Shel_B

There was a slight delay in getting these picked as there was some wet weather that prevented the harvest. I'm looking forward to some great oranges this year. I once had a neighbor who had an orange tree, and I tred some unripe oranges. They were more like lemons in their taste and astringency, and they worked as a nice alternative to lemons in some instances. If you ever get a chance to taste an unripe orange, give it a try and see what you think.

Thanks for that. I checked my recipe files and, indeed, all the ink recipes call for squid. Don't know why I was thinking octopus other than, perhaps, because I recently watched a documentary about an octopus (My Octopus Teacher, Netflix).

Is there any advantage over getting time and temp dialed in and using a better technique?

@ElsieD Is there any difference between cuttlefish ink and octopus ink for cooking purpses?

Nice soup, nice bowl.

Organic Satsuma Mandarin Oranges From Masa Organics. Capay Valley, California I get a box or two from this grower every year, often along with some raw, organic almonds and their excellent brown rice. Received my annual CARE package earlier today and the Satsumas are being enjoyed ... slowly ... for lunch.

Might lower temp and longer baking time correct this issue? I've been baking at 375-f, maybe drop to 350-f and add some time?

Many times I have looked Death in the eye, and Death blinked. I have, however, always feared my mother's cooking <shudder> Her notorious "Smoke Alarm Meatballs" brought terror to the residents our quiet neighborhood.

https://www.atlasobscura.com/articles/how-to-make-death-dinner-black-banquet? It’s the year 89. A group of Roman senators has arrived at a banquet hosted by Emperor Domitian. Instead of a warm, convivial scene of free-flowing wine and comfortable couches, they find a totally black room, from the walls to the dishes. At each of their seats stands a personalized tombstone. Boys, naked and painted black, enter “like phantoms” and dance about the room. And the food? Not only is it black as well, but the menu consists of foods typically offered to the dead. According to the third-century historian Dio Cassius, who provides the sole account of the dinner in his Roman History, the effect was pure terror. As they tucked into their meal, their host talked “only upon topics relating to death and slaughter.” Each senator, Dio writes, “feared and trembled and was kept in constant expectation of having his throat cut the next moment.”

I don't bake much, and my skills and knowledge are pretty basic. When I have baked my cornbread in an 8x8 pan, the center rises higher than the edges. What causes that? Can it be prevented?

Everything I've read (not very much) about this subject suggests that an emulsifier is used to hold things together. From one source: I am not sure this is indeed the complete list of ingredients, especially because there is nothing inside to bind the pasta and prevent it from falling apart. Is it possible that Italian law allows producers to leave out ingredients if used in very small amounts? Many binders are added in sub-percent ratios. Besides, it doesn't say what was done to the corn. It could be in the form of modified starch, and you can never know what exactly they did to the starch to get it to glue together.

This is my Everyday Cornbread, based on a back-of-the-box recipe from Bob's Redmill and modified for my preferences. This is the cornbread I can make in my sleep using the countertop oven. It is made with Bob's organic medium grind cornmeal soaked in buttermilk. The batter was made with lightly browned butter and a hint of black pepper was added. Also added was a small can of not-too-hot, well-drained, Trader Joe's Hatch chilies. It's been a while since I made this, and I'm pleased with the way it turned out. I'm enjoying it right now with a cup of Ethiopian coffee.

No. I was surprised by how well it held up. However, the outer stainless shell was grossly discolored and the bottom of the pot became quite rough. The pan no longer moved smoothly over the hob. The bottom of the interior was partially covered with what looked like carbon, but it seemed like it was embedded or mixed with the stainless. It couldn't be removed with the techniques I knew. The area not damaged by this carbon-like element was grossly discolored and looked like a light bronze color, quite similar to the exterior bronzing on the side of the pot. It broke my heart to see such a nice pan meet such a sad demise.

I finally got around to trying the pizza for lunch today, and in general, I liked it. I have to get the baking time adjusted as it came out a bit over baked, but the topping and the spiciness were pretty good. I blended some fresh grated Reggiano and Pecorino, mixed in some fresh ground Kashmiri and Calabrian peppers along with some finely flaked Turkish Aleppo, and generously sprinkled it over the pie after removing it from the Breville. Overall, a nice enhancement to a pretty decent topping. I'll definitely buy another one and continue playing with the baking time/temp.

I like your poitive attitude. 😃