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Thank you, sir! I’ve come across the sweating technique, too, and can confirm that it works:)

That’s been my experience, too. I feed once a week. Whenever I forget, it’s once a fortnight 🙂 The starter springs right back to life once I start feeding. Three feedings (or even two) prior to baking work fine to get it back to super active.

I believe it is. They are art collectors.

This is a very famous picture by August Sander. Very good friends of mine in Berkeley have that framed in a large size hanging in their kitchen. I admire it every time I’m there.

Thanks everyone for the tips! I ended up getting this one. It has good reviews, seems fairly rare, and I like the shape of the bottle :)

Here are bourbons available from a large Australian merchant. Anything from AUD 319 down would be fine. If something there stands out, please let me know! https://www.nicks.com.au/search?sort=priceDesc&q=bourbon

It's much the same in Germany, although Bosch and Ankarsrum figure quite largely there, too. I get the impression that KitchenAid is mostly a US brand (although they are readily available here as well as the Kenwood mixers). From all the videos I've seen and all the reviews I've read, the...

For Christmas, I want to give a present to someone who likes good bourbon. I know next to nothing about bourbon, so I'd be grateful for some advice. I found this list on the web, which supposedly has some of the best. I have no idea which one of these (if any) I should choose. If you know of...

Not a problem. Get fine mince and chop the fat/belly by hand. It is nice to have some texture in the stuffing.

Julia Child's turkey stuffing would work well. I did this last Christmas, and it was a hit. (I was a bit skeptical about stuffing the turkey with pork, but it works.) Obviously, for a chicken, you'll have to adjust quantities to something much less, probably a quarter at most. I would...

I am not convinced of the accuracy of this. For one, the Hundred Years' War started in 1337, but the famine that inspired the Hänsel and Gretel fairy tale was 1315–1317 (or possibly lasted until 1322). Second, I have been unable to find any reliable sources of cannibalism around that time...

Century eggs with spiced and fried firm tofu and fire-roasted bell pepper.

I'm generally ill-disposed towards universal Swiss-army-knife appliances that do several things. That's simply because a dedicated single-purpose appliance will always outperform a jack-of-all-trades one. In case of the Kenwood, the attachments made it work for me. Instead of having a Magimix...

My life changed forever after I started baking my own bread and finally decided to bite the bullet and get a stand mixer. I ended up with a Kenwood Chef Titanium XL (which, in my opinion, is a class above the KitchenAid mixers with its 1.7 kW motor). There is no way I would go back to making...

If in doubt, get the larger pan. It can do things that a smaller pan cannot do, and using a larger pan when a smaller one would be sufficient is almost never a problem. On the other hand, if you only have a smaller pan, there are recipes that will be out of reach until you add a larger one.

Breakfast: matjes herring with pickled gherkin, pickled onion, capers, tomato, and fresh dill. Bread is out of frame :)

Svenskjävlar: Supposedly the world's saltiest liquorice, which is probably not far from the truth. Interestingly, it is salty not because it contains a lot of salt (in fact, it contains almost none). Instead, it tastes that way because it is made with ammonium chloride. The taste is truly...

When I was a student and poor as a church mouse, the only cookware I could afford was aluminium pans and pots from K-Mart. They were OK, but I do remember learning quite quickly that long-simmered marinara sauce wasn't that great. Not that I couldn't eat it, but it did have a metallic tang to it.

What makes stainless steel non-magnetic is indeed austenite. And that is created by the high chromium content (≥ 16%) of stainless steel. Cast iron is just iron and carbon (with maybe some other minor impurities), so it stays magnetic. I can't think of any realistic scenario why "cast iron"...

I have not had any issues with my 12" Lodge. The bottom isn't perfectly polished, but still quite smooth. Definitely no scratches. The one thing to keep in mind is to lower the pan slowly onto the cooking surface, otherwise you might crack the glass. But it would take a seriously hard bang to...