jedovaty

That's tapioca starch/flour 😊.

I hadn't considered those might be in the local-to-me farmer's markets, I'll keep an eye out once the shut in is lifted! Do you know if they used cassava flour, soured starch (polvilho azedo), or tapioca flour/starch? BTW, if you've never had soured starch.. it is a feast for the nostrils worthy of any dog. yuuuucccckkkkkk 🤢. Surprisingly, it cooks up delicious!

Interesting. They were nearly life changing for me!

Have you heard of and considered pão de queijo? It's a brazilian cheese bread/bun. Can be made gluten free, or, with flour. It's a little tricky to mix, but once you have the technique down, rather quick. Best when fresh out of the oven, however, a friend of mine does bake them for her office, and they are pretty good this way (the brazilian bbq places serve them cold, too). Goes very well with coffee or tea for breakfast, a pat of butter and honey!

Not commercial brands, rather direct from farms here in California. So far only with wheat. The farms from WA seem to produce a much cleaner package than CA. I only recently purchased oats and buckwheat in bulk (unrelated to covid, been planning to do it since February). Back when I roasted coffee, on very rare occasion I'd find a twig or stone or slate in the greens, too. Somehow always spotted before going into the grinder, thank goodness!

Got it, thank you all. This whole idea came up because I've been rinsing buckwheat and oats before cooking it, but, I was not when making flour from them or the wheat berries I have. If I roll the oats, and should I rinse them before or after rolling, etc (rhetorical question). I've found the occasional stone or twig in the packages.

Hi: Do you all rinse/wash whole grains/seeds before cooking/baking with them? If so.. what if you want to grind them into flour? Goes for anything, oats, buckwheat, wheat, etc. Mine all appear to be rather clean and well sorted, but.. just making sure. Thanks!

I did the bake baking soda for a different project long ago, have some sealed away, and just realized, I have a tub of food grade lye which I use when making bagels. I wonder, would the lye work better than the sodium carbonate? Hmmmmm. Now to look into ramen. Thanks for next week's project

I obsessed with trying to make these a few years back and gave up when only one out of every three or four ended up right. Couldn't get the technique consistent. I'll search board here and see if there any tips, but need to be careful, right now there are only so many eggs in my fridge and replenishment is problematic 🕳️

Is that a julie child type omelet?

I was craving british junk food last night but I threw out my 9 year old garam masala and curry spices last month. Instead, čabajska sausage seasoning (caraway, no cumin) and coconut milk in the sauce. Very... unique.. fusion food. Chicken Tikka WTFasala. 😁

Interesting.. I never thought to sub it for celery, but that makes sense. I had an ex-gf that had an allergy to onions, and we learned fennel made a great substitute for it. My mom and I learned to use it in braised cabbage, and other dishes. Good stuff. It's definitely an underrated vege It's really easy.. here's my mom's version: saute onion with salt, caraway seeds. Add flour to begin a roux, then add shredded/grated squash* and a little water (or milk or cream). When soft, stir in chopped dill or fennel fronds, pepper, and sour cream or creme fraische -- oh oh, edit: and/or lemon! This can be a meal on its own, or a side to goulas/stew. We call it tekvicový prívarok or tekvicova omáčka. Look up hungarian or slovak squash with dill. My mom's version is runnier/soupier. I hated it as a kid because of dill.. but now, apparently I'm an adult, because I really enjoy this. * the best squash for this is a european summer type, they are white and about the size of two forearms put together. Also called marrow. I don't see them in stores, maybe more central-european dense areas (chicago, NY) might have them in markets. Mom grows them in her garden, sadly last year's seeds didn't sprout. I'd like to find some replacement seeds but haven't had luck. It may be alba cucurbita pepo.. that certainly looks like it. Sorry to ramble.

I managed to sprout ramps in my garden but the slugs are attacking Celery root / celeriac is one of my "comfort" growing up foods. Have you ever had it fresh from the garden? Very different than the store, where it can sometimes be a crapshoot as far as age / stringiness. My family also has an interesting vegetarian soup/stew that uses fennel fronds or dill and zuccini squash in a light broth and a touch of sour cream / creme fraisch.

If you wouldn't mind sharing, what's the brand, model, and part # of microwave? Can look up parts and repair manuals, it may be easy and cheap to replace , especially if it's the magnetron cover, you just unscrew and replace. If it is the magnetron cover, you can still use the microwave, but meantime, cover your food with a paper towel or something to keep splatter from getting there. If it's not the cover, and a cover for something else, then further investigation is warranted before use. Qualifications: I have broken many appliances trying to DIY fix them, and successfully repaired a few, too. Batting average improving! It may be possible that, if this is the magnetron cover, it arced from the inside, too, which would mean that part has to be replaced, or the whole microwave. Hard to tell without seeing/knowing more.

I thought I was the only one who liked the rice from the bottom of the pot, at least, amongst my family and friends. And same, this is a fantastic idea I will now probably do with rice, woohoo!

Well.. I was really craving something like this and ended up doing more of a japanese / central euro mashup since I don't have any wilting greens ready, or clams. So here's my dinner of a simple soup (suimono?): porcini soaking liquid from the other day (err... mushroom dashi! 🤪), grouper, carrots, crimini mushrooms, leek and celery root (both from the garden). Flavor the broth was a bit off, I'm out of soy sauce and sake.. mirin, little rice wine vinegar, salt, lots of pepper and my last fresh calabrian chili pepper for the spice, but it did manage to hit the spot.

