ElsieD

I'd like to thank you for that link also. It looks delicious.

You will probably think of this yourself, but I line the bottom tray with tin foil. Makes clean-up a lot easier.

Agreed. That's why I think the cleaning tool isn't necessary as you can clean it without effort.

I have used the stainless steel grid once, for chicken, and I lost the best part of it - the skin as it stuck like glue. Haven't used it since. The non-stick grill cleans up in a flash, just using soap, water, and a cloth. No scrubbing required.

New Year's Eve we made a "grazing" table of stuff, rather than having a full meal. As I always do whenever we have shrimp, i save one for Zeus, so into one of his bowls it went. I made the mistake of leaving it on the counter, one of the few spots he is not allowed. Well, you guessed it. When I went into the kitchen a bit later, the bowl was there but the shrimp had disappeared.

That is quite the collection!

Thanks for that. I remember buying something like it in a grocery store, I think it was called tutti frutti bread or some such thing. I haven't seen it in ages and I used to really like it so I've copied the recipe into my recipe files.

Wow! I'm impressed! Nice work, @Kim Shook.

Sure beats a bag of peanuts.

@blue_dolphin Looks interesting. Thank you.

What does this taste like and what do you put it on?

I bought the Kindle version of Payard Cookies by François Payard and E. McBride yesterday for $1.99. I wanted the canele recipe.

I'm intrigued. Did you use the new sourdough yeast or sourdough starter?

I'm with @IowaDee. It looks to me to be an oyster shucker.

Welcome to eGullet. Do you make caneles?

@Anna N How thick was the chop and how long did you cook it for?

Me too. It used to be one of my favourites. That, and the late, lamented, The Far Side.

I was out this afternoon and came home to homemade cream of mushroom soup. John doesn't cook much, but what he does make is very tasty.

I too am a huge beet fan, but I like mine with balsamic rather than sherry vinegar.

Yes they did. This is what they look like,next to a teaspoon for size comparison.

My scrapers are plastic.

I made the Pierre Herme recipe the other day and baked two last night. When I took the batter out of the fridge, a thick layer of something had settled to the top. I stirred it back in, and filled the molds and placed them in the oven. This time, just to see the result, I sprayed the inside of the molds with cooking spray. When I went to take the spoon out the batter, I was surprised to see that it had a mound of what looked like flour on it. I stirred that back in and wondered what impact that would have. The caneles were baked at 400F convection for 70 minutes. As you can see, they would have benefited from less time in the oven. They verged on burnt and tasted like it although the insides were good. I just checked the batter and, as was the case yesterday, it seems to have separated again - a foamy top and the flour is on the bottom. I did not have this problem with the Paula Wolfert recipe.

@Alex Nothing like a little light reading to brighten up one's day!

It's a good thing I'm up for the challenge!

Yesterday I baked the last four. I decided to coat 2 of the molds with the beeswax mixture the other with butter. The ones coated in beeswax are on the left the ones coated in butter are on the right. They were baked at 400F for 70 minutes. Surprisingly , the ones coated in butter were shinier than the ones coated in beeswax and had the same crunch. I wasn't expecting that. Next up is the Pierre Herme recipe.