AlaMoi

Win10 updates what Microsoft thinks needs an update, whether the user has any other ideas or not. system files, program files, driver files - basically the computer is no longer under user control. and since computer "configurations" vary, not everyone gets the same set of updates. the pro version of W10 allows automatic updating to be turned off. Microsoft has a long, colorful and bloody history of issuing updates that break their own software as well as other software. and frankly my deer, they don't give a damn. unless and until someone trips across what "updated file/whatever" has disabled the software, and in the absence of the author, you're toast. your best option is to get it reinstalled and working on an older computer and then export all the recipes/data. you'll very likely need some new recipe software - or not - keeping your recipes outside of highly proprietary software could prevent a repeat at some point down the line.

the pith, nuttin but the pith . . . lottsa pithie thickie stuff. it was not candied skin&rind&pith&whatever. very thick almost pure white pith that was still tender to the tooth. I have the feeling unless someone who instantly recognizes the 'dish' trips over this, I'm not likely to ever learn the secret.... it's obviously not something that is widespread&common.

define thousands. if the definition is in the vicinity of 65,535-'ish it could be an "integer" bug in the software. could be issues of file sizes. for such problems there is no fix except by the author / access to the source code. silly question, but did this happen when installing to a new machine and/or upgrading the operating system (i.e. to Win10, etc) do you have a back up copy of your data from before this problem? I would back up the current state of the program; delete all traces of it (see Revouninstaller.com) and reinstall with the old data to see if that is still working.

"""4 thick-skinned organic lemons or 2 lemons and 2 Seville oranges Zest half of each fruit –you can use the zest to make lemon curd– then score and remove the peel in segments and cut it into triangles....""" I can be quite dense at times. if you zest half of each fruit, does that mean one uses both the zested pith and the 'unzested' whole peel / rind in this recipe? but anyway it doesn't resemble the dish in question - thanks tho.

the language . . . my Greek is so bad it does not exist (g) the nice lady was perhaps 50'ish, she spoke a little English, so it was a discussion of a few words and lots of hands. she told me the name and held up the dish of lemon being served for use on the octopus....accompanied by "bigger" and a set of cupped hands... Cyprus lemons sounds suspicious - the pix of pomelo also fits the bill. a local Greek Orthodox church recently did a big fund raising dinner - the main dishes were quite so-so but the desserts were absolutely out of this world. I asked around and drew a blank; makes one wonder if this 'treat' was something especially local/regional.

no - not citron. I asked and was told it was lemon rind - and I did at the time get a very brief "peel it, soak it, cook it" type explanation. I was also 'plained it was a large lemon - from the hand gestures something close to a grapefruit in size - which is why I've always thought it might be a 'only in Greece' type thing.... I guess "they" only send the skinny thin skinned lemons east - not encountered a lemon of that skin size! although I have to say ,,, Giant produce department offerings are marginally adequate to downright awful. time to shop around a bit....

being a fruit cake baker , , , I've candied all kinds of things, the basic concept is pretty clear. the pith of these lemons was a solid 5+ mm - quarter inch or so - I've not found any such thing in USA. cut into 'dices / cubes' I'm hoping one of the international members may know / recognize the lemon treat and be able to provide a bit more info on the lemon type and if-it-is-any-different-than-a-mark 1-mod zero candy thing....

last century (! true !) I was in the Navy, in the Mediterranean, on a big gray boat with funny numbers painted on it, anchored off Athens/Piraeus - and a local threw a big bash. presented was a finger food - candied lemon peel. stunningly delicious, never have found out how to make/replicate it. particulars: it appeared to be just the white of the rind - no 'skin' - odd, as that is most often touted as the bitter part it was quite thick it was sugar crusted this probably requires a specific lemon variety for the thick thick skin...may not exist around here.... any ideas / experience on how to reproduce this snack in USA?

