donk79

Always good to see you, Franci! I know that @gfron1 did get into making tempeh, and I am pretty sure served it at his restaurant. I haven't attempted it yet myself, but your post reminds me that I wanted to try it. Thank you for sharing!

Not specifically Italian, and not currently active, but Alex French Guy has done some excellent deep dives on specific dishes, including some Italian dishes.

Yes. It's been a bit and a half, but just stick the can in the IP (label removed). I think I have done the same with the oven, but am starting to doubt my memory now! I definitely cannot remember more details on time/temp. Sorry!

I've tried the can in instapot method a few times. It's a touch faster than the oven, but I can't say it's enough faster that I consider worth getting the instapot out for. I find the results to be identical either way.

I don't get as scientific as I should. Eggshells and coffee grounds go into the compost with whatever else os appropriate.

Would you, could you, sell it if you don't use it?

In my experience, immersion brewing tolerates lower temps better. For example, I would expect to get something at least drinkable from an inverted Aeropress brew with a couple minutes of steeping starting at 195 degrees.

Two weeks later, so I sure hop these are either frozen or sorted! But everytime I see this topic, all I can think of is when I used to keep a small flock of chickens. How would I have turned legs to breasts? (Make stock and) feed the legs to the chickens!

I prefer to whisk whipped cream. The cream cheese definitely sounds like an additional challenge but... I think you could do it!

I had problems and then started using them. The one's I use definitely work!

@Shel_B I have Wade's Mill down the road from me. Any chance you have something similar nearby?

I remember @Wholemeal Crank experimenting with Kernza. https://forums.egullet.org/topic/158526-milling-and-baking-with-heritage-and-ancient-grains-bread-and-beyond/?do=findComment&comment=2312112

People are dining at the buffet? Do they move from dish to dish? Or do they "fill their plate" then stop wherever is handy?

@RWood, Mozz takes practice in my experience. I used to live about a mile from an Amishish raw milk dairy and made mozz semi-regularly. At first I kneaded it too much and got a tougher, almost store-bought skim-milk mozz result. Then I learned to knead it as little a possible to get it to cohere and got a much moister, softer, more pleasing result.

Once upon a time, I would have fed it to the chickens! Reuse, Recycle!

I once had a hosta bed I wanted to replace with other plants. After several efforts I finally just ran a rototiller through the bed. They came back twice as strong and I gave up! Wish I had known then that they are edible!

And at one point in time I used a cheese culture for buttermilk! I can't remember the details, but roughly I would say, whatever lacto culture you have handy, give it a try!

Hardly exceptional items, but in my opinion, she ain't wrong about their worthiness!

I started keeping bees over 10 years ago. I was beeless for a while, but I got back into it last year and am very much looking forward to being able to harvest my own honey again. I definitely encourage looking local, but it is possible that you are looking for a flavor profile that is not available locally. Can you name what you are looking for flavorwise? (I know this can be challenging in a product whose flavors you are not used to dissecting). Where I am, Black Locust honey is very prominent, and has a pretty light flavor. Still not as light as the Poplar honey that could be found in the area as well. My favorite honey though, came from a wild queenless hive that was found in a shed on property I owned in Maryland that had an almost anisey flavor. I still have no idea what the nectar source of that honey was!

"Scientists are exploring how tuning the genomes of mushrooms and molds can transform these food sources into gourmet, nutrient-packed meals made with minimal processing and a light environmental footprint." Article explores the use of genetically modified koji and a fungus from Indonesia (Neurospora intermedia) to produce food with a low environmental impact. https://www.sciencedaily.com/releases/2024/03/240314122135.htm

Beautiful! Do you have plans for how they will be served?

I'm no pound cake expert, but I would certainly expect the added fat of sour cream to weigh into the butter portion of the ratio.

I echo what @Dr. Teeth says except 95% of my coffee is made pourover. Also, I rarely have it last more than 6 weeks post-roast.

She talked about a two-table in New York. She also talked a fair bit about the Washington Post article from three years ago. So yeah, talking it up a bit to those who have already decided to come. But on reflection further, I do expect to visit again in the future. Probably not soon (I am in NOVA maybe 6 times a year), but some time in the next year or two. Certainly if I am in the area looking for lunch!

I wish I had read the article closer before visiting. Keenan, whose picture is in the article, was indeed the host, and I suspect this may still primarily be a one person operation. Amazing!