BetD

I certainly remember breaking the glass on my oven door when I spilled some of my “steam water” on it 😯

Well, the beast is unpacked, set up and online… I need to think about bread for a while now… or, have a cocktail…..

That is my hope as well!

Toast indeed….

As I await my new toy, I am pondering the placement of the beast. Do those of you who have it already have insight as to the advisability of setting a CSO atop it? I would never use both at the same time, so power draw is not my concern, rather the issues of heating up of the top surface of the APO or the effect of the weight of the CSO.

Mine always seem to lag the first deliveries by a while, but truth be told… I am never out of beans “from before”… I just happily welcome them them when they finally arrive 😋

Oh, the things that I have finally “bit on” because of eGullet… but really, I have never felt led astray. Yup… I finally bit.

This has led me down the rabbit hole in search of this show and I have met nothing but dead ends. If anyone has found a place to stream this in the US, I would love to watch it! If memory serves, I believe that “The Two Fat Ladies” occasionally cooked in kitchens with AGAs.

I had the shipping woes as well… they sent them USPS and the tracking was a joke. I don’t think the postal service had any clear idea of where the books were, honestly. Then… they showed up. I hope yours will surprise you soon!

Mickey’s Diner in St. Paul, MN is a real classic… we have enjoyed a few meals cozily ensconced in one of their booths! 💕 https://www.exploreminnesota.com/profile/mickeys-diner/9940

From The Onion… the next “gotta have” kitchen item…. https://www.theonion.com/kitchenaid-releases-new-80-pound-stainless-steel-block-1847605645?fbclid=IwAR1k35y1DORaFHIcMIp1VB00RuLThw0fLcqT9Ns2MAtrwc14dQwHGkR5IIQ

Just a thought... I think clicking on a NYT recipe always takes me to the mobile app to view it. I am pretty sure I am signed into the app using my digital subscription. This may not be of any help in your case, especially of you are not on a mobile device, but what the heck, it might be a solution.

I see there is a video by Kenji on YouTube, should you feel so inclined...

As I read it, the dough ends up on the cookie sheet with the large bowl inverted over it, acting as a cloche. As I have always been on the edge of panic dealing with the hot DO, it seems worth a try for me.

https://www.burlapandbarrel.com/collections/recommended-products/products/laurel-bay-leaves This powdered bay packs a punch, very aromatic! Recommended equivalence is 1/8 tsp. to replace 1 leaf, I believe.

I am always fearful of preserving, having not had the chance to watch my Grandmothers do it. They had given it up by the time I was in kitchens with them and my mother never did any canning. With that history of trepidation, I was highly amused by this receipt from The Medieval Cookbook, by Maggie Black. The first word spoke to me 😝

Just a few of mine to add to the mix....

OK, I’ll ask.... what IS it? A harmless cake or a frosted terrine of some sort?

There are reasons to be tempted... the ease, the fun of unpacking the goodies... but I fear that in Minnesota winter, much would be frozen and ruined in the delivery process. In the summer, my CSA provides for my needs, but I never get the winter share and I tire very quickly of squash and roots in excess.

Thanks!! I got a kick out of the titles 😀

I am balking at the price tag... $23 for a Kindle version is more that I am willing to part with.

Great stuff, indeed... I would love to have a look at the “Beetle Bailey” MRE one.

I would love more information on these, since I can’t just reach over and snag a couple... they look so tasty 😋

It is a complex list of ingredients including red currant jelly, ginger snaps, prunes and raisins, among others. I suppose the raisins and prunes account for the dark color? Nice to find unexpected treasures when one is digging through hard to get to books, isn’t it! 🙃