have you tried vitamin C aka ascorbic acid ? I've had good results improving the rise of no-knead types. winter (cool) I go 18 hrs - summer (warmer) 14 hrs. and it's also one of those 'tiny dash on the end of a teaspoon handle' amount things - too much seems to make / keep the bread texture "wet." I use FruitFresh - a jar per lifetime (g) - I toss it every two years tho.

duck and goose fat is very expensive!

my touch-it-and-I-kill-you cast iron is a Griswold slant logo - the logo puts it pre-1920. paid $12 for it at a flea market. it weighs about the same as a similar size 3 mm copper fry pan. I do my over easy eggs with a smidgen of butter and a one handed flip. there is so much BS floating around about cast iron - it is slow to heat up (and slow to cool down - that's the "holds heat" thing) the theory it heats unevenly is true - but is only significant for the iPhone thumbs generation who can only cook using instant water. if one is that preheat thoroughly challenged, use the microwave. the ability to hold heat is a function of mass i.e. weight. period. for those who want a cast iron pan as light as their aluminum - there is no benefit there. pound for pound, aluminum holds heat way better than cast iron. "it is unresponsive" - yeah, like no kidding - has u thought about that? if you're doing southern fried chicken, exactly what response 2 what change does u want? copper - heats/cools faster than everything but pure silver. doesn't hold heat worth a hoot. that's a pretty brass tacks definition of "responsive" different materials for cooking purposes have different advantages / disadvantages. marketeers ignore that; fanatics-of-today's-flavor deny it. but it is still true - and the cook who knows what pan material is: - best - most suited - easiest to use for Task X - wins.

when in doubt, Bundt! they look delish - as to egg weight vs volume, etc etc - eggs are sorted for size by weight in US and in EU. the "boundaries" are posted in the previous table - ie 'at least' and 'not more than' - and, not mentioned in that table - there is a "case size" weight tolerance. basically there's a min and max for an individual egg plus a required "average" for dozens and dozens (errr, USA - dunno about EU) I often get eggs from local hen holders. nice but the sizes vary all over the map. okay for over easy / scrambled / omelettes / etc - less comfortable for baking.

I have never ever seen a "home recipe" that specified egg content by weight. the difference of "large" to "jumbo" is roughly 25% by weight - which is "a lot" except when reduced to the impact of a one egg batter quantity - and especially in a moist finished product, methinks you're safe using a jumbo. USDA min. EU Sizes grams per egg oz/doz oz per egg grams per egg peewee 15 1.25 35.4 small 18 1.50 42.5 small less than 53 med 21 1.75 49.6 medium 53-63 large 24 2.00 56.7 extra large 27 2.25 63.8 large greater than 63 up to 73 jumbo 30 2.50 70.9 very large greater than 73

there's a lot of Benton floating around. . . . https://de.wikipedia.org/wiki/Benton nbr one on the list is Benton, UK - mebetteth two doughnut holes there's a cookie from there . . .

those pix don't look anything like the local Aldi here. apparently we're in Dumpsville.....

I would be leery of the chisel edge suggestion. the chisel tends to "steer" the knife. given (1) used by non-professionals and (2) on blocks of cheese, it may not produce "straight cuts" / results of expectation. fwiw.

Americans? I was born in the Philadelphia Naval Hospital. I'm not poor. 1964 to 1995 I was, day for day, 50% in Europe - specifically Germany. my experience was minor in the growing phase. I was there with wife, kids - in German schools - and the family dog. I've been to the local USA Aldi. I'm not going back. for the same reason(s) the European poor would not tolerate or shop at a "store" of such condition. the European poor have seriously better options at the town square market. "Fortunately we won't be able to discuss The Europeans and WWI and WWII " WTF comma over

having schooled, lived and worked in Germany for years/over decades - there is zip comma zero comma zilch question - in my mind / experience - that the USA Aldi's would died a faster than an immediate death in Europe. Europeans simply do not put up with the trash and garbage Americans do.

flour and the sugar absorb moisture/humidity.

freezer, yes. refrigerator, no. soggy soggy maker

>> Oddly, they seem to be busy. I don't get this. not everyone can afford to pay $15.95 for a pound of beef . . .

