Posts by Dillbert

good input - like the bread flour idea - will definitely try that. for clarification: I do not burn roux and then try to use it. when it's time to make up a batch of dark roux I dedicate the time and attention to the task to make it...

for the run of the mill white / blonde sauces I always make a roux on the fly. dark roux however does take more time and attention. me making a dark roux on the fly usually results in strong burnt smells and noises from the round...

gourmetseed.com/sweet_pepper_seed.0.html a red one? (PP14) PEPPER MELROSE ORGANIC (70 days) As the story goes this ultra-sweet very rare Italian heirloom pepper was re-discovered in Melrose Park, Illinois just outside of Chicago...

.......Mauviel and Matfer Bourgeat for example. But it's very expensive, and the performance differences certainly aren't worth the price. oh, now there I have to disagree. I have multiple Bourgeat. the stuff is expensive, but it is...

oops! my bad. <zwie is more modernly a chemical component....> as I dug deeper, one reference to old middle high german does show "zwie" = "twice"! also "zwi" and a reference as a translation from...

uhmmm, not to cut the ole Senf too fine here,,,, but german two is zwei zwie is not zwei. zwieback is defined as biscuit;rusk;bun

foodnfoto - what reference do you have for theory of poisonous wild onions? the assumption appears quite unfounded.

heehee - if I made the impression <cold pan start etc> is "good" that was a booboo. the suggestion was made as a learning experience to "train an ear" - well, that's what BunnyBert said . . . . (the cat's name...

ditto - it's a dummy idea - my opinion. note that the thread rating system is different - the new Dell support forum - moderated by real Dell people - has a flag for (something like) "Approved Solution" which is nice because not every...

once upon a time - years ago - I tried freezing white bread after the first rise, in a loaf pan. unmitigated disaster. hopefully someone may know of a different technique if you absolutely must freeze the dough.