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Here's one method for applestroop. This requires only apples and maybe a smidgen of sugar. Other recipes I've found call for various spices, with no consistency from one to another. I'd be tempted to try this one, but i don't have a juicer. Maybe in the fall I'll try it when I can buy fresh apple juice at one of our local apple orchards. https://www.toineskitchen.com/recipes/appelstroop/

Here's one of the thrills of rediscovering ancient Greece in modern Athens... archaeology in metro stations. The construction of new metro system in the 90's unearthed new ancient treasures. Actually, it was Greece's biggest archaeological excavation project, the staggering depth of 50 thousand artefacts . I've only checked out 2 stations (on purpose), saving the rest for future returns. The next station is Ancient Cemetery (Evangelismos station) There's a dairy shop in the same area where I wanted to eat something. Fresh goat's milk, sheep's/goat's yoghurt with quince spoon sweet and barrel-aged feta. It's a nice dairy shop where you can sit down and have a light meal that involves dairy products they sell, plus sandwiches etc. They also sell small-scale products from other places in Greece. Instead of taking the metro to my next point of interest I walked there, about 20 minutes. Only 1 metro station away to Syntagma where the parliament is located. The flag of Greece is actually not that old. Blue and white represent the colours of the sea and sky. Apparently, the horizontal blue and white lines are the numbers of syllables in the motto of Greece: "Victory or Death". Anything red on a national flag is out of the question as it evokes painful memories of the Ottoman occupation. A war monument in front of the parliament, one of the top attractions in the capital. It depicts a naked warrior holding his shield and wearing an ancient Greek helmet, seemingly ready to arise again. This powerful sculpture commands and maintains the attention of every person who sees it. Here a tourist was making photos of the cenotaph. The changing of guards takes place every hour. A formal and elaborate version is at 11am on Sunday. The Tomb of The Unknown Soldier (this monument) is guarded 24/7. I thought the slow-motion choreographed moves with lots of high kicks were rather comical. Every spectator was mesmerised, me included! 2 people, brother and sister, asked me right after the guard change march, if they could see the photos on my IG/FB/etc. But I am not part of that culture. We exchanged emails. I have sent them a bunch of their brother's photos later. Their younger brother is a new guard. They seemed most proud of him. Yes, that's a skirt, it has 400 plaits which represent the number of years under Ottoman occupation. I'm surprised the guards' caps are red. Pompom shoes with metal studs. At ease position. The guards are an elite unit of the Greek military. Meanwhile across the street from the parliament... we have learnt nothing from history. (I shall keep my critical opinion to myself) I spent a lot of time wandering round and round and finding many things interesting (to me). A leafy park next to the parliament where I ran into this turtle.There are no fences and no zoo in the park. Then I took another path... Ancient Greece in the city. A ruin near the park. Next year I will get a combo ticket to visit several sites, including this one. Golden hour meal at a nice restaurant known for their grilled lamb rib chops. They have 2 locations on the same street and both were full. Unfortunately, my table was in the shadow with strong spots of bright sun. Boiled greens (a lot like weeds in my garden when uncooked), aubergine dip/spread and portion of lamb rib chops. It was a Saturday afternoon, the place was full of Greeks who came with the whole family or group of friends. Even if there's just 2 Greek, they usually order a whole kilo. They take it home if there's leftovers, but I don't think so. Mostly bones and fat but it's so good. At home I use a Weber and cook the chops outside (smoke and fat spatter) like this... The views at night are just as nice. A row of beer taps (at another craft beer bar). Only metal music played here (metal music is fine but the volume though, it's senselessly loud). And the sight of my beer Unfortunately, the music level was too much (I wore earplugs) so I fled so fast to the safety of my hostel room. This is why it's near impossible to use the pavement or foot path in Athens. Meanwhile at home people walk on bike path. So why did I pay for the foot path then?!!! Seems if there's a suitable (or not) surface it'll be used to set up a table or splatter with graffiti. After weeks of feasting my eyes on empty streets and graffiti-free surfaces in Japan this is a sensory overload. I was this close to Acropolis today during my walk. Seen here is the back of the Parthenon. You know it because it's still under scaffolding. They say it probably takes 40 years till the work is done. I've read it was briefly scaffold-free only once, years ago. First time to Greece was Corfu in 1997 via Brindisi, also interailing. Money was still the Drachma. The partner has been to many places in Greece interailing as a youth, when things were still free and so much cheaper. Greece is still cheaper than a lot of places in Europe. Besides, I just love visiting/being in Greece!

