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It should. I've made this bread in all sorts of pans, including in a cast-iron, kettle-like cooking pot, on one occasion when all the loaf pans were being used for something else (I was staying with friends). That was about ten years ago, so I don't remember exactly how it came out, compared to the same bread baked in a stainless steel or tinned loaf pan (apart from that it was round), but I recollect the usual surface colour and texture. You may need to tweak the baking time, but I've found this recipe to be forgiving: The oven I used on that occasion was a large countertop unit with a glass door that fell off if you weren't careful when you opened it, and an unknown relationship between the dial temperature and the actual temperature, and the bread still came out fine.

That's The Best Recipe (1999), from the Cook's Illustrated gang, before it was America's Test Kitchen. I've found it very reliable for bread!

This recipe has given consistent results: SandwichBreadRecipe.pdfSandwichBreadRecipe.pdfSandwichBreadRecipe.pdfSandwichBreadRecipe.pdf

I do this, too, though not as a garland: I just string them on thread and hang them by one of the many exposed heat pipes (from one of the brackets) in my flat. It's really humid here, and I don't turn on the heat much, but within a few days, they're dry.

I second this. I had a startling and unpleasant experience when I was briefly convinced to try an all-raw-food diet, and forgot that merely soaking beans so they're chewable does not mean they're suitable for human consumption; they need at least some heat. The first and only time I ate raw, soaked beans, I chewed and swallowed a mouthful (perfectly acceptable, flavour and texture-wise), but my stomach was miles ahead of my brain on this one, and rejected the beans so rapidly and aggessively that I didn't even have time to feel nauseated, and barely made it to the sink in time to avoid making a mess of the floor. There weren't any other effects, fortunately (after briefly considering the situation, I remembered that beans need heat, and cooked them). I'd consider cooking legumes sous vide only if I was making a dish with mostly-cooked legumes, and wanted to finish them in a sauce and avoid overcooking them (but I've overcooked beans only when I forgot to set a time).

Fair point, but Italians don't necessarily prioritize originality over tradition, and there's a government body that specifies in detail the way many ingredients and dishes must be sourced or made, and this does include Neapolitan pizza (In English, here, https://eur-lex.europa.eu/eli/reg_impl/2022/2313/oj). MASAF rulings concerning how DOP, IGP, STG, and PAT products are defined (https://www.masaf.gov.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/2090) are a source of endless, highly enjoyable arguments all over Italy.

My sample size is by no means comprehensive: The overloaded burger seems to be prevalent in Italy and Denmark, where I see most people eat burgers with a knife and fork, regardless of whether or not it's necessary. In the USA, burgers are indeed hand-held whenever possible, but when I'm there, I never end up anyplace that features burgers of any sort (because I eat at places that serve cuisines I can't find here in Denmark), so I've no idea of how virulent the overloaded burger epidemic actually is.

I think the overloaded burger is more common in countries where people already typically eat burgers with a knife and fork, so the absurdity of a sandwich you can't hold tends to escape them.

I invite someone over! My culinary ennui generally stems from the fact that I cook for just myself most of the time, which is dull, there's no reveal. So, depending on whether I want my culinary ennui dispersed gently or ruthlessly, I invite over my boyfriend, or any one of my [other] friends, respectively. Cooking for most of my friends is like an an Iron Chef challenge, and although I may want to tear out my hair, I cannot complain of ennui. Sometimes, I challenge myself to recreate something I particularly enjoyed at a restaurant. Or, I pull out Modernist Cuisine, and look for recipes that don't demand a melanger/centrifuge/etc. (generally, while absentmindedly eating tuna from a tin).

It's often called a cake bell.

This is even funnier, because 'vegetarian butter' is just..butter! Butter has always been vegetarian (but not vegan).

My mother regularly used whole-wheat flour in cakes. The results ranged from good (e.g. apple-sauce cake, which has a texture similar to banana bread), to dreadful and sad (e.g. angel-food cake, which should not have the texture of a washing-up sponge); most were not as appealing as the plain- and cake-flour versions, which were developed for these lighter flours. I've replaced plain flour with rye flour in one recipe (a Guinness and ginger cake, which also has a texture like banana bread), and it works; I've tried rye flour in brownies, and the texture was not great, rather pasty.

I'm wondering whether wine gums' composition varies from country to country, because where I've found these (EU and USA), their texture is less elastic/rubbery than that of gummy bears. The flavours are standard fruit flavours.

This would be a really strong way to position umami!

I'd present three small portions of plain rice to each, with sides of a mushroom duxelles, roasted tomatoes (if you can find really good ones), and soy sauce. You could try straight MSG, but on its own it tends to taste of mass-production, so I'd go for sources of umami that are more complex, and help the guests to identify their shared savouriness. ETA, are these personal guests, or clients? If they're clients, they'll probably be more open to an actual lesson, and feel that it adds value to the experience, but if they're dinner guests, they may prefer a more subtle, integrated approach to learning about umami.