Tropicalsenior

Just looked at my bottle of my original L&P and it does have Tamarind extract. And of course it has their favorite way of obscuring the formula, natural extracts.

I see carrots. This must have been your sister's plate.

For anyone that might doubt its existence, I still have about a quarter of a bottle left. Obviously, I don't use it that much but I will miss it if I can't buy it anymore.

I live in Costa Rica so I can't be much help recommending brands, but if you have the time to make them yourself, I highly recommend this recipe for New England Style hot dog buns.

That's probably about the best advice I've seen here. I've worked with all kinds of chefs, ones that have come through the European style Apprentice programs ones with degrees coming out of their ---, and ones that have come up through the ranks. The ones that I have enjoyed working with most have come up through the ranks but it's a long hard Road and most don't make it that far. If you get a good education to go along with the culinary training, there are a lot of good fields pertaining to food that you can go into. I couldn't have said it better. Burnout is so common in the restaurant business. If I try to list the reasons I could fill the rest of this page. Get yourself a good education along with the training so that you're not a one trick pony and you have something to fall back on when it happens.

If you go that route, make sure that that location has a big selection of cleavers otherwise he might get tied into something that he really doesn't want. Why not just go together and make a shopping trip out of it.

Welcome! It sounds like you have much to add and you are willing to share. Could you please tell us just a little bit about yourself. What general area that you are from and a little bit about your interests. It's always good to know something about our new members so that when you have questions we can better help you. As @Kerala said, just dive in and keep on posting.

Couldn't agree more. To have a hot dog with the average supermarket bun, you might just as well wrap it in just a piece of white bread. If I'm going to have it as part of a meal, I make my own buns so I can enjoy every part of it. If I'm having a hot dog as a snack, I pop it in the air fryer and eat it plain with just mustard. You can't make a good sandwich with mediocre bread. Why even have mediocre bread in the house?

Whenever I melt butter, I cut it up in little bitty pieces. Melts four times as fast and doesn't explode. But yes, I do put a cover on the bowl.

A while back somebody posted a recipe for New England Style hot dog rolls. They are wonderful and I can't eat a hot dog any other way now.

Okay, I give up!

As they say in the south, come on down.

Made my usual Sunday stuffed buns. This week I made them with a filling that I adapted from a Soboro Donburi recipe. I made a simple loaf from the dough that I had left over.

What a beautiful plate. I hope your husband gets well soon. I'm sure that what he will eventually get isn't anywhere near as good as this.

My reason for thinking that it had too many add-ins for the amount of gluten was an article that I read by Shirley Corriher. It was about making cheese bread and she gave the formula for adding cheddar cheese to bread. I tried to find the article but my copy of her book is a PDF and it is a PIA to find anything in it. To me, the amount of yeast seems about at 2 teaspoons; the only other thing that I can think might cause this is too much moisture.

We need a hmmm, interesting emoji.

It sounds to me like it might have had too many additions for the gluten to support.

The mixing is pretty straightforward. I use a large mixing pitcher and with a wire whisk, I thoroughly beat the egg and the milk together and then thoroughly beat in the flour and the salt. I mix it up about 1/2 hour before I'm ready to bake it and leave it in the pitcher. Preheat the oven to 350°. In the meantime, put about one teaspoon of butter in each of the muffin cups. While the oven is preheating, place the tin in the oven just long enough to melt the butter. Brush the cups thoroughly with the melted butter and pour the batter into the tin. Bake for 25 minutes without opening the oven. I measured the muffin cups and they are two and a half inches in diameter.

Do you need the mixing and baking directions?

I bought a mini cupcake pan today and I made a tiny batch, or rather a batch of tiny popovers. I used one egg, 1/3 cup flour, 1/3 cup milk and a pinch of salt. Next time I will cut it down to 1/4 cup flour and a 1/4 cup milk. They turned out really well but it was just a tad too much batter.

My next door neighbor has a tree and for 20 years has been offering them to me. I took them once and after that I don't mind buying the paste in the store at all. I learned to say no thank you right quick.

I would never have gotten it. This is a very WEEK joke.

Thanks for the recipe. After looking it over, it is next on my list.

A week in my kitchen would have you rolling in the aisles.

Me too! I'm glad to finally find a recipe that satisfies my taste for ginger. I'll never make it any other way.