rotuts

pick an idem soak it in warm water w liquid dishsoap and using your fingers rather than a dish-pad see what happens. I agree its tougher the n you think if that doesn't work try isopropyl alcohol on a tiny spot w a kleenex , as see if the finish is affected household white vinegar is a third option

@Smithy I don't think you are going to get anywhere finding a replacement battery. Id look for a used one on line or try to figure out if those attachments fit the newer KA rechargeable good luck

its my understanding at least in the NYC area that Nova is cold smoked salmon the name coming from where the fish came from years and years ago : Nova Scotia in the California where I grew up smoked salmon was smoked salmon and there was no nova to be had. \and lox was very rare , as were bagels . plenty of cream cheese. it was spread in the celery stalks and thought to be a bit Shee Shee as an Hor'sSDoover

MarketBasket has gone back to their regular hours : 7 AM. but they are open earlier went back this AM , Sunday which used to be my regular day. 6:40 am people in the store , not many ;. deli crew was slicing and some of the shrubbery was out in the produce section. they take in the ' loose ' shrubbery ever night Lettuce , green onions , chard etc. for some reason. I got this from the Hot Food Section : they are freshly made nat that hour. if the sausage versions are not out yet , they make what ever I want right then. same people doing the assembly as before. 10 times better than McD. fresh , better ingredients. OK : 7.23 times better . delicious. I used to get several on Sundays , and they do fine refrigeerartred and reheated in the AM. I havenet had these for the last 1`4 months. nice. everybody wearing masks , store , as usual Sundays that early is not crowded. check out folks at their stations nice .

there is quite a bit of fat in both wild and esp farmed salmon when you get a piece very close to the head. you can see it. tail , doing the work , has considerably less. you can taste the difference by cooking each ' end ' from the same fish. if you are lucky to get a whole salmon side.

@Kerry Beal I guess in the Ooni, you could use propane for heat ( ease of use ) and add a few hardwood ( fruit wood ) pellets for a bit of smokiness not such a good idea inside .

@Kerry Beal are you using a combo of wood and propane ? is the Zuni bird any different in the Ooni vs a conventional oven if you are only using propane ?

I surrender. Ill have an MR now MC ( Seattle ) has lost its way. clearly..

@mgaretz your trip-tip always looks so delectable/

its possible to repeat bad chemistry and bad technique over and over again and get nowhere in improving your result . "" Understanding of the equipment you're actually using, the ingredients you're using, and even the temperature and humidity of your cooking environment "" My impression is the above quote is what MC is all about. not so much MC the Cat. He understands everything that he is interested in. ' why ' is more philosophy than science . I don't follow, with respect , how cavemen enter into this discussion.

@Margaret Pilgrim consider watching the video , ref's above. you may not be in the market for a rotary evaporator but i wouldn't mind one. After all I used them in HighSchool but not for BetterEats. the Chef makes a Pizza near the end. I think he Knows How , and Why ( things turn out the way they do ) might have helped him make that pizza. maybe the i{Pot makers should look into a HomeRotaryEvaporator .

Breakfast , Improved : Outstandingly Delicious , and Easy I will not be able to improve this , in any way, it's that good. the red onions I keep in the refrigerator , and after cutting , they continue to grow and can get to be a bit harsh. I slice these thinly and gave them a soak in cold water. the harshness ( you can look it up chemically if you like ) is fortunately water soluble. I though of adding some capers , then said no , This Is It.

@weinoo with some respect : im sure those Master Bakers you mentioned and they are masters. I know as Ive seen some of them Work. they will all learn from the MC Pizza. possibly a lot. "' Those who Can , Do ; the Rest , Teach " one thing MC has not done yet is run a business , and make that business both successful and profitable. MC would be out of the Book Business w/o its Endowment. and Im very very very pleased as I look at my MC@Home , MC set , and MC Bread that they chose this path rather than this one : https://www.barrons.com/articles/paul-allens-414-foot-yacht-octopus-lists-for-over-300-million-01567781178 https://www.youtube.com/watch?v=TOFKuZgLQ8Q however , the Boat is a bit cool.

