jedovaty

Gesundheit? That is one long name for a dessert. How did you peel the almonds? I've only tried once when I made some marzipan, I remember it was even more difficult than hazelnuts. Those I blanch about a pound with some baking soda then take about 20 minutes to "pop" individual nuts. Very tedious.

Thanks for the help here, all Inside joke a success!

I.. I shouldn't be surprised this exists.

I'm at 50% success rate: last year, the apple pie stuck, it was in a large diameter glass pie plate. This year the blueberry pie stuck, it was in the smaller W&S branded usa pan silicon non stick. I ended up scratching the non-stick plate in several places from the blueberry pie trying to get at it That's the reason I want to use the parchment or foil, since this is going to be a super tiny itsy bitsy smol pie - 2" diameter. That's a great idea! Calling them pretties hahaha yes! But as far as focusing on their taste I dunno.. the two I had a couple weeks earlier were bitter and tart, like one of my ex gfs 🙊 The internet told me to keep the plants from flowering their first year, so I did, but missed a few. I do regret listening to the all-knowing internet sometimes.

Hi! I harvested a massive bumper crop of four blueberries. As an inside joke, I'd like to make pie with them. I have left over pie dough and a small ceramic dish used for salt or oil. I think I can bake in it. I've got almost no pie making experience having baked a whopping total of 4 pies my entire life (apple and cherry last year which were mediocre, and cherry and blueberry (from costco) this year which were pretty good). Should I line the dish with foil/parchment to make it easier to remove/eat the pie-lette? Would it be best to bake the base separate from the filling or can I bake them together? Better off with a lower temp like 350F, or go to something more customary, ~400F? Thank you for your help in sustaining this inside joke 😁

Now that's a fascinating idea. Please share if you do it. I'm curious whether it'd be necessary to make a "starter" like they do for mochi donuts (basically you take small portion of the rice flour and gelatinize it with the liquid by nuking in microwave or just heating it on the stove, and mix that into the dough, similar to tang zhong for bread).

I call shenanigans, I didn't get any 😑

Haven't heard of them, assuming it's a seafood vendor?

Hmm.. I'll give those a cautious try. I'm a bit spoiled with fresh seafood having a Santa Monica Seafood outlet nearby, and also there's a grocery store near my work that carries some amazing fresh scallops sometimes (6-8 per pound they are HUGE!). 😛

I made these last year.. and after reading a bunch of recipes, and trying twice, these techniques made scallion pancakes to my tastes: - use hot water - do make the oil roux (it's not really a paste/roux like with water as you found out) - knead, knead, knead (I started in food processor, switched to hand), and make sure to knead some more - roll at least the first time as thin as you can; I don't know your KA roller setting, but a 4 on my marcato machine is thick. I rolled by hand, to nearly transparent, but not quite filo dough thinness. I think I used either central milling 00 flour or KABF, I don't recall. I also did a "bou-gie" thing and added flaked salt into the last roll up at the end.

I bought frozen farmed salmon filets from my costco last month and.. they are... surprisingly good. Individually vacuum sealed, too.

Hi: Are there other sources of cacao beans, butter, etc, besides chocolate alchemy for the home chocolate maker in the US? Or just being able to source no more than a couple pounds with variety. Clearly a much smaller market than green coffee Thank you for your time!

Hi, I tried from-cold fry with potatoes, confirmed, worked well, so far the crispiest fries I've been able to make, including the double and triple-cooked methods, freezing, etc. Super easy for a single portion! 😁

Hmm okay thank you all, I will give it a go next time I get potatoes. I'd actually like to try this with wings (I prefer them without batter/breading/coating). And curiosity leads me to wonder whether battered goods would work, too, probably not.