I've mentioned this elsewhere but I rely heavily on this handy little book that lives on my kitchen counter: The Baker's Appendix (eG-friendly Amazon.com link) It contains conversion tables for most common baking ingredients, grouped by ingredient type (chocolate, dairy, eggs, fats, flours, sweeteners and common "mix-ins" (oats, mashed bananas, applesauce, coconut, mayo, etc) It also contains oven temp conversions, sugar syrup temps, baking pan volume conversions, fraction to decimal conversions, general volume and weight conversions, egg size and weights for yolks and whites. That's the kind of stuff that used to appear at the front or back of every baking book, but not so much anymore. There are a couple of random baking recipes and a few pages of useful tips for stuff like ingredient substitutions, folding parchment paper to cut and fit into cake pans but the bulk of the book is the conversion tables, which look like this: The range of measurements keeps arithmetic to a minimum. Yes, one can easily look up all of this stuff on the internet but I like having it in the kitchen in one compact book (it's about 5" x 7") without needing to find a device and run a search. My one quibble is that it lacks an index of the ingredients. Once you're familiar with how they're grouped, it's pretty quick to find things but an ingredient index would be helpful to get started.

Mushrooms -------- #2 --------- Baked ricotta More mushrooms Sicilian-inspired. Pasta with ricotta (and olive oil. Chopped pistachios would be nice, of course). Bucatini with parsley and raw garlic. I add a few dollops of ricotta to the pasta as I eat but Sicilians mix plain ricotta with olive oil and stir into the pasta. -------- #3 --------- I rarely buy rice, let alone this much. (It's for someone else, though.) "Pointed cabbage" Miso soup with soft tofu and seaweed Typical "neba-neba" (slimy food) ingredients.

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The type of men I like...

This. So much this. As many of you will recall I'm a freelancer, and I write a lot on topics related to internet safety, scam avoidance, etc. One really large and growing issue is that so many of these "smart" Internet of Things (IoT) devices can't be meaningfully patched or upgraded once they're in the field, which means that any vulnerabilities in their aging chipsets can be exploited for the remainder of their operational life. Sometimes there's no direct harm (you wouldn't know if your fridge or combi-oven was dragooned into a botnet), but in other cases attackers can gain access to your home network and many of the attached devices. You know, the ones containing your banking information, etc (not to mention the ones with mics and cameras).

Pork sausages and du puy lentils cooked in the oven with carrots, celery, onion, garlic, pancetta, bay leaves and chicken broth. Served with an herb relish made with parsley, basil, chive, mint, lemon juice, garlic, capers, dijon mustard and olive oil

I've seen Christmas dinners packed that way, on the "No Context Brits" Twitter feed. A perfect illustration of the aphorism that "just because you (ahem) can, doesn't mean you should." On a completely unrelated note, my daughter just sent me this one:

An interesting seder idea ...

I didn't buy this one. Can't think why? Any of these would be OK

Here are my house keys.

This year's one matzo brei, savory style.

That looks amazing!

If I cook an egg as you describe, the surface of the yolk starts to set up a bit from the steam and has a more opaque pinkish white appearance. The slow fry yolk remains a bright yellow as it stays above the oil. When I dropped the egg into the cold oil, the white stayed together more and didn’t spread out as much as when I crack one into a hot pan so the white was thicker but evenly cooked. That may vary with the freshness of the egg. Max said fresh eggs were a must and low heat is key.

