StillPaisleyCat

Baking it won’t eliminate the oils or old spices, more would give you your cast iron frying pan effect.

We use a super neutral dish detergent that washes or at least soaks out in rinse water. Not one of the national name brands.

Even were this cast iron, sometimes you get to the point that you have to clean and restart to build the finish.

But others may feel differently.

We may be heathens but we always just hand washed ours with a good grease cutting liquid detergent to get the rancid oils and spices out.

Given the cost of the archival footage upgrades for the DS9 documentary ‘What we left behind’, it’s really surprising that they didn’t work from the LDs as one of their sources.

Good to know that the Voyager LDs exist even if compiling a complete set may be the challenge.

I’m very interested to see how they build out this species.

Given it’s so far in the franchise future, there was always the possibility he was another mixed species character, but having a connection with legacy species that’s been largely undeveloped, is a better choice.

@virtualbri@mastodon.online really needs to see this. I know he liked one of your other laserdisc captures.

This is truly awesome, and the raw, un-upscaled analogue image data seems like a far better point of departure to reconstruct higher resolution DS9.

I hope he can see this post and thread via my tag to his Mastadon ID.

I have to ask whether you have any Voyager on LD as well…

Actually, TrekMovie makes the case that the references in the reply to the need to ‘time things out’ for the franchise was the answer. I would parse that as their having other Star Trek franchise products ahead in the queue.

The person asking really let Cheeks off the hook though with their final question being, “Is Trek still a priority for the company?”.

No matter how specific the preceding preamble was to Legacy, the question they got to was super general and let Cheeks take it wherever he wanted.

From the webpage for King Arthur’s GF Bread Flour:

Description

Use our Gluten-free Bread Flour for your best breads and baked treats – completely gluten-free.

As if by magic, all your favorite breads can become gluten-free with this versatile gluten-free bread flour. Made with gluten-free wheat starch to give baked goods incredible taste and texture, it’s ideal for classic yeasted recipes like artisan boules, bagels, cinnamon rolls, and burger buns.

I’m not in the US, and hadn’t been aware of the distinction between their bread flour (which does have wheat starch) and their 1:1.

So agree on that, and appreciate the clarification.

I keep on getting social media recommendations for recipes made with King Arthur and for an EU analogue that uses ‘cleaned’ wheat starch. It makes me concerned that these are so heavily promoted without any cautions.

But the King Arthur 1:1 is a rice and starch mix, not ideal given the risks of a high rice diet (arsenic & aflatoxins) which we can’t mitigate as consumers when we have no idea where the rice is grown or how harvested, dried or processed. And rice heavy mixes produce dry baked goods as a rule, that go stale quickly. Can’t recommend it.

I’m going to respectfully argue back that it’s not helpful for the community when name brands with market power like King Arthur’s take up so much of the supermarket GF shelf space with problematic mixes. In doing so, they crowd out space that might let be given to newer GF producers with better products that eliminate gluten and other allergens for a larger group of consumers. I’ve been baking GF for about 25 years and have seen availability actually go down as some of the major brands have rolled into the segment. So, can’t really send kudos for that.

I feel strongly about Bob’s Red Mill in this regard as well by the way. We don’t know what the second generation management will do, but up to now Bob’s has dominated shelf space while refusing to separate its lines to eliminate other major allergens like milk, soy or tree nuts.

Prior to the FDA requirements on top allergen labeling going up in the US, we regularly saw our Canadian Food Inspection Agency pulling Bob’s products from shelves here based on lab findings of undeclared allergens. So, stores were wary to rely on Bob’s, but more recently Bob’s has displaced a number of better smaller mills on supermarket shelves.

As it happens, King Arthur’s flour isn’t available for sale in Canada while most other GF brands from the US are. King Arthur wheat flour was my favourite brand in the US when I was a student there many years ago, so I’ve been curious to see what they did for GF. Was pretty shocked when I looked it up to see a wheat-derived bread flour hitting the mass market under a GF label.

You are so missing out on the wonder that is Sam Kirk.

SNW has a lot delightful surprises, but adding the insouciance of Sam Kirk, but having brothers Kirk spar when Jim shows up on occasion, is truly inspired writing.

Not to mention he really gets under Spock’s skin.

That’s a mostly rice and starch blend. Can work for pastry and cakes etc.

Rice flour negatives:

1. Tends to make things that go stale super quickly

2. Depending on where grown, rice takes up arsenic from the soil which is a seriously toxic metal

3. Depending where grown, under what conditions and how it’s stored and processed, rice can have a microorganism that produces a serious toxic chemical called aflatoxin which cannot be mitigated by cooking.

The EU is studying these risks in populations that eat diets high in rice. In the US, there have been academic studies. You can get a good lay summary of the issues on the Lundberg Farms website. They do their best to minimize these toxins in the rice products they sell but when you buy rice flour you have no idea of where or how that rice was grown or processed.

For bread you will need different recipes. Suggest looking for ones that don’t call for a commercial flour mix and that include psyllium.

I was surprised too.

King Arthur’s uses ‘cleaned’ wheat starch, supposed to be <20 ppm gluten.

This isn’t ok for many with wheat allergy or gluten intolerance that is not celiac.

Stay away from rice flour and starch heavy GF breads, as they will be drier and go stale quickly.

GF alternative flours tend to have higher hydration requirements than wheat and it seems few GF bread manufacturers have a clue about this. PhD inorganic chemist and cookbook author Katerina Cermelj has a lot to say about that in her book ‘Baked to Perfection.’

There are decent recipes out there, especially ones that include psyllium, which makes it possible to make a gel that can give better texture and hold moisture.