Johntodd

Good stuff! All of you, thanks! This is all good info! Love the Australian site, although I will skip the 65g of kangaroo meat! LOL! Thanks again! -Johntodd

Chefmd, that's very good, I like it! I'll bookmark that because I know I will be using it. Thanks! But what I am looking for is basically "how much constitutes one serving of (X)". I know people have different ideas of serving size. Maybe this is one of those things I have to figure out through experience. Serving meals day after day and weighing at each step. Write that down and it creates a database in the computer. Then print the chart myself? How do restaurants do this? They can't afford experimentation like that early on. Thanks!

Hi! I hope this is the right place to post this. I consider it reference material. I'm looking for a chart to do portion control by weight. I will have a new kitchen scale and want to put a dinner plate on it and measure out the food by weight, taring after each addition. But I don't know how much each item should weigh. It would seem a simple prospect to Google this, but my searches have been in vain. I find plenty of charts comparing food to the size of my hands, by I want a weight chart for the scale. Can you help me, please? Thanks! -Johntodd

Can't post a picture of my kitchen I'm afraid. The Health Department will be kicking the door down to get at it! LOL!

I'm gonna have to get me one of these.

Yummy! No stand mixer though, but a bread machine. Thanks all!

It is preheated. I put my CI skillet in there and then heat the oven. Then pull the skillet, add oil, then batterm then flash bake, etc. And it's the same old story: I smell burning bread before the center gets done.

I thought water only would make it crisper, like french bread crisp instead of soft dinner roll soft. I need a link to the basics on this. Anybody have a source? Thanks! -Johntodd

Cool, guys. Tomorrow I'll try again with a thinner water-based batter, and we'll see. I make these experiments and then eat them for breakfast. I have to eat my mistakes. God only knows what I've taken into my body over the years! Thanks! -Johntodd

It is a batter. It's a pourable pizza crust. I'm just looking to improve it. I've tried pre-cooking it before loading it with toppings, and it will burn the topside of the crust before the center gets done. I'm thinking of two things: 1. Use less of it so the whole thing is thinner, 2. Drop the milk and go with water only.

Hi! I'm looking for a super-easy pizza crust recipe. I've been working with the "Crazy Crust" pourable pizza curst and ym big cast iron skillet. OK, after a few experiments, I've got it just about right. This recipe DOES produce a nice flavor and crisping around the edges, but the middle of the crust is always undercooked and doughy. I've tried it as listed, tried upping the milk to make it more liquid, and so on. Same result. I beg your advice. The crust is all the stands between me and acquiring pizza technology. http://allrecipes.com/recipe/crazy-crust-pizza-dough/ Thanks! -Johntodd

I agree. Unless someone more knowledgeable than me chimes in, I think I'll dump the stuff.

My method was "all natural". I boild the beans until soft, drained them in a colander, smushed 'em up, and put them in bags. So I've no idea what microbiota is doing the fermenting.

Hi! When I was reading an old logbook, I came across an entry for me making a soy sauce mash. That entry was 12-November-2012. I had forgotten the mash was even there. Well, I found it. It is black and fully "mashed". Is it still safe to make into soy sauce? It has been sealed in ziploc bags the whole time. I doubt any air has gotten to it. Perhaps I should boil it for a while before letting it go to the next step? Thanks! -Johntodd

Interesting. My cakes have not molded yet, although they smell funny. Cooler weather?

Thank you, Father. It was indeed delicious! Even the old man liked it, and he doesn't like anything!

Today I made a Sweet and Sour Chicken that was to die for! Absolutely scrumptious! Crispy Fried Chicken bits, White Rice, Pineapple, and the onions, celery, carrots, and garlic came fresh from my own farm! I even got the Wok-Hei on an American electric stove by using the Bao method (and opening all the windows and doors!) But, I used a BOTTLE of KRAFT Sweet-n-Sour Sauce! Will you ever forgive me? Weepingly yours; -Johntodd

Hi! I hate to turn threads into ZOMBIE THREADS, but I've been wondering what finally happened here? I've got some soy/flour cakes molding up right now, harvested from my own farm. Thanks so much!