Lisa Shock

Agreed. It doesn't leave a residue like Goo Gone can, and, it will remove almost any adhesive without damaging paper. It's a favorite in collector circles because it won't damage packaging -for items where the package may represent half or more of the value of the item.

For metal knives, I learned years ago to not wash in hot water as it supposedly affected the metal and the edge. I also dry mine carefully, drawing the towel down the spine of the knife starting at the handle. I don't recall where I picked it up, but, the motion is a bit like using the steel but reversed. I'll scrub my ceramic knives almost any which way, being cautious of the edge, or course.

In the past, units were not sealed, or built as well as they are today. There were cases of people being burned in the 1970's. I personally recall being in a tiny regional airport in 1975 and seeing a woman heat up something in a public microwave on a counter near vending machines while having the door wide open. I always wondered what her health was like later...

Torta Pasqualina, Pizzagena, Pizza Rustica, etc. Then there's always ricotta cheesecake.

I got a couple of stainless milkshake mixer cups on ebay to use with my immersion blender. I have also seen them show up at thrift stores. My Delonghi mixer (now available as Cuisinart) has an attachment that's a mini chopper/blender which sits on top the mixer and has a small glass jar enclosing it. This is convenient and the small jars have lids, so you can puree then store in it. It's designed for making baby food but works for any small task.

Ikea has magnetic strips that are mounted in stainless strips designed to be wall-mounted. I use one to keep my 22" rocker pizza knife safe.

It's also good to know that sometimes, when they are stuck, you'll need to stick a broomhandle or something in there and push a little and turn to get it to move a bit before the reset switch will allow you to click it.

Some online sources state that they don't actually sharpen it, they just knock crud off. But, I think that LoftyNotions has the real answer. After a couple of years without moving, but with water and grease being poured over them all the time, something is bound to seize up. (edited for clarity)

I do okay with melon rinds, I slice them up a bit before disposing them. What I always avoid are banana peels, artichoke leaves, nut shells, pineapple tops, and, anything that would be difficult to run a knife through. The first three of these items I have personally witnessed others clogging and ultimately destroying disposals with, so I am certain they should be avoided. If you don't use it for a while, you should at least run some ice cubes in it about once a week to keep it sharp. I knew a woman who never used hers and it became uselessly dull after about 2 years of inactivity.

I'd separate and weigh the yolk and white and then adjust. The standard large US egg for formulas is 2 liquid ounces. The yolk is .75oz and the white is 1.25.

I grew up eating halves with a grapefruitspoon. I now eat them peeled out of hand by the section, as I eat my oranges. If I were to serve them to others, I might serve halves with grapefruitspoons, if I wanted them as a course, or, I would supreme them for use in a dish.

I have made hundreds of variants on mayo from scratch in the past couple of years as part of a project, and haven't had this happen. I did run a bunch of formulations using pureed sun dried tomatoes, and never saw anything like this. It wasn't by chance the Hellman's Light version, was it? -That product contains xanthan gum and starch in fairly precise amounts to maintain the consistency. My only other thought, if it was the regular mayo, is that tomatoes do contain pectin, and the batch you got was very high in it.

Heating shouldn't make the FoodSaver harder to use; the seal is made with canning jar lids, the FoodSaver Jar Sealer slips over the canning jar lid. Preheating is a good idea, these can be kept in a water bath or on a heating pad as long as the room temp isn't too cold. I always use wide-mouth jars, it IS easier. The smaller ones, quilted 8oz, are the easiest to get things out of because the sides are straight. This size is probably too small for you, unless maybe you want to use circles of that diameter as the finished product.

You could try canning jars, there are regular and wide-mouth attachments for FoodSaver, and the jars are meant to be boiled for sealing so they can withstand higher temps than the canisters.

Sounds underbaked, you see this characteristic in all sorts of short doughs like cookies.

I hadn't heard of the procedure, either. I've been trying for the past hour or so to research this online, to see if I was out of the loop on a regional technique or something. I haven't been able to find a precedent yet. I have to agree with Deb & The Doctor. Caramelization changes the properties of a sugar, and, I suspect that caramelizing the glucose before adding the sugar is inhibiting its positive effects on the sugar.

Chef Rubber has them.

I've had some great meals served at communal tables. Perhaps my favorite memory is eating at Cantler's just outside of Annapolis in the 1970's. The place was a warehouse-like building out in the woods (but on the water, it has its own dock so you can arrive by boat if you'd like) that had three rows of wooden picnic tables pushed together making three long communal tables -all covered in newspaper. You ordered at a little counter and got crabs by the dozen handed to you in the shallow cardboard boxes that hold 4 six-packs of soda. You could get cold soda in cans, and that was about it. Rolls of paper towels were provided along with mallets when you got your crabs.

So, we'd like to see pics of the event, if possible...

The recipe giving you times for steps may be part of the issue. Room temperature, humidity, and, to a lesser extent, barometric pressure can all affect fermentation. Even in a commercial kitchen with proof-boxes to give us controlled environments, we check the volume of the dough and use that as the indicator to move on to the next step. I agree with jackal10, that shape is definitely an indicator of being over-proofed and under-baked. And, the hydration % is very high -it's like a ciabatta, not a sandwich-loaf type bread. Some of your crumb structure is a result of the AP flour, it can make a bread a bit more muffin-like. But, depending on your region, AP flour can be very close to bread flour in gluten content. The only way to test it is to do a Hand Test, which is very approximate unless you're used to handling a lot of different flours regularly. I think with a few changes you'll have a great loaf on your next try!

Various savory pies are designed to be served cold. Pizza rustica (the Easter pie type) comes to mind as well as quiche.

It might be possible for you to ship some candy to yourself, perhaps using a hotel business center. If all else fails, take more pics and we'll figure out a way to make those candies here.

Beautiful, and very realistic!

The tiny rice is called Kalijira rice and I have made tiny fried rice appetizers with it by trimming the very tips of broccoli florets, cutting carrots and other veggies very small, and then serving it in crescent standing spoons. People are amazed at how small this rice is; each grain is less than half the size of small, short-grain rice. If you did deviled quail eggs, you could also do a contrasting dish of deviled ostrich egg, if you can source one or two. Just remember to time the cooking time carefully, and have tools to get into the shell. Tiny seafood may be available, you could have fun doing mini versions of classics like shrimp cocktail in a small 2 ounce disposable martini glass. I have seen 'champagne' grapes at Trader Joes, they may be good for dressing the table, or making something if you trim the stems so the bunches look like mini versions of larger grape bunches. Crepes are easy to make tiny, and are easy to transport and keep cold. You could then make anything from mini crepes suzette to mini seafood newberg crepes. You could get cornish game hens, roast them, carve like a turkey and then serve tiny plates of it with teeny mounds of mashed potatoes and gravy. -Maybe make a tray that has a tableau of a doll-sized holiday meal.

Mayhaps you can get a small souvenir item to auction off as an eG fundraising item...