donk79

I have an Fellow Ode that produces ample fines. I was hoping it would be better on that front than it is, but it sounds like I am unlikely to be willing to spend for a grinder that will produce fewer fines. I do see the impact in my pourover (30 grams in a 2-cup V-60). But for me the impact is in how long it takes my 500 grams of water to move through the coffee bed. My response has been using a cheap sifter from Amazon. I sift a good portion of the fines off (usually about 2 grams) then proceed with my coffee making, which I still have to pull off the cup at my preferred time to avoid off flavors. I will also note that I prefer rather light roasts. My observations suggest super light roasts produce more fines in my grinder than roasts closer to medium. This is not absolute, but is a strong trend.

At our farmers market, we have a guy who sells those mushroom bags for $20. The $479 for a humidity controlled box seems laughably high to me. But on the other hand, I have not yet built the box that I have been thinking about for 6 months now. So for some it might be worth it.

"Stuffed Risotto Fritter" 😋 Guess it shortcuts requests for explanation!

I harvest wild pawpaws every year. I have never witnessed any with animal damage. I suspect windfalls may get scavenged, but I think you are fine on the tree. NPS disagrees with me, though. https://www.nps.gov/articles/pawpaw.htm#:~:text=Opossums%2C foxes%2C squirrels%2C raccoons,ground underneath a fruiting tree.

I have on that is rectangular in shape. It's not perfect in my round pans, so the round one looks preferable. I will warn that I used to care for it just like my other casr iron, seasoning and all. This is why a third of my handle crumbled off as charcoal.

Fantastic to hear!

Are you sure he wants strawberry ice cream, not pink ice cream? At my family's ice cream shop we served both strawberry and "special strawberry" milkshakes. The first just used artificial strawberry syrup. The second used real strawberries, with the syrup added for a boost of flavor and color. The first (all artificial) was by far the more popular. Our strawberry ice cream (soft serve) was regular vanilla ice cream mix with the artificial syrup added. Today I would probably prefer some of the recipes you are already looking at. But my palate does not necessarily reflect the larger population, and the same can probably be said of most EGulleteers.

I hope you will share a report on this!

Yes!

I have watched Costco change and grow ever since they merged with Price Club in 1993. They have changed immensely over the years. Some of those changes I have approved of. Others I have not. I would confidently say that an opinion formed a decade ago is not well informed about the business today. I have habituated several different stores in different regions over the years, and have stopped in at least a dozen. I can also confidently say that while some things are a constant, many others vary significantly from store to store. So once again, I would not presume that what is true at my local store is the same at another location, even one relatively close by.

I saw the title of this topic and immediately thought "If orgeat counts, then @JoNorvelleWalkeris definitely my favorite nut milk maker!". If you want to learn more about almond milk science, I seriously recommend her notes in the linked topic. I don't drink/use much of any oft milk, but find the orgeat topic fascinating.

Thinking about all of this, and coming back to your original question, several months ago I tried adding 1-minute oats into my Krusteaz pancake mix (riffing off of the buckwheat pancake texture/fiber/nutrition idea). I personally found the added texture and flavor to be a great improvement to the basic mix. My daughter did begin to beg for "plain old pancakes" though.

Repackaging would definitely be needed, but my family has enjoyed Krusteaz mix from Costco for a long time. I personally like to make it with added real buttermilk, but my wife and daughter prefer it without. Add some oil and it makes great waffles as well. I am sure that is only the beginning!

Few words - lots of questions! Are those wheels sliding against each other? I eagerly wait an explanation/demonstration!

Pesto everyone? Wow!

My first reaction was utter skepticism. I remember buying a yard sale electric grill (Ronco, maybe? Something similar undoubtedly.) when my wife and I had just gotten married and didn't know any better. The only thing that was not utterly useless about it was the grate, which I continue to use as a cooling and baking rack today (20 years later). However, this looks like a cross between an air fryer and an electric smoker. And I do use an electric smoker (albeit, one that uses real wood chips, not fancy pucks or pellets). As for air fryers, they may prove a fad, but certainly seem to have some usefulness, that I certainly can imagine providing some approximation of real grilling. I can;t say that I will bite the bullet. When I want real wood flavor, I cut it, rather than buy it pellitized. But I will not be shocked to see it develop some real fans.

Looks very much like my lemon balm which has been self seeding for five years!

A beekeeper I know had a Dr. Pepper truck turn over on a highway near his hives. He reported the flavor of the honey as a very hesitant "interesting."

In seriousness, Vivian Howard changed the way I approach devilled eggs completely. I grew up with a pretty basic egg+mayo recipe. Then I tried her recipe from "Deep Run Roots". Adding butter to the egg really elevates the flavor, as does that tiny hit of hot sauce. I don't think anyone has ever considered devilled eggs health food, so we will ignore that side of this lilly-guild!

Pizza devilled egg? Devilled egg pizza?

I can get Morton's at Costco, about $1/lb. But many of my cookbooks assume Diamond Crystal. I am not sure it can be found at any grocery local to me!

Your persuaded me to go looking for them in Aldi yesterday. No luck! Can you give us a brand name? I did see some sardines (Northern Sea).

I'm not sure how delicate these are, so this may not work. A popular old-timey dessert I often saw in Ohio was grape pie made with seedless concord grapes. It was surprisingly tasty!

Welcome! You will find folks of all background and experience here. Am I correct to assume the VT references Vermont? I would love to hear more about your plans and approach to cooking!

They look good to me, but I am not an expert! When I am identifying fungi, I always look for local knowledge. It is always possible that you may have a look-a-like on Florida that I don't have here in Virginia.