AlaMoi

the bubbles say it's ready.

funny thing happened on the way to this thread . . . . my grandparents - born 1898/1899 - lived thru 'the depression' with a family of 2+five. my grandfather raised/bred/slaughtered rabbits to keep the family in meat (and a little trading . . .) repeated that again, during WW2 rationing (and a little trading . . .) he was a welder, building two Liberty ships per day, exempt from the draft.... altho,,, at 40+ . . . . fast forward to 1986 - my parents+grandmother visiting us in Germany, at a resto with "Wild" dishes, my grandmother ordered rabbit. stating, she had not eaten rabbit since 194x - as she got real tired of it . . . it was a good tasty dish and she enjoyed it! history makes for odd things . . .

keep in mind . . . spices/herbs come in all shapes and sizes of 'containers' many McCormick items come in short jars . . . if you stack two shorts in the rack, it may well transpire that the top shortie is above the wire retainer - and falls out on a door swing type mounting. I have my "shelves" divided into "shorts" and "talls" - all the "short" shelves have a vacant 'spot' so I can move a top short and get the the bottom short without turning the whole world upside down.... new, not so neat anymore . . .

. . . . Oh. Waiter . . . why is my breakfast taking so long?

PSA for those using non-stick bake ware . . . . every spray product mentioned that I've tracked . . . has lecithin as an ingredient. it is an 'emulsifier' - used to ensure all the other spray ingredients 'behave as one' if you have encountered a brownish unremovable coating - turning your non-stick into to stickware, , , , it's likely the lecithin component. not even pure Teflon 'sheds' lecithin. fwiw

I've always enjoyed it in German "salads" - the 'tossed green salad' ala the common USA dish of lettuce/onion/tomato/cuke/etc... is essentially unknown instead, two options: "Feld salad" - "field salad" "Krautsalat" / "Unkrautsalat" / "Kraeutersalat" - weed/non-weed/herbal salad, sorta' most of these include shavings/slice of celery root/celeriac - adds a touch of licorice flavor. good stuff . . .

if it works so well, why do you desire knowledge of 'options?'

I pour some oil into the pan/form/whatever and smear it round with a finger. for really heavy duty, softened butter.

hmm, haven't tried that . . .

sigh.... found this pot with a bottom stamp - much info has been obliterated. however comma and so forth, it cites "National Sanitation Foundation" . . . enlarge enlarge enlarge . . . which may could possibly sorta' provide some help on the company . . . nsf.org

the commercial culture of mushrooms is done in sterilized medium - typically horse manure&straw. so the 'dirt&stuff' is highly unlikely to be an issue. 'oh but companies cheat!' - true, however when mushroom companies cheat and don't thoroughly sterilize the growing medium . . . they lose the whole crop to diseases/<whatevers> I use varieties of dried mushrooms - simmered/steeped/wrung out for the 'mushroom liquor' - used in gravies/sauces. not a fan of the mushy rubbery texture of reconstituted dried 'schrooms . . .

bay leaves are akin to hoagies. what they are depends on where you live . . .

this works with whole wheat flour or buckwheat flour. there's no shortcuts for time - takes a week. all measures in grams

we're fond of them - but on the kinda'ish plain side. fresh is good: cut in half, boiled in salted water ~10 mins; sauted in butter, cut side down. optional add: sliced leek/scallions the browning really adds flavor

my market has a very decent selection of Goya dry beans. Goya is without question a nadda' question brand for quality. got piles and bags and heaps of their beans. none which survive more than ~year in my pantry/menu rotation / sked.

I have the large and the medium size - since ages - actually since the first year they Bella Copper was in business. I use them daily. bought same for our youngest as a housewarming gift two Christmasi back. copper is the second best heat conductor - silver is #1, but kinda' pricey . . .

I have the large and the medium size - since ages - actually since the first year they Bella Copper was in business. I use them daily - albeit on gas - and find them extremely useful. bought same for our youngest as a housewarming gift two Christmasi back. copper is the second best heat conductor - silver is #1, but kinda' pricey . . .

Amazon wants $25/pound . . .

it's a different recipe - obviously worked better than the first. short breads are by nature a bit crumbly. it's not unusual to flour 'cutters' in stiff or sticky dough - as to baking temps - many ovens do not heat evenly. there are sheet pans made with a double layer - the air gap helps even out the temps - or rotating the sheet at some point in the baking - if you have two baking sheets, just use an empty sheet beneath

prior to the pix, my initial reaction was the dough is not stiff enough - i.e. more flour needed. the pix showing the saturated paper reinforces that idea.... flour and butter differ, brand to brand. some butters have more water, altho if it is labeled USDA Grade A it should have a set minimum butter fat. and flours hydrate differently. if it's not too late, try adding an additional 10% flour - and experiment from there.

yes it was very good - the tented version . . .

a change-up for Christmas this year - a honey-bourbon glazed ham . . . the recipes suggests toothpicking the pineapple slices in place . . . then they tell you to tent the ham with aluminum foil.... first time I've wrapped up a porcupine in Reynolds wrap . . .

heavy cream will reduce and thicken. with a little patience, so will light cream... for a really super savory & easy sauce maker, try mascarpone cheese. similar to cream cheese, but lots more tastier. it is its own 'thickener'

this was my great aunt's - a McDougall / Frankfort, Indiana - altho she kept it a bit more neater . . . the breadboard is missing, but the rest is in very good condition.

rice flour instant tapioca both gluten free