Very nice. I bought a (highly inauthentic nonstick) wok last year and added a ton of stir fries to my repertoire. Even started shopping in Toronto’s China Town grocery stores for ingredients. Preserved mustard leaf stems is a kickass stir fry ingredient.
Do it yourself, or when things return to normal artisanal bakeries and/or farmers markets. I have multiple excellent bread makers/bakers at my local farmers market.
Bread here sucks because you’ve only been buying sandwich bread is mass produced and cheap. Find a bakery in your city where you can get stuff they make in house and try that, stop expecting Krogers to make cheap bread good.
This is true but it is also the case that outside of the US big grocery stores tend to have more good bread along with the Wonder Bread junk.
I didn’t want to confuse him or try to explain the other sizes and shapes a loaf of bread could come in… 
Anyone here gluten-free? Been finding it impossible to find decent GF bread.
Google agrees with you. I’ll look out for some on my next perilous trip to the infection zone aka supermarket.
Four minutes is way too long for a microwave poached egg. Most do it for about a minute. Some suggest piercing the yolk with a toothpick or fork before cooking to avoid explosions.
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So much FPS.
- Crack egg into boiling water
- Count to 240
- Remove egg
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This is slightly improved by adding a splash of vinegar to the water. For some reason it keeps the whites from spreading out thru water .
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How much flour/water would you use if using 1 pack of active dry yeast and want to use it for a recipe that normally calls for 2 packs of active dry yeast?
Edit - should have done this before posting but just did a search and it turns out it only takes about 1/4 tsp of active dry yeast with 225 grams flour and water.
Yeah the thing about yeast is it multiplies until it runs out of food. So if you’re short you can put any amount in with 50/50 water /flour and keep it about 80-85ish degrees and feed it the same every day and you can use half to bake bread every day. It’ll sour over time though.
Doesn’t work for everything though, eg cuban bread wants double yeast and defo not sour.
In a recipe like yours, I usually use 7g in 100/100 and 7g/500g flour + poolish next day.
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Thanks. Is this for about 2 loaves?
You don’t use boiling water, if you don’t filter off the streamy goop from the eggs you get wispy eggs, the time is going to depend on your location and you end up with a pot of goopy weak egg soup. Poaching eggs isn’t difficult the traditional way, but it’s a much bigger production that requires practice and leaves a bigger mess than doing them in the microwave.
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This may be an old wives tale resulting in vinegary tasting eggs. I think the freshness of the eggs determines how much the whites spread out. If you crack them onto one of those spiders nest spatula thingies for deep frying and strain off the stuff that drips down you get a tighter poached egg.
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I made an omelette today.
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did you release the hurricane!?!
I did mention making soda bread earlier in this thread, but I want to expand on that in case this inspires someone to experiment because I personally haven’t made this at home and just know about it theoretically, so I wouldn’t mind seeing the results for someone else.
The standard substitute for yeast is baking soda mixed with an acid like buttermilk, vinegar, or lemon juice. It works a bit differently and you don’t need to let your dough rise.
Soda bread became popular in Ireland after the potato famine, when people needed food that was easy to make. It’s something to keep in your back pocket if you need to bake bread and are out of yeast.