I nagged the cafe downstairs at work to start carrying Izze, and last time I went to look, they didn't have my great love, clementine, but they did have peach.
Which was kinda interesting. On the too sweet side, but I do like the light base flavour.
I have some yeast that's best by last month. And some best by this July. Should I use the old stuff because it's not really that old, or should I not gamble, and just go with the July stuff?
And I'd forgotten I had broken my candy thermometer. I'm going to have to use my meat one instead.
Does anyone have a favourite candy thermometer? Is there much variance? The one I had was this: [link] Did me pretty well for a few years.
F-Clooney(Out of Sight, so hot.) C-Firth(Just cause I have to chuck, right?) M- Brosnan-cause he is probably the greatest Hollywood husband since Paul Newman.ETA: Although I have to give props to Olyphant, there. Looking like that and you're still with your art-school sweetheart(Which originally came out sweatthreat...calling Dr. Freud) I have to say "Bravo, dude,"
tart tart lemon curd is done. and since I had hot water in the boucle boiler I made mac some lime jello.
Someone's Following me on Tumblr? Why? I don't even know what my Tumblr page looks like. I cannot handle any more social media. What have I done?
If it is best by not use by, last month should be fine.
I have used long expired yeast with no problem. If you're proofing, you'll be able to tell if it's not good and use the newer.
The magical laser thermometer, kitchen gadget closest to my heart, has a retractable probe that seems to work fine for candy thermometer applications. I wouldn't clip it to anything, though.
I hate mixing new yeast into old dough. I just don't trust I'll mix it in properly. So I went with next month's, since I will surely get to the supermarket before my next stab at bread.
Best response to comment trolls ever:
[link]
NSFW for language. Erm, and gibbon wanking.
