blue_dolphin

@highchef, the online version of that WSJ article has the recipe for the apple pie: Pies that Bind (not sure if there's a paywall)

Not sure if you were serious or not but I kinda like that idea. I made a blood orange and Campari marmalade last year that I quite liked and I can see translating that into a fruitcake. Or maybe go all the way and add the vermouth and whiskey to make a Boulevardier fruitcake 🙃

I wonder how they compare to Trader Joe's Candy Cane Joe Joe's? I purchased my annual box of them just the other day. I'll keep my eye out for the Oreo version.

Ditto the thanks on the update. That newer model oven looks much better and potentially more useful for use outside of their meal plan. The original can still be seen on Amazon where it's currently listed @ $281 I wonder how they are doing? With all the meal services out there, many of them struggling, it seems that the purchase of a $250 - $350 oven could be a high hurdle to get new users on board. I'm very much a devotée of the steam oven for cooking and reheating but I'm certainly in the minority. Plus the meals are $12/meal which seems high if one is comparing them to frozen or refrigerated meals from the grocery store, which is what they look like. Edited to add that it's interesting that they are now including recipes for home cooking in their app.

After I cleaned off the sticky gunk, I used the method in this video from Vollrath. Stovetop, very thin layers of oil. Times 10. It's pretty much the same as DARTO's video, except using flax oil instead of corn. I ended up just using steel wool for the initial clean up because of how much sticky gunk was on them. Not sure that would be necessary if the pans weren't so dirty. I did at least 10 coats. I was doing 5 pans and I forgot to mark down my count at first so a couple of them may have gotten a few bonus coats. I cooked some bacon in the big one and did a fried egg test on the two smaller ones and they passed. I'm looking forward to some real cooking now!

I got my shipping notice from DHL immediately after it was shipped and they had picked it up. I didn't receive anything directly from DARTO. They said they would ship them by the end of November and I rather expected that mine would be shipped on the very last day since that's par for the course for me, but I lucked out and got them a bit earlier this time. Seasoning is functionally complete. Just for looks, I may give the skillet a few rounds in the oven to get the handle. I did oil it for the first few rounds but as has been observed above by others, the handles don't get hot enough on the stovetop to oxidize the oil.

Wow, that's much better!

There's no evidence of any of that brown sticky stuff inside or outside the box but I agree it looks like something spilled on them. The small paella had the most of it, both inside and outside the pan, the next one had a fair amount on the inside but the outside was pretty clean. The sauté pan had some on the outside and less inside, mostly just below the rim. @kayb, sounds like your paella pan was clean when it arrived? Maybe mine is the only one that got this gunk.

They are coming along nicely. I've been seasoning them on the stovetop, a couple at a time, adding a layer when I think of it. In the photo below, clockwise from upper left, the N. 20 paella pan just got cleaned up and is ready for its first layer of oil, the N. 25 paella pan is done and has passed a fried egg test, as is the old style N. 20 saute pan. Both received ~ 10 layers of oil. In the lower left, the new style N. 25 saute pan is somewhere around halfway done. You can compare that small paella pan to this photo I posted previously as it looked out of the box. I tried to get the inside as clean of marks as possible but for the outside, I only scrubbed with steel wool until it felt smooth and not sticky. I'll take another class photo when I'm done.

I was just trying what I had on hand to get the gunk off. Once I was finished, the surface felt nice and smooth (as do my fingertips 🙃), and I'm making good progress on seasoning it. It lacks the all-over darker coating that made the originals look more evenly seasoned from the start but I'm sure I'll get there. Just disappointed to have to do so much scrubbing!

The 101 freeway was re-opened yesterday and my pans were delivered. They were all in the box, thanks to DHL for the extra packing tape: Indeed, the finish on these is much rougher than the DARTO pans I've purchased previously. From left to right: N.20 and N.25 paella pans and N. 25 Saute pan. They were all both sticky and rough when I removed them from the box. I've spent a good amount of time with hot, soapy water, Barkeepers Friend, Goo Gone and steel wool just to get the N. 25 saute pan ready to season. For comparison, here's one of the old style style pans along with the new N. 25 saute pan. That old pan hasn't been seasoned but it arrived with a clean, very smooth finish. I like the slightly rounded finish on the handles but otherwise, I'm rather disappointed in the new style.

My last DHL notice says my FLYING PAN STEAL is "is awaiting the next scheduled movement" The website tells me it has arrived in Van Nuys, CA and I know that due to the active fires and freeway closures, there is currently no straightforward way to get from there to here. Hopefully it won't get lost in the meantime!

I do like the idea of making a tequila-based lime-cello for sipping. I understand rapid infusions can be preferable for ingredients that would otherwise be too bitter or spicy for standard infusions but am wondering about the advantages of the sous vide method or an iSi whip instant infusion for something like lime zest that infuses quite nicely over time. Have you compared the sous vide method to old fashioned days/weeks long infusions?

Maybe so....still a bit gray looking to me. And, of course, I know it's not pâté 🙃

I don't mind seeing the browned, crispy scrapple on the plate, but I had to avert my eyes from the uncooked product 🙃

These people: https://homeandcooksales.com offer periodic 3-day sales of All-Clad factory seconds. The current sale started yesterday and ends tomorrow at midnight EST. Shipping this time is a flat 5.95/order. Discounts off the list price vary by item and range between ~ 40% and 80%. The interface is sort of odd with all the terms and conditions and a request for an email address upfront but I've ordered from them twice and been pleased so I thought I'd pass it on. Items arrived well packed in original All Clad packaging. One pan had a very small scratch on the top rim and others appeared fine to me.

A bit chilly this AM so I warmed up a bowl of the Zuni Café Roasted Applesauce that I made the other day and had a couple of spice wafer cookies on the side.

What sort of coconut did you use? Sweetened flaked? Something else?

I also got a notice from DHL today saying that my order had been picked up. It also says it will be delivered to me by the end of the day on Wed, Nov 7, which seems a bit optimistic to me but we'll see.

Nothing like a very long westward travel day for maximum meal opportunities!

Bresaola Salad with Arugula and Parmesan from Shaya. I substituted frisée for the arugula that's called for in the recipe because it's what I had on hand. This uses a Preserved Lemon Vinaigrette which is flavored with both za'atar and preserved lemon which bring a different and decidedly non-Italian seasoning to this salad plate.

There's a topic devoted to discussion of this over here with a link to a video review. I haven't seen anyone in the group actually reporting that they've used one yet. Edited to add that I don't have any counter area with access to an outlet that also has enough headspace to use this since the "fryer" lid is hinged and needs to stand up in the open position when you are using the pressure cooker so it's a no-go for me.

Today's breakfast consisted of these toasts spread with ricotta and topped with date & walnut pesto that I posted over in the crostini topic. From Shaya.

Ricotta with Date & Pecan Pesto from Alon Shaya's book, Shaya. The "pesto" isn't actually pulverized in a mortar or blender. Parsley, toasted pecans (I subbed walnuts) and dates are mixed with Parmesan, olive oil and balsamic vinegar.

Yes, that certainly looks amazing. And I don't even like meatloaf 🙃