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Just a few of the dishes we have cooked.

Almond Joy without the almonds is Mounds. I know - no real help, it's trademarked too.

Why stainless? Carbon steel is so much better suited to woks.

Not mine - Goodweed's! All I did was post a link to his other post which contained the recipe. (I'm not offended by the confusion, I just don't want to take credit for someone else's recipe)

Actually mashing was mentioned briefly, though not part of the experiment; The author said somewhere toward the end the he actually prefers thin, pressed burgers, which I took to mean spatula-mashed. Thank you - and everyone who contributed here - for your input. I don't actually make burgers...

Somewhere along the line I was taught to only flip meat once when grilling or sauteing. This article was a surprise to me. Not only does their experimentation find better results from frequent flipping, but they reference Harold McGee who says basically the same thing. The Burger Lab: How...

I went and found it, posting a link to save others the search. http://www.discusscooking.com/forums/f40/exceptional-pastry-dough-63702.html

Some rough approximations would be helpful - not only how much oil, but I'm guessing it should be a thick dough, like bread, right? And do you knead it? How much gluten development is wanted?

That is something you can adjust. I don't know exactly how to do it, but someone here will. Is your mixer a tilt head, or a bowl lift?

A couple years ago, when I took up baking bread, I found that my 4.5 qt tilt head KA mixer was not quite up to the job. It always sounded like it was straining when kneading, the dough would climb the hook and occasionally reach the part the hook attached to (which was covered in some sort of...

Thanks for bringing this thread to the surface, guys! This looks like a recipe worth trying.

Doubtful. They had such a line and they sold it off. It was called KitchenAid. They are probably required by the deal made when they sold KA to not compete in the same market.

It's really hard to say what went wrong, you didn't go very deeply into the details of the recipes (e.g. there must be water of some sort in both breads, right?). Have you successfully made the first bread you describe on your own? Are the only changes between the two breads the ones I noticed...

Well, I'm not sure what the selection is like down under, but here in the US, you have to shop pretty carefully to get a soy sauce without sodium benzoate in it. At least 80% of the ones in stores here contain it.

I make mine by putting a can of condensed milk in the pressure cooker for an hour.

Out of curiosity, what were your complaints about other FPs? I'm not familiar with the elites and I'd like to know what's new with them. The only complaint I can think of right now with the KA FP we have is that using the small bowl requires and dirties the larger bowl as well.

It really depends in the size you make your rolls. 8 cups of flour is two large loaves of bread, so I'd say that 24 rolls is a good estimate.

Glad to hear you found a flour that works well for you. Regarding your earlier results, I'd say that if the dough is rising then falling before the end of the 18 hours, then you should be trying a shorter rise or try to find a cooler place to let the dough rise. I've made No Knead Bread with...

Sounds tasty! Will try it soon.

We have a crock, one of the ones that suspends the butter into water. We use it in the winter and spring but in the summer and fall it gets too warm in the kitchen and butter tends to fall out into the water. During the warmer seasons we keep a stick of butter in a butter dish. for table...

Yorkshire puddings are basically a type of popover, I believe the crater usually seen is a result of them falling as they cool. I'm guessing you're making individual puddings? the smaller ones may not fall in as they are a smaller structure that supports itself more easily. In short, unless...

I would recommend trying an oven thermometer. It could be that your oven is just a bit off in temperature.

How much water are we talking? I always thought that the amount of water needed to actually be life threatening were amounts that only got drunk in things like frat hazing rituals.

Bulleit Bourbon is a nice one, goes for about $20 for a fifth at my local TJ's. Also, the TJ's brand blended scotch is surprisingly good at about $10/fifth.

The Pressured Cook by Lorna Sass is a great book on the subject.