FauxPas

@JoNorvelleWalker, It's really annoying, isn't it? Amazon's prices can fluctuate quite a bit and you really have to check different colours on products because sometimes one colour will be considerably less than others. That is certainly the case with these spoons. When I checked all the colours, the prices varied from $16 to $33 with a couple in between. Amazon price trackers like Camel Camel Camel (camelcamelcamel.com) can be useful to see how a product's price has fluctuated over time. Some observers suggest that Amazon prices increase just before they can be 'reduced' for Black Friday and Christmas 'sales.' I haven't followed enough products to notice that. Here is your spoon's price data (the orange one). http://camelcamelcamel.com/GIR-Premium-Silicone-Ultimate-Inches/product/B00OLDSDXS

How much did this duck weigh, if you remember?

Thanks, @chefmd! I took advantage of this to save 10%. A little Xmas gift to myself, ha. Thanks for sharing!

I'm now craving jalapeño mustard. Was there a link to a recipe in the preserving thread or was that your own version, @Shelby?

It really was tasty! @Cyberider also posted a version called Hawaiian Mango Bread with macadamia nuts, coconut and raisins, but his post disappeared for some reason. (Maybe another glitch with the new software here?) Perhaps he will try posting it again. I used about 3 small ataulfo (honey) mangoes. I say "about" that many, because part of one became my snack while I was preparing the bread, ha. I used a basic banana bread recipe for the starting point, like this one from Simply Recipes. I would follow @Cyberider's suggestion to leave some chunks and not purée it all.

@Cyberider mentioned mango bread, and I made a version based on the standard banana bread recipe. I used mango purée instead of banana, a bit of Grand Marnier liqueur instead of vanilla and added a bit of orange zest and a lot of walnuts. I was out of pecans, else they would have been my first choice. I used some whole wheat flour as well as white. It turned out pretty good though next time I would not have puréed all the mango, but rather left some in small chunks. I'll definitely make it again and try some other variations.

@Okanagancook, I think I know what you mean. Sometimes there are too many choices! I love the idea of picking one cookbook and using it for a week. If you have a hard time deciding which cookbook to use, maybe get someone else in the household to pick one that appeals to them. That way, they are invested in the choice and more likely to help out with shopping and prepping, etc. One week is enough that you should be able to make good use of any specialty items you have to purchase, but not so long that you get tired of them, ha.

@Okanagancook, I'd like to try Jacques Pépin's method of pre-poaching the ham (and his glaze sounds tasty, also!): https://ww2.kqed.org/jpepinheart/2015/08/27/smoked-ham-glazed-with-maple-syrup/

Fresh tomato vinaigrette - grated or puréed tomato, red or white wine vinegar, garlic, some herbs, oil. Can be sweetened. Salt to taste, etc. Citrus vinaigrette - fresh orange or red grapefruit juice, white wine vinegar, honey, garlic, herb of choice, oil. Can be spiced with a bit of heat. Fresh berry or fruit vinaigrette - crushed and strained berries or puréed fruit (mango, eg), white wine vinegar or balsamic vinegar, oil, herb(s) of choice, sugar or honey, maybe lemon or lime juice, etc. Occasionally, I make blue cheese dressing with LOTS of blue cheese, sour cream or yogurt or buttermilk, mayo.

Your cellar is going to be very well equipped! Do you have a sink down there? If so, you'll be in pretty good shape while the reno is underway.

I haven't tried the Kirkland ones, but Penzey's has both Mexican and Madagascar vanilla beans for $8.99. https://www.penzeys.com/online-catalog/vanilla-bean-mexican/c-24/p-1486/pd-s

The size difference is very noticeable. I find the Anova somewhat big and clumsy and keep thinking about the Joule. But the Anova was recently $99 and the Joule is twice that and I just can't justify buying the latter right now at that price. But the Joule does look very elegant. Does it circulate the water just as well?

Mmmm! This really sounds tasty, and looks lovely, too. Good job, Shelby!

I'd really like to make a mango bread - do you have a recipe you could share, by any chance? Or anyone else?

