donk79

My recipe (using a hario v60) 15 grams of coffee, ground medium/fine Water at 100C, or close Enough water to wet the grounds (20 to 30 grams) Wait 1 minute Over the course of 1 minute, add 250 grams of water. Let drip/brew for 90 to 100 seconds. Remove the brewer and allow to drain into another cup. This latter portion often has flavors I don't prefer.

To be clear, the crabcakes I am thinking about would never make it onto a sandwich. They would never be a to be picked up in a single piece with a fork. They are instead an excuse to eat an obscene amount of blue crab meat, with a perfect light seasoning. They often are made with a full half pound of crab. There's no justification for it and it's absolutely amazing!

No, broiled crabcakes are not flipped.

I am no master crab cake chef, but I will say that the best crabcakes around the Chesapeake are almost always broiled, not fried. I think frying requires the introduction of too much binder, and a Delmarva crabcakes generally seeks as little binder as possible.

I could have sworn that we already had a thread discussing sorghum. I was wrong! But we did cover it a bit in the "Molasses" thread, and those posts are informative and well worth reading.

It has been a long time since he was active here, but @Mark Sommelier contributed quite a bit in the early days of eGullet, especially to the DC conversations. This does not even begin to get into his contributions to the DC dining scene itself. I never knew or met him, but appreciated his presence here. https://dmwineline.wordpress.com/2023/07/23/remembering-mark-slater-a-dc-wine-icon/

Not a recipe, but an observation. I make pie crust (primary fat is butter, and I try to keep hydration low) and have fought the shrinkage issue. What I have found most effective is giving the crust a good refrigerated rest between forming and baking.

I've been sorely tempted by the Kruve. If I ever see one at a yard sale, I'll snap it up in a hurry!

I've never done much that gives input to this conversation, but the Washington Post gave a survey of the topic this past week: https://www.washingtonpost.com/home/2023/08/30/gardening-electroculture-explained/ Paywall gifted link: https://wapo.st/3L4Kikw

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.