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We installed a R/O system in our kitchen when we built the house, they're a bit of work to maintain, there are several filters and they all have to be replaced periodically. When it broke the last time, I just turned it off.
BTW, I think they waste a lot of water, because they're always running. YOu also have to be careful what you use R/O water in, it has so much of the mineral content removed that it can damage some pans.
We often see wild turkeys near Wilderness Park, but they're seen all over town. They're totally unafraid of cars these days, sometimes blocking traffic.
A few years back SFBI did a blog post about how they created a full-sized Christmas tree out of bread for their lobby.
I saw a picture of a 4 foot long alligator made from bread lately.
Has anyone ever made cream puff swans?
I can't remember the last time I fried anything, we don't even have a fryer, so I'm going to be of no help here. I've done some shallow fat frying in a cast iron pan, but not recently.
I've got a book from 1987, 'Special and Decorative Breads', that has all sorts of interesting bread shapes and, in most cases, instructions for making them.
Sorry about not getting a quiz posted for the 8th, I was working on a project and just lost track of the time.
I think we're having salami and tomato sandwiches tonight and probably some of the melon, since we only ate half of it last night.
I have a dough docker that I got from SFBI, but most of the time I just use a fork.
There are still a few specialized catalog/mail order houses for cooks out there, but their pricing tends to be rather high on items and several of them seem focused on mixes as well. Some of them also serve as Amazon sellers, often with lower prices there.
Sur La Table has been going downhill for years, the last time I was in one (in Omaha) half of the things I went there for, most of them that 'cool stuff you couldn't find anywhere else' were things they no longer sell.
Bed Bath & Beyond is planning to close a lot of its stores, too.
I remember the days when I eagerly awaited the next Brookstone catalog, and it is to the point when I often don't bother to open a King Arthur Flour catalog either.
Chocolate was one of a number of foods that made their way from the Americas to Europe on the ships of explorers, soldiers, merchants, profiteers, and others. Others include coffee, corn, tomatoes and the potato.
It was advertised that it can fit a full sheet pan (I have just one), but there is almost no room around the sides for air circulation, so I seldom use it. I find the 3/4 sheet pans (almost 16x22) work very well, I have 3 of those. That limits me to about 21" long baguettes, but that's stll a pretty long baguette.
If I could find a pan that was 17 x 24 (outside dimensions) that'd give me a bit more baking surface but still plenty of room for air circulation.
It is now officially summer, we had muskmelon with salami tonight.
I bought a box of 1000 full sheet pan size Quilon parchment sheets a few years back, gave a stack of them to my son and still have close to a half-box left. I probably have around 75 half-sized ones from KAF left, too.
Buzzfeed stuff comes up on my iphone all the time, I find them extremely unreliable and not trustworthy.
After several experiments, I concluded that I was missing an important ingredient, so I've changed the salt in the lead post to celery salt. That adds saltiness and also the bitterness from celery.
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