gfweb

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.

Anova is running an $89 sale on their SV unit. 200 ish normally

Having no one to cook for, it is harder to get interested. I find that when my wife is away I tend to cook little dishes...tapas-ish, rather than full meals. Not too much work, still interesting.

A bargain on eBay..~$30 for a set

For the first time in 30 or more years I'm not cooking. Family is all elsewhere. So we are going to he Hotel duPont in Wilmington. A grand old joint with a fine restaurant that's doing a TG dinner. Should be nice. https://images.app.goo.gl/gRaXmLPRSQHPFqwZ7

Re attention spans,I have none...thats my complaint with youtube and blog posts. There is a high noise to signal ratio. Id rather read a recipe for 30 seconds than watch it acted out over 10 minutes.

Claibourne's NYT cookbook...Beard's theory and practice...CIA's Professional Chef...Prudhomme's Seasoned America ...any Olney..and the whole Time-Life series which for the time was groundbreaking I have lots of other favorites, but I can't say they changed cooking.