AlaMoi

this recipe is essentially 100 yrs old + my grandmother arrived as a 3 year old in 1901 - her mother made them, she made them, since 1970 we've made them.... pretty sure the qtys/units, etc must have 'been modified' over the century - my grandmother was born/came from ye' olde' lovable Transylvania of fame . . . . this I copied from her 3x5 card to computer disk . . . lest it get lost . .

there is a product :"Marshmallow Fluff" - would that work?

being the thorough luddite I am . . . I keep a couple dishes/delectables "reserved" for 'the holiday season' . . . . buy/make them, enjoy. no interest in 'freezing' / et.al. for all year consumption. they belong to the season. stollen and panettone great-grandmother cookies - cherry walnut bars, Bad Boy cookies, pizzelle pfeffernuesse (anything) fruitcake & hard sauce orange-pineapple-cranberry relish somehow they become less special when forcibly 'available' all the time.....

imho, there is no difference. hot pan, some oil, (de-stemed) spinach into pan, splash of water for stem . . . cover . . . in 60-120 seconds, it's "done" "wilted" (to me . . . ) would imply spinach leaves deprived of water as 'a plant' spinach leaves subjected to rapid moist (aka steamed) cooking is 'da bombe' many other "issues" with descriptions and "terms" as it applies to such an-in-a-heartbeat cooking of leafy greens.....

(sigh) I need more friends . . .

I use bread flour + semolina. nadda an issue . . .

I am regularly left stunned at the beeeeeeeeeautful loaves produced. I do however have a curiosity question..... what does one do with all those loaves? as an empty nest household fighting the battle of the bulge . . . it would take us a long time to eat all that . . .

I leave the parchment in for the full bake - remove / slide the pizza out of the oven with my cookie sheet peel, then off the parchment onto a rack. I doubt the parchment would last the full bake at 550'F - certainly not the edges, under the crust, probably. everything is "theory" until one gives it a try - then it becomes 'it works' or 'dang what a mess' (g) I recently quite ridiculously got careless 'scooting' the pizza with parchment off the cookie sheet onto the stone. half the pizza&parchment slipped over/sagged over the back side of the stone - onto the rack and continuing "en masse" dropping, all toppings and sauce,,,, to the oven floor. mess? oh what a mess I made . . . 4 hours of 900'F self clean reduced it to ash . . . but the smoke, the smoke, BOSS! de' smoke!

I use parchment because my "peel skills" suck seriously big time . . . I bought "rounds" the same size as the "stone" - so when forming the crust I've got a real good size guide . . . . crust onto parchment, do up the toppings, I use a cookie sheet to slide under the parchment on the counter, and off onto the oven preheated stone.... not much else to say - it's easy, foolproof, lazy, , , , and works!

I use parchment rounds for pizza-on-a-baking-stone. at 450'F the edges of parchment turns brown, is totally crisp, and falls apart if I touch it.... at the tv advertised temps, methinks the parchment "around the edges" would burn and shortly be ash. I'd give it a try in a carefully watched scenario, with fire dousing & heavy handling mitts at the ready - if the parchment is cut to allow only a smidge past the crust edge, it might be okay - but a generous overlap I suspect will not work. next thought . . . . preheating..... just like searing meat in a pan - the pan has to be hot-hot-hot in order to 'sear-and-release' pay no attention to the marketing department's idea of 3 minute to preheat a chunk of granite! pizza dough on an actual hot stone should not stick . . . this is pizza @ 425'F on a parchment round this is pizza at 425'F on a square

it is possible to outlive the usual and customary term of dried beans. that said, and within reason, more simmer time could indeed salvage the situation btw, a three hours soak is not 'a thing' - try overnight.

one could imagine . . . that such a site with a desire to exploit the English speaking world , , , would find / employ a body who could meaningfully translate the 'obtuse' usage/names of their products. so many look interesting, so few are usefully described . . .

"...no experience of "Americanized Chinese" cuisine." very lucky fellow! simply following some of your posts, I can assure you - it's all fake. that said - if it tastes good, just remove the labels and enjoy . . .

Sargento has similar - "Off the Block" is their catch phrase. the 'big hole' on a box or paddle grater will work - with a big IF . . . to get the length of the big shred, you have to have a long section of a cheese block "engaged" with the blade - that requires more force to push along the blade than most can manage while also holding the "grater & the bowl & the . . . " powered or manual crank styles ease the 'more force' issue - just make sure the feed chute lengthxwidth will take a cheese chunk big enough to produce the long 'strips'

is "sous vide" the "new" stewing? seems stewing can do a whole lot more than raising the temperature of the meat inside a plastic bag . . .