I agree Watching is very important. tiny little nuance here , another there . Ive learned more technique from watching which added to a solid base from reading. watching the Video @drago ref'd above , MC Chef makes a pizza. I doubt that pizza can be improved significantly. but , as @Anna N correctly suggests YMMV. for those that are doing ( rather than chatting about ) pizza I hope there are techniques in the book that can be done @home that will improve your pizza based on your tastes. I doubt very much anyone here going to be making Tomato ' flour ' to add to their dough , any time soon. OK two people will. Id like to hear from them , and ask them to tell us what they think. I doubt there is going to be a single Tome : MC Pizza@Home why ? so far they have not come out with MCBread@Home. just yet.

C*AP. how have I managed w/o a rotary evaporator and a freeze-dryer , to make Tomato powder to add to the crust ? P.S.: tasty science

Pizza will never be the same. and Oooooo Oooooooooooo they are on the Next Project ! and an EZ-Temper !

one of the better NYimes pieces.

not that long ago say a couple of years pre-C-19 I would have been all over the Ooni oven. most of the time it would be on my deck right next to the kitchen and in the winter , in my garage ( w the garage door open w in use ) not so much now. But I have friends that are all over their Ooni and will be all over these books. I'm sure Ill get it at some point just to read , and get a work-out at the same time.

this is not a ' sale ' but I thought Id add to this thread as it involves ThermaWorks I got the TimeStack , as noted above. it was time to change the 9 volt battery I put in a fully recharged rechargeable 9volt. it flickered on , then changed its mind I call ThermaWorks. to make a long story short , they are sending me free of charge a brand new 9 volt , so I don't have to go out and get one. if that doesn't do the trick , they will send me a new TimeStack. talk about fine customer service ! put a smile on my face. thank you ThermaWorks !

@chefmd im very tempted by the offer you posted. hope its up in a day or so , gives me some time to ' stew ' P.S. : shipping charges are extra. for me its 22.50 , USPS. still , that saves 27 USD or so

Breakfast : mise : Dave's PowerSeed , CSO'd ( 1 gm added sugar ) CSO does a very nice job on these seeded breads Cedar's original humus , Tj's Kalamata EVOO , green tabasco : unimpressive looking . delicious . was going to add a few thinly sliced rings of Red Onion but was too lazy. would make a petter pic , and add a dimension similar to red onion on Bagel CrCheese smo0ked salmon. next time.

Wow ! Finally ! 3 volumes ! that's a lot of Dough ! who is buying ?

a little OT , but : Daves 21 grain was 3.99 and today I got a Dave' PowerSeed $.5.99 @ MarketBasket , which generally has lower prices. the PowerSeed has 1 gm added sugar , the 21 grain , 5 gm its possible i misread the price of the 21 grain . the 21 grain was very nice fresh for a sandwich. I didn't have to work at all adding some honey to my dijon for a honey mustard. dave did all the work for me ! 10 grms of added sugar , esp if fructose , is a lot for a sandwich. Ill check the price again next time. toasting 21 grain in the CSO made for a nice slice of toast. the toasting improved the grains and seeds. the slices stuck to the CSO rack , im guessing , from the sugar. the power seed did not stick wonder if ti work a thread on WholeGrain american sandwich style bread ?

@patti and how was it ?

thanks to @Duvel I to have a Pizza and Movie Night its Monday , and the Night sometimes if not always starts in the Afternoon. \ the pizza is Uno's deep dish I have attended Uno's in Chicago a few time circa 1974 or so. lines of course , but not really long I timed the trips ( perhaps 3 ? ) for the warm weather , and w a friend w a car. not so easy getting from Hyde Park to the North Side w/o a car but the Elders of Chicago arranged this design. the movie for me its not a movie as such but a series : Mare of Easttown: https://en.wikipedia.org/wiki/