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A couple of friends just tried some and liked it a lot. And, to be fair, I was a little more disposed towards it, so I'll probably make it again next time I'm staring at a bottle of maple syrup and wondering what to do.

This recipe has given consistent results: SandwichBreadRecipe.pdfSandwichBreadRecipe.pdfSandwichBreadRecipe.pdfSandwichBreadRecipe.pdf

@ElsieD Nice job. I just rub my moulds inside and out with kitchen paper while they're still hot but handleable. Any bits of crust get scratched off with my thumbnail or a toothpick, but it's minimal. They've never seen water or soap. I only use beeswax now to coat, but I don't remember it being any different when I used 50:50 clarified butter. I can't speak to anything oil-based. The info that came with mine says "To restore the luster of your copper molds, do not hesitate to rub their outer surface with a mixture of flour, egg white and white vinegar." I've never tried it, though.

Sesame Stir-Fried Kimchi Pork based on a Milk Street recipe - stir-fry with pork tenderloin, kimchi, shiitake, scallions, garlic, toasted sesame seeds, soy sauce, mirin and toasted sesame oil. Served over rice

Excavated this box of carnitas from the freezer. The pork had been cooked sous vide, with citrus, and according to the package really only needed to be warmed... but 10 minutes in a skillet would crisp it up. Somehow, it still didn't look like the package photo (what a surprise) but it was pretty good atop warmed corn tortillas, with a smattering of greens. Finger food. Glad there's more.

I have a 9x5 inch enameled cast iron bread pan that I need to evaluate. (eG-friendly Amazon.com link) Could anyone share a soft white sandwich style loaf recipe that would work well in such a pan?

I really don't recall exactly. I know if the steam is too high water overflows the drip tray and runs down the counter. The goal is to get the center of the loaf to at least 72C without drying out the crumb.

https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-5

Some recent meals… meatballs in home made bbq sauce (pajama pants extra bonus) mushroom toasts with some soft Italian cheese whose name eludes me ribeye Younger son requested a burger when we were picking proteins at the butcher 🙄 washed down with some nice wine and a great cheese - rich flan to finish recreation of Jean George’s Thai coconut soup

It's good to see you back, and I hope you'll post about what you do with that HBH and those spices when you get them. I'd also be interested to read about the "interesting side dishes" that your grandparents' cook made. I have mixed feelings about Thanksgiving, mostly because I loathe about half the traditional sides.

It has been some time since I posted, although I have visited a few times. I haven't done much for Thanksgiving or Christmas for some time. This year, by chance I have a Honey Baked Ham arriving on the 20th. A very good friend who works for a very generous corporation was given a $100. gift certificate for HBH and passed it along to me because she was leaving for a month in India to visit her mother and her siblings. She has done similar things in the past as we are in frequent conversations. And she will be sending me interesting spices and other things from India when she returns. The last time there was a pound each of green, white, and black cardamom, aall of which I use in cooking and in my own tea blends. I haven't yet decided on which sides I will make for T-Day, I don't much care for the "traditional" ones. My grandparent's cook made some interesting side dishes in the 1940s, when I was a child, and I think I will see if I can find some of those dishes.

I made canèles and baked them today. I used Calvaldos as thhe liquor. I did a couple of rests with baking times so the coloring is different on them. The two at right in the back were done separately from the others. They are delicious. Crackly on the outside, creamy in the middle. Gosh, we love these things. @Pete Fred how do you clean your copper molds both inside and out? Mine are Mauvel so made of copper which i think yours are also?

Your photos are stunning and the composition of the food is exquisite … WOW!

Will be curious to hear what you think of these.

Thanks - I’ll check it out!

As always, you and these photos are making the book basically irresistible. In the meantime, if I heard Dave Arnold correctly, McFadden is the guest on next week's episode of the "Cooking Issues" podcast.

Best guess: a sleeve of the ‘wrong’ type of top was in the stack being fed into the machine putting them on. It happens.

Here's how Joan Didion did it: Joan Didion’s Thanksgiving: Dinner for 75, Reams of Notes

I don’t get it … You separate the content from the can before eating ?! How old fashioned … Think extra fibre 😎

Maybe they know people have different preferences and are trying to appeal to both? Unlikely, I know.

I'm attempting to pasteurize a full ostrich egg at 57°C, either with a sous-vide immersion circulator or a bain-marie, to use in pastry later. Has anyone done this before? I'd love to hear your methods, timing, and results."

production line differences. the should be coded information indicating when and where it was produced. old production lines never die . . .

they scan the same . and are intermingled

maybe they are running a test to see if the pull top sells better? that's all I can think of

purchased from the same store at the same time , right next to each other in the display : seems odd . just saying