Great, thank you all for the opinions, this was really helpful! @Smithy I had looked at the epicurean boards, and in addition to the cost, I couldn't find custom sizing on their site. I think there's another company I ran across once a while back that manufactures the boards or sells them in their own name as pizza peels, and they could do it if I really wanted. A family member of mine has the cutting board and loves it. Cutting on this board will be more of a secondary use, given just how big it is and what a pain it'll be to wash until I get a larger dishwasher. @teonzo I have granite countertops, too, they are a pain. My use would be same as yours. Just discovered another site that makes the poly ones, but adds color to them. Neat

Hi: I need a 16x30" 3/8" thick board for a certain lesser known albeit expensive gadget (clay roller... ask me no questions, I'll tell you no lies 😬). If I had a planer and jointer, I would make this myself, but, I found out I can get cutting boards reasonably cheap. There are two kinds: plastic (poly something or other, the white ones you see in restaurant kitchens) and bamboo. The bamboo is nearly twice as expensive ($40 vs $70). I can't decide. Primary purpose it will serve as a base for rolling out dough, and secondly, well, as a cutting/surface board. I'm concerned the dough will slide on the plastic one rather than be held in place while the roller goes over it. On the other hand, having the ability to drop it in the dishwasher or spraying it with bleach/starsan is desirable. Ignore the fact that I can't fit a 30" board in the dishwasher haha (when I remodel kitchen, I'm going to look at larger capacity dishwashers). Bamboo is natural and will no doubt look nicer. $30 savings doesn't make or break me. Thoughts?

I really like these kinds of light broth soups - could you share the ingredients, well.. clam and mustard greens, what else? I'd like to love to learn how to make soups like this

2+ year old duck breast from back depths of freezer + porcini mushroom ravioli in yuzu marmelade "sauce"**. Skin fried separate to get it crispy as a topping, can't really see it in the photo. First time making ravioli, second time making filled pasta. Filling was a little dry and bland, the sauce really helped. **duck fat, onion, marjoram, chopped tomato, garlic leaves, pat butter, and a couple plops of yuzu marmelade.

It looks like you've been doing research, so I'm sure you've come across the outdoor propane wok burners. They have upwards or exceed 100k btu, usually don't come with a stand. If you have any asian-centric areas like a chinatown or japantown nearby, go browse stores after the shut-ins are lifted and you'll find one, and can even haggle if that's your thing. On line they seem to have gone up in price compared to 10 years ago. I picked mine up in "Little Saigon" near my old house, haggled price down because of the rat poop in the box. Given that, please take a moment to consider my personal PSA on these stoves. They are a pain in the ass to use, ridiculously powerful, and will get a literal wok HEY out of you if you get them screaming hot and drop a little oil in with no experience. Don't ask how I know 🙈🙉🙊 What I learned: these kinds of burners are awesome fun, but in the long run the whole stir-fry thing may not be worth the effort. As simple as it looks, it really takes a lot of experience to get it right and consistent, more so than a lot of other cooking. Cleanup is awful (grease splatters everywhere), you'll end up with undercooked or overcooked food half the time, the danger is real, and you really have to use a lot more oil than traditional stove saute/stir-frying. Now, if you can set it up outside with plenty of dirt or grass surrounding your station, or, inside with a flowing water wall and a night-shift cleaning crew, go for it 👍 Remember the fire extinguisher. Seriously. PS: please note, this is based on my experiences, I gave it a legitimate go for 2-3 months, and eventually figured out a successful work flow. I'm sure there are more experienced home cooks or chefs who can chime in and confirm there aren't issues and I was likely doing things wrong blah blah blah, but no one is going to convince me to go back 😝. I found the "hey" component not worth the effort.

Holy crap. I'll have you know, I almost clicked "report post" 😝

If it's been frozen that long, then it would make sense to pursue a more processed product, rather than a simple sear to medium rare/medium. It was an expensive duck (and the other parts were tasty, iirc), so, I'd like to at least try something. Forgot to mention, I also have fish sauce, mirin, mustard, rice wine vinegar, apple cider vinegar, but no soy sauce. I just found yuzu jam and honey. Garlic's not ready for harvest, but I can use a few of the leaf sprouts in a pinch. I wonder if I could try smoking it on my gas grill.. it does go down low to about 200F, and I've got some woodchips and lump charcoal. Other ideas floating in my head now, hmmm.

I'm nearly through the freezer! There's a vac-sealed duck breast that was initially intended for sous vide to 135F and sear, but sadly forgotten and been there for over 2 years. It has some ice build up in the package. Safe to eat? What should I make, if so? Pantry items are running low: five small cans of tomato paste (wtf), a handful of dried porcinis , an onion, package of wakame, 1lb unroasted cacao beans, some gelatin, lots of flour, oats, buckwheat, sugar, some quinoa and rice, one can of garbanzo beans, and a small package of shredded coconut. I have some green onion in the garden as well, and can pick up fresh kale from my neighbor's garden. Eggs and butter in the fridge, two carrots, garbanzo miso, and a small package of frozen cauliflower florets. Hmmmm. One-person soup or stew? Chop up for ravioli filling?

I temporarily permanently borrowed my mom's viking pro 7 qt, along with the meat grinder and sausage maker attachment. I don't think the brands are compatible without some sort of adapter. I'll just run oats through my vitamix or grinder, no big. Actually.. hmmm... I wonder if the indian wet grinder would work for something dry, just in short bursts? That does squishing and sheering action. Hmmm!