ElsieD

Welcome to eGullet! In addition to @Kim Shook's question, can you tell us where you are located?

I didn't like deli potato the few times I tried them, not so much because there was too much mayo but because the potatoes were not completely cooked. I dislike potato salads where the potatoes have hard uncooked centers.

What is this "hack"? I've never heard of it.

America's Test Kitchen uses 5 ounces (142.5 gms.) per cup.

@shain You take amazing photographs. The scenery itself doesn't hurt, either. Thank you so much.

One thing I would find interesting is knowing which brands those big companies own.

Yes, I know that, and I understand all that (I am a CPA). But inventories are cut too close to the bone when a car part can take up to 2 months to arrive.

That's how our car dealer (Infinity) operates. We recently were told that a part we needed could take up to two months to arrive. It actually "only" took 3 1/2 weeks. We won't be buying another Infinity.

@Anna N my sister bought the Cosori and is very happy with it. As she lives alone, she bought the small one.

What do the innards look like?

I love Brie cheese but the rind not so much. Is there an easy way to remove the rind without taking half the cheese off with it?

https://www.amazon.ca/dp/B005SZ15UQ?ref_=pe_618300_593292280_kdd_atf_0_lm Tha Apprentice: My Life in the Kitchen by Jacques Pepin. It's $1.99 and having read it, I can say it's worth every penny.

Yes, it always fills me with dread, as well.

Instead of buying the sour cream on our little grocery list, someone came back with a tub of spreadable cream cheese, the unflavored kind. Can I use this for, say, a cheesecake pie/cake? What adjustments would I have to make? Thanks!

You have a Tesla?

https://www.amazon.ca/Dining-Cookable-Recipes-Alison-Roman/dp/045149699X/ref=sr_1_1?crid=1L7RO1CHWS33D&dchild=1&keywords=alison+roman&qid=1625841732&sprefix=Alison+%2Caps%2C574&sr=8-1 https://www.amazon.ca/dp/B004G5YX0I?ref_=pe_618300_591860740_kdd_atf_1_lm Both are on Amazon.ca today for $1.99 each. Not available at that price on Amazon.com

I may just try this to see if it cures my aversion to figs. It has to be better than fig newtons.

I just put a piece of tin foil on top of what I'm cooking/searing/grilling and put a cast iron pan on top of that. If needed, I'll add some extra weight, like canned tomatoes.

What is it about figs that appeals to so many people? I tried fig cookies a couple of times, I think they are called fig newtons. Dry terrible things and it seemed to me the only part of the figs that were in the cookies were the seeds. After that, I swore off figs forever.

I have no trouble with the format. Thank you for posting this.

I'd like to take a bite out of that. Do you have a recipe you could post?

I will never again (until next time) use an appliance without reading the manual. I wanted to bake up some frozen chicken wings which I usually do in the CSO. I decided to use the BSOA this time on the air fryer setting as I wanted crispy wings. Not having been particularly happy with how my air fryer setting had been working, I pulled out the manual. Well, lo and behold there is a button you need to press to properly use the air fryer button. It is the super convect button. It is a new-to-me button. I always wondered why @Norm Matthews had such good results using his. I now know.😳

You poor, misguided soul, you.

I love good honey, but I don't care for the creamed ones. Why, I don't know, but my preference for the liquid type goes way back. I have paid small fortunes for good honey and loved every drop.

Stunning!