donk79

If you ever wanted to see a new KitchenAid given a thorough going through of its innards, check out this video. This guy is as full of malapropisms as he is of experience in teardowns, and manufacturing knowledge. He also is not always g-rated in the language, but never in a way that I personally have found offensive. But if you are easily offended, warned. Anyway, the video is about 45 minutes, and I am not all the way through yet, but I suspect many others here will appreciate some deeper knowledge about the what is inside these machines.

I cannot testify to how roasting these birds would do, but there was a time when I had some young (6-8 month) free range roosters that proved to me why too many roosters in a flock can be a problem. Presented with a coq, I decided it was time to give coq au vin a try. I can testify that these birds worked beautifully for this dish. So while I cannot definitively say that your free ranging birds cannot be roasted, I bet they would work braised, even as young as they are. I deeply hope that you do find a way to satisfactorily roast them. If you do, I will note it carefully, and make use of it on unruly coq's in the future.

I have not roasted many potatoes until recently when they began showing up in my CSA box. About this time I stumbled across this video. All I will say is that it worked for me!

Could be variable results from variable ingredients. Apples are a natural product and include natural variation. Chances are the water percentage change from one fruit to the next would not be huge, but it could contribute. Size of the apples used, now, that could be interesting. I have three apples in my kitchen right now that could be termed medium sized. Respective weights: 184 , 188 and 237 grams. Now lets say Norm likes big apples and he uses 4 large apples (Why buy anything else?!?). But lets say I am cheap, so I took 4 apples from my bag of small apples from the discount bin. Suddenly Norm is adding 800 grams of apple to his cake, while I end up only adding 400. This may not be what is going on. But to answer the question "Is something wrong with this recipe?", this is the first thing I think about.

Is the okra pickled? Or did you prep it some other way post-photo?

I assume you are saying that this is already is something already set. If it is a wish at this moment, I hope it comes true! Whenever that is going to air, please give us a heads up. I would love to hear it!

We can barely agree on a standard in our house. I'd be amazed if their were an industry standard. Of course the USDA will give you this: https://www.foodsafety.gov/keep/charts/storagetimes.html But who throws out unopened hotdogs (or imagines they need to be thrown out) after two weeks refrigerated? They probably sit longer than that in the grocery store!

The culturing was a success! I ended up leaving the buttermilk at about 72 degrees F for 18 hours. It thickened nicely and definitely developed the tang I was looking for. It may have a bit of a cheesier (Not sure how to describe it) flavor than commercial buttermilk, but the first test says it works beautifully for biscuits. Now I am just wondering about perpetuating the culture instead of starting from a fresh packet of culture each time.

A new experiment! (For me.) I have a creamery near me that produces uncultured buttermilk. They always seem to be sold out of it, but I finally was able to pick some up. It tastes like weak cream. And then I remembered that I have some mesophilic culture in the freezer left from some cheesemaking experiments. The culture has been added to the half-gallon (less a taste) of uncultured buttermilk. The jug has been placed on top of the freezer. I am about to cap the jug with a brewing airlock. Anything else I should be thinking about?

Season Two has just been released. My daughter was enthralled watching Grant Achatz's platings in episode 1. It was a beautiful piece of cinematography.

Chocolate pudding, because Wife and daughter made it earlier. +Golden Grahams, because texture. +Mini Marshmallows, because smores. Could be worse!

William Logan addresses the question. Here is an interview with NPR on his book "Oak: The Frame of Civilization." The book is a good read in itself. In the interview he says that contemporary use is restricted to Korea (acorn jelly) and some Native American tribes. The book talks about other historical uses. It has been several years since I read it, so I cannot recall the details.

Very interesting, Heidi. I do not have any nasturtiums now, but you are inspiring me to plant some!

There was an Aldi's in town when my wife and I had just gotten married, were both still in school, and definitely had a limited income, though we were still above the poverty line, so I will not push that point too much. Anyhow, we weighed our pennies and still found we were better off paying for better quality at Kroger or Meijer. Produce that melted into goo the next day and other food that was just shy of inedible the day you bought it? Money wasted at any price. This was fifteen years ago. It has really made me pause to hear the waves Aldi has been making in the past couple of years. I assumed they must have changed, and went into one a couple of years ago to look again. It did not take me long to turn around and head back out.

I've had Crispin and Strongbow. Strongbow is more to my taste. The Crispin was too dry for me. It may be just what you are looking for! I probably have had the Angry Orchard as well, but it fails to stick in my memory as worth going back to.

Very interesting to watch, even well afterward. Thank you for sharing! I cannot imagine what this would be like on a busy night, but an awesome thing to do on a slow one.

Had 3 bananas that needed using, and some frozen blueberries from this summer. Found this recipe when I decided, "Why not search and see what I find?" Easily the best muffins I have ever made. Thank you, Elsie!

Yes! That's the bottle! And that is very sad news.... Don't suppose anyone has any suggestions for a replacement?

Just picked up my first bottle of Pikesville. Not at $11. $16 instead, but I am not complaining. Quite nice! I will not claim to be a connoisseur, but this hits the spot. I will advise that my usual preferences run to Bourbons with high rye content rather than that which is normally classed as rye.

Possibly (Probably!) a mistake, but if I had one food opportunity in Staunton, I would take it to go back to the Edelweiss Restaurant. Yeah, I know, Edelweiss? How stereotypical can a name be? But this place was excellent, and 15 years ago, there was not much else worth seeking in Staunton. I know the scene has changed now. There is a LOT more worth checking out. But still, given my druthers, Edelweiss would be my first pick. The food was delicious. The hosting was wonderful. And while "light" never entered the picture, I never regretted how full the cuisine left you either. It was a fulfilling experience from every angle.

I picked up some Lairds 7 1/2 year the other week and tried a variation on the Marconi wireless. Not having orange bitters, I added some candied lime peel, 1 dash of Angostura, and a dash of homemade vanilla extract. I'm never going to claim to be a cocktail expert, but in this particular drink, the vanilla definitely pulled everything together for me. I forgot it one night, and the drink seemed too limey. The vanilla really balanced things out.

I'll second salsify, but I suspect it will be harder to lay hands upon than the Jerusalem Artichokes.

Thanks for posting this Andie. I just used it as a base for whipping up a pie while visiting with family. There where a few things I had to improvise though. Among them, you include cream and milk in the ingredients list, but do not specify how to use them. I decided to add them to the custard, and add an extra egg just in case I was wrong and was adding too much liquid. It smells wonderful, and I am very much looking forward to tasting it!

I'm not concerned about the strength of the extraction. I'm using a higher ratio of beans to solvent than I ever have, and honestly than anyone ever would with fresh beans. I just wonder about what I am exctracting. For example, if one were to run coffee grounds repeatedly foe coffee, you could not expect the fifth run to differ from the first run only in concentration. And tea does not merely grow more concentrated if you leave the leaves in the cup. Instead (in my experience) it becomes significantly more tannic. So anything I should be watching out for with my beans? Will later runs start to resemble mere vanillin rather than vanilla? Will the woody flavors our bean eaters upthread experienced become more prevalent? Will all go perfectly? Eventually, the beans will have to have less to give, or something different to give.

So, any ideas on how many runs beans can go through before you start having undesirables flavors be too prominent? I just threw some cheap white rum (which has become my preferred extractive for vanilla, at least in comparison to equally cheap vodka) over some jars packed full with beans that had previously run two batches for about 12 months. Am I on my way to slightly discolored vanilla-ish scented vodka? Or do I still have soem essenc ein these beans to work with? PS: could not leave the liquor store with just cheap rum. Please excuse any typos that I misseed. Already fixed a good dozen!