ElsieD

I have the 4 x 4 size also for smaller things. Ordered from Amazon.

i use these sheets and i bake my frozen scones at 375F on the bake setting. My scones are those triangular ones and the sheets aren't big enough to cause a problem.

Right now I'm baking a blueberry scone on a small piece of parchment paper. No added fat.

I use very little fat in my air fryer. If I roast vegetables, I'll toss them in a little bit of oil first and that's it. I like using cold pressed sunflower oil. I will spray frozen French fries with oil, not heavily. I don't use oil for anything else, at least not that I can think of.

I have one of these which I use for converting imperial measurements to metric and vice versa. It also came with a small chart of the specific gravity of a number of common foods. Mine came from Lee Valley and I just called them and they don't carry them anymore. You may be able to find something similar.

Me too.

Makes two of us.

Thank you for the offer. I'll certainly keep it in mind. I had a look at his web site also the pictures on that blog site. Everything looks delicious. I also noted he has a location just off the 401 and John goes down every few months to see his mom so I may put in an order (Kougin Amman anyone?) and have him pick it up on the way back. Hard to find in these parts. I know you are familiar with Pasticceria Gelateria here (Joe Calabro) and I'm going to see if he makes Pannetone. That might be a source if John doesn't go down there around Christmas.

Does he ship?

I had the pleasure of visiting Anna several times in her home over the last 10 or so years. The first time I met her, I was immediately struck by her warmth and welcoming nature. She radiated it, as few people do. Her love of kittens and cats were on full display - a cat bed here, a cat tree there, and cat toys everywhere! She fostered many a kitten, and loved them all. I considered her to be more than an eGullet acquaintance, I considered her a friend, one I will miss very much. RIP, Anna.

The link goes to the site but not to the steel you have. But before I can look for it on on the site, I have to register which means giving them my email address which I didn't want to do.

Thanks for responding but the link did not go to your steel. I ended up ordering this one: https://www.amazon.ca/gp/product/B09PKJK4ST/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Good point.

But...but...but...after all this chatter, I feel the need.....

I'm thinking of buying a steel plate for my APO. I see some have "finger holes" on the side and others are solid? Any thoughts on which is better?

The freshness is something that has prevented me from buying one. I see rows and rows of them and while I actually would like to try one, I can never get myself to stop wondering how long they have been sitting there.

Anyone here who makes it?

I've never had one.

I am eating crow, as the saying goes. I just ordered the chamber vacuum sealer.

I've never seen these but we love Lotus Biscoff. Next time I'm somewhere where they sell them, I'll keep an eye out for the chocolate ones. Our Costco Business Centre here sells the airplane sized ones, 300 to a box. Each cookie is individually wrapped.

I have never had one. I think I may have to try one. I read a number of the comments and it seemed that the majority opinion was that the frosted ones were too sweet so I'll look for unfrosted.

@Smithyhow did this compare to a regular Basque cheesecake? I've saved the recipe you linked to as I love cheesecake so will be trying it.

Quick question. I am cooking a capon and am trying to use the probe function. Straight out of the fridge, the probe tells me the bird is already at 130F which is impossible. I am clearly doing something wrong. I never use the probe function. Can someone tell me the exact buttons to push and in what order? I feel like a dummy asking this, but help is appreciated.

That is one pathetic looking egg.

6 minutes low pressure?