AlaMoi

I have done similar brown and braise beef dishes - they are time consuming and spectacular. the one thing I would add for the cooks' consideration: it all depends on dissolving the collagen holding the meat fibers together - and I have found by repeated experience over literally decades . . . do the long slow braise. cool. refrigerate over night. next day do a 2-4 hour reheat. for whatever reason(s) the cooling and reheating is mucho seriously more better at dissolving the collagen and making stuff 'fork tender'

not funny postscript . . . we had a long planned CA vacation. tried for a reservation at The French Laundry - website inoperative, will be fixed soon. 3 months later, same. emailed - no reply telephoned - no answer. when it did finally answer it was a recording with no options: "Go away, click." from what I see, apparently people snatch up reservations and re-sell them as a business. we wound up at ... which I understand has since closed . . . which is unfortunate - it was a good place

I got one of the initial "thickness error pans" - n27 I think?... the Dartos are great pans - mine has seasoned to essentially non-stick status. transitioned to empty nesting meant down sizing the cookware - most of the really stuff that was in constant use is now in basement storage . . . tempting as it is, not sure I would use a 12 inch pan now-a-days. the helper handle is a neat touch.

Mets - we did an evening session of education&oyster eating at our local fishmonger . . . we tried oysters from all up&down the east coast - they are quite different! one interesting factoid: (farmed oysters) "seed oysters" raised in one area are then grown in many areas - warm water to cold water, brackish to seawater . . . and those same oysters taste distinctly different. another take-away was on shucking - not every variety is shucked the same.... seems the shape of the shell differs and that means a slightly different shucking technique. one the 'expert' explained a high % of "OOPS I stabbed myself!" is due to prying in an inappropriate spot for the oyster type.

at that price point you have two options: non-ueber-hyped stones - and manual aka freehand sharpening or pull thru carbide fixed angle blade devices. a third option is the 'convex edge' sharpening approach - wet/dry abrasive paper(s) and a mouse pad. laugh not - it's highly effective! details here - pix, etc. no longer available you'll find multiple opinions as to the "best" pull through devices. however, "the best" are the least worse of the worse devices. inexpensive "all purpose" sharpening stones require experience, and talent, to maintain a consistent angle - but by golly they do work. I went from hand / freehand sharpening to the Edge Pro - and the results were staggeringly superior. but Edge Pro (and similar) is not in the $50 range.....

one of my bestest uses for left over prime rib is chili - but that spinach bit is to drool for!

and the Black Forest version:

I've tried the sliding types and the squeezing types. this is best I've used but it is had to find

try here. https://www.thefreshloaf.com/node/51263/what-are-flour-types-t45-t55-t65-t150-type-0-or-type-00-magic-enzy-flour-rye-flour-t1150

translates as "flour" you're into the rabbit hole of multiple definitions, ages, language usage and translations. "patisserie" in the strictest use is a "pastry shop" - that rules out bread, AP, etc, flours and down to cake flour aka very soft low protein/gluten stuff. but.... "patisserie" in the modern world is more of a "sandwich shop" so . . one could ramble down the "it depends" path - it depends on what you are baking/making . . . in my personal 'lived there done that' experience - European and USA flours in the general sense are not similar. first there's the wheat - then there's the grind/refinement.... but, iffin' your making pastry type stuff, go with cake flour. otherwise AP unless you're making bread/bread style rolls - then bread flour and don't be surprised if the liquid amounts are like "wtf over?" grind and refinement make a huge difference in hydration.

try a search "copy cat recipes aunt jemima pancake" these and many others.... https://recipes.net/breakfast/pancakes/copycat-aunt-jemimas-pancake-mix-recipe/ https://www.cdkitchen.com/recipes/recs/510/Aunt_Jemimas_Pancake_Mix35108.shtml

well, when cows come into the barn to be milked, heads stuck through the halter bars, tail end hanging out over the poop trough, feed dumped in the eating trough . . . there's nowhere for them to walk/stroll/saunter ala chickens. your chicken/duck/goat point is entirely valid - but few are so constrained to an area as dairy cows. of course, when 'backing out' cows are smart enough to not step in the poop trough - regrets, the poop does not always land precisely in the poop trough, so . . .

do not ever go to dairy farm....

typical the spot weld is mechanically broken - wiggle it back&forth until metal fatigue sets in . . .

actually, looks like a 20 amp 110v plug....

there's a bell dinging somewhere dimly.... I someone having the same issue - that battery pix triggered it . . . the spot welding is used because they use steel (instead of copper) - soldering as a repair is essentially impossible. if you can find a shop that does automotive electrical repair - the diodes in alternators are spot welded - they may have suitable equipment to spot weld the battery pack back together.

gosh. I have a 1978 plug in Bosch blenderizer shtick thingie that (as of yesterday) is still fully operational . . . maybe this battery powered stuff is not all it's cracked up to be . . . ?

.....Cornish Game Hens . . . . (sometimes) available at out local market..... any good preps / ideas welcome. an 8 pound fryer is not much exactly what two old empty nester birds needs . . .

if it's fluffy one craves, this will help: https://www.chopstickchronicles.com/extra-thick-and-fluffy-japanese-style-pancakes/

in all my days, I have never heard or seen any place recommending bread flour for pancakes (or waffles).... I do them (batch of six) 140 g AP flour 50 g granulated sugar pinch of salt 1 tsp baking powder add one large egg beaten into 250 g milk(*) (*) the amount of milk depends on your flour brand - they all hydrate differently, so start thick and add more as needed I also agree, the thickness of the batter greatly affects the fluffy / height. pick a brand flour, stick with it. buying the cheapest store label usually makes for grief because they are not consistent. then experiment, and write down, the grams of each so you can replicate 'on demand'

pumpkin seems to be in the minority so far as flavors - ginger more prevelent... seems these cookies are made in a multitude of shapes... mold for round - other eBay offerings for rectangular https://www.ebay.com/itm/264214988833 recipe https://www.foodnetwork.com/recipes/food-network-kitchen/yakgwa-11931061 info, no recipe https://www.reddit.com/r/KoreanFood/comments/hrumv1/korean_yakgwa_약과_is_a_traditional_tea_cookie_that/ linked recipe https://kimchimari.com/yakgwa-or-yakwa/ more history, but not recipes https://www.sweetoothdesign.com/cookie-yakgwa

https://www.seoulmills.com/products/tiny-pumpkin-korean-wheat-pumpkin-sweet-cookies-50g-x-5-cookies recipe, but not the pressed look: https://recipes.net/dessert/cookies/whole-wheat-pumpkin-cookies-recipe/ see yakgwa - not pumpkin https://www.chefspencil.com/top-25-korean-desserts-sweets/

"management" focus was a very fast and erratic moving target. every group brought a new focus which changed as each new focus and new approach tanked. 1997 - founded 2006 - sold to CNET 2008 - CNET merged into CBS Interactive 2020 - sold to Red Ventures 2022 - flushed

" . . . some tricks I’m not following. " also to question is: "brined how?" - most/(?) commercially brined pieces are injected; time is money, so brining something for hours (like home methods) doesn't fit their budget.

well, the internet at large does have "definitions" - but for everyone of those there's an exception.... for me it's a cakey type thingie that's more of a pastry.