Recent content by Rreidiii

A very common Japanese mayonnaise is Kewpie, pretty commonly available.

What?

After 63 years I’m still learning. I never thought of that.

To each their own. I asked for a little salt and the waiter looked at me a little strange. I know what I like and I don’t care if the chef is offended. When I go to a 3 Michelin star restaurant and dump $1500 (no alcohol) on dinner for two, just give me salt so I can season the dishes to my taste.

I kinda like Hersey‘s chocolate.

Tool or art?

Yes flavorless, they are all from the same plant, Brassica oleracea. Look up this genus and species, it will blow your mind of all its phenotype.

Rape seed oil is canola oil. Rapeseed kinda has a negative rap due to the name. Canadian Oil = rapeseed oil= canola oil, the name canola comes Canadian oil.

Can someone identify the makers mark on these? I want to sell them and I guess I need to know who made them. If anyone knows what they might be worth. Robert

Italian chestnut knife

I made your pretzels and I used 3.5% lye and they didn’t get nearly as dark as yours.

How long can you keep the starter dough in the refrigerator? It says up to 48 hours, I can’t see why you can’t keep it for much longer refrigerate.

Sodium carbonate can very easily be made from sodium bicarbonate…baking soda. Just Google it