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  1. Yeah i watched the ingredients section again and don't see leavening anywhere - I'm sure your pancake mix has it and so I'll be curious to see if just using standard AP flour will help with your issues. It has nothing to do with the creation of water (your vinegar is already 95%+ water) diluting a batter as much, I'd wager, as excess gas effing up structural networks that help maintain air bubbles and stabilize the foam. As an aside, I wonder if you could just mix everything plus egg whites and put it in an iSi whipper to dispense directly into the skillet.
  2. It depends on whether the issue is just sweetness or if carbs matter. If just the former, Ritz and pretzels as mentioned are good, as are corn chips, tortilla chips, and potato chips in chocolate. For cookies specifically, I'm a big fan of doing shortbread, which is often not very sweet, and I always add salt to mine. Or a piece of salty naked pie crust could be very good once enrobed.
  3. I can't recommend tartine anymore due to their rabid anti-unionization behaviours in recent months. My favourite bread book for learning more about different kinds of bread remains Peter Reinhart's The Bread Baker's Apprentice. Definitely responsible for a jump in my bread baking years ago.
  4. Oh man I wish I could afford it; still out of my price range. It looks really great, though, even virtually. I suspect the real draw (vs alternatives these days) will be the ability to pick all the brains. Definitely looking forward to hearing your thoughts if you go forward with it.
  5. jimb0

    Ooni pizza oven

    I've always found yeast to be more resilient than less. I used to be a lot more careful but these days I keep it in a ziploc in the door of the fridge. As long as I use it within a year, I basically find no really noticeable degradation in ferm.
  6. jimb0

    Ice Cream!

    Honestly, I don't think ice cream requires nearly as many stabilizers or technical ingredients as has become popular in modernist cooking circles unless you're planning on keeping it around for days and days. I will say that I usually make something that's a bit less fat than most ice cream recipes, and a good bit more fat than gelato (my standard recipe is 4:2:1 milk:cream:sugar). Gelato typically has quite a bit less milkfat than ice cream. So if you'd like to standardize around, say, 8% or something (which is on the higher end of the gelato range, but still fine, and more forgiving), you could back calculate the rest. Mangoes average around 80% water content, and you can replace any milk proteins / lactose with up to 30g of skim milk powder per 3 or so odd cups of liquid. How it precisely shakes out will probably depend on just how much mango you feel like you want to incorporate into your base. Personally I wouldn't worry too much about the stringiness of mango, I'd just puree it first, but that's a personal decision.
  7. jimb0

    Nutritional Yeast

    🙄 The problem I have with most uses of nutritional yeast are twofold: first, people flat-out lie about what it tastes like, and second, they use way too much. It's fine in smaller quantities as a seasoning. It's nutty, though it comes off as flat if you use it in something that doesn't have any fat in it. Vegan blogs always used to use it as a cheese replacement, but there are some better alternatives these days, and in general we have a better understanding of how to add umami without animal proteins, I think.
  8. Soda bread. Freshly milled red fife, 100% extraction. Sides are a bit iffy because I always stuff too much parchment in the loaf pan. Quite a bit redder / richer in person; the forum always likes to strip vibrancy out of most of my iOS pictures.
  9. I was thinking of how it would make for a great mix-in to frozen custard. I'm sure it's tasty, which is, ultimately, the most important thing. But having looked up the recipe, I'd wager you could probably make it work next time by cooking the strawberry mix a little longer. Or honestly I'd even think about maybe adding a little pectin for assurance (but that's making it a different recipe, ofc). Anyway I'd certainly eat it. I tend to call stuff like this, when I make it (and absolutely no insult intended), 'mess pie.'
  10. I can't say enough good things about the Bonavita BV1900ts we've got. Thermal carafe, though preheating it with hot water isn't really necessary if you don't need it to stay hot for hours. With a large enough filter I can put in about 70 grams, though 60g is a good limit. Very stable / repeatable brews to let you dial in your grind. Grounds are flat post-brew, no cratering or anything.
  11. Aha! Hilarious. I feel you, though, it's why I don't use a giant multi-boiler machine anymore either. The 870XL that @gfron1 mentioned is what I picked up and like I said it's good. But since you already have a grinder, I'd avoid it. Aside from complexity and size and the chances of something else breaking down, it makes a mess and spews ground coffee all over the place. The bambino is probably a good option if you want something smaller than the gaggia, or just their entry level normal espresso maker that doesn't have the grinder if you don't mind something larger. There's also models from places like delonghi - the dedica is absolutely small and neat, though it also comes with a pressurized portafilter by default. In all fairness, I couldn't tell you much about their steaming capabilities, though. I never steam dairy; all my espresso is either straight, with a little dairy, or as americanos.
  12. The biggest downfall of the bambino is that they only ship it with pressurized portafilters, so you'd have to buy something separately to replace it. What kind of budget are you looking at? I have one of the Brevilles with the built-in grinder that I bought as a backup from an auction. It makes honestly superb coffee for its price range but the solenoid is prone to failure so I'm taking it apart to replace it already. If you have a separate grinder, I'd be looking hard at a gaggia classic / classic pro when it comes to entry-level home espresso machines: https://www.wholelattelove.com/products/gaggia-classic-pro The Rancilio Silvia would be a next step up. You can mod one with a PID if you're interested. Or there's the Silvia Pro for a few hundred more which has a built-in PID and dual-boiler setup.
  13. Yeah I agree, just way too much liquid. Generally speaking I do a rough ratio of 3:1:1:1 flour:butter:buttermilk:egg. Sugar is variable depending on whether they’re sweet or savoury, but two ounces is a reasonable number; for this much flour I might do three, especially on a sweet scone. edit: also agree on the temp; mine go at 425°F.
  14. I'm happy to be corrected but I haven't seen anything that offered the same kind of variety, that's for sure. You might reach out to some of the larger bean-to-bar makers and see if they'd be open to selling you some of their stock; many are pretty friendly.
  15. jimb0


    mandatory slicing fees
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