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  1. Ours has been the same for over a year. I know it has been that long because I thought to replace it with a Cuisinart steam oven for Christmas 2016 but then BBB didn't really have a CSO to send me, in spite of accepting the order online. So we kept on using the Breville. Sometimes the problem seems a little better for a while, then a little worse. I assumed that eventually I would be forced to replace it but I fantasized that Cuisinart might bring out a larger steam oven if I stalled, so I keep on jabbing at that button.
  2. Now you made me want to know some of the finer points of hen anatomy that I had previously ignored! I can't vouch for the accuracy but this page has a nice illustration and a description that is easy to follow: http://www.afn.org/~poultry/egghen.htm (scroll down about halfway to two diagrams under the heading The Hen's Perspective on Laying Eggs). The gist of it is, the egg is pretty clean as it exits. When I had some occasional henhouse chores during childhood summers, I had the impression that there was plenty of opportunity for eggs to get soiled once they hit the straw, however.
  3. Last Word When I finally made my first one, my only regret was that it had taken me so long to invest in Chartreuse.
  4. Carnitas started in Instant Pot (30 min at high pressure, waited 1 hr in Keep Warm mode while I was elsewhere), then transferred with all the juice to the Falk copper sauté pan that @JoNorvelleWalker persuaded me to get. The liquid was rapidly boiled off and the meat browned nicely to complete a totally eG-enabled approach to the dish. Yum!
  5. I've tried to come up with a plausible interpretation of this but I can't. What do you think it was supposed to mean--and what do you think it really was?
  6. Kitchen Lighting Color Temp

    Having grown up in NYC in the 60s/70s, I remember the bright white of mercury vapor streetlights before they were switched to the sodium vapor lamps. I like incandescent/2700K inside my house but I was never a big fan of the pinky-yellow sodium vapor streetlights.
  7. https://www.falkusa.com/copper-cookware/ For US shoppers: 20% off on Falk for a few days. I don't know if they ever go lower(?). I am thinking of putting a sauté pan on my Christmas list. ETA: "Free shipping on orders over $50" Not sure what they sell that could possibly be <$50....
  8. Apples and Pesticides

    When I'm washing apples, bell peppers and other produce with relatively sturdy skins I usually use some "dishwashing liquid" (not automatic dishwasher detergent) and rinse well. (I don't use detergent for delicate things like raspberries.) I guess I have no way to know if baking soda would be more effective; the dish detergent is very convenient. One might think that the wax on apple and citrus skins (even the endogenous wax) could trap some substances like pesticides and I always imagine that the mild detergent is increasing my chance of clearing that residue but, really, it's magical thinking on my part--I have no data.
  9. Prepping Ahead - Yea or Nay?

    @Porthos, If you're grating rather than shredding with the food processor, does that mean you are using the steel blade, rather than a disc? Does the Monterey Jack grate nicely that way? The kind I usually get is significantly softer than cheddar and I feel that it might get clumpy, but I'm just speculating.
  10. Potato Salad

    What she said. Adding the vinegar at this point also firms up the cut surfaces of the potatoes. Good if you don't want your salad to resemble smashed potatoes but if you use waxy spuds and leave them with the vinegar too long before completing the dressing they can set into disconcertingly sharp-edged polyhedra.
  11. Meat Blasphemy – Well-done Steak

    I think some cuts and some qualities of beef tolerate more thorough cooking better. Ribeye cap and skirt steak are two cuts that still taste good to me well-done. And the more marbled the meat, the better it will survive. Don't try this with lean sirloin, folks!
  12. Bottom round rump roast

    Market had an extra-special price for "bottom round rump roast" but this particular piece was much better-marbled than most. I buy a lot of chuck but rarely round. Is pot roast the best use? Is there anything else worth considering? [I do not have gear to cook something like this sous vide.]
  13. Shortbread

    Here's a rather detailed treatment (about cakes) from Rose's website: http://www.realbakingwithrose.com/2010/03/the_power_of_flour_part_one_of.html#.WLClpBiZP6A She generally takes a very empirical approach to questions like this (her master's dissertation was about the effect of sifting on yellow cake), though the explanations could sometimes be clearer. Several statements from the conclusions: "4. bleached flour results in the best flavor.5. bleached flour results in the best volume.6. bleached flour results in the most tender and velvety texture......................................................................................................................7. unbleached flour results in less volume.8. unbleached flour results in a coarser, chewier texture.9. unbleached flour results in a cornbread-like flavor." And from her book The Pie and Pastry Bible: "Although the bleached and unbleached all-purpose flour from the same national brand have essentially the same protein content, the flours will not behave in an identical manner. Bleaching destroys the extensibility, or stretching quality, of the flour, so using bleached flour would result in a strudel dough full of holes. Bleaching also diminishes the strength of the gluten formed, so using an unbleached flour for a pie crust would make a tougher crust." All of that being said, I use King Arthur unbleached AP flour for all my routine baking without much thought. I do make pie crusts per a RLB recipe with a mix of bleached AP flour + cake flour (I make them in batches and freeze) and I will break out the (bleached) cake flour for cake recipes, when Rose tells me to, because I find that following her recipes faithfully yields predictable results..
  14. Shortbread

    Chlorine is one of the agents used to bleach wheat flour. Some relevant info at Wikipedia: https://en.wikipedia.org/wiki/Flour#Bleached_flour When/where I grew up in the US, bleached AP was the norm and unbleached flour was something of a specialty item, as I recall. Now many brands market both bleached and unbleached products. Rose Levy Beranbaum convinced me that they have different performance characteristics.