Food

[geoffbot]

Same over here, crisp & crumble are interchangeable. Cream being whipped cream? Haven't tried that, just ice cream.

Nope - double/thick/pouring cream (though single would work too). You have that out there? Gotta have cream and ice cream together dude.

[Henry Krinkle]

Whole wheat and rye flour sandwich bread. For a guy who hates loaf shaped loaves I've been using an awful lot of loaf pans lately.

[litlmn]

I’ve never heard of pouring cream, though some slightly questionable websites equate it to our version of light cream. Generally all I see is 1/2 & 1/2 and heavy whipping cream.

[litlmn]

Whole wheat and rye flour sandwich bread. For a guy who hates loaf shaped loaves I've been using an awful lot of loaf pans lately.

Ever have any luck with the gluten free bread?

[Henry Krinkle]

I’ve never heard of luring cream, though some slightly questionable websites equate it to our version of light cream. Generally all I see is 1/2 & 1/2 and heavy whipping cream.

Up here we also have coffee cream, which is 18% bf.

Ever have any luck with the gluten free bread?

It stayed pretty wet inside. I think I am close. The texture is somewhat breadlike and the crumb is somewhere between bread and cake but it is not biscuity at all. I think the next step might be a slow and relatively low bake, but I have to start a new batch and I think I am out of tapioca flour.

The flavour is really not bad . If you want I can share the recipe as it currently stands.

[litlmn]

Up here we also have coffee cream, which is 18% bf.



It stayed pretty wet inside. I think I am close. The texture is somewhat breadlike and the crumb is somewhere between bread and cake but it is not biscuity at all. I think the next step might be a slow and relatively low bake, but I have to start a new batch and I think I am out of tapioca flour.

The flavour is really not bad . If you want I can share the recipe as it currently stands.

Sure. We've thrown away a lot of GF bread recently as my wife tries to find one she likes. This might be the way to go.

[Henry Krinkle]

Sure. We've thrown away a lot of GF bread recently as my wife tries to find one she likes. This might be the way to go.

Alright, let me get this sorted.

[skywatch]

So this happened today. It's a 7.5 kg jamón Ibérico. We expect it might last for a few months, and we are planning to share it with some visiting friends over the next month or so. The story is a bit silly. My wife and I were at Costco during the Christmas holidays, and saw these there for a crazy good price. We pondered it, then decided to pass. We returned a few days later, after changing our mind. They were sold out. We have been discussing that occasionally ever since, with mild regret. Well, I was at Costco today, and guess what showed up?

[Dan R]

So this happened today. It's a 7.5 kg jamón Ibérico. We expect it might last for a few months, and we are planning to share it with some visiting friends over the next month or so. The story is a bit silly. My wife and I were at Costco during the Christmas holidays, and saw these there for a crazy good price. We pondered it, then decided to pass. We returned a few days later, after changing our mind. They were sold out. We have been discussing that occasionally ever since, with mild regret. Well, I was at Costco today, and guess what showed up?

How do you expect it to last several months? Even in the fridge, I can't get it to last long.

Just curious,

Dan

[skywatch]

How do you expect it to last several months? Even in the fridge, I can't get it to last long.
Just curious,
Dan

Well, it is aged for three years at room temperature, so in theory it can stay at a cool room temp with a bit of fat covering the part that is shaved. If it gets moldy, one just wipes off the mold and rubs some olive oil on it. Now if on the other hand, you mean that it's more likely we'll eat it before then... that's a possibility.