AlaMoi

the nutritional balance of wheat flour and buckwheat flour is rather a bit even. I don't put a lot of stock in the livestrong sites - they're selling too much stuff,,, but they did tackle the subject with some factual information. https://www.livestrong.com/article/463615-buckwheat-vs-wheat-nutrition/ to me buckwheat pancakes are like wholewheat pancakes - same as refined white flour pancakes, just taste different. I ate a lot of them while visiting/staying with my grandparents - which is a nostalgia issue indeed - my grandfather was diabetic and buckwheat products were, at the time, a dietary recommendation.... buckwheat pancakes and black strap molasses - the breakfast of pioneers . . .

I cannot speak to insulin levels, etc. not been there, haven't done that. but, in 70 years of experience based on my grandmother pancaking on a coal stove . . . there's two methods to buckwheat pancakes. 'instant' rise using baking powder/baking soda or overnight yeast risen batter. "over night" is the operative clue. absolutely not "fast food" my grandmother kept a "starter" - vs "tomorrow's active yeast" she ran a hunting/fishing lodge - so a starter was the standard thing for everyday fixings. I keep buckwheat flour in the freezer - I make buckwheat pancakes as the mood strikes. done both instant and yeast raised. if you have the "luxury" of doing an overnight yeast rise - it is seriously better. I don't do the starter bit as I don't make buckwheat pancakes every morning for a plethora of B&B guests. my brother and my cousins used to have buckwheat pancake eating contests . . . so when they are house guests l, , , yeah, I go with Granny's starter . . . min five days alert time needed , , ,

if one is willing to make simple efforts like adding water and an egg, it's not much of a stretch to start with flour pinch of salt baking powder granulated sugar I use egg whisked into the milk, or buttermilk. powdered buttermilk is also available or use faux buttermilk or use real buttermilk. flavoring adds vanilla extract almond extract peppermint extract rum flavor other adds blueberries banana strawberries pecans the home made mix is always fresh, no 'funny tastes' from preservatives/flow agents/etc/etc. note: using buttermilk, after opening the container of powdered buttermilk, transfer it to a glass jar with tight lid - it will turned into a rock in about 2 weeks if left in the original container.

I've seen a lot of recipes on the web that look like they were written by a computer with no taste bytes.

cast iron has to be well seasoned before it is non-stick fry your bacon in it - flip so both sides get hot and the fat soaks in. wipe dry, do not wash. for cast iron fry pans, etc., I've found just cooking fatty stuff in them is a lot faster to 'well seasoned' than the oiling in the oven thing.

I have a pair of oven mitts with silicon stripes - they will "play handle" to any bowl or inverted pan.... push come to shove . . . get a big stainless bowl, punch/drill a hole in the top for the handle/knob of your big box store choice . . .

ss bowl 5x9 loaf pan

lavatools.co is another oft well spoken of. methinks you'll find you use an instant/quick read much more often than you may initially envision....

48 hours is not a problem in my experience. this took two of us more than 48 hours to consume . . .

I remember those little keys from opening coffee cans . . . and ye' who saved the key by unwinding , , , paid in blood..... the sardine cans had much "longer" keys . . . stretched across the tin . . .

I bought https://bellacopper.stores.yahoo.net/ bazillions of years ago. solid copper plates - outrageously expensive back then, less expensive now. cannot wear out - your greatgrandchildren will be using them....

I always prefer scrambled-in-the-pan vs some yellowish blob of egg 'something' here's my version of egg mcmuffin with sausage - egg is done in a ring, yolk punctured as the white sets....

fyi, Dave Smith, founder of The Boardsmith, passed away in April 2020. Prior to his death he turned over the business to long time associate John Loftis. the manufacturing/etc is currently located in Plano, Texas. I got a 16x22 Walnut with Maple field in 2017. it is used every single day, multiple times per day - it resides on a granite island top so it is the defacto counter top for cutting/prep of 'everything' just ordered a 16x22 Walnut with Cherry field (house warming gift) for our youngest. Boardsmith produces absolutely top quality products.

we have the typical 'can' lights - the bulb protrudes slightly, the bulbs are not recessed. I've switched most of them over the 'daylight' LED floods. very white light, I'm seriously happy with them. recessed lighting tends to be much more "restricted" to 'just down' - the protruding flood bulbs provide much more area coverage I got several of the three panel 'as seen on tv' LEDs - used in the garage and in my workshop. in the garage I had to make up & put them on a pendant cord - the old screw in sockets in the ceiling were not in a good location for the new adjustable panel thingies.

