ElsieD

We have been taping it but haven't started watching it yet. Who are the judges (other than the regulat ones)?

I wrote to them and this is part of the message they sent: "The recipe you mention was removed by our team as soon as we saw that there were errors in it. We want you to know that we are constantly reviewing our website in order to bring you the most updated and accurate recipes." And remove it they did. Full marks for a speedy reply. I did ask if anyone read the comments on their recipes but that wasn't answered. I'd still like to know.

I'm not much of a snacker. Until, that is, I discovered Snappers at Costco. I can't keep my grubby little hands off them.

I bought some nori for Zeus once. He wouldn't go near it.

I broke down and took out a subscription. I looked for an ice cream recipe I have made in the past which I could not find, but I did find another one. It was incomplete as it listed one ingredient that was not mentioned in the instructions and only part of another ingredient was mentioned. Worse, these omissions was mentioned a few times in the comments sections but the recipe was never amended. The dates of the comments ranged from 2017 to 2022. I would have thought Epicurious would have fixed it. Do they even bother looking at the comments? Kind of disappointing.

What modifications are they making to the BSO, did they say?

I have the CSO. Mine makes lousy toast. I tried it again a couple of weeks ago and it took 14 minutes to make toast, and I had to babysit it. Other than that, it is the oven I use the most. I also have the BSOA. I have used the air function but if I had to replace it, and I would, I would not bother with the air function. I do not have an air fryer. My BSOA makes lousy toast. I have the Breville Smart toaster and liked it a lot. Notice the past tense. It has started toasting unevenly and needs to be replaced. I'll decide when the time comes if I'd replace it with the same toaster, as they are expensive. I may look at the Ninja Flip toaster.

That sucks. How long have you had it?

I just looked for the Food and Wine app. It is only for Apple users.

When we moved into this condo, we changed all the lower shelves in the cupboards to pull-outs. The cupboard where we keep the pots and pans were changed to three drawers. We also had 2 more cupboards installed. The top of one cupboard has 3 vertical pull-outs that I use for my spices. The bottom of the second cupboard is a pull-out and is where my bread baker resides. There is a gap between this cupboard (not the ones above it) and the wall so we can access the wall plug. I know you have a range, not a cooktop but for those of you with a cooktop, right underneath was an empty space covered to look like the rest of the cupboards. That was converted to a large drawer and contains my whisks, spatulas, ladles etc. that I use while cooking.

I'm a subscriber and did not receive an email. Plus, I logged in to my account, and can't access my subscription. The reason given is that they "are no longer publishing".

That is also annoyingly true of the NY Times Food unless you are an Apple user.

Which one do you have?

Well put. I hadn't quite thought it through.

Why? And which model is that?

I've been eyeballing that one.

Did you just throw that sauce together or do you have a recipe you'd like to share? BTW, in your honour I picked Kansas to win. If they do, I win the pool!

@rotuts I took your advice and did t g e roast at 134F for 7 hours. We were very happy with the result.

I am sad to read of this. I am a current subscriber to Fine Cooking and looked forward to receiving it. I'm not sure when my subscription runs out but am unlikely to re-new to Food and Wine. Cooking Light no longer ships to Canada but I do have a digital subscription and have access to both old content and the new issues. I used their recipes quite often when I was working on knocking off some weight and some recipes are still favourites. That is one subscription I'll keep up. I don't know if i'll pay for past Epicurious content.

I do/did the same thing. I really liked Gourmet magazine, I was a subscriber for years. I used to get Bob Appétit also, but like you, I lost interest in it. I don't have any interest in subscribing to Epicurious, at least not at this time.

That fish looks delicious. What kind is it?

It is 4" thick, and tapers slightly towards the back. As you can see from the look of it, I already have it in the bath.

These are what I have. I'm guessing I've had them for maybe 20 years and over time, some of the coating has come off so I now line the pans with non-stick foil. I always found t g em easy to clean. Edited to add: the length and width of my pans are the same as they list, but the depth of mine are 1.5". Older version perhaps? https://www.nordicware.com/products/naturals-nonstick-eighth-sheet/

I have a well marbled sirloin tip roast, graded AAA. I want to cook it sous vide but the suggested timings I have found are all over the map. The temperature will be 134F. How long do I cook it for? It will not be pre-seared unless someone tells me I really, really should. Thanks!

I bought a couple of those small rectangular pans years ago. Mine are made by Nordic Ware and are non-stick so easy to clean. I use them a lot.