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$6 per pound seams to be the fair going price, but there is some price gouging right now. The yeast as was referring to on my earlier post https://amzn.to/3dBEqNc, was $11.28 per 2lbs when I bought it 3 month ago, now its $30 the 2 lb.

Pressure cooker will do the same over all job as a slow cooker with 2 major advantages and one disadvantage. The first advantage is time. The pressure cooker will do the same job in 1/5th of the time. The second advantage is that the high pressure in the pressure cooker will push moisture and...

Liver is extremely high in iron, so its color my change a bit to a rusty color. It is absolutely normal. It's even a problem when I make pâté. I have to add a little bit of oil on top of it (from a jar) , right after I eat some, to protect it from oxidation. But yours should be OK.

I get my yeast from Amazon in 2lb bags, Red Star Active Dry yeast, https://amzn.to/3dBEqNc. I keep it in the fridge and last me a very very long time, and compare to store bought yeast, it's only pennies.

Thanks for the reminder. I have been complacent about a few of my plants (about 15 plants), and some are getting really large. I will have to divide a couple of crowns very shortly.

I love asparagus and have so many in my garden. I only plant what is expensive, so asparagus is part of it. It is considered a weed, and comes back every year, for about 20 years. It can be cooked and eaten so many ways. If you are lucky, they will come again in the fall and taste much better...

I have learned so much from Jack. A must watch and he covers all aspect of bread making. I think he is one of the most thorough baker. I also watch "Boulangerie Pas a Pas", but its in French. He is a teacher in a french baking school. https://www.youtube.com/user/fabcot/videos

Those sushi look superb

Yea, your starter will never die. place it in the fridge, live it alone, then feed it again a few month later, about a week before you need it, and here it goes again. But starters are only worth it if you are making bread on a regular basis, if not, go with a poolish. I used to make great...

I have this healthy one from my Youtube channel. Very easy to make. https://www.youtube.com/watch?v=ejiWyD-tpNc

I have been cooking something pretty similar. I first melt the butter, then saute the onions. After about 5 minutes, I ad 1/4 to 1/2 a cup of red wine. It always amaze me how much the wine brings so many flavors to any dish. Then I do the same for the rest of the recipe. I sometime ad garlic...

Please pardon my ignorance, but isn't a Pizzagaina like a quiche with a dough on top of it?

Thank you Taxlady. If you are interested, there will be some following videos pointing out ingredients, accessories, temps, kneading and some tips and tricks.

This should be fixed. Sorry. Also, today, CNBC made a special on Sourdough. The Rise Of Sourdough https://youtu.be/nX6SAH3w6UI

Here is a video on making French Bread I have made. This video is still in private mode, as it is at the end of my queue, schedule to be published in early May. Enjoy, and all feedback are extremely welcome, even the very critical one. https://youtu.be/vPpIgVyqNjk

Do NOT put any oil or grease on those pans. If you put oil or grease, as French bread is cooked at very high temperature s (500), the grease will burn and it will be very hard to wash off. Those pans are no stick and the finish bread should come off easily. If needed, put some flour around your...

Thanks Ross. I started like many people making sourdough bread, but I gave up quickly realizing it was not that simple to make and was not really what we eat in France. We usually eat a simple white bread. Then I worked on poolish and starters. But I was not making enough bread to justify a...

Bienvenue, des Appalaches du Kentucky. Arnaud

When not drinking wine, I have to admit, I do drink tap water, but NEVER plastic bottles, for 3 simple reasons. 1- The amount of single use water bottles going to the landfill is immense, to the point it disgust me. 2- The price of a 16 oz bottle of water (over $1) compare to pennies on tap...

Here is my Saturday's French breads 1 350 gr Baguette 1 300 gr Batard 3 75 gr Petit Pains with Caraway seeds inside 2 75 gr Petit Pains with Sesame seeds on the outside

I would first reduce all your sauce by letting it cook on a slow simmer to about half. Then add your pre-cooked lentils, add your curry, a pinch at a time, to taste. then mix everything with your lamb and warm it up, until your lamb reach temp, I think 145 degree will be good. I bet, you adding...

The simple pasta to cook is the under appreciated Couscous. - Boil 1 1/4 cup of water and a bit of oil with it - Once boiling, add 1 cup of Couscous - mix and let rest covered for 5minute And "voila", it is ready, hot or cold, and like all other pasta, you can add anything you want in it.

I miss "la galette des rois" and haven't ate any since I left France 35 years ago. I will have to find the time to make your recipe. I didn't know their was pear syrup in it. Right now, I am perfecting my "Sable Breton" recipe. I am almost there, it taste and look like the real "Traou Mad".

Those look very nice. Could you share your recipe? I am a bread freak. I make French bread every Saturday's and Sunday's, and friends call me around 9am each days, and ask if I have any to give away. Some are even paying for it. It's hard to say no, when they come every weekend to pick up some...

All my life I ate and LOVED liver and kidneys. Kidneys was always cooked with red wine and mustard, with no variation in that recipe, but it was so good, nobody complained. Liver was a different matter. We had some variation between calf and beef liver, all cooked with wine and onions like in...