gfweb

@Dr. Teeth A dip of some sort. Crab and artichoke? Or just artichoke...after all, Worcestershire is from fish.

@Shel_B same amount of liquid

would it slice well if uncooked?

Pork parmigiana, broccoli rabe, potatoes.

I have a little and a big. I like the little for most things.

So we went out for TG dinner since nobody was in town to cook for. At the Hotel duPont resto, Le Caviliere, a swank joint that was doing a special TG dinner. I asked the waiter if the turkey would be overcooked. "Oh no sir, Chef sous vides it" Perhaps he did, but then it must've gone in a warming oven at 170 F or so because it was sawdust. The onion soup and foie were good though. 🙄

I've tasted a lot of sweet corn bread down south. Must be a yankee in the kitchen. I also make mine in a madelaine pan. Easy to serve, maximal browning,bakes fast

I like a less cake-like corn bread, so I'd cut the flour. Try halving it as a start. I also like a little sweetness so I'd try adding some sugar and see if you like it. There are those who would say this is heresy.

it will thaw instantly since its dry

They just stop working. We gave up after three failures.

Those automatic soap things have a short life in our house

😀 Tariffs are coming.😀

Pimenton is irreplaceable for me. Cinnamon Allspice is likewise.

I can't see how they can upgrade an immersion circulator, esp since they've backed away from ( the stupid) wifi

From " once they're gone they're gone forever" I infer that they have new stuff coming out.