AlaMoi

"expiration / best by / use by" dates in USA (note: USA is not the whole world...) are - with a single exception - dates established by the manufacturer, typically cited as "timeframe for best quality" being a bit non-conformist, I don't hesitate to use stuff that is days to months "out of date" (depending on the foodstuff) - but two years on a (non-pasteurized) meat product most definitely exceeds my bounds. I would not use/eat the stuff at this point.

regrets I have no specific info - obviously the qty would depend on "and how many loaves are we making next week?" for a single loaf, attending various 'historical re-enactments' - I'd say something on the order of 40-50 grams.

yup. there are items which make a tasty lunch - e.g. flat iron steak typically comes in at 12 ounces , , , remainder thin sliced makes really nifty sandwich . . . salmon/steelhead - filet chunks make a yummy lunch . . . etc etc but this kind of 'leftover' is too small for 'dinner-for-two' certain/some stews / casseroles do produce dinner size leftovers - and those need to be incorporated into the 'week menu planning' cycle. example: went to Costco. cannot leave without a rotisserie chicken . . . which is two meals for us, , , and with left over tuna noodle casserole already in the fridge,,, menu plan adjustment(s) required....

unbaked - 'raw dough' baking kills the yeast.

. . . .this video . . . well, that really nothing different than saving a chunk of starter from one week to the next - as bakers have been doing for literally centuries. once you have a starter going, and using it regularly, there is no need for the 'add&discard' bashed in the video. you can make your own starter - it takes about ten days, and 'from scratch' does 'require' the add&discard routine to build up the yeast colony in the starter. the issue whot occurs to me: how many people are baking a sourdough loaf every week? I see posts where people produce stunningly beautiful loaves - 3,4,5,,,, we can't eat that much bread in a week . . . it's a reality issue.... one can buy a sourdough starter packet/powder . . . well, thinking that will continue to produce 'genuine SF sourdough' is not exactly correct. for many years the theory was 'wild yeasts' drifting through the atmosphere and into your kitchen were responsible for "flavor drift." now that the DNA types have joined the fray, seems yeasts in/on the flour itself are responsible. another batch of scientists recovered - and propagated - yeast from multi-thousand year old Egyptian tombs, then brewed "the real beer of the Pharaohs . . ." - and promptly pronounced it 'terrible beer' so, , , , yeast is really sturdy stuff, which put me onto the idea of freezing a starter for multi-week/month later use. . . . like - make your starter, keep it in the freezer for (pre-planning req'd) - dang good sourdough 'as needed' put some saved bits of the last loaves in the freezer for next 'as needed' . . .

recipes need a sanity check for serving size, and serving quantities. I've seen it go both ways - 20 servings @2 ounces each (!) and the other extreme, , , four pounds of potatoes for 4 servings . . . just made an apple crumb pie - it's in the oven - recipe from Food Network. note to self.... don't try to put three pounds of apples in a 9 inch pie pan - it does not work . . . with a couple of intentional exceptions, I try to reduce recipes to two-people-no-left-overs. tonight is pork chop & spaetzle - so food waste has been rescued by an apple compote side dish. apples and pork are a good combo. actually I'd just baked the remainder and eaten it with a spoon comma anyway . . .

yeast is pretty dang sturdy stuff . . . while back I did a 10(?) day buckwheat pancake starter ala' my/our grandmother (in the 60's) - worked splendidly.... cousins were into it for seconds.... apparently buckwheat pancakes with homegrown yeast starter be still a thing.... altho.... they all turned down the black strap molasses and went for real maple syrup instead . . . . wimps were them, mused I . . . has anyone tried freezing 'starter' in ice cube tray size for later use? seems would be pretty low maintenance method . . .

I've tried the multiple cheeses thing - the results are not impressive . . . two is my limit, 100% cheddar is my usual. Colby was once a fav, but the store brand changed (?somehow?) and the new stuff did not melt well - picking the 'right' cheese can be trial&error . . .

jeesh, all I get a crummy plastic bag . . .

rule of thumb: soaked beans from dried beans are 2.0 - 2.2 heavier. (one big exception is black beans - they increase 8x in weight....) one pound would become 2-2.2 pounds soaked the problem with canned beans is the net weight includes the juices. to get 35 ounces of drained canned beans , , , my guess would be at minimum three 15 ounce cans, I'd get four cans - start with three cans, do the drain and weigh bit . . .