Aldi made its bones on "high quality - low cost" with a number of "cost cutting measures" - cash (later checks); no credit cards - now credit cards, no checks. - no baggers / utility employees - no frills - minimum "display" effort - open the case lot - plunk it on a shelf - no free bags - BYOBag/Box - Feed-a-Quarter shopping cart control; put in a quarter to release a cart; get a quarter when it is returned the "high quality" bit is somewhat imagination. few national brands - many local/store brands which in their marketing hype are "better" - your experience and opinion may vary. personally I _like_ the shopping cart "deposit" idea (this is common throughout Europe) - if you've ever come back to your car on a windy day to find some lazy SOB's cart embedded in your car door, you might like it too.... dimly from memory, it's a German originated business; three brothers currently doing their thing; they got along so well that they had to split the business into North Germany, South Germany and USA. what you're seeing in USA is one man's vision of how to run a grocery store - absence any input from reality. well, except for the credit card bit. they finally figured out not everyone walks around with $200-$300 in their pocket. actually that credit card acceptance co-coincided with the Federal move to food stamp debit cards. funny thing about that....

perhaps more than you may ever have wanted tot know . . . from cornell.edu ag info... Red currants (Ribes rubrum, R. sativum and R. petraeum): Fruits range in color from dark red to pink, yellow, white and beige, and they continue to sweeten on the bush even after they appear to be in full color. .... White currants: A type of red currant, white currant cultivars are sold less frequently by nurseries. Black currants (Ribes nigrum) and their cousin Gooseberries: There are two types of gooseberry plants -- American (Ribes hirtellum) and European (Ribes uva-crispa) it was illegal to grow these in the US because /quote In the early 1900s, the federal and state governments outlawed the growing of currants and gooseberries to prevent the spread white pine blister rust (Cronartium ribicola). This fungal disease attacks both Ribes and white pines, which must live in close proximity for the blister rust fungus to complete its life cycle. /unquote in the 1960's that ban has was relaxed in certain areas and/or for certain varieties, etc.... from Wiki: "The blackcurrant (Ribes nigrum) is a woody shrub in the family Grossulariaceae grown for its piquant berries. It is native to temperate parts of central and northern Europe and northern Asia ..." "The redcurrant or red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family. It is native to parts of western Europe (Belgium, Great Britain, France, Norway, Sweden, Germany, Netherlands, northern Italy, northern Spain, Portugal and Poland). The species is widely cultivated and has escaped into the wild in many regions" the theory cooks in UK would only refer to the zante as a "currant" appears to be busted.... Chris did not say which dish he was preparing - other than it's from a vegetarian cookbook (right?) - and it occurs to me that: zante aka grape currants are used extensive in baked goods while berry currant are more in the confecture / sauce arena. .... in a vegetable dish, it right well could have been a berry currant. as for the zante aka grape currant: (again, Wiki) "In the 14th century, they were sold in the English market under the label Reysyns de Corauntz, and the name raisins of Corinth was recorded in the 15th century," apparently, currants of every sort have co-existed in northern European cooking for a long time . . . zante currants were one presumed imported to the USA food scene fairly early, since: "The first attempts to introduce the Black Corinth cultivar in the United States date back to 1854. The first successful vineyards of White and Red Corinth (related varieties), were established in California in 1861 by Colonel Agoston Haraszthy. Around 1901, David Fairchild of USDA imported high-quality black currant cuttings from the Greek village of Panariti, a renowned producer, and established the first commercial crops."

dried exist . . . https://nwwildfoods.com/product/dried-black-currants/ http://driedredcurrants.com/

Tri2Cook is correct - I've no clue about your background. I'm guessing there's more to the proposed concept - if you're in the business you are in the best position to know what the numbers say. and I sincerely wish you good fortune with the endeavor. one of my specialty areas in near 30 years of consulting was sorting out "WTF? Why am I going broke?" for independent eatery owners/operators. I developed a slightly different viewpoint from that kind of cold hearted analysis.