« first day (1415 days earlier)   

4:56 AM
@ElendilTheTall Thanks for the suggestions. And I agree on the fish. I may not rather eat my own arm. Maybe someone elses.
 
 
3 hours later…
7:56 AM
@Cerberus one of them libruls eh?
 
 
4 hours later…
12:13 PM
@Jolenealaska: there's your next experiment!
 
@sourd'oh That does look like fun. By strange coincidence, I'm actually writing up my next experiment as we speak. Damn you're up early!
Next experiment:
2
A: How to make Coconut/Chili Sauce (based on Photos)

JolenealaskaI suspect that the primary ingredients are Vietnamese Sweet and Sour Chili Sauce or one of the many, many similar Asian sweet hot sauces and canned coconut milk. For more heat and less sweetness consider sriracha. You could combine those two chili sauces to whatever levels of hotness and sweetnes...

 
0
A: Why does waffle dough get dark?

GRA0007This is strange. I've never made waffles before, but that pancake recipe is almost exactly the one I use, except for the baking powder. If it goes dark soon after preparing the mix, it is most likely a chemical reaction between two or more of the ingredients. It should still be perfectly safe to ...

I love that answer
 
So why does it still have no upvotes?
 
Because it does not answer the question
Hello, BTW
Do they charge high price for this?
 
12:28 PM
Hello, yes it's more of a comment. And a repeat of comments already made.
Yes, I buy it, but it always startles me how expensive it is.
That's actually a pretty good price if it weren't for shipping.
 
@Jolenealaska Baker's hours, ya know
 
Those are nice pans for sure, but BOY that's a lot of money for Bundt pans.
@sourd'oh I've always associated that with donuts.
 
It all depends. Our shifts actually have start times ranging between 11pm and 10am
@Gigili Those NordicWare pans are great.
 
So do you bake lots of different things, or a few things over and over?
 
@Jolenealaska Yeah, why are they so expensive?
 
12:54 PM
@Gigili <shrug> It's a premium website. Personally, I've used one like this for decades:
Cuisinart

Cuisinart Chef's Classic Non-Stick Bakeware is ideal for today's cooks. The full line is constructed of heavy gauge aluminized steel to provide even heat distribution and consistent baking results. The nonstick interior and exterior ensure easy food release and cleanup, and extra-thick rolled edges prevent warping. The entire line is dishwasher safe. Cuisinart quality promises you a lifetime of great performance, whatever the baking task.
 
Those NordicWare pans are also REALLY HEAVY for aluminum. And KAF is gonna be a premium
@Jolenealaska We do mostly bread, but we do some cakes and pastry items too
 
Do you follow a loaf from beginning to end, or do you pass it along at steps?
 
It gets passed along, usually. Today I'm running samples for a customer so I'll be following them all the way through though.
We do like 5k lb a day of dough this time of year, so it's a bit much for someone to follow
 
@Gigili One of these costs less than 100 sheets of parchment paper:
DeMarle

This 11.6 x 16.5-inch mat will turn your pan into a non-stick surface. Silpat is especially great for working with sticky materials such as gooey dough, taffy, caramel, or anything your imagination allows. Nothing sticks to Silpat, so it will save you a lot of time cleaning as there in no more sticky mess on your pans! Silpat never needs greasing, which saves both time and money. Use Silpat instead for any baking recipe that calls for parchment paper. This saves money and creates less waste for our environment. Silpat Non-Stick Mats are made of fiberglass and silicone, and can be used thousands of times. Life of product varies depending on use and maintenance. Silpat products conform to US regulations on food grade silicone, and are FDA, NSF, and Kosher certified. Can be used at temperatures varying from -40 degrees C to 250 degrees C (-40 degrees F to 482 degrees F). Made in France.
@sourd'oh That's a lot of dough.
 
It is.
 
1:04 PM
I'm going back to bed guys! Cya later!
 
 
1 hour later…
2:30 PM
@Gigili there is an objectively correct answer to that question. The correct answer is the one that gets the OP closest to what he/she has had in a particular Vietnamese restaurant.
You are describing a dish that one would expect in an Italian or French restaurant - over pasta or polenta, not with a perfectly formed half-sphere of sticky rice.
Guys, this is funny:
Firefox spell-check (that thing is sooo lame) choked on polenta. Its best guess was tadpole. :)
@Gigili What you linked to there is specifically for rolling. I don't know if you mean to compare it to the silpat, but they are different items entirely.
 

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