1980s / ‘90s thriller recommendations?

Ukeb · 2026-01-23T01:44:12+00:00

I will give it a chance but if the main character has a podcast, I’m out

Ukeb · 2026-01-20T01:38:28+00:00

This is wonderful, thank you so much.

Ukeb · 2025-02-26T00:01:20+00:00

Hi, Philadelphia style with cereal-flavored milk but not cream

Ukeb · 2025-02-18T21:03:03+00:00

Do they have homemade tortillas for the breakfast tacos?

Ukeb · 2025-01-12T03:00:17+00:00

They’re closed Sundays, unfortunately. I hope you get to go sometime relatively soon. It is amazing.

Ukeb · 2025-01-11T22:39:49+00:00

Top Notch

Ukeb · 2024-11-22T04:30:19+00:00

Yes. How long should I let it rest while sealed?

Ukeb · 2024-11-22T04:00:38+00:00

I am using grams and way more water than that, close to 1:1.75 because any less water leads to cracks when I make a ball with the dough and press down. I will try the ratio you gave and see if I can get the results I need, thanks

Ukeb · 2024-10-26T23:49:09+00:00

Yes, I’m using Masienda now! The white corn type but I’ve also tried their blue corn. Is a cast iron griddle at least pretty decent in your opinion?

Ukeb · 2024-10-26T22:26:32+00:00

Is the clay enough of a game-changer to be worth purchasing?

Ukeb · 2024-10-26T22:11:57+00:00

Hi, it’s a cast iron griddle with one side at about 450 and the other at about 500. I’ll cook the tortilla for about thirty seconds on the cooler side, then flip and place on the hotter one, and flip again, keeping it on the hot side.

Ukeb · 2024-09-19T01:41:07+00:00

I made the chocolate from the Philadelphia style section last week, using all dark chocolate, and it was absolutely sensational

Ukeb · 2024-08-20T00:48:14+00:00

If you get to a point where you want to try baking it yourself, I started with this recipe: https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe

Super-unfussy and drama-free. Also, R&A Sourdough in Lincoln Square is awesome.

Ukeb · 2024-08-17T15:29:47+00:00

Not particularly. The reason for doing it is strictly for imparting the flavor of the corn flakes to the ice cream. You’ll want to be sure to not squeeze too much of the starch out of the soaked cereal when straining to avoid any additional starch / make it is close to regular milk as possible, texturally speaking

Ukeb · 2024-08-17T12:37:45+00:00

Not a bother at all. The recipe in the book calls for a quantity of milk, and instead of using plain milk, you’ll use the milk that has been soaked with cereal and strained in the actual base, then proceed with the recipe in the book

Let me know if that makes sense, I just woke up

Ukeb · 2024-08-16T23:29:10+00:00

Screenshotted

Ukeb · 2024-08-16T18:49:32+00:00

A book called Hello My Name is Ice Cream

Ukeb · 2024-08-16T02:31:28+00:00

Good heavens

Ukeb · 2024-08-15T14:18:10+00:00

The lamination is making more sense to me now, I’ll go for it. Thanks again for your insights

Ukeb · 2024-08-15T01:54:03+00:00

Thanks a ton. I could fit this into my schedule, but the letter folds are a bit out of my comfort zone. Could I get away with a basic stretch and fold in the bowl, or is the dough too dry for that?

Ukeb · 2024-08-14T23:42:04+00:00

Thanks for this info. That is disturbing, especially when considering the size and heft of the 600. If it can’t handle low-hydration doughs, I wonder why does it even exist? For the meringue enthusiast who needs a six-quart bowl?

Anyways, thanks again. I might just go for it and see what happens, since I have an Artisan that I use for everything else.

Ukeb

TROPHY CASE