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You didn’t ask me, but if you scroll down on this page, you’ll find a table with steam oven cooking times for different types of rice.

If you can’t find it, you might consider Powdered Brewery Wash (PBW), another stain removing cleaner available in home brewing supply places. It’s kind of a fragrance-free, extra strength OxiClean type cleaner. Quite good at removing tea stains from mugs. I believe Diversol also sanitizes but PBW is primarily a cleaner and stain remover.

I’m not particularly knowledgeable but I’m a pretty good looker-upper and the yellow stuff is a protective membrane made of koilin that lines the inside of the gizzard to protect the muscle from acidic stomach secretions and any grit, stones or other sharp material. The muscular gizzard contracts to sort of grind up whatever’s passed through the stomach. It can pass the material back to the stomach for more enzymatic digestion or on to the intestine. Apparently people make a tea from that gizzard lining and use it to treat digestive ailments. This Amazon listing for them (eG-friendly Amazon.com link) includes what looks like a Chinese name for them so maybe @liuzhou is familiar with that usage.

I haven’t done a shape for shape comparison but used the Etto sedani with leftover sausage, porcini and truffle sauce for a quick lunch and was quite pleased. I cooked it for 2 min less than the shortest recommended time on the box, tasted, gave it 1 more min before finishing it in the sauce.

I can’t really compare with the master of re-invention, @C. sapidus, but I did make a nice pasta lunch from leftovers I took home from a delicious gnocchi with porcini mushrooms, sausage and truffles that I enjoyed at a local Italian restaurant. I ended up eating all the gnocchi but there was a lot of sausage and sauce left. I added a big handful of arugula.

Like so:

Almost bought a turkey at Aldi today. Jennie-O brand frozen birds for 0.77/lb. Most were big but I was tempted by a little 13 pounder. Could have had some entertainment for 10 bucks but I resisted!

Come December, my daily hot beverages go in one of these: These 3 Glühwein mugs from Munich Christmas markets get used for hot cider in the evening, perhaps with a shot of extra warmth!

@Smithy, as I was typing this, I got an email from Goûter saying shipping to my address would be $55 for one Pannetone, $65 for two and asking if I wanted a payment link.

The farmed shrimp we’ve gotten was from TransparentSea Farm, an operation that’s currently on hiatus as they purchase land and build to expand. They raise the shrimp entirely indoors in tanks and provide fresh, head-on shrimp only hours out of the water. Why do you feel such shrimp should be avoided?

I shared this Claire Saffitz video for holiday 7-layer bars over in the Thanksgiving topic: Since I actually made them: And they were quite good, I figured I’d share the deets here in hopes I might find it again myself 🙃 These are the ingredients as they appear in the video description: And what I did, based on the video: Mix the Biscoff cookie crumbs (I used TJ’s Speculoos cookies), the melted, cooled butter and the egg yolk, press into a 9 x 13 inch baking pan and use the bottom of a glass or measuring cup to compact and level the layer. Bake at 350°F for 15 min While it’s baking, prepare the filling ingredients. Whisk the sweetened condensed milk with the egg white, a pinch of salt, 2 tsp vanilla & 1/4 tsp cinnamon. Layer the ingredients on the baked crust in this order: cranberries (no need to chop) nuts (I used pecans) crystalized ginger oats sweetened condensed milk coconut Cover pan with foil. Bake at 350°F for 10 min covered, then remove foil and bake 13 min more, until coconut is golden brown. My observations: My coconut wasn’t anchored in any way, making it hard to get nice squares. I used dried, flaked unsweetened coconut which the recipe calls for (to me, these are skinny shreds, like little matchsticks). She used what I would call dried, unsweetened coconut chips (very thin, but flat shreds) and said to add the milk mixture BEFORE the coconut because the coconut seals the surface and prevents the milk from seeping in. That may be so, but if using the skinny shreds like I did, I recommend adding the milk last, as is usually done in regular 7-layer bars. I’m not entirely convinced the egg does anything but the crust did hold together nicely so maybe it helps. I brought these to Thanksgiving and they were largely ignored in favor of the standard pumpkin & pecan pies but every one who tried them asked to take some home. They’re not terribly sweet and excellent with a cup of coffee.

As the Guardian article the OP shared and @Alex’s follow-up details, it’s important to learn about the sources of fish and seafood available to us. By and large, US fisheries are quite well managed and provide good options for those of us in this country. For anyone looking for local fish and seafood options in the US or Canada, make sure to check out your options at https://finder.localcatch.org and filter by your criteria. I’m lucky to live in an area of the country with good options (availability of local seafood far from the coasts is understandably sparse) and privileged that I can afford to participate in a weekly delivery of fresh fish caught by local fishers. Every week, I receive info about the fishers who caught that week’s fish, their fishing methods, which port their vessel brought the fish into and background on the fishery for that species. Since the commercial salmon fisheries off California have been closed for a few years due to concerns of overfishing, the wild-caught Alaskan salmon we get is procured from companies that process and freeze salmon caught by local SoCal fishers (and others) that sail up to Alaska for the season. Edited to add that not all the seafood I get is wild-caught. We’ve gotten locally farmed mussels, oysters, shrimp and abalone, all sustainably farmed.

Thanks for sharing that photo, @SLB. My mom had one with that vibe. I loved seeing the pattern stand out against the different solid color tablecloths used for each season. Crimson or deep green for Christmas, pink or mint green in spring and gold or brown in the fall. Sweet memories!

Here in the US, Israeli feta cheese is quite common. Is it called by another name in Israel?

I also got that response from Goûter and am waiting on a shipping quote so I can place the order. Too bad I’ll likely miss today’s ordering deadline for the apple pie panettone but I’ll be happy to order another variety.

I had one of those, too. It was my first appliance purchase for my post-college apartment and I used it for years. I was especially fond of the little one-cup mini blend jars that I used to chop nuts, grind spices and coffee beans and blend up small amounts of sauces. As I recall, the mixer wasn’t the best at handling stiff doughs and that’s what pushed me to get a KitchenAid stand mixer.

This video?

Me, too! I bought 3 bags of each for little gifts!

If you’ve seen the “Cooking with Six Seasons of Pasta” topic, you’ll know that I’ve been cooking a lot of pasta lately. With all the talk of impending tariffs on Italian pasta, I decided to try out a more local source, Etto, manufactured a few hours from me in Paso Robles, CA. I ordered a few shapes from them but it’s also available at Whole Foods. And for holiday stocking stuffers, I got their novelty dog and cat shapes, Fido and Figaro:

Let us know what you find out. I know a lot of shippers have stopped accepting packages for the US. The apple pie version is calling my name but it says the last day to preorder is tomorrow,

Radiatore with golden beets, raisins, pine nuts, and sausage p 209 in Six Seasons of Pasta. The golden beets play well with the classic Sicilian flavors. I loved the beautiful gold color they added to the pasta. Per the recipe, the beets can be either shredded or cut into thin wedges. I chose the later and they did take a while to cook. I used regular raisins which worked fine and added a handful of arugula.

That’s much more like the way we did it back in the olden days!

I’d never tried them before but they are very tasty little treats! I’m looking forward to trying all the flavors!

Very true!