ElsieD

Is it really that good? I need to order some Feliway from Amazon and I am tempted to try some. I dunno about ordering the three different kinds, though.

Can I chop the vegetables for a mirepost and freeze them without blanching them first?

Could be @weinoo . I noticed he has expanded his vocabulary lately.🙂

Hardly up to @JoNorvelleWalker standards but next time I am making butterscotch caramel sauce I will not put the soy sauce/lime juice mixture destined for a sauce for fish into said caramel sauce.

That's beautiful looking bread.

The article is behind a paywall.

I have these: the red ones are Betty Crocker, the green ones Thermoworks. I like the red ones better. I think the green ones came with their thermometer while I bought the red ones at the Dollar Store.

Thank you but the ingredient list is missing.

Is that like a honey mustard?

Who has only 50ml of gravy?

I use the 3 quart more than I do the 6 quart, but then I'm only cooking for 2 people.

I'll be curious to hear about the salt content.

I sprung for Marcy Goldman. I noted that on Amazon.ca a number of her books are available at a sale price.

Today's Good Eats email has 24 eggplant recipes.

I love Stella's stuff. There are a lot of sites I'm feeling a bit jaded about. So many that land in my mail box have things like 53 casseroles! A little further down on the same post, 23 of our best fish recipes! Who has the inclination to actually look at all of them. I don't even open them. I have started unsubscribing from the worst of them. I fear serious eats is going down the same slippery slope.

One thing i have noticed is that they don't seem to be doing as much "in depth" stuff. There are often days where you get just recipes, usually 6 or so at a time. I have also noticed a lot more advertising. Neither do much for me.

Some people in the past have commented on the gasket picking up odors and having trouble getting rid of the smell. I just read where Wirecutter recommends cleaning the it then baking it in a 250F oven for 20 - 30 minutes. No idea if it works but I find they are a pretty reliable group.

You need a second IP.🙂

I bet this recipe would make great muffins. I've saved the recipe and once I get a spark of my cooking mojo back, I'll make them.

Here ya go!

I made @Shelby's bread recipe today. i made 1/2 the recipe and made the dough in the bread machine. I used instant yeast. The three pictures are of the dough when first placed in the pan, the second after proofing in the CSO and finally, after baking. I used the same size pan you did. I haven't cut into it yet and likely won't until tomorrow. If you'd like to see a picture of the crumb I'll post it, otherwise I won't bother.

That looks really good. What is the dressing?

I haven't but since it has been moved to the top of the second fridge in the office, I don't use it as much. I don't put it in the dishwasher, I wash it by hand.

@Kim Shook did @Shelby post the recipe anywhere? I'd like to try it. Did you make the dough in your bread machine?

The Amorino Guide to Gelato by Stéphan Lagorce is an Amazon for $1.99.