jedovaty

I've made non-wheat pastas with my older philips pasta maker. It is challenging but doable. There are facebook groups dedicated to home pasta making and those folks might be able to help? I don't have facebook, I'm not sure why the groups are more popular than forums which are so much easier but anway... I have been able to gleen some info from them browsing. One in particular is pastafanataholics, which is a collab between the italian company Pastidea and some home cooks: https://www.facebook.com/groups/767285674024266/ There are also german and french groups dedicated to it. Pastidea is an italian company and I'm sure they might have insight how to create corn-only noodles, you can even reach out to them directly, in my experience they have always been helpful but there is a little language barrier. The ingredients suggest it is simply ground corn, and as suggested above it's possible there are trace other ingredients. However, I think their success is likely to do with different methods of processing which would allow it to correctly bind, perhaps specific pressure, temperature, steam, etc. If available to you cheap, you might try using masa, since that corn has undergone nimxtamalization (and might make it easier to bind... ? If you are okay doing so, a little xanthan gum or perhaps something like ground chia/flax might be helpful, too. I once made noodles from wheat flour and avocado, as an eggless-egg pasta, maybe the avocado could be used with the corn flour, too. Lots to experiment! If you do learn something, please get back to us here, I'd be very curious to know

In 2017 my local TJ's had Pickle Chips. These were amazing, and then I never saw them again. They showed up this past week! I bought it to try - same flavor, although the chips were fried a bit more boldly. Despite this, I'd recommend. They also have begun carrying some horseradish ruffled chips, these are addicting. Also recommended! Sadly, mine did not have freeze dried mangosteen - only figs and mangos, and these are good.

HI. I tried the Korean Beefless Bulgogi from the freezer section for laughs (been on a vegetarian kick most of this year now). The overall flavor is great, even has this high-heat seared taste to it! However, the texture was rather odd when I gave it a poke: a springy, spongy mass, with an unexpected familiarity to it. As I prepared to take a taste I somehow instinctively gave this peculiar thing a couple shakes and then slowly came to my now terrified realization that I've recently (and certainly daily) handled something with such a texture before. Anyone else dare try it?

Check out the USA made Vollrath heavy duty mixing bowls, available in local restaurant supply shops in the US (e.g. Chef's Toys). Not quite as yikes pricing as the M-B bowls, though still pricey. You don't get that extended lip to help hold the bowls, however, the quality of the SS is rather luxurious (never thought that would be a description for cold metal). I treat myself to one every couple years. https://www.vollrathfoodservice.com/products/smallwares/kitchen-essentials/mixing-bowls/heavy-duty-stainless-steel-mixing-bowls

Thank you! Are you just using the starter powder each time, or making your own with existing culture? That's what I'm trying to figure out, I've seen instructions, but I'm not sure it is worth the effort and just keep it simple with purchased starter.

What sort of bug/starter/inoculation are you using?

Wow @franci, awesome! It's on my todo, since I recently discovered and enjoyed the stuff (grocery store options, don't judge me). Just need to find the time And looks like a great way to finish off all this buckwheat I bought a while back haha

I got a new fridge and replaced the OTR microwave with an exhaust hood (I went to great lengths to do this.. did a roof replacement and added the ducting for the exhaust, very expensive toy!). Happy with the exhaust hood, it is louder than I expected based on the decibels (extreme air) but it works and now finally I can burn sh.. ...tuff without smelling up the house!

Depends on the brand.

A friend asked me to try to make a frozen treat with Yakult. Quick search online shows others have used this ingredient wit a custard or cream base, and traditional ice cream makers but no ninja. I thought I'd try it straight up 😁 The ingredients did me a concern, since it's water, couple types of sugar, skim milk, cultures, and some flavor - i.e. this is going to be very close to ice, and I think the instructions state not to blend pure water. 😇 But.. I had to try, so in went several of those plastic bottles to fill up the container and froze it for 24 hours. The first spin made so much noise, so so much. Four spins later, it was still somewhat powdery, but a spoon mixed it up well. It had a citrus-like flavor, gave me a searing brain freeze almost instantly, and a very thin mouthfeel (actually, it was very close to snow, though I haven't seen or tasted snow in over 10 years). Not recommended. I am not sure if it makes sense to pursue this further.. I can add some inulin, fat, emulsifiers, gums, different sugars, maybe follow the Underbelly strawberry sorbet example, or I can do a little custard or mix with some heavy cream, but I think the latter will take away from the yakult flavor. Worth a pursuit? Thoughts? My next idea is to freeze some greek yogurt. Or, maybe mix some jam into greek yogurt (or euro-style yogurt) and see what happens. I'm enthusiastic about testing things, though generally slow, so if someone beats me to it, please share results

It could be something with the motor itself, the motor controller, or a capacitor - if you have access to the control board in it, see if any capacitors may be inflated. That said, I had unusual speed and heat issues with my 10+ year old unit and discovered the outlet and/or circuit was problematic. My unit worked great once I plugged it in elsewhere on a different circuit (i.e. routed to a different breaker). i.e. try a different outlet that is separate from the one you typically use? Of course, the suggestion to send it in to Bamix may be good, too I probably would do that with mine since I have a long-shafted one.

Ooohhhh that's what happened to @Maison Rustique's drumsticks! 😁 Reference: https://forums.egullet.org/topic/166794-how-to-turn-chicken-legs-into-chicken-breasts/

How about ground chicken (debone, lightly freeze, food processor)? From here, all sorts of other options: mix with other ground chicken or protein (turkey, shrimp, etc), chicken skewer thingies, burgers, meatloaf, sausage/chorizo, ravioli/gyzona/potstickes/dumplings, mapo tofu, stuffed peppers/cabbage, mix with eggwhites to make a raft for consomme, etc.

Long story short, I attempted to make some sort of chocolate chip wafflookie with leftover sourdough starter. It seems whatever powers that be did not approve this for me. Good news, it didn't actually stick, a chopstick wedged everything out. I was harmed in the making of this waffle as well, burned my fingers and tongue. Ah, well, what's new, right?! 😛. I plopped the rest of the dough out onto my cast iron griddle in a fit of disappointment, and made a large pan-cake thing. It did not taste good. Maybe next time.

Didn't an american company purchase duralex just before or during the pandemic?