there are quite a few different "scallop" edge designs - below is my Wuesthof bread knife - which I sharpen/"touch up" using a round pencil/dowel (of suitable diameter) wrapped with fine grit wet/dry sandpaper. strokes on an angle, one gullet at a time. some scallop designs are essentially not possible . . . you could likely do the wavy bits in similar fashion - but two separate operations. first the gullets, using a round device, then the peaks using a very narrow flat piece (wet/dry paper glued on...)

check the definition of macaroni . . . it is a definition equally as defined as bow-ties, spiral, penne, ziti, rotini, etc, etc, etc. my mac&cheese does actual include the tomato issue. . .

uhmmm, not trying to encourage flame wars, but comma however . . .and similar . . . the "mac" in "mac and cheese" represents "macaroni" - that is a generally accepted pasta shape/type... done a cheese sauce with elbows, spirals, bow ties, penne, ziti, rotini, . . . all veddy good stuff - but not "mac&cheese" - more: "paste & cheese sauce" which is on my fork, , , is nadda problem . . .

it seems to go by both names . . . not an especially unusual situation. nadda clue,,, working on it....

the Lebovitz link is very promising for technique - thanks Anna! a mention sent me looking for the Cedro lemon: so now I'm off on a hunt for them . . . the pith is the "size" I recall....

this prep was "dry" - altho it could have been 'wet preserved' then dried/sugared . . . but the pith on some of those lemons sure looks to be a good starting place . . . is there any name/ID on that type of lemon? (sorry, my Greek is Greek . . . oh, wait . . .)

I've posed this Q several times in several places - been looking for knowledge/insight into my 30 year lemon quest, which goes as follows: Greece - Athens - early 1970's big party (and a bit extravagant . . .) on table snack bowl of very thick lemon pith - firm to the bite (dried(?) / preserved(?)) / sugared. stunning good stuff. now,,, #1 - very thick pith - particular lemon variety? nothing like it found in USA 'normal' stores..... #2 - pith is generally regarded as "bitter" - but this prep (sugared) was only slightly sour/tart - superb "balance" anyone know of this "dish" and/or it's prep?

. . . . and not a word about lamb . . . the slaughter and eating of young animals - based on 'they're tender&tasty' - hits so many hot buttons, very difficult to make a comprehensive OMG! list. curiously, this OMG! reaction is not applied to chickens. the very definition between fryer / roaster / stewer is age. frequently couched / hidden in "weight groups" but be not fooled, lower weight = young birds. measured in weeks at xyz specific feeds, all very very 'scientifically' determined. years ago , , , neighbor youngsters would come over, and time to time they+our kids would do some 'gardening' aka 'picking' their eye would bulge extraordinaire at carrots coming out of the ground . . . peas inside a pod?? stunning stuff was it.... kids even then had no idea where their food came from, today . . . even less. school field trips do not include chicken or beef slaughter houses.

I'm in the camp of US restos (generally) putting out really big serving sizes . . . more than the average person, and certainly a 'senior' can eat. this never appeared as an issue when we lived in Germany/traveling to adjoining countries. it was really neat because we always had room for desert! higher end places - big dish, little plunks of food . . . - are the exception. now, the only time we do not ask for a container/by-any-other-name is when on the road/traveling - minimal potential to eat up the leftovers...

not shilling - but once a year Boardsmith turns his staff loose to create "Art Boards" - these are unique one off creations - all proceeds go in bonuses to employees. historically some really really cool stuff . . . not yesteryear's Oldsmobile cutting boards . . . this year: April 20th

this

I have a dry wall saw - kept exclusively for kitchen work. aggressive teeth, cuts frozen stuff with no issue. pull out the frozen, saw off what you what, put the still frozen back. ' . . . several years . . . ' uhmm, I'd encourage the 'eat more fish' routine.

"...with no muss and no fuss...." oh, I can go there....!

is home-made out of the question? they are spectacularly easy - blow up like balloons on steroids - fast, hot, fresh - pockets-to-the-edges . . .

I do veal/pork/beef/chicken "schnitzel" - none are actually a whole lot different - techniques to getting breading to stick is the same, bread crumbs, panko, cornmeal, crushed Corn Flakes, etc. etc. etc. . . .' schnitzel is thin - it cooks very quickly. which is key to 'luscious' schnitzel . . . over cooked thin schnitzel is aka 'shoe leather' the sauces to 'BAM! it up' all differ.