MelissaH

I seem to recall a recipe (can't remember which one, sorry!) that said either the pastry had to be hot and the syrup cool, or the pastry completely cool and the syrup hot. I wonder if it has to do with not getting the phyllo layers completely sogged out?

I'm now a little curious if SV parcooked bacon might work well for a version that could be quickly finished in a hotel microwave, on a plate covered with a paper towel. I may give that a shot this weekend!

How was the mess factor? One of the things that appeals to me about the idea of SV bacon is that most of the fat is rendered off in a closed system, so when you fry, you don't wind up with aerosolized grease everywhere.

Do you ever go to the Strip District? I'd probably stop at one of the stores there, such as perhaps Wholey's or Strip District Meats, and ask where they get theirs sharpened.

Our neighbors invited us next door to share their Christmas dinner, centered around a prime rib, which they made using the recipe on the cover of the current (December 2016/January 2017) issue of Fine Cooking. It was delicious, and we all loved the green sauce that accompanied it. But for me, the real highlight was the next day when we turned our share of the leftovers into a delightful stroganoff.

I, too, got the same email as @Shelby and @ElainaA. No original confirmation email, but I am also relieved to know that I'm in the system.

I actually did RTFM (as any good tech writer would, lol) and somehow I missed the part about being able to adjust the saute temperature.

Yinz are making me wish I had a ready source of duck confit that didn't cost a fortune.

Lucky you, with an excuse to stay in and read!

Don't get me started about math and volume–mass conversions. Grrrrrrr.

In this day and age, there's no excuse to at least make the errata available on the web, both on your own website and on the pages for major online sellers such as Amazon. As an editor, I'd like to know where things went wrong!

I still also have a confirmation number but no email. I may wait till after New Year's to try and contact them to make sure my request really went through...and to see if they have a guess at a replacement timeline (order of magnitude: weeks, months, years, decades?).

I, too, was unimpressed with Hot Bread Kitchen, especially after neither of the recipes that I tried worked well. And I wondered what the Food52 judges had been smoking when they kept pushing it through their contest. It was great fun to read, but that's only half of what makes a cookbook good, IMHO.

I used a different email address, and checked that spam folder. No go. So if it was sent, I have no idea where it is!

My newer Cuisinart, the one that's even more of a PITA to clean, has a blade without a rivet. The older one, which was a hand-me-down from my parents more than 20 years ago when they upsized from 8 to 14 cups, has rivets, and is the one I registered for a replacement (and STILL haven't gotten a confirmation email, although I saved a screen shot of the confirmation webpage with the number).

Did you just find the topic for your next book?

But it would be really nice to get a confirmation email with my service notification number!

I just got on and did mine, no problem.

Serious Eats also has a spritz cookie recipe. They suggest creaming the butter and sugar super-well, creaming some more after you add the eggs, and then pressing the cookies onto chilled naked cookie sheets. Those of you who regularly make spritz cookies: what cookie press are you using, and do you like it? I'd like to get one, I think, but want to make sure I get a good one. One of my friends (who actually takes a week of vacation specifically to bake about 2000 cookies, which she distributes to her friends) had to replace hers this year. She decided to go with the one King Arthur Flour is selling, and had a world of trouble with it. And nothing on Amazon is popping out with universally glowing reviews. I've never owned a cookie press. What does one look for when one shops for one?

@ElsieD, would it help if you let her know that the yolks DON'T develop into the "babies"?

That looks delicious. Would you be willing to share your recipe?

When I'm in a mall with a W-S store, I usually wander through. But I can't remember the last time I found something I (a) wanted or needed AND (b) didn't already own. Maybe ten years ago, when my husband was testing out chef's knives? They had a small cart with a cutting board and a supply of potatoes so you could actually see how the knife felt in your hand while you used it.

This article may help: http://www.latimes.com/food/dailydish/la-dd-cant-find-aleppo-pepper-heres-why-and-what-to-substitute-20141216-story.html

As did I. The challenge will be finding the time!

My MIL has no issue leaving her little dog in her trailer for short instances, with the AC running. (The noise of the AC also helps keep the dog from barking at everything.)