ElsieD

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.

You have to wonder if some of these manufacturers ever consult people who actually cook and will use these things.

I picked this up today. Anyone know how to cook it? I don't have a rice cooker.

I just bought this. Does anyone know anything about it?

Does this help? https://kimchimari.com/green-tea-matcha-cookies-omija-dasik/

I knew that.

I'm glad to see that Rosie is right up there on your list of priorities!

Same plates on each side. I noticed it when cooking pancakes.

Must be sharp. I have tried scissors, paring knife, bread knife and a lame. I seem to be incapable of slashing bread. I'm quite willing to try using a lame again. Are there any good ones?

I have the Smart Grill also. My plates don't heat evenly, but I'm glad to hear yours does. @weinoo disregard my comment, we have different grills.

Nice! What do you use to slash the bread?

We have one of those. They are awesome for pressed sandwiches. For pancakes, I find one side cooks hotter than the other.

@Shelby Here's a hot sauce you might like. John uses it on chicken wings. I make it in my Thermomix but you should be able to do it on the stove. The fimes are quite strong. If you make it, I suggest you do it outside. TMX Scotch Bonnet Sauce WARNING THIS IS DEADLY HOT.. BE CAREFUL OPENING THE THERMOMIX BECAUSE THE FUMES ARE VERY STRONG SPILLING SAUCE CAN ALSO CAUSE INJURY TO EYES AND SKIN Please wear rubber gloves when making this. 600 gr tomatoes, in pieces 200 gr scotch bonnet peppers, with seeds and skin 400 ml white vinegar 4TBS cane sugar 2 ts sea salt Put all ingredients in the bowl, speed 2 VAROMA, 10 minutes Then bring temp down to 100 for 10 minutes Next gradually speed up the blender up to 10 for 1 minute Pass through a sieve and store in bottles. This quantity makes about 1 liter It keeps in the fridge for ages..

I went to Wal-Mart yesterday and picked these up. It has been a long time since I had the Girl Guide Samoa cookies but I have to say, these are pretty darn good. The picture of the cookie that @blue_dolphintook looks rematkably similar to mine. I haven't had the "real" ones in a long time but I'm quite enjoying these.