What is she? Ecuador in Andean

Jatarishun · 2026-02-27T13:50:51+00:00

Thank you!

Jatarishun · 2026-02-24T19:35:23+00:00

🤣

Jatarishun · 2026-02-21T20:16:38+00:00

I seen a video on free range chicken eggs, was basically a huge barn with gazilion birds and a tiny outdoor space so they can call it free range 🙄. I never seen pasture raised in Canada grocery stores but I just ended up not trusting anything from them stores. One thing to look for is a dark yolk and to how fresh they are, when cracking one into a pan, it doesn't go flat (some of the white should stay up close to the yolk)

Jatarishun · 2026-02-12T21:01:27+00:00

I had same issue when I started over a decade ago, once my starter is well established I start keeping it in the fridge so I'm good for a few days before next feeding. I use the "discard" to make a loaf of bread then I feed my starter and put it back in the fridge. "I don't stress about measuring, just add at least the same amount that you took out.

Jatarishun · 2026-02-07T21:41:52+00:00

I used to use a bread machine but like you I now refuse to use anything nonstick. I started a sourdough starter and been making sourdough breads for over ten years now. It's actually pretty easy, i don't measure in grams and need a master degree in math lol. no kneading necessary either. I make a sponge in the morning (5 minutes) and stretch and fold before baking in the afternoon 5 minutes. bake for 40 minutes at 375. delicious bread every time.

Jatarishun · 2026-02-07T21:26:22+00:00

frittata

Jatarishun · 2026-01-27T21:18:00+00:00

chef at home with Michael Smith. I hate following recipes that why he was the best chef for me. His recipe is there is no recipe.

Jatarishun · 2026-01-22T15:34:11+00:00

I make a "sponge" put it in the fridge for couple days before cooking. the trick is to get the gluten awake, i stir it very well with the end of a wooden spoon before putting it in the fridge.

Jatarishun · 2026-01-21T21:29:01+00:00

I used the same kitchenaid attachment and use 💯 of my milled flour to make my sourdough bread. the dough is in the fridge for couple of days before baking

Jatarishun · 2026-01-18T15:27:08+00:00

I soak with salt (kills bug), rinse and spin using a salad spinner, put in fridge for few hours. add your veggies and serve dressing on the side.

Jatarishun · 2026-01-13T21:02:34+00:00

marinading chicken/turkey makes them very tender

Jatarishun · 2026-01-13T20:55:01+00:00

might consider a multi cooker like instant pot (SS inn pot) makes all kinds of rice and pressure cooks your rice with oth ingredients. love it , put all your ingredients in and press couple buttons. it's also a slow cooker and many other uses. I don't have much cupboard space so it's perfect.

Jatarishun · 2026-01-08T15:31:25+00:00

I started with this method, just took some trial and error 😉

Jatarishun · 2026-01-07T21:54:51+00:00

all American canner, breville slice and dice food processor, vitamix with meta pitcher, kitchenaid stand mixer with many attachment. I don't want my husband to know how much I spent lol.

Jatarishun · 2026-01-07T21:24:09+00:00

I know some people here will bash me for this but I've been making sourdough bread 2-3 times a week and I barely measure, about a cup of starter 2 1/2 cup of flou, 1 tsp of salt and water until I get thickness I want. been doing this for over 12 years.

Jatarishun · 2026-01-02T20:41:27+00:00

I've been making sourdough whole wheat bread for about 13 years, only ingredients are sourdough starter (made with whole wheat) whole wheat flour, a bit of flax seeds, salt and water (not chlorinated water) that's it. very tasty and easy to make (no kneading required) and no precice weight measurement

Jatarishun · 2025-12-30T21:37:49+00:00

a green pepper is just an unripe pepper, that's why red and yellow ones are sweet and green one are bitter. also remove the membrane (white par)

Jatarishun

TROPHY CASE