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Huh. Never thought of a battery-powered burner. Trying to decide if I need one.

If this is not the correct venue I hope it can be moved I think these types of cooktops / ranges are the next step in the “control freak” evolution had no idea how to compare them. thoughts? Impulse Induction Cooktop Features: This cooktop has an integrated 3 kWh lithium-iron phosphate battery that delivers up to 10,000 watts of peak power per burner, enabling extremely fast heating. It charges during off-peak hours to save energy costs and provides backup power during grid outages. It does not require an electrician for installation, plugging into a standard outlet. Copper Charlie Induction Range Features: Similar to the Impulse, the Charlie range utilizes a built-in battery to provide power when needed, allowing it to function without heavy-duty electrical infrastructure. It has enough onboard power to cook several meals during a power outage.

The hebrew you included could be pronounced fetah - the letters there don't include the vowels. Also, the first character (on the right) is the "ph" phonic, rather than "p"... To be "p" it would have a dot in the middle. Regardless of how it's pronounced, I have no idea what Israeli feta tastes like! ha!

@TdeV Sorry, I’ve been away for a while. There’s a recipe in the app for reviving stale bread that says 300f/50% steam for 10-40 minutes, depending on the density of the bread.

In Hebrew it's פטה (pate), but much milder than the Greek.

Macedonian feta is IMO even superior to Greek - far better texture. Guess I will buy up all local stock of Green feta and start flipping it on the secondary market!

It definitely depends on the cook top. I have 2 standalone induction burners - one is a cheap Chinese one that beeps the second you lift the pot. I can't see any way to deactivate the beeping. The other is a professional one which is designed to be similar to gas, so you can saute, flip, etc, and not only won't it beep, but it will still provide energy to the pan (albeit diminished). I only use the cheap one as a way to boil a big pot of water fast.

Here in the US, Israeli feta cheese is quite common. Is it called by another name in Israel?

I wondered about that too, so you've prevented me going down a government-site rabbit hole when I'm supposed to be starting work. So thank you!

Interesting point. As a Canadian I thought I'd look up my country's rules. According to Mr. Google: In Canada, "feta" can refer to authentic Greek feta with a Protected Designation of Origin (PDO) label or cheese from Canadian producers that can be called feta if they started using the name before October 2013. New Canadian feta-style products must use terms like "feta-style," "feta-type," or "imitation feta" and cannot include images that evoke Greece

A simple and quick pasta. Charred grape tomatoes, shallots, goat cheese in a white wine reduction, topped with basil and toasted panko.

I'm with Smithy.

@Smithy and @SLB Try this.

In Europe (including the UK) and many other countries around the world Feta Cheese is a protected name and can only be made in Greece from sheep's milk or sheep and a maximum of 30% goat's milk. Similar brined cheeses cannot be called feta. Of the major developed countries, only Australia and the USA ignore this. American "feta" is made from cow's milk. But there is a problem. Greece is facing a problem as a disease called sheep and goat pox is spreading throughout its herds and almost half a million animals have had had to be culled, leaving feta makers with little increasingly milk to turn into feta (as Greece normally does with 80% of its total sheep milk. There is more information here. Greek sheep and goat cull raises fears of feta cheese shortage

Sausages with lemon sauce over potatoes with cilantro, coriander, and tomato paste.

The traditional (in our household) Thanksgiving leftovers Shepherd's Pie.

I love tablecloths, and have far more than is practical given my current circumstances. I think it's a harmless habit. As to the yellowing: the other day, I unboxed a crocheted...tablecloth? bedspread?...not really sure of its original purpose although it would work as a tablecloth. I don't think it's quite as old as the one you describe, but it also has yellowing that I don't remember. I'm not sure what to do about it. I know my mother tried to bleach the yellow out of some ancient piece of table covering and just made it worse. Stains or no, please post a photo! I at least would like to see this wonder!

That’s interesting, I’m now wondering if there’s a way to turn off this alarm.

Is the Vitamix that much worse? It's rather cheap right now.

“Birthday Cake” Rice Krispie Treats-kids love sprinkles . Cut up that big pan into squares. Low effort, looks festive.

Cake pops?

How about individually packaged cinnamon rolls. Or slices of banana bread. Or king size muffins.

Quince tart tatin based on a David Lebovitz recipe for Thanksgiving served with a sauterns spiked whipped cream

Grilled lemongrass pork chops: Marinate thick pork chops with minced lemongrass, garlic, scallions, fish sauce, soy sauce, sesame oil, whiskey, white pepper, sugar, and coconut milk. Grill over charcoal. Turned out well, will make again. Stir-fried broccolini with garlic, serrano chile, oyster sauce, fish sauce, and a little sugar.

I have an induction cooktop and it doesn't say a word when I pick the pot up.