[aaronatthedoublef]

Yes, Mike, it is a common practice and considered legal to hire someone to turn things on and off, push elevator buttons, etc. during the Sabbath. I've always disagreed with practice of having someone break the law for me, but I also do not "keep the Sabbath". In big hotels in Israel they have Sabbath and non-Sabbath elevators. The Sabbath elevators stop on each floor going up and each floor going down so no one needs to push a button to call the elevator or designate where they want it to take them.

I do not think my wife would allow me to keep the oven on overnight unless I were staying up to watch it. And even then she might not because she knows I would fall asleep.

And since you've taught us the Maillard reaction is non-pyrolytic it shouldn't inhibit browning.

We won't get a slow cooker because it takes up too much counter space. What would be neat is a combination microwave/toaster oven that was big enough to hold a dutch oven. Then I could use that without turning on the entire oven and heating up the kitchen in the summer.

[aaronatthedoublef]

I made scones yesterday for Valentines day. Today my daughter and I made strawberry ice cream cone cupcakes. The frosting had strawberries too and was a little too liquid but it tasted good.

[aaronatthedoublef]

It looks great. And the ground caraway is an interesting addition.

I go back and forth with the cornstarch glaze. I'm not sure it adds much beyond color.

[aaronatthedoublef]

The only time I've used self-rising flour I made my own and I used KAF bread flour so it had high gluten and was not soft. But that's what I had and since I only had the one use for self-rising I wasn't going to buy a five pound bag.

Never used barley. I'll have to try it sometime.

I use flax meal and chickpea flour which appear soft and are gluten free.

I also use corn meal in shortbread to soften it. My Scottish side of the family says they used to add rice flour back when they were kids. This was before I could find rice flour so I added some corn meal.

We've recently started having corn flour in addition to corn meal in a couple stores here. I am not sure of the difference between corn flour and fine corn meal. They look the same in the bags. I always thought corn flour was what the Brits called corn meal/

[aaronatthedoublef]

Thanks Mike. So just based on protein content (glutenin vs. gliadin aside) pastry flour is soft like self-rising but doesn't have the leavening or salt.

[aaronatthedoublef]

Hi... Finally reading this. Fascinating. Is it soft wheat flour our is it low gluten flour? Or is soft wheat flour automatically low gluten? What about pastry flour?

KAF pastry flour is 8% and their self-rising is 8.5%. Their self-rising is from "soft wheat" but I did not see anything for their pastry flour. I did not see the protein content on White Lily but it says it is from "soft winter wheat".

I remember winter wheat as one of the commodities reported on the "Top O' the Morning Show" when I was a kid. I do not remember if it was hard or soft.

What about white vs. red?

• This reply was modified 4 years, 11 months ago by aaronatthedoublef.
• This reply was modified 4 years, 11 months ago by aaronatthedoublef.

[aaronatthedoublef]

When do you go into production? Can't wait to see this on Kickstarter!

[aaronatthedoublef]

Neat. Would a bigger funnel allow for more water? Or would it be limited by the tube? Not that you need more water.

[aaronatthedoublef]

This is REALLY cool. I look forward to hearing more. Keeping the door closed (or mostly closed) while adding the steam through a tube is inspired. I will have to try that. I worked at a place with a steam injecting oven but they did not let me use it and the shift lead did not know how much steam it actually injected.

And always turn off the convection fan while adding steam with the door open.

[aaronatthedoublef]

CO, MA, ME, WA, and CA have all legalized it. CO was first for recreational use and CA was first for medicinal. CT is legal for medicinal and I forget what is happening in NH and VT. But New England is so small that if it is legal in any state it is a short drive to where it is legal. There was an article in the Hartford Courant yesterday from manufacturers asking the state NOT to legalize it.

I was just screened for a new job and I am not sure how far back it went or how sensitive it was. When I had friends testing people using hair samples it went back 90 days, was extremely sensitive, and was supposed to be very accurate.

To Mike's point ab out carcinogens, my father-in-law worked in the plastics industry. When the Swedes presented evidence that BPH was dangerous they referenced the fact that they were testing at parts-per-billion. My f-in-l commented that when he was doing measurements he was using a slide rule...

Marijuana states

• This reply was modified 4 years, 11 months ago by aaronatthedoublef.

[aaronatthedoublef]

Is there such a thing as an "all-purpose" potato? I've never seen that.

[aaronatthedoublef]

That is a LOT of sauce. I use about 32 ounces a week. PR says not to cook it but if I make it and we do not use it all for pizza then my wife and one son will use it for pasta.

[aaronatthedoublef]

Thanks for the link to Pizza Quest. I'm looking at his easy sauce. Have you tried it (sans garlic of course). It seems as if it would be pretty acidic.

[aaronatthedoublef]

I, too, keep empty bags in the freezer. There is no reason not to reuse my Ziploc bags! I think I learned that trick from you BA...

But my wife is confused. Annoyed. Resigned. Tolerant. But not confused.

[aaronatthedoublef]

I had landlords who made their own mascarpone from ricotta. I am sorry I never had them show me how to do it.

I just had a conversation this weekend about freezing mozzarella. I usually buy it 10 pounds at a time in one pound block (loaves?) and keep it in the freezer. I thaw it and use it as we need it. I have yet to find a shredded mozzarella that my wife likes but I've frozen both. The woman checking me out didn't know you could freeze mozzarella which led to a discussion of freezing cheddar (which does not work for me).

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