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  1. I think it looks like an interesting concept. The name troubles me slightly because of the word "Nest". At first glance I thought it was somehow to interface wirelessly with the nest system of house monitoring and management. Is it possible that the name will confuse other potential buyers, or (worse yet) draw unwelcome attention from the Nest company? (So far I haven't thought of a better name. )
  2. I have a series of old recipes for Hachiya persimmons. I'm getting ready to use a windfall of those persimmons in a few baking projects. The suite of spices called for in the cake and cookie recipes is cinnamon, nutmeg, cloves and allspice. I like cinnamon. I like nutmeg and allspice in small touches but they can be overdone for my taste. Cloves I detest, and I'm going to leave them out. That makes me wonder, however, whether I can take this recipe in another sweet direction altogether. What other spice combination might I use with persimmons to make a nice baked product - sweet but not jarringly so? Suggestions, anyone?
  3. Melamine

    Is this what you mean? I bought this last year; it's made in China by tagRlivingTM. It has the weight and feel of decent ceramics: heavier than Corelle or fine china, lighter than stoneware. The back side doesn't have the luster look, and it looks like melamine then, but the front is visually convincing. (Audio purists like me will also object to the plastic 'clack', but many folks don't seem to notice sound.) I find it much better than most melamine in terms of heft and appearance. I've seen it in off-white and deep burnt orange as well as this aqua color. It's very sturdy. It's supposed to be dishwasher safe; I haven't tried it. It is not microwave safe.
  4. Thanks for the reminder!
  5. I made a half-recipe of this in my Instant Pot Mini for our Christmas gathering. It was a hit. For the record, I used Neufchatel cheese instead of cream cheese, and it worked well. Also for the record, my 25-year-old nephew informed me that I need to make two cheesecakes next time. I think it's so he'll be able to take one home with him.
  6. Why would an iPad be better as a recipe stand than an Android-based tablet? Wouldn't any tablet dedicated for kitchen use work as well as another?
  7. Pickled herring is quite definitely something that "took" with me when I moved up north! Great stuff! Lutefisk...well, not so much. I have my limits.
  8. I have indeed. Gjetost is easy to come by in the Duluth area, and a very dear friend who's quite proud of her Norwegian heritage made it a point to introduce me to it. I thought it was okay - the sort of thing that I enjoy in the proper context (as in, skiing and picnicking with her) - but haven't been drawn to it on my own. I did not know it was made from whey! Thanks for those links.
  9. Breakfast, a couple of days ago: grilled cheese sandwiches on the last slices of herb bread. Because sometimes you just have to kick over the traces. This is comfort food, and I've been needing it. Thanks to this topic about preferred cookware, I decided that I needed to use one of my clay pots. I bought this in Egypt, thanks to Paula Wolfert's discussions in these forums about cooking in clay, and because I am crazy about Egyptian moussaka - which is made in pots like this. They may excellent braisers: they provide even heat and somehow provide a more moist product than many of my metal pots. (The background discussion is scattered around in the forums - Paula was one of the original eGullet enablers - but some of it can be seen here and here.) They can be used on stovetop, provided the heat changes aren't extreme, and they are oven safe. In Egypt I saw them sitting in coals as the moussaka cooked. Chicken, seasoned and browned.... then smothered in mild Hatch chiles and their juice... and cooked in the oven until done. Meanwhile, green beans were being cooked with bacon and a number of vegetables on the stove top. I tend to forget about this chicken treatment when we're camping, because we so often cook chicken over the campfire. But it's been windy, and it gets dark early, and I've had quite a few reasons to wimp out on campfire cookery the last few days. This is a stellar way to treat chicken. These thighs come out fork-tender and juicy, and the chiles add a nice seasoning. There were two thighs apiece, but we restrained ourselves and saved some for the next day's lunch.
  10. I was intrigued by the suggestion of bathing in it for soft skin. In this desert climate it might do wonders for me. There are two problems, though: no bathtub, and no place to store that liquid until I have enough. (If we had that kind of storage capability, my darling would have a beer keg refrigerator.) And actually, I'm not sure I'd want to get into a vat of whey.
  11. That's fascinating. I blush to admit it, but I'd never wondered where "whey protein" came from before now. It looks like I should be able to use all the whey I generate in the future. I used some of it as a marinade for chicken yesterday. The broth is simmering away now; too bad I didn't think to try the rest of the whey as a broth additive! One of our cocktail folks might like to try the martini idea under the "Booze It Up" section.
  12. I've wondered about that. In Minnesota, relatively small quantities (5 gallons? I don't remember) of milk spilled from a commercial operation must be reported to the Minnesota Duty Officer and treated for cleanup. We in the mining business, who had to worry about non-food spills, thought it sounded very silly, but the Minnesota Pollution Control Agency noted that the Biological Oxygen Demand was quite high for breaking down even such a benign substance. So where should the whey go? My darling said his parents would have slopped the hogs with it. Are there pig farming operations in or near the Mohawk Valley?
  13. I forgot to mention earlier that I think tsatsiki is a fine condiment that I enjoy eating but have never made successfully. Would your DW care to share her recipe?
  14. I always drain it. The bottom picture in the collage above is of the yogurt draining in my Euro Cuisine Greek Yogurt strainer, recommended by @kayb (and others). I tried cheesecloth in a colander at first, but find the very fine mesh in this strainer to be more effective than cheesecloth and easier to clean. When I remember, I use the whey to make bread. I can't tell that it makes a difference in the bread quality, but it feels less wasteful. eta I'll post a better photo of the draining process if it seems useful.