..many approaches.... now there's a truth! I completely agree - recipes with billions of herbs/spices generally don't turn out well. so many flavors nothing comes thru - bit like a mud pie.

best contributions, imho @FauxPas had a good reference - I've copied those recipes @lemniscate presented some interesting things to try @Bernie mentioned some on the sweeter side - I'm a (real) maple syrup fan, so that'll be tried

sorry. the concept is simple. some number of vegetables - par-cooked or not - roasted in a pan. read the list. how many types of onions squash potatoes would any sane person decide to roast in the same "dish?" hence the idea to seek out a guru - they've been there, done that, have some idea of what I'm talking about.

not exactly. not a recipe. looking for ideas to season the typical pan roast of mixed vegetables. exact combination not specified. "...at the same time..." almost - but I already know one has to par-cook/boil specific veggies so that the roasting makes them "all done" at the same time.

thanks for all the ideas. as variously mentioned, the question is not about a roasting a single vegetable, but a combination of 4-6/7 items, as is common practice. the guru's noticed the OP: "#1 - obviously(!) not everything listed is used every time..." sorry if I misled people into thinking this was a 19 vegetable roasting . . .

no clarification is required. I'm open to using whole different bunches of vegetables. not interested in what herb/spice/seasoning works with one single vegetable from Saturn. more interested in seasonings that work super with earth-style vegetables.

seeking pan roasting guru for vegetables..... we've had super roasted vegetables in multiple places - some surprising places, like convention buffet offerings... I've done many attempts, used many vegetables. some worked some not worked. we eat pretty much any good stuff, I've listed the candidates below. #1 - obviously(!) not everything listed is used every time... #2 - some of the stuff has different cooking times... some is par-cooked and added, some goes in at the 'medium to last' minute "The Problem" seasoning. salt&freshgroundpepper is a given, but really good dishes had other seasonings that smack the dish into orbit. _that's_ where I'm trying to go. personally I'm adverse to sage (bad history, captive history with sage on everything....) and both DW and myself are "soapy" tasting cilantro types. I have a large herb/spice cabinet filled to overflowing..... so, seeking seasoning guru with advice on how to dress up the salt/pepper/olive oil roasting pan of veggies.... things used - not "all" - but these we eat: potato - chunked - white/gold/red sweet potato - chunked carrots cauliflower asparagus - tips & short stalks zucchini - sliced or speared butternut squash acorn squash Delicata squash broccoli onion 'shells' - yellow / sweet / Vidalia - not red small shallot pearl onion sweet green/red/yellow pepper red beets fennel root - sliced mushrooms turnips - chunked parsnips - chunked

I have a bunch of Bourgeat SS lined. I find it's biggest asset is even heating over long times. stews, braises, soups, etc. pure stainless, aluminum, etc tend to develop hot spots and burn a pattern into the bottom of stuff. a flat plate electric may not exhibit that issue as much as the electric coil style. the usual "benefit" mentioned is the responsiveness to heat input. and that is without question true and accurate. I'm a gas top user - and copper responds very very quickly - but keep in mind turning a gas flame up/down is a much faster source change than a electric plate or coil. I regularly sear meats, brown vegetables, sear fish skin . . . in stainless copper. stuff like eggs and crepes, I go with a Teflon pan.

the variety of stuff that one can put on top of egg yolk+stuff, spooned into a half shell hard boiled egg, is perhaps only exceeded by the stuff one can put on a pizza. wait,,,, no , , ,

started reading, then gave up due to the exponentially increasing nits. too many many ignorant assumptions-be-truth for any seriously consideration. in decades and decades I've been to one and exactly one eatery that printed a daily menu, tossed on closing. even if they did, the energy and resources required to manufacture a tablet-for-the-menu is going to kill the planet much faster. "in Germany they need to eat more organs . . " newsflash: in the land of Wurst ueber Alles, virtually nothing of an animal goes to waste. you can have it on your plate or in your sausage - but it's not thrown away.

happy to help. be aware - book matched veneer of the width shown for a table . . . that's not currently available. my g-g-grandparent generation had a lumber and millwork business in the Catskills. being the baby of the baby of their families,,, I have multiple pieces passed down from them. so when dithering over 'to do or not to do...' it's a no brainer. an expensive no brainer . . . DW has a 'family hutch' from the 1800's - dated/signed by all the relatives in possession down the line... that's another 'no brainer' - touch it NOT..... from a great aunt, I have a McDougall "Hoosier Kitchen Hutch" from the 1920's. intact, never refinished - it's another item that fits the DO NOT TOUCH category. whether to touch or not touch such items is a decision that may be based on market value. basically it boils down to whether to cost of expert restoration has worth to you - and whether 'restoration' may/will destroy the value. note however, 'doing no harm' is a perfectly valid approach - keep it - use a cover-up - the underlying piece remains there as before. those are things so dependent on individual situations many many thousands of pages needed to 'cover all the options'