Last week while perusing the dinner thread for both inspiration, appetite building, and awe (you all are so friggin' awesome), I learned about the thrice-cooked fries at chefsteps through this post by @btbyrd. I have yet to be successful making fries (heck, I'm terrible with fried foods for some reason, just don't "get it"!). Researching the chefsteps recipe made me hopeful I could finally overcome the frying hurdle. End result? Disappointing. The fries tasted great - note that I don't like potatoes - but they were not crispy. They retained a hard shell initially, but after a few minutes they were soft everywhere... except along the edges! My process was nearly identical to what they did, except I used corn syrup for glucose (same thing, right?) and I vacuum sealed in mason jars instead of bags. Fried at lower temp, then freezer for 18 hours. Pictures attached. I'm not looking to troubleshoot what went wrong right now, but rather, I'd like to hear your opinion on this other method I learned yesterday, where you start with the potatoes in cold oil, and bring them up to temperature. There's no blanching, freezing, double/triple cooking, etc. I am curious to try it, given the simplicity, however, I'm concerned they'll be very oily, with the assumption that foods in oil temps below 350F absorb the oil... If it works, then it seems like a great method for the occasional single serving of fries. Thoughts on this one-step method? Thanks for your time

@jimb0 sorry for not being clear, I did not like the flavor imparted by the dried parm into the red sauce at all - just not my thing

Facial scrub with sugar, olive and castor oils? Umami-cleansed pores are the future.

I've made udon noodles a few times this week now, they are my new favorite. The noodle uses 50% fresh milled sonora wheat, bolted to reduce brand and graininess. Delicious stuff. Here's a curry udon soup BTW, stirring the roux for 20 minutes, what a PITA!

I saved ends and bits of parmesan for precisley this purpose, and put a small, 1 year old piece in a recent batch of red sauce. It was rather unpleasant, definitely not my thing. That said, I wouldn't steer anyone away from trying this, as I can see how some might like it. So, use this as a gentle caution and try with something small just in case you might not like it. @TdeV make lots of cheese bread or pao de quiejo! Or dog/cat treats! It'll be a workout grating it, maybe the food processor would come in handy.

@JoNorvelleWalker and @Tri2Cook thanks. I couldn't find my blade grinder, and was looking to do a very small quantity, so seems like this would be a bad way to go. I rarely do spice grinds, so was looking to use something I already had in the house (way too lazy to use the m&p). Ended up borrowing a relative's blade grinder. They work all right sifting.

Have any of you used one to grind down dry spices only? Is there a drawback to this? I tried an internet search, and all I found was "it can't do it".. but I don't understand why. I know these can be used for making curry pastes and things, which I've done, but haven't tried dry grinding. In another thread, I read some people use it on sugar only to break it down to powdered sugar, so... ???

Laminated doughs so far including yeasted, reverse puff, and even the asian-style oiled doughs. I also had luck rolling oats. 😁 I tried rolling out noodle dough but it didn't work well, so I'm sticking to the pasta roller. When I first started using the roller, I used parchment paper on the board that came with it, and it was a rather unpleasant, messy experience. I'm still procrastinating this purchase haha :p, but mostly because the weather's warmed up.

The others are teasing, but I hear you loud and clear 🖖

I gave this a go with some cacio e pepe last night. Eerrrrrmmmm.... after searching around, I chose 60g romano, 60g water, and the homemade 2.8g sodium citrate (made about a year ago) for my ~150g egg noodles (1 egg, 70g ap, 30g semolina). This was default for mac-n-cheese. The sauce was so smooth out of the pan, but once plated it cooled down and there were small glops of very soft cheese between some noodles and mostly on my plate, with no actual sauce. Its texture was between havarti and brie. Should I have chosen fondue? Hmm. The world of melty cheese foods is quite befuddling.

Pinch of salt into porridge or sweet foods, pinch of cayenne into savory foods, pinch of brown sugar into chili, etc. It's not to taste lemon, it's an enhancer, like teo said. When grocery store shopping returns to normal and I can get the ingredients I don't have, I want to give these a try as written, and if they are good, I'll do more batches one without lemon and one with another acid (vinegar, citric, tartaric, whatever feels easy). If no one does it before me, then I'll share findings. Why is no one talking about the low baking temp?! It's very suspect!