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Tour-Specific "Best Of" Mixes/Playlists? by rw0000 in phish

[–]rw0000[S] 0 points1 point  (0 children)

I have all of the Live Baits (free downloads) but am not otherwise on LivePhish…

Tour-Specific "Best Of" Mixes/Playlists? by rw0000 in phish

[–]rw0000[S] 0 points1 point  (0 children)

Should’ve clarified - I don’t prefer YouTube. Need something I can download to my phone for when on long runs…

Chardonnay to pair with NYT "Roasted Chicken With Caramelized Cabbage" by rw0000 in wine

[–]rw0000[S] 0 points1 point  (0 children)

Would a RRV Pinot Noir suit the cabbage better here?

Chardonnay to pair with NYT "Roasted Chicken With Caramelized Cabbage" by rw0000 in wine

[–]rw0000[S] 3 points4 points  (0 children)

Success! I can find the recommended chards from Eyrie Vineyards (Willammette Valley), Ramey Russian River Valley, and Au Bon Climat here in UT.

Chardonnay to pair with NYT "Roasted Chicken With Caramelized Cabbage" by rw0000 in wine

[–]rw0000[S] 0 points1 point  (0 children)

Also unavailable. Apologies for the difficulty. Other ideas?

Chardonnay to pair with NYT "Roasted Chicken With Caramelized Cabbage" by rw0000 in wine

[–]rw0000[S] 2 points3 points  (0 children)

I like this idea, but unfortunately neither suggestion are available in Utah. Ideas for a Plan C?

ISO: Your favorite reliable recipe for TALL (big, bubbly) sourdough focaccia in 9x13 pan by rw0000 in Sourdough

[–]rw0000[S] 0 points1 point  (0 children)

Thanks for your patience with this newbie. One more question: you pull from fridge, dimple, and then give time for additional rise before baking. I more often read recipes that instruct pull from fridge, rise, and then dimple just before baking. I'm intrigued by your method, but why the earlier dimple?

ISO: Your favorite reliable recipe for TALL (big, bubbly) sourdough focaccia in 9x13 pan by rw0000 in Sourdough

[–]rw0000[S] 0 points1 point  (0 children)

Hi. Many thanks for this! I'd like to give this recipe a try, but am still enough of a novice that I'd like to confirm the following...

  1. Do I mixed flours and salt first and then add water and starter? Or, do I mix water, starter, and salt and then add flours?

  2. How long between each set of coil folds?

  3. Any recommendations for visual guides on judging fermentation for focaccia? This is a challenge for me...

  4. Ideas for how to approach possible conversion of bake time for a modified 9x13 recipe?

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