Porthos

Proofing for the first rise is what the bowl would be used for. My DW bought her a glass Pyrex bowl from a thrift store to use while I search for the "perfect" bowl. I have found two in my shopping that greatly disappointed after I spotted the crack in the side.

What a good-looking bowl. I have never seen anything quite like that in my years of dedicated thrift store shpping. If I ever see one I will most certainly buy it for my daughter.

I second the Charles View silicone lids.

I forgot to put this up. A few days ago I found this Ballean Bay Hammered Pewter 12 oz mug for $1.25. It is the second time lightening has struck. A couple of years ago I found a plain Ballena Bay 12 oz mug made in 1988 for $3.00. I paid full retail at their booth for this one but it is my favorite:

I feel so left out. I don't seem to have this problem. Not with beets either, daveb. Maybe some day ...

I have plenty of 4 and 8 quart cambros. Based upon the typical 2 - loaf quantity she makes the 4 quart should meet her needs. My DW did buy a Pyrex bowl for her today so my daughter will have choices.

I own an 8 cup. I will suggest to my daughter that she give that a try.

I am looking for a stoneware bowl for my daughter to use for letting bread dough rise. I am thinking that the shape should be wider than it's height - like an old large Pyrex mixing bowl. Am I on the right track.

There was a timing issue. I would have let them go longer but we were late getting home from errands and I had the rest of the meal ready, a meal I was hungry for. I really enjoyed the flavor of these but am going to try for darker at a later date.

Cauliflower was the choice. I went for "the basic": olive oil, salt, pepper, spread out on the baking sheet; 425 degrees for 45 minutes. We all enjoyed it. Edited to add: I used herbes de provence on something a couple of years ago and my DW clearly indicated that not using it in the future would be the right thing to do.

Curries don't work for me. Something in the curry powders from the supermarket as well as curries I have had in Indian restaurants leave me wishing I was dead a few hours after eating them. I suspect it's the fenugreek but it doesn't matter. I just don't want to chance that pain anymore. . I went for "the basic": olive oil, salt, pepper, spread out on the baking sheet; 425 degrees for 45 minutes. We all enjoyed it.

A picture of Anna's parsnips on the dinner plate is in post 292 on this page: http://forums.egullet.org/topic/149603-falling-back-on-island-time/page-10

Can you suggest any seasoning choices? Cauliflower has always been an excuse for cheese sauce in my past.

So it's just about two months before the year is up. I gave up on Zucchini for roasting. I still need to find one more veggie to try roasting. I big-time dislike gourd-type squashes so they aren't in the running. The very smell of sweet potatoes and yams cause a gag reflex in me. I have no idea if broccoli roasts up very nicely or not. I'm just not sure what to try to fulfill my 2014 culinary goal. Am I missing something obvious to try?

If you move the blade across the stone - yes, if you move the knife from one end of the stone to the other lengthwise then it matters. When I learned to sharpen free-hand I learned to go end-to-end lengthwise. The EP also goes lengthwise and so a dished stone would present a constantly changing angle through each stroke.

The tutorial I linked to above does discuss steel types. FYI: I found eGullet when I searched the Web for knife-sharpening info and found the tutorial.

Frrom: http://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/ John Juranitch in his book “The Razor Edge Book of Sharpening” is emphatic that a polished edge is the answer, that micro-serrations are indicative of a dull knife. His experience comes from sharpening knives for the meat processing industry. Meat cutters go through knives faster than tissues in flu season, so Juranitch’s conclusions are hard to dispute. However, Joe Talmadge, author of the Bladeforums “Sharpening FAQ;” Cliff Stamp, physicist and knife nut; Leonard Lee, president of Lee Valley Tools and author of “The Complete Guide to Sharpening;” and many others have come to the opposite conclusion: that micro-serrations, in the right context, can be a very good thing. We are not alone in this debate over what makes for the best edge.

Yes I did.

The EP allows for very repeatable edge angles. It also, once you are experienced with it, allows for fairly quick work on a particular knife. In June I went through both of my regular knife rolls and my mini-roll with six paring knives in it to sharpen them all (about 15 knives) in somewhere between 2 and 21/2 hours. So far as the tooth/no tooth discussion: I have not done the level of research that Chad Ward did to produce his book An Edge In The Kitchen. He made a good case for a small bit of tooth that makes sense to me. With regards to the EP, I start with the 220 stone to raise a burr, then a quick few passes with the 400 and finish with the 600 then a quick "steeling" on the ceramic steel that is part of the kit. I am happy with the results and the people who use the knives I supply for my ren faire kitchens are happy with the knives. If something else makes someone else happy then go with it.

I want just enough tooth for tomatoes to be a breeze.

Thank you for sharing your island time with us. It is always a special thread to me.

At the two ren faires we participate in, in the afternoon we do a for-pay Tea With The Queen. Actually, they do it, I stay far away. Fresh-baked cream scones, tea sandwiches, dessert and of course tea. The tea sandwiches are made on crusted Pullman bread and cut into fourths. There are cucumber, watercress, egg salad and smoked salmon sandwiches. a quarter sandwich of each variety is served to each customer. Since my wife and friends are part of the kitchen crew I get the leftover smoked salmon quarters (big yum). It isn't part of my childhood but I really enjoy those sandwiches.

I have never used it to try to duplicate the flavor of meats that have been smoked. I use LS in stove-top-cooked bean dishes that I want to add a little something extra to. I add it toward the end of cooking. My wife has a recipe in her head for tuna dip which has a bit of LS added. It is always popular. Back to bean dishes, making navy beans with some onion, a bit of garlic and finishing with some Applewood LS is tasty in my book.

In our home apples go into the fridge. We are not very good about eating them up quickly when we buy them. Butter, bought in 4-lb Costco packages, goes into the freezer, then a one pound box gets pulled from there and put into the fridge, and the butter we are using sits on the counter in a butter dish. Tomatoes never see the inside of the fridge. I have changed my buying habits and only buy what I can use in a day or two.

I can't speak to the OED but I just checked the California DFG website and the bird identification illustrations still refer to drakes and hens.