food mom

Re: egg whites: my grandmother used to do that when she made eggnog for us when we were kids. Took many years to get used to it. But eventually my tastebuds changed, and I grew to like it. She was of eastern European descent, and that's how they did it on the farm.   

... and don't forget to whip the egg white (with no sugar) and top the pudding with it (instead of cream).

Lawrence Ferlinghetti, poet and founder of City Lights bookshop, dies aged 101 https://www.theguardian.com/books/2021/feb/23/lawrence-ferlinghetti-poet-founder-city-lights-bookshop-dies-aged-101?utm_term=7deb25fc26a0bafbc7bb1e9ae41189ba&utm_campaign=GuardianTodayUK&utm_source=esp&utm_medium=Email&CMP=GTUK_email

Hello, I am looking for either a VCR that will play NTSC (american) tapes or optimally a multi-system television/tape player that plays NTSC and PAL tapes. I have a multitude of tapes that I'd like to convert to disc/mp3/etc, but first I need the player/tv. Thanx.

@jeba: I'm surprised that whole grain didn't work well, considering that before the end of the 19th century most all milled flour was whole grain. It could also have been a question of the mill itself - some will mill the bran finer (so as to be indestinguishable), others not. Either way, I hope that this didn't put you off sours altogether.

I have two sourdough starters that always live in my fridge, a rye (1150) and a wheat (405). I've also done Dinkel (Spelt), but was not in love with it as a maintaining sour. Manitoba ("strong wheat") is good, but a waste as a starter for me - I prefer to add it in later. If you're really experimental, you can go with the ancient grains (z.B. Emmer, Kamut), but they're pricey, better for yeast breads. And DO NOT go gluten-free (duh). The "trouble" with sourdough baking is that everyone tells you to refresh the hell out of your starter, which leads to lots of "discard". This being the case, it has sparked lots of "discard starter" blogs, most of which IMHO are bogus. And most of the finished products are hockey pucks (often disguised as pancakes). If you're looking for recipes, Shipton Mills (UK) is reliable. King Arthur (US) ok, but my all-time site is:  https://www.thebreadshebakes.com/ This is one of the best breads that I've baked this year: https://www.thebreadshebakes.com/2014/04/rye-bread-sunflower-seeds-sourdough/ I'm in Munich, so most of my flour comes from the Hofbräu-Kunstmühle in the city. They're the largest miller/provider of Italian-style 00 flour to the city, and they do conventional as well as Bio-qualität flours (not all milled on premesis though).  Monika Drax mills some of the best flours that I've ever worked with: https://www.drax-muehle.de/. PM me if I can be of help, or if you just want to sourdo-chat... :)  

Ask your local IHK (Industrie und Handelskammer).  

Punxatawney Phil has seen his shadow. 6 more weeks of winter.   http://www.wildliferecipes.net/Game_recipes/Small_game_recipes/Woodchuck_recipes/index.asp

Haggis. Tonight is a Burn's Night dinner.  

@Joshua Eric: thank-you for this post. All leads are better than no leads. Good luck! And remember, "Mask up, Buttercup!"

Hello all, I'm looking for someone who owns a Thermomix and a pasta rolling machine. I have a recipe that works very well by hand, but I need feedback when using those two machines. pm me please. Thanx.