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I ordered custom cut stainless steel candymaker's bars from a steel company in Wisconsin several years ago, there are many types and grades of steel and not all of them are kitchen-safe.
I've got the $100 thermopen, it's great. I will probably buy another meat thermometer (the kind that plugs in) at some point, I had two Polder meat thermometers/timers and the probe went bad on one of them. The other one still works fine, I used it for the turkey on Thanksgiving and for an eye of round roast yesterday.
I buy mostly Basmati white rice, though I do have some Arborio for things like risotto. My wife, who didn't eat much rice before she went on a low-carb diet, doesn't like the smell of jasmine rice, when I bought a bag of it several years ago I wound up giving most of it away.
I also have some wild rice, which I don't think is technically a form of rice.
I'd treat your jasmine as a medium-grain rice. However, the amount of water rice absorbs is not just a function of grain size.
I just rinse the rice off once or twice in the rice cooker's pan. A family friend says her mother ate rice every day for most of her life and she never rinsed rice off.
I started a technical thread on image size issues.
You may be overworking your pie dough, I think that was my biggest problem.
Something they had us do in pastry school a couple of times was cut the butter into the flour using a sharp kitchen knife on a marble surface. I wouldn't recommend doing this a lot, because it is very time-consuming, and it's not good for your knives, either, but it taught me what to look for with other methods of cutting in the fat.
We made both 'mealy' and 'flaky' pie crust dough this way, the main difference being how small the pieces of butter get.
The Kenji Lopez-Alt method works well and may be as close to foolproof as any pie dough method can be.
Something I've come up with on my own is I went out and got a 6" diameter round cookie cutter. I line it with plastic wrap and use it to pre-shape the pie dough into a disc before letting it rest. The main advantage this has is that you're close to half-done rolling out the dough already, and that's where I was really over-working my dough. (Recently I've been using a 5" diameter cookie cutter for the top crust and a 60/40 ratio between the weight of the bottom crust and the weight of the top crust.)
I don't know what the upper limit is on images, I'll have to see if I can find out what it is and whether it can be changed.
I've never made, and as far as I can recall I've never had, a chess pie. What recipe do you use?
I mangled pie crusts for years, but my week of pastry school is still paying dividends. I've used 3 or 4 different recipes since then, they've all been pretty successful.
Kenji Lopez-Alt's article on the Science of Pie Dough is worth reading, I've used his method more than once, I just tend to prefer the recipe/method I learned at SFBI--with one trick from Kenji's method, I hold back about 1/3 cup of pastry flour to add in after the butter is cut in.
I think the SFBI recipe is just a little flakier and more buttery.
I saw one of the contestants scaling dough for dinner rolls to get them the same size, they may just not be showing anyone scaling ingredients.
Just watched the bread episode, it was only a one-hour episode this week. Next week is pies and tarts.
I second Sarah's recommendation to check out 3rd party parts depots, I've had mixed results ordering parts from KitchenAid. I ordered a new set of rubber feet for our stand mixer, they were the wrong size. (Our mixer is from 1972.) If you've got a local small appliance repair shop nearby, use them, they're an endangered species and need our support.
I had to unbury it on the counter to check it, we also have a Kitchenaid hand mixer, though as I recall it only has 3 speeds. I don't recall when anyone last used it, probably 3-4 years ago when someone was making 7-minute icing. I use my stand mixer frequently, my Bamix stick blender several times a month and beyond that I use whisks or a kitchen fork. (My favorite whisk is one that ATK gave a low score to.)
My wife gave me a hand egg beater with removable blades (easier to clean) a year ago, i think I've used it twice.
You don't think Johnny L meets that requirement??
The on-demand feature on our cable system has it, I assume episodes show up a day after they air.
I recorded this last night (Project Runway has precedence here), hopefully I'll have time to watch it over the weekend. I think last night included the 'bread' challenges.
I can't say I'm surprised, even commercially frozen products with eggs in them (sandwiches, etc) are, at best, mediocre.
Welcome back. I'm puzzled as to what was causing your password problems, I'm on a lot of WordPress-based sites and the account/password/login stuff works well on all of them. I've reset my passwords (I have 3 different logins for testing purposes) here over a dozen times since May, mostly to test that it works properly, never had a problem once.
One of the local farmers markets here does a special 'holiday' market just ahead of Thanksgiving and again just ahead of Christmas. It is a HUGE success. I've had to park at least 2 blocks away more than once. They hold it indoors at one of the city's parks buildings.
To add to this thread, I can report from personal experience that my mother's oatmeal crisp chocolate chip cookies survive transit very well and may actually get better as they age.
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