in our area,,,, at least,,,, seeking farms that raise heirloom pork is a pretty short search. there aren't a lot of them, they focus on pastured pork, not magically 'finished' with grains etc. and their annual production is rather small. they are not into industrial pork production..... one fellow told me just 2-3 (higher end) restaurants could completely absorb his total annual production - he actively restricts sales to them so that he has something left to sell at retail (with obviously better margins...) - heh, they gotta' feed their family! altho Rooster Street has "fresh" - when I put a pick-up order it is frozen. because they do not do 'industrial' they slaughter at specific times of the year. outside of those time windows, it's frozen only.... usually I'll pick up a fresh/thawed tenderloin + a raft of frozen chops + 1-2 frozen tenderloin. they raise only Berkshire; to get / try the other heirloom breeds is only via mail order.

well, if they don't have small cartons to pack it, why are the coffee creamers and half-half, etc, etc, . . . all on the shelf in larger containers? if they're not packing heavy cream in small or large containers, are they just pouring it down the drain? seems to me there's some mega-lies in circulation . . .

... how can there be . . . indeed - "news" sources blame it on supply chain issues and labor shortages . . . apparently when the tanker trucks bring the raw milk from the dairy farm to the creamery, somebody steals the cream bits enroute. I found some from a small local creamery - they are strictly organic - and it's a small operation so I guess they've managed.

I have - the potentially not accurate... - impression most Asian cooking uses coconut "cream" vs cow cream?

yeah. I have shelf stable ultra pasteurized (Amazon) whipping on order.... not something I need every week, but as there some artificial shortage in vogue, I opt to do best for me and screw the high demand price nuts.

been searching . . . apparently the shortage of heavy cream dates back into 2022 - thought would be resolved by 2023.... obviously didn't happen. all the usual mouth music - supply chain issues, labor shortages . . . all total BS - cream comes from raw milk, and there has never ever been a milk shortage - trifle hard to believe creameries are simply throwing away the cream because they have some supply chain / labor issue with putting it into cartons....or finding a truck to move it to markets alongside the milk . . .

anyone seeing empty shelves with no heavy (whipping) cream available? this has been an on going issue at our local Giant. DW checked with Weis this AM - no stock - employee stated no stock and nothing 'coming in' what are the dairies doing with all the cream from the no-fat, low-fat, 1%, 2% milk? there is no shortage of those . . .

follow-up to the Balocco . . . [[[please note: no one in this house is any kind of expert on panettone - our experience is limited to the crummy cardboard supermarket stuff - bought once, never went back . . .]]]] got the Amazon order of the Balocco panettone. excellent stuff - fresh, moist, tender, good taste and texture. I really can't name a 'common pastry' in USA that is similar. obviously, no cardboard was harmed in the baking of this brand. tad pricey - but good stuff.

with minor differences . . . spot on to my madness. 7.5% brine - but not more than three hours quick brown, low oven finish - that's my usual for 'supermarket" pork - if one can get heirloom pork, the difference in taste & texture is pretty big . . . but heirloom varieties are typically not in the supermarket. I've been on our butcher's case for 10 years about retailing heirloom - but with no success. it's a stand alone butcher shop - the customer base are folks looking for 'a cut above' - personally I think he's missing a big boat... fwiw, these are the widely recognized 'heirloom' varieties / sources: heritage pork Berkshire www.heritagepork.com heritage pork Berkshire + (?) www.dartagnan.com heritage pork Berkshire fossilfarms.com NJ heritage pork Berkshire pig, Kurobuta is a heritage pork that comes from Japan. heritage pork Berkshire Rooster Street 54 N Broad St, Lititz PA Thur 11a-3p Fri 11a-6p Sat 8a-5p Sun 8a-3 heritage pork breeds berkshire(UK) / Duroc / Old Spot / Tamworth / Large Black heritage pork Duroc www.creekstonefarms.com "Duroc meat is crisp and clean known for great marbling and polished texture its taste is approachable on the palate." heritage pork http://www.heritagepork.com/aboutus heritage pork https://cairncrestfarm.com/ heritage pork https://www.allenbrothers.com/category/shop-pork heritage pork https://www.canterhillfarm.org/heritage-pork - Malvern PA Duroc & Berkshire heritage pork https://www.dartagnan.com/ heritage pork https://www.snakeriverfarms.com/catalogsearch/result/?q=pork heritage pork Mangalitsa pigs, Berkshire www.pastureprimewagyu.com FL heritage pork red wattle "Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold" heritage pork Red Wattle and heritage Gloucester Old Spot cross devonpointfarm.com CT heritage pork Tamworth & Red Wattle - heritagefoods.com NYC heritage pork Tamworth owensfarm.com (PA) 1/4 pig sampler $300 heritage pork www.wagonwheelranch.org - Mount Airy MD

never done stuff sous vide - I prefer the old fashion way . . . . we have a semi-local source for Berkshire pork Rooster Street Butcher in Lititz PA it's a hike but we generally go twice a year and stock up on really good pork.