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That would definitely be annoying.

Lucky you, mine starts immediately.

Mine doesn't start screaming til about 30 seconds of nothing on the burner; plenty of rim to flip or swirl.

I am new to induction cook tops and wonder what people do when needing to briefly lift the pan (like to swirl oil or flip an omelette). Do you just listen to the damn thing scream at you ?

I’ve been enjoying these brothy rice with veg and protein dishes lately. This one is boned chicken drumsticks marinated with white miso, soy, honey and gochujaro, some baby pak choy and bean sprouts in chicken bone broth.

$6 at the Little Italy Mercato in San Diego

I'll try the addition of egg suggestion.

"Schrot und Korn," from a friend of mine, the family physician, author, blogger teacher and accomplished baker Dr. Björn Hollensteiner. 100% whole grain - two different coarsenesses of home-milled cracked rye, whole rye kernels boiled until "al dente" soft, a blend of roasted sunflower, flax and sesame seeds, and touch of liquid brewer's malt extract, Munich malt in this case, which I find gives a more rounded sweetness than something like beet syrup. My family wanted a very rustic rye, and this suits the bill well.

Ha Ha--I was thinking Porn sites ( Liuzhou might be referring to ) thanks for saving me

Absolutely gorgeous Yvonne. That satiny sheen is amazing and the crumb looks perfect.

For today's bake I wanted just a soft sandwich bread. Think upscale Wonder Bread with a good flavor. This is an hour after baking. It has a nice thin crust and a nice tight crumb. Just exactly what I was hoping for.

Also, in my obsession I learned a new term: "Tablescape".

I hunted up this thread because my current obsession is tablecloths. I love textiles, and textile-art, and the whole thing where utility combines with pretty. I've tossed most of my mother's old tablecloths, which were all 1970s polyester. But I have one lace wonder that was my paternal grandmother's, a woman born not long after the end of US slavery. Actually, it's not lace, more like a weave or loose crotchet or something. I have no memory of it having stains during my mother's custody, but when I pulled it out yesterday, it featured several large yellowed areas. Now I want some new ones. Or at least one new one.

That‘s French pain d‘épice, and I made it from this recipe … It freezes well.

a ten second search: https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-turkey-recipe-1941883 https://www.allrecipes.com/recipe/56348/a-simply-perfect-roast-turkey/ https://cooking.nytimes.com/recipes/1015474-simple-roast-turkey

From a German perspective: you want to make an oversized Knödel … 300 g of stale bread, chopped up coarsly. Cubed would be great, but any hazelnut-sized pieces will do. (Optional) 100 g bacon cubes 100 g onion 50 g butter 250 mL milk Fry onions (& bacon) in butter until golden. Add milk. Pour the hot mixture over the stale bread pieces. Let it soaked covered for 30 min, mixing ones with your hands. Add 3 eggs, whisked 1 Tbs of parsley Salt & pepper & nutmeg to taste Let the mixture sit for 1h, then put into a buttered loaf pan and cover with aluminum foil tightly. Bake in a preheated convection oven at 180oC for about 30 min … Cool down, slice it up and enjoy 🙏

The recipes I see basically just do as @gfweb suggests. Like this one for Slice & Serve Stuffing. You can sub breadcrumbs for cubes and skip the sausage meat.

Salad for lunch - basic mixed lettuce, steamed shrimp, diced mango and a gingery dressing.

Good question . the finest non-SV turkey I sued to make started w Jacque & Julia's method ( demonstrated on the PBS cooking series , and a mighty fine one it was ) where the legs and wings were trimmed off the carcass . the back was then cut off , and the breast meat on the frame of bones , was place on top of the stuffing . the thigh was boned out and stuffing was place in that and tied , then the legs were placed alongside the fram , as were the wings , then the whole thing roasted to your desired doneness. I then added a small twist : I boned out the breast ( 2 ) and kept the skin on and flopped that on top of the stuffing. I could then make two ' bags ' of stuffing for the breast to sit on 20 - 22 turks back then. everything was cooked perfectly . so , neither tie nor dont tie : bone out ! P.S. : @gfweb if yoy have enough breast meat left : re-bag w a little gravy , and re-therm to the SV temp. nice way to make multiple hot oven faced turkey sandwiches. add some stuffing to the bag(s) individual servings , just as good as the originals.

I cook the breast by sous vide and roast the rest. Works great until somebody tries to reheat the breast and dries it out.

one of the popular tv experts theories is . . . if trussed, the bird cooks more evenly . . . of course . . . dark meat aka legs/thighs needs a higher finish temp . . . so let them hang out helps as they heat from all sides . . . but then . . . the thermometer is supposed to go in the thickest part of the breast, which is not covered/protected on the trussed bird . . . however . . . the rib cage part that is covered/protected on trussed bird doesn't have a lot of white meat on it . . . reality: likely does not matter corollary: pop-up timers don't matter either - they're always 'wrong'

Hmmm. What kind of websites are you frequenting?

So, you're looking for a stuffing with no sausage meat, but breadcrumbs. Anything else?

Yes, homemade breadcrumbs, but not cubes.

We get a heritage bird from Butcher Box, the legs are trussed. I have always cooked it that way w/o problems( I use a probe ) -- But I see a ton of photos with open legs ? Thoughts B