ElsieD

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?

There are a chain of stores here called Farm Boy who sell turkey carcasses every Thanksgiving and Christmas. We had to go to 3 different stores to get that quantity. We just unloaded batch number 2, below and batch 3 is browning. That roasting pan in about 16." long and 12" wide.

Yup, you're right. Thanks, I changed it.

Yup. Second Monday in October.

We are in the process of making turkey stock, some of which will be used for gravy for our dinner. We bought 53 pounds of turkey carcasses and will need to do it in 3 batches. The first batch is simmering away, batches 2 and 3 will be roasted today. Some stock will be held back for gravy on Monday, the rest reduced until it cools into a very firm jelly then frozen in ice cube trays for future use. I made our cranberry jelly this afternoon, ran it through a food mill and then a sieve so that is done. I am about to bake a loaf of bread in the bread machine which I will use to make the stuffing tomorrow. We have pumpkin pie courtesy of Costco. That leaves just squash and carrots needing prep on Monday and cookng the capon. There are just the two of us so we'll have lots of leftovers to enjoy. Happy Thanksgiving, everyone.

@Tropicalsenior. I just looked at the recipe again for the buns. Have you ever tried freezing the unbaked buns, letting them thaw in the fridge overnight and then baking them?

I have Alton Brown's 3 Good Eats books and 2 of his I'm Just Here For The Food. In those books, he has only one recipe resembling lemon curd and it is for lemon pie filling and is different from the recipe @Smithylinked to. Sorry I couldn't help.

Why is there what looks to be a round depression in the egg white? Was there a lid on it?

Thanks, @Shelby. Enjoyable, as always. I've never seen a dove. How much do they weigh?

@Deephaven. Do you cut the butter in or just squish it in with your fingers, like making flakes? I'm assuming this is for fresh berries, right? I've copied the recipe so as soon as I can get some blueberries, I'll give it a go.

Thank you. You've confirmed what I thought. I may try this with Jim Lahey's no-knead bread recipe and see how that works out.

Those look delicious. When wild blueberries were available I made a couple of different muffin and scone recipes. I wasn't happy with any of them. Is your scone recipe shareable?

I'm in that camp as well. It's not all foods, but some. Chicken stock in particular leaves me with little to no appetite after smelling it all day.