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Old 09-20-2016, 11:39 AM   #11
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Originally Posted by erehweslefox View Post
I'm still not allowed to go to Chinatown unsupervised after the Jellyfish incident of 2009. In my defense the Jellyfish were on sale, and I got an excellent price for them. I mean can I be faulted for not knowing how to prepare jellyfish? Do you know how to prepare them?

.
I'm just about ready to try braving a geoduck next time we go to the big Oriental market and they have really fresh looking ones.

I've never been good about keeping starters alive. We get tired of the sour dough bread or the Friendship bread or whatever after I've made it sevearl times and then I forget about the starter and it dies.
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Old 09-20-2016, 11:48 AM   #12
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Originally Posted by medtran49 View Post
I'm just about ready to try braving a geoduck next time we go to the big Oriental market and they have really fresh looking ones.

I've never been good about keeping starters alive. We get tired of the sour dough bread or the Friendship bread or whatever after I've made it sevearl times and then I forget about the starter and it dies.
The Chinatown market in Philly are a cornucopia of aspirational ingredients I probably shouldn't buy.

I think I just eventually reached a place with my starter that I would just hate to let it die. And having it around, anything bread or flour based gets a hit of sourdough starter, from muffins to scones.

Can see just not being that into it. Completely understand, it does take not a daily, but definitely a once every two week commitment.

I will say when we moved back to Pennsylvania from Oklahoma, I overfed the sourdough, and it was hot in the truck. Darn thing went crazy overflowed his container, and mucked up the entire cooler I was using to carry spices and kitchen stuff. took two weeks of feeding before it was happy again. Darn Mr. McYeastington.
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Old 09-20-2016, 11:57 AM   #13
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Here's a link to one of my favorite cooking sites - Artisan Bread Baking by Barry Harmon. He lists all of his books on the linked page, but look over the whole site and see what all he includes. It's not the most polished or glitzy web art, but his breads and techniques are excellent.

Back to the yeast discussion... I buy active dry yeast and keep it in the freezer. The jar in there now is about 18 months old and still was perfect for the ciabata loaves I made for the town historical society bake sale fundraiser 2 weeks ago.
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Old 09-20-2016, 12:09 PM   #14
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You deep fry the jellyfish...
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Old 09-20-2016, 12:41 PM   #15
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Quote:
Originally Posted by erehweslefox View Post
The Chinatown market in Philly are a cornucopia of aspirational ingredients I probably shouldn't buy.

I will say when we moved back to Pennsylvania from Oklahoma, I overfed the sourdough, and it was hot in the truck. Darn thing went crazy overflowed his container, and mucked up the entire cooler I was using to carry spices and kitchen stuff. took two weeks of feeding before it was happy again. Darn Mr. McYeastington.
I hope you mean inspirational instead of aspirational. Really don't want to choke on food and end up with pneumonia.

The mess sucks, probably about like the mess we had to clean up when Craig had to hit the brakes hard to avoid squishing an iggy when we were going to DD's house and had a big pot of baked beans that were only covered with foil sitting on the folded down seats in the back of the car so we'd have enough room for everything. Not fun!
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Old 09-20-2016, 01:05 PM   #16
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I hope you mean inspirational instead of aspirational. Really don't want to choke on food and end up with pneumonia.
Deliberate choice. I don't want you certainly to aspirate food, but I hope you, as I do, aspire to make better dishes.
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Old 09-22-2016, 02:37 PM   #17
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Quote:
Originally Posted by erehweslefox View Post
The Chinatown market in Philly are a cornucopia of aspirational ingredients I probably shouldn't buy.

I think I just eventually reached a place with my starter that I would just hate to let it die. And having it around, anything bread or flour based gets a hit of sourdough starter, from muffins to scones.

Can see just not being that into it. Completely understand, it does take not a daily, but definitely a once every two week commitment.

I will say when we moved back to Pennsylvania from Oklahoma, I overfed the sourdough, and it was hot in the truck. Darn thing went crazy overflowed his container, and mucked up the entire cooler I was using to carry spices and kitchen stuff. took two weeks of feeding before it was happy again. Darn Mr. McYeastington.
you are too funny
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Old 09-22-2016, 03:58 PM   #18
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Sourdough, can go on for a long time. Commercial yeast going for 10 years? I would be curious to know how if it's true?
I purchased instant yeast when I lived in an apartment, which was at least 8 years ago. I just finished it and it still worked fine. I keep it in the fridge in a plastic container with a rubber gasket seal to keep moisture out.

It takes a while to use up 2 pounds of yeast!
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Old 09-22-2016, 05:56 PM   #19
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I keep my yeast in its original foil bag, inside a zip sandwich bag. As the yeast is depleted I fold over the containers and tighten with an elastic.

Mine is at least 5 years old, just recently thou I've been using it a lot and went from half full to almost empty now in 8 months.

I also do not distinguish between instant, fast acting and/or whatever they name it... I just use it and so far as I'm concerned it/they all are the same in the end product.

Was very tasty and now looks fantastic sitting on my hips.
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Old 09-22-2016, 06:07 PM   #20
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I hope you mean inspirational instead of aspirational. Really don't want to choke on food and end up with pneumonia. !
Totally agree with you.

'Aspirational ingredients I probably should not buy'... meaning that should you buy them you will likely aspirate on them.

When someone aspirates, a foreign object, such as food or water, enters the person's airway resulting in coughing or gagging... blah blah blah...
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