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Yes, my Bamix is also wired. Hmmm. I'm wondering if I could justify spluge and get a cordless Bamix . . . 🙄

FWIW, I didn't read the detour to food-safety customs as hateration, I saw it as more of a reflex from the professionals who've had the rules branded onto them. Meanwhile, I've been meaning to say, I see all that shiny magnalite in effect! And I see it with my head hanging low in shame, as my own custody of my mother's magnalite has been so derelict that I can't even remember it being shiny, although it sure was shiny when my mother passed it to me back in 1996. It had been my Louisiana grandmothers before (not Lafayette, way over in Terrebone parish). C'est dommage. I'm looking forward to seeing the sammiches.

Sorry to be late answering this but it got moved and I couldn't find it. I bought mine at a grocery store here about 15 years ago. It was an Impulse Buy. I wasn't sure what it was but I knew I wanted it and it was the best Gadget that I have ever gotten. I've never seen anything like it since.

We are all right behind you, Patti. Don't let anything negative get you down. And here we go for the next installment. I love reading about what you are doing.

Steamed chocolate pudding (recipe)... The cake was disappointingly dry and crumbly. I didn't have cake crumbs so used breadcrumbs instead, but I doubt that was the issue given it's similar to the one a couple of posts back and by the same chef. Even a lake of custard failed to rescue things, so it must've been poor.

Well, that changed the energy of the thread! While my enthusiasm was momentarily quelled, I won’t let it stop me from continuing this project. I’ve been aware of community fridges for five years and I’m not sure how long they’ve been in existence, but in that time, this type of meal donation has been allowed. I will continue to do it until personal circumstances or the law tell me that I can’t. Everyone has the right to approve or disapprove (at least we currently have the right). Indifference kills more people than feeding them does. And now I’ll work on the post about yesterday’s CFM.

I do know that in NJ, restaurants that donate left over food to food banks and other charities are protected by a law that doesn’t hold them liable for any food related illnesses, which encourages them to donate.

InDirect Smoking for me! 🙂

The company involved in this one has been in denial mode, arguing that botulism just isn't a credible issue with infant formula*, and that it must be post-manufacturing contamination that has caused the problem. That is no longer the case. https://arstechnica.com/health/2025/11/from-defiant-to-contrite-formula-maker-confirms-bacteria-amid-botulism-outbreak/ *(Yeah, and the Titanic was unsinkable...)

I have a nice rice cooker but I now always use my 4 qt instapot. Equal parts by volume rice and water. 4 minutes on high pressure (not the rice setting) then a natural release. The last is key to keep the rice from sticking to the pot.

Holy cow! that is some beautiful work.

Shrimp Burger with Fries - shrimps are minced in the food processor (1/3 very fine, 2/3 in larger pieces) and mixed with mayonnaise, cayenne pepper and scallions. After forming patties, you coat them with fine ground panko crumbs. Served on a toasted brioche bun with lettuce and tartar sauce and with fries

No, one color at a time is used. You can see more of the designs on Tine's Instagram page: https://www.instagram.com/p/DRAgznvDc_4/

Thanks! Yes, in Deephaven, MN. I know original name...

No. Mine is wired. The wireless ones don't seem to be available here. The corded ones are also more powerful. I too like the mini chopper bowl / food processer, though. This is the model I have, although mine is a deep maroon; not red.

I was about to say the a rice cooker is the way to go but I guess that depends on how often you eat rice and available storage space. Everyone has one here, but the do eat rice at least twice a day. You don't need an expensive one - even a basic one does the job perfectly well. I have two: a small one for when it's just me and a large one for when I now rarely, entertain.

So in one brush stroke are you using more than one colour on the brush (if that makes sense)?

The user presses down firmly as he/she paints from one side of a dome to the other. The pressure forces the colored cocoa butter to the outside edges of the brush stroke, leaving the middle section somewhat translucent. A stroke with another color fills in that translucent section and also deposits two more lines of color. The curve of the dome makes the outer brush strokes quite difficult to get right (as is obvious from my example above). Tine Forst has a keen eye for complementary colors. I wish she would produce a video (rather than just the ebook) showing this technique. I think it's all in the texture of the brush and the force used in moving the brush. Almost worth a trip to Denmark to watch the process. Ordering the fan brushes online is not terribly useful; purchasing them in an art store would be much better--if only one could find an art store these days.

I wonder if snipping out some of the bristles would be helpful? (by creating a small gap between the bristles) Did you use the brush like this \ / in the mold? Would it be different if you turned the brush 90 degrees so it was more "narrow" as you swiped the brush in the mold? I use a fan brush for painting on some of my cake designs. I'll sometimes flip the fan brush from "wide" to "narrow" to get the look I want because a round or flat angled brush is too much for a thin vein. this might not translate to chocolate work though....

Over here I reported getting a 5-gallon bucket of russet potatoes. Today was a good day to try one of several casseroles I've had my eye on: mimicking stuffed baked potatoes, and mimicking a store-bought casserole I had enjoyed (see here) from Miiller's in Llano, TX. So, today I tried the first of several recipes: Fully Loaded Twice-Baked Potato casserole, from afeastfortheeyes.net. Delicious. It was easy, and a good excuse to cook up a lot of bacon ends and pieces I bought recently. I don't think the texture is the same as the Miiller's dish, but this has far fewer ingredients and is delicious. I can only show the "as baked" photo this time; the plated dinner portion is blurry. No matter; I should have lots of chances to show this again. The sauce is a mix of mayonnaise and sour cream; the rest of the ingredients are roasted potatoes, grated sharp cheddar cheese, bacon and green onions. The only liberty I knowingly took was substituting Lawry's Seasoned Salt, which I had, for the specified Montreal Seasoning, which I didn't. No regrets. This recipe is a winner!

Two old stand-bys tonight: Keema matar: Ground lamb with sauteed onion, ginger, and garlic, seasoned with cayenne, cumin, coriander, turmeric, and garam masala, simmered with crushed tomato and yogurt, and then finished with peas, lemon juice, serrano chile, and cilantro. Microwave cilantro rice to go with. Stir-fried peppers with black beans and garlic: Seared orange and yellow bell pepper squares, stir-fried garlic and fermented black beans, and finishing splashes of rice vinegar, chicken stock, and sesame oil.

I haven't tried my Instapot for rice. I cook big amounts of white or brown rice using the pasta method.I then freeze it in 1 cup portions flattened in freezer bags.

I thought the same, and was very happy to see them still available.

Okay, you Bamix fans: are you talking about the cordless version? If so, how do I choose among them? Are there any attachments / blades that you don't use, or that you simply wouldn't go without?