I wish I had listened when my friends Nana tried to teach me how to prepare for salad or side or better yet her way to make Dandelion Wine.
will have to try this recipe and see if it is “as I remember”

https://www.tasteofhome.com/article/how-to-cook-dandelions/

Caveat Lechtor: As always I recommend you shop local for the best price. This post contains Affiliate links. Use of these links may pay a small commission to me. This does not affect the price you pay

DRAFT: When anything Soy is “not an option” Often enough for two, but can be doubled.
Best Flavor when it has a few hours for ingredients to “meld”
It is my preference to only make enough for one meal, but it does store in refrigerator for at least a week so you can increase volume and make ahead.

1.5 Tbl St. Dalfour Orange Marmalade Fruit Spread¹
1.0 Tbl Maggi’s Seasoning (replaces Soy) ²
1 clove Garlic (no fresh on hand?
Sub: 1/2 tsp Spice World³ Squeezable Organic Minced Garlic
1/2 tsp Spice World Squeezable Minced Ginger
OPTIONAL –
1/2 tsp Honey (More sweetness for less “sugar”)
1 Tbl Fresh or 1 tsp Dried Atlantic Spice Orange Peel
—– Does intensify orange flavor, or, an additional tsp of marmalade will get you there too.

Mix all ingredients together with a wisk until completely incorporated

To Serve:
TRADITIONAL: Place in a bowl and toss the crsipy protein, serve over rice (Thai Jasmine using Orange Juice instead of Water is our fav or if you must Riced Cauliflower – won’t happen in our house except for ONE particular red head is visiting)

OPTIONAL DIP Water or Orange Juice .5 tsp at a time until a consistency you like for a dipping sauce.

Most of the time I get mine from Food Lion or Safeway via their delivery services. still a better price than Wal-Mart or Amazon “most of the time.

Again with emphasis – Neither Amazon or Wal-Mart offer the best prices for ANY of these ingredients.
Since, unopened the St Dalfour, Maggi’s and Spice World Squeezes have an excellent Pantry shelf life, I watch for sales and “stock up” as the budget allows. Of course, once opened into the refrigerator they go.

The “Memory Function To Occasional Electricity Disconnection” took more than one read through and some thought and of course a reason to think it through. In the manual for the KBS Model MBF-041 it really is explained reasonably well If you are “conversant” in less than perfect translations from Pacific Rim countries to English. Caveat is that you must parse it out to one sentence at at time.

So I may not have paid proper attention when reading the manual long enough to understand how the Memory Function To Occasional Electricity Disconnection worked “exactly” KBS has a “feature” related to power interruption – something of a concern in many areas.

Memory Function To Occasional Electricity Disconnection also qualifies as “learned the hard way” based on something dumb I did – keep in mind the KBS machines all share the feature of what I call power blip memory save.

The Memory Function To Occasional Electricity Disconnection is supposed to work is that IF you have say a brief power interruption if the power resumes within less than 15 minutes, the machine “knows’ where it left off and resumes process without,

This means IF you have some reason to stop the machine (ie you forgot to add yeast) stopping the machine with the intent of changing something will not work (I wanted to start over so the now properly included yeast would be well mixed into the dough) UNLESS you wait at least 15 minutes.

Tiplet: Just one creative use of this function is if you are among those who want to stop the machine at the appropriate time to remove the paddle and then continue on. To help you know when to do that, you can (link tested 2024-03-12) use the KBS Time Chart

Understanding the Memory Function To Occasional Electricity Disconnection function also means that it could be used to remove the pan to remove the paddle prior to baking or to add a bit of artwork to the top of the loaf. So once again , something I did not know needed to be on my list of “features to consider for future purchases if needed”.

Below is the text “as written” but parsed out for easier “translating” – note: I have made repeated efforts to contact KBS and Aicok for permission to quote this text with no response after also trying for support questions to be answered – and as an exception to my usual rule because it is a limited quote and hope they don’t sue me.

Usual Caveat Lechtor – This post is based what has been my understanding/experience thus far with the KBS Model MBF-041. YMMV – Your mileage may vary – Use at your own risk, etc etc etc .

Your thoughts and questions for clarifications, letting me know of typos and such are always welcome.

As presented in the manual – only change is the parsing into single sentences:

…Memory Function to Occasional Electricity Disconnection
(1) This unit holds a 15minutes Memory-keeping to after starting bread maker, if an occasional electricity disconnection happened and its duration is not more than 15minutes,

re-connecting electricity would make bread maker continue to work.

(2) After re-connecting electricity, the time of working could be changed and not equal to the original time set before:

Actual Working Time =
Time of Disconnecting Electricity + Original Working Time Set Before
If the duration of electricity disconnection is more than 15minutes,
the bread maker can’t continue before work time…

Best Way to Soften Butter

Found this article on Serious Eats, but my memory of a block of butter, a commercial size rolling pin and a game of stick ball in the test kitchen is a good way to start my day

The “pounding method” is still a good way to relieve stress from FB Posts <G>

Today for baking, grating is great since it purchased “on sale” and kept fresh longer in the freezer.
We also keep a “stick” on the counter in a small container for toast and other bread like objects.

https://www.seriouseats.com/best-way-to-soften-butter-5248278

For Bakers, The King Arthur website is a wealth of information and inspiration. For those who may be cooking for a smaller number of people, knowing what and how to freeze something slightly time consuming is very helpful.

Freezing dough raw or pre-baked fits well into my “10-20-30” Food Craft style

My favorite tiplet from this article:
What’s the best way to make and freeze pie crust?
It depends. When do you need to save the most time: now, or later? Making pie crust does take time, but the cadence of the process is up to you.

You can find the full article with its excellent Tips for either raw or pre-baked are well worth a read.
https://www.kingarthurbaking.com/blog/2018/10/31/make-and-freeze-pie-crust

For the record. I prefer the roll out and freeze and often as not slightly pre-baked = InMySmallKitchen – these 5 inch push pans make serving easier and cooking for two, the right size for two reasonable portions
This size and style has proven very useful, it is helpful that I can “fit” 3 into my Ninja Food oven to pre-bake, two go the freeze and one gets filled for “today”

Want to chat about it? Join me on GAB.Com – our group is: Food Craft – Making and Methods.