A few small batches I have done recently. A low-sugar raspberry-blackberry jam, our favourite red hamburger relish and a chunky mango chutney. I only made two jars of each, which will still last the two of us for a while.

I think your new digs look lovely! But a smaller kitchen might cramp your style a bit. I wonder if a trip to a place like The Container Store would be useful? I like their drawer slides (Elfa Easy Glider) - like adding a drawer to your cabinets: http://www.containerstore.com/videos/index.htm?videoId=222 And I love the idea of this pull-down spice rack, though I haven't tried it myself. http://www.containerstore.com/s/kitchen/cabinet-organizers/upper-cabinets/pull-down-spice-rack/123d?productId=10000899 And I think we might have some of the same napkins!

How long are you there? Good luck in the show!!! And why oh why a Christmas napkin when it is barely November???!!! Ugh. Edited to add: Bah, humbug.

Yes, both packages state "refrigerate once opened and use within 28 days" though the "best by" date is July, 2018. I'm not worried about using it all within 28 days, but I don't think I would keep it a lot longer than that. But I suppose it could be frozen and saved, also. I can't remember the price but I think it only cost a couple of dollars so I'm not worried about using it all up.

A couple of new items at one of the Tucson TJ's. The umami paste includes tomato purée, red wine vinegar, parmesan cheese, black olives, anchovy paste, garlic, mushroom powder, balsamic vinegar, organic grape must, sugar, salt, oil and lemon juice concentrate. Whew, quite a list. I used a bit in a rice, tomato and broth dish and it tasted great but I didn't compare with and without the paste. The ginger paste is ginger, oil, salt, lemon juice. I used a bit in a mango chutney I was making and I put in too much - it's quite a concentrated paste.

I am thinking of getting something for baking in the Cuisi, maybe like this 4-cavity mini loaf pan. Is that the type of thing you might like, @Anna N?

@Shelby, looks like you have made great use out of all those jalapenos!

I like the lack of fire (and gas) because of the reduced risk. But I am biased because the house i grew up in blew up and burned down in pretty spectacular fashion due to a natural gas explosion. I am so grateful that no one was home that morning. And that we lived on an acreage and no neighbouring homes were immediately threatened by the explosion and fire. There was no blame, no lack of maintenance or anything like that - just a risk associated with natural gas. I also worry about an open flame in the home with kids or animals or just forgetful people (like me). Induction gives me a bit less to worry about and I love so many features. I'm not so paranoid that I have never lived with natural gas again, but I have to say that I would never choose to live with it for long. It's not just what you do as a homeowner, or even a restaurant owner, it's also the quality of the lines providing the gas or the aging infrastructure in some areas. Edited to add: or the risk of contractors randomly chopping the lines - which shouldn't happen, but still seems to occur with depressing regularity.

Just received an email about a new Anova tool - an oven. It looks like a steam-convection oven. Anyone seen any pricing for this unit? https://anovaculinary.com/introducing-the-anova-precision-oven/?utm_source=01.+Primary+Marketing+List&utm_campaign=2c20ed390d-news_anova_TPO&utm_medium=email&utm_term=0_f33347b916-2c20ed390d-100025837&ct=t(news_anova_TPO)&goal=0_f33347b916-2c20ed390d-100025837&mc_cid=2c20ed390d&mc_eid=7716df78bd it's supposed to work in conjunction with the Anova sous vide unit, through the same app.

Sorry, I'm really behind on things eGullet as busy with other stuff. Have you made hot sauces? Are there many red peppers in that bag? You could make some red and green hot sauces for Xmas gifts. Or if they are mostly green, a type of salsa verde (got any green tomatoes to use in lieu of tomatillos?), or a Louisiana style jalapeno sauce? Or try something different, like adding apple or pear, to a basic green hot sauce? Not sure that this is any help at all. That's a lot of peppers.

I think 40 amp or better is usually recommended for induction. Some stoves or cooktops will specify. For example, an induction range at Sears says: Minimum Circuit Rating: 40 amps