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@PatrickT I’ve not bothered with cast iron Dutch ovens for a very long time. I switched to light weight Granite Ware or in this case, I used a deep Corningware soufflé shaped casserole dish, results have been more than satisfactory, never looked back 😁In fact, the above recipes called for cast iron.

@PatrickT Even with a hot oven, my pan is at room temperature, and my bread has a lovely crust and crumb.

@TropicalseniorThe oven rise/spring is almost identical. Yes it’s a sourdough, 6% sourdough starter. This was about 400 g flour, 2% salt, 74% hydration. I’ll see if I can find an interior shot of one I have made with a hot oven start. This is 20% whole wheat but baked at 440* to start, the outcome is almost identical. Both breads are retarded overnight ( 8/24 hrs.)in a banneton prior to baking.

Yesterday’s bread, today’s toast, this is my usual bread but made it with the cold start method which works just about as well as a preheated oven. The oven temperature for cold start is set a little lower than a preheated oven, but the baking time is not that much different. This was 95% white, 5% rye at 74% hydration, it usually stays fresh for 3 days depending on the weight of the loaf.

Mashers au gratin with sautéed onion and cubes of mortadella. “Sides” were oven roasted Brussels sprouts and sausage. Eggnog ice cream with walnuts.

Baked tortellini with meat sauce, pecorino and mozzarella. Endive salad with pears, walnuts, parsley and chervil. The last of the chocolate cake with Amarena cherries and cherry ice cream.

Chitarra pasta with sautéed garlic, onion, Savoy cabbage with Njuda added at the last minute. Topped with toasted breadcrumbs and a little hot oil. Fennel salad, hazelnuts, St. Agur and pomegranate arils. Chocolate cake with Amarena cherries.

Turkey soup for supper, stock/ broth made from meaty turkey bones in the IP. Besides the turkey, the very last gleanings from the garden, kale, chard, sorrel, and from the pantry, peas, beans and tubettini pasta. Dessert was a pear, apple cranberry galette with chopped walnuts.

Eggnog ice cream with the assistance of Ronnybrook Farm Dairy (NYS). Some extra vanilla and nutmeg was added, along with a few small splashes of Pennsylvania Dutch spirited eggnog. Spun on light(lite) ice cream, it’s smooth and creamy. My freezer is at -2f , so it’s colder than desirable but I managed to consume it!

And another chart that just popped up. This info is from ninja creami Facebook, of which I’m not a member, so my access is limited.

Yes, I found the rotation “ up” speeds to be of interest.

If this chart of rotation speeds has been made available previously, apologies. I found it to be useful information in being able to chose what speed is most likely to produce your desired outcome.

It’s still available in their catalog, so somebody’s buying them. Since I purchased it at a store in NYC Chinatown, they were primarily marketing it to the Chinese market.

@rotuts Ty for the suggestions on removal of label! I could not get a very good image of the script on the cleaver, lighting was not favorable, but I think you can decipher it.

A cleaver I bought in Chinatown more than 40 years ago. I consider it medium weight, good for mincing meat and veggies. I hardly use this one as I’ve not been able to remove the label and it bothers the heck out of me when I use it.😂 The price was $18. I also purchased a lighter weight Dexter with Chinese markings on it but I assume it was made in Southbridge, Ma. along with their other products.

Frittata for supper tonight, 6 eggs, lotsa’ sautéed onions and mushrooms, slivered ham and Parmesan on top. We had it with a radicchio salad. Dessert was pistachio cake with a chocolate glaze.

@liamsaunt I have four plates with images of different herbs on them. They came from Crate and Barrel a good while ago. It was a happy coincidence that I had used the basil imprint for my plate 😁.

Joining the pasta parade, chitarra pasta and beef meatballs. I had some marinara sauce at hand and ground beef to use, so meatballs fit the bill. Meatballs were cooked in the oven and then had a 30 minute bath in the sauce . Happy hubby had three meatballs, followed by a refreshing mixed green salad, espresso and a sliver of pie.

Couscous with sautéed zucchini, red onion, mini peppers, topped with merguez sausage. Sausage recipe adapted from Jacques Pepin, mine had a slightly greater amount of lamb to hot sausage, there was no need for additional harissa sauce at table. A sprinkling of chives and mint gave a fresh taste to the plate. This sausage recipe made enough for another meal. ( J. Pepin has a short video showing technique and ingredients.)

Chicken cutlet, calasparra rice, sofrito, mixed poultry broth, peppers, tomatoes, pesto/basil.

Monday Marinara, gemelli pasta, Parmesan and pesto, a big scoop of ricotta ; followed by a green salad with a mustard vinaigrette. Apple tart with streusel was dessert.

Turkey escarole soup, sautéed onions, garlic, turkey broth was from the bones of a breast I had roasted. Added fideos , a tsp. of onion chili crisp, followed by a small spoonful of pistachio pesto at table….grated cheese, of course.

@rotuts, two eggs, about 3 rounded tablespoons sour cream, two pieces, 2x3 by 1/4” of Gouda/Parmesan. In addition, two yellow teardrop tomatoes, s/p and chervil. Fridge temp eggs and cheese, blitzed all with an immersion blender. Water was preheated in IP, * 4 containers were set on a trivet, low pressure, 00:00,steam, immediate release, 3 qt. IP. Eggs have a “custardy” consistency. Containers were filled about halfway, they are 1 1/2” deep by about 3+ inches. Volume measurement is a half cup. They are used for eggs in aspic as well. Interior temperature of the cooked eggs was 163*, I shoot for 160*.

Egg bites , instant pot style. These cook on steam for 00:00. Cheese, herbs, sour cream + a neighbor’s gift of eggs from her chickens. Hadn’t made these in a. very long time, forgot how good they are.

Pasta marinara style, escarole salad awaiting an anchovy garlic dressing and pumpkin cake, caramel sauce with sprouted pumpkin seed brittle.