beans I buy from Shoprite are not advertised as "ready to cook", but they are trimmed and require only a light rinse. They are also $5.00 a pound. Sometimes you get what you pay for.

Sure are pretty though.

Could you explain what you mean by "a base that doesn't detach"?

A thought from this saddens me: last spring, during the lull in COVID and after being vaccinated, we had an electrical emergency at work, and I stayed with our manager until an electrician could be found who would come make a temporary repair. As we were leaving she mentioned she was going to eat at the local restaurant, and would I like to join her? It was 8:30, but still daylight, so maybe that counts as a late lunch? That is the only time I've been in a restaurant since COVID. The kind woman resigned and left four days ago.

But since there is no heat or water at the moment the point is sadly moot.

I just see a blank page.

Link does not work for me. However I still appreciate your recommendation for Pearl River Bridge.

This did not end well. My package was lost, I received a refund. But now Fissler cookware prices are much higher. I should be working on my taxes.

I keep my pot of oil with the basket in it on top of the blast chiller, personally.

I may regret not holding my tongue in this topic but so be it: gas is horrible. For the last forty some years I've enjoyed electric. But I've put in my time with gas. Gas stoves and burners are dangerous to turn on unless you have some sort of igniter or pilot light. Back when I had a house, the gas company told me if we lived in south Jersey we'd all be dead. There was a gas leak (I was the only one who smelled it, go figure). In north Jersey the soil is mostly dense clay and shale. In south Jersey the porous soil is sand, and gas supplied homes regularly blow up from time to time. If the only combustion products of gas are water and CO2 why does a gas stove smell like mercaptan? Retorical question, I know the answer. Not to mention mercaptan is not particularly appetizing unless you are cooking several week old fish. I knew someone who died when her gas stove blew up. I suppose it could happen, but I've never met anyone who died when her electric stove blew up.

People thought I was joking.

If it helps, sumac is often poisonous here as well. Edit: it is pretty though.

The whole world is waiting.

Who in their right mind would spend less than $100 for a wine glass??

Welcome, @Capouch!

However I find the Polyscience works great for mixing bread dough. So far no problems.

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.