ElsieD

Thank YOU once again for a fine blog.

We love Korean fried chicken. We go to a restaurant here on occasion that serves it with either a sweet soy sauce or a sweet and spicy sauce. We usually get one of each. What was yours sauced with? I agree that the banchan looks very skimpy.

What is the joy of hard boiled eggs?

Welcome to the forum. There are lots of very knowledgeable people here.

Glad to have you join the forum.

Having packed it in smaller jars, I wonder if it can be frozen?

I signed up. Thank you, it looks interesting.

I'm interested in this as well. I make mine once a year to go with our Christmas Eve ham and there is al2ays a bunch left over. Mine is a cooked mustard.

Welcome to the forum!

Yes it does. Both whipping cream and sour cream.

That's what I'll do.

I am making some smoked salmon mousse tomorrow. Can I freeze some of it? It will have plain gelatin in it.

Thank you. I am a dummy.

I have tried the oven a few times now, and my limited experience has been good except for the time when I made pizza. Operator error was such that my freshly baked pizza decided to stick to my pizza stone and said pizza landed on the lower oven rack. It wasn't pretty. I do have a couple of questions: Is there a guideline for how much steam to use and when? Is there a guidelines for where the rack(s) should be when baking/roasting etc.? I have been assuming that since this is a convection oven, the temperature needs to be adjusted downwards. I have had mixed results with this. Should I be adjusting it? Only when using the rear fan only? When do you use the oven with both top and bottom elements on? The skinny little booklet that comes with it doesn't say. I presume all baking, including pies and cookies are done with only the rear element on? My only quibble so far with the oven is not the oven itself but with the instruction booklet. I would have liked more/better instructions.

At least they were upfront about it.

As for me, I'm not a Twitter, instagram or tictoc user. I occasionally watch a YouTube and I have a Facebook account I rarely post to as I use it mainly to follow a couple of things I'm interested in. I check it a couple of times a month.

Yikes!

Who could afford to eat at The Plaza? Salaries in 1900 in the States Occupation Annual Salary 2000 $ 1900 Census Average Salary $449.80 $8,973 Unskilled Female $120 $2,394 African-American male laborer $150 $2,992 African-American Female laundress $180 $3,591 Nurses after two years $193 $3,850 Factory women (Boston) $295.44 $5,885 Retail Women (Boston) $303.84 $6,045 National average female teachers $381.50 $7,601 Lynn, MA factory seamstresses $384 $7,660 Male Stenographer $400 $7,980 Eden, NY Union Free School female teacher $400 $7,980 National average male teachers $452 $9,017 Nurse Supervisors $463 $9,237 Western U.S. female teachers $505 $10,074 Buffalo Railway Company trolley conductors $533 $10,663 NYC Female teachers $600 $11,970 Buffalo teacher after 4 years $600 $11,970 Western U.S. male teachers $610 $12,169 Buffalo NY factory planers $624 $12,449 Buffalo School "department principal" $750 $14,902 NYC male teachers $900 $17,955

I think of it as 4 or 5 lazy bubbles breaking the surface.

After I wrote the above post, the oven arrived! It has been unpacked and is resting comfortably on it's very own little table. It is currently busy baking the 2nd Swirled Jam Cake I have made in my life. Thank you @blue_dolphin for the recipe.

We too got a refund. Thanks for the heads up!

Is the meat usually wrapped when using the sous vide setting?

At what temperature and heat setting did you sous vide the pork? BYW I got my perforated pan today. The oven looks to still be in B.C.

Me too!

This Swirled Jam Cake from Snacking Cakes is very versatile. Note the blueberry nutmeg and plum cardamom cake ideas on the page. She also has a Peanutbutter and Jam Cake that's kind of fun. The author of that book, Yossy Areft has a lot of recipes on the NYT Cooking Site.