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Make the Bread, Buy the Butter got my 2 bucks. I didn't bother to use the look inside. I'm curious about the author's take on such things. There are many things that I could make that I don't think are worth the effort - for me. YMMV.

A whole 'nother topic - regrets about discards. I got rid of ours and then so many times over the years it would have been perfect at fundraisers rather than begging StarBucks to donate those boxes of coffee that you have to tilt. Cue "I will never again" - coffee stains...

I have to be honest and say that I hope there are not too many more Crusty items in my freezer. I think I have reached my limit. This was the butter chicken pie from the Hamilton pie Company. I do not know what made it butter chicken because it was not particularly flavourful and certainly did not remind me of any butter chicken dish that I have had before. In addition it was somewhat dry and just rather boring.

Not an appliance but I keep the 3 qt Revere pan from my mother's kitchen that I cooked with as a child. I keep it with the rest of my pots and pans but will never actually cook with it again. Stick blender, also. Why I keep something I've used twice in over 3 decades is a mystery to my but I can't seem to part with it. I stopped eating waffles* over a decade ago but I do use my waffle maker once a year to make anise waffle cookies. *When my Sweetie and I were engaged and I was living at my parents home, she spent the night on some weekend. She was in the kitchen with my

I blew $1.99 the day before on one of those Fix it and Forget it books. I should have looked closer before pulling the trigger on that one. It is full of errors and canned soups.

After my last iced tea killing keyboard several years ago my IT guy assured me the newer laptops have a barrier. Pat the dear man on the head and tell him to cross that worry off his list.

Forbidden rice bowl with miso salmon, roasted radishes, cucumbers, cilantro, and ginger mirin dressing

I had a piece of the gingerbread this morning, it is moist, a bit sweeter than I'd like for breakfast (Whole Foods gingerbread is good), but perfectly snackable. Sliced, wrapped, froze the rest.

Product of the USA! Any more info on the back? If not the ramen comp maybe you can contact them for the ingreds/seasonings? (Sure, they'll think you're nuts but they'll be happy someone wants this info : )

Under the rubric of you learn something new every day here on eGullet: I looked at the basil I have in my fridge, and it is indeed Thai basil, not holy basil, nor Thai holy basil (hey make in confusing!) as it is violet tinged and has straight edged leaves. More: https://minigardenguide.com/thai-basil-vs-holy-basil/

also, holy basil is much harder to find. Prepandemic, when I'd go to teh Thai store on Mosco St., if you didn't get there early, they'd be sold out.

Hmmm good question... I didn’t even think about that!

oh dear. is your keyboard now officially dead? ed worries all the time that i am going to spill my coffee on the new laptop.

@weinooIs that holy basil on top or thai basil? Holy basil is not usually eaten raw.

Beautiful meals all around this thread - it's a pleasure to scroll though Cheat spinach nokedli (spätzle). Cheat because the batter is steamed then cut (rather than dropped into boiling water). Topped with cheese sauce (modernist cuisine style) of Maasdammer and blue cheese, with some milk, mustard and pepper. I made them too big by mistake, but still tastes great. "Romanian" frittatas with mushrooms, bell pepper, onion, paprika, lots of tarragon, brined cheese, sour cream, garlic. Peas with mushrooms, butter, dill, vinegar, pepper and a bit of aniseed. Semi-sweet v

I'll give it a go if I fail with the other thermometer. It shows a ,5 difference just when I measure the "air" of the room. That's quite the differene for chocolate. But not sure if it always was like this or not. 3,5 hours left of the work day. Will temper after that.

So I would work down to 27 for dark and 25 for milk. Reheat dark to 31 for dark and 30 for milk. As it starts to thicken over time push temps as high as 34.5 for dark, 32.5 for milk.

Something inspired by Hobak-juk - Korean pumpkin porridge. I used pumpkin along with whole rice (rather than rice flour). Flavored with brown sugar, some salt and a bit of nutmeg. Also added adzuki beans cooked with sugar and mochi balls. I also made some adzuki filled mochi for snacking.

Thai green curry with pork and fresh corn. Lots of holy Thai (thanks, @KennethT) basil and cilantro atop. Getting better at this Thai thing. Stir-fried cabbage. Round head, farmer's market organic stuff. Only seasoned with salt, pepper, and mild Sichuan chili flakes from Mala Project.

This really is the TL;DR version - as I started doing a little research it can get overwhelming! Spices & herbs - so much easier!

I melt the chocolate to 50°, pour EVERYTHING on my counter top, work it down to like 28° and then up to 31-32° in the microwave oven. I don't save a third of it or so. I guess this is a bit strange? But it always worked for me.

Mine will arrive on Thursday. Will report on it.

At last! A bison burger success! In the past, my bison burgers have always turned out dry. Tonight, I used lean ground bison, added an egg, panko crumbs, shredded cheese, Worchestershire sauce, salt, pepper, and mixed with as little handling as possible. Chilled the pattie in the fridge for about 30 minutes while I got the sides ready. These were sprayed with Pam, and grilled in the cast iron pan on med. high. Took a little longer, but didn't smoke up the kitchen! The burgers were topped with slices of avocado, grilled red onions, accompanied by slaw, carrots, Cavendish tater wedges, and a p

https://www.facebook.com/bonappetitmag/videos/683428745877289 Perhaps of co-interest

https://www.thermoworks.com/hitemp140 I used temperature strips but @pazzaglia was not convinced. I politely disagree with her.