That story just came on my local news within 2 minutes of reading your post. Scary.

eG member @Carolyn Tillie has been making food jewelry for years. Carolyn Tillie Jewelry

Indeed. I can't see the use or wisdom of remote starting my oven. (was food left in there all day at room temp to start spoiling?) I suspect that WiFi looks good to engineers and marketers who never actually use the product.

Couldn't agree more. Our (now) 6+ year old Wolf gas range (only 30", 4-burner) has had nary a problem. Keeps perfect temp in the oven. I would buy one again in a NY minute.

Does the egg cooked in that matter differ from an egg started in a bit of butter or oil, a splash of water added, pan covered until the white is set and the yolk runny? I don't like eggs with crispy bottoms so this is my usual method.

Looks good...bet it was a nice snack

Hi ElsieD...I have found parchment papper is fine 'as long' as you trim the excess of papper from around the pizza base (so no papper is exposed) You should not have any problems. If you want to continue flouring the peel try Rice flour...also I found the metal peel supplied with the Pizzaiola is difficult for launching but good for retreiving at the end of cooking. I purchased a similar sized thicker wooden peel...much better result when floured or used with the parchment / baking papper trick.

Hi to all from Melbourne Australia...new member here & happy to share & explore tips & stories. I've had the Breville Pizzaiolo since its release, so I'm guessing around 7 years. I love this machine & I have learned a lot over those 7 odd years about making pizza dough & best settings I have found for this unit. So I thought I'd put up a couple of pics & take it from there. Dough making I really liked playing with in the aerly stages & have now settled on a yeast dough made by the 'poolish' method...it's simple, does take a couple of days so some planning is required, but results are rock solid every time. Pizzaiolo settings are pretty much settled on & I use the manual control not the presets. I find I have more control on crust v filling temps & cook times. So some pics... ...blue cheese, musroom & sweet caramelised onion. Agreed sounds a bit weird & it's not often made, but it's great taste & fun pizza (for a change) A little more traditional. Tomato paste base (I make my own but shop bought is OK) mozzarella cheese, pepperoni slices, sundried tomato, fire roasted pepper strips, some basil pesto (blobs of) katamala olives & some greek fetta cheese. This is nice & more traditional toppings. This is a nice breafast / brunch (or anytime pizza) ...I use a slightly sweet BBQ sauce on the base, small amount of grated mozzeralla, fresh bacon & about 3 eggs on this one. Make sure the peel is well floured (I use rice flour for the peel...much better than regular) as you dont want this to stick with 3 uncooked eggs making a mess every where. I haven't as yet !! Anyway happy to chat & share my knowledge about everything pizza...(or anything else to do with cooking.)

Some of you may be seeing these headlines already in your morning news, but the avian flu virus (H5N1) has been detected in grocery-store milk; or more accurately fragments of the virus' RNA have been detected in milk. There is further testing underway to see if a viable virus can be cultured from any of the test samples, but the expectation is that the answer will be "No" (this is what pasteurization is for, after all). RNA fragments would be present even if the virus itself was killed. https://www.cnn.com/2024/04/23/health/bird-flu-milk-fda/index.html After the events of the past few years epidemiologists and virologists are well-represented in my Twitter feed, and the consensus at present could be described as "this is concerning, but not yet alarming." The real threat (touched on in this article, and amplified in several I've seen elsewhere) is that the virus mutates enough to spread to hogs, either directly from cattle or after jumping back into birds. Viruses that adapt to hogs can then make the jump to humans, and in the (so far rare) cases when H5N1 has made that jump it has not gone well for the human involved.

Bags and other items like these have beeen around for years in China and Japan. Nothing new. Two images I happened to save. Can't remember why but I know it was about two years ago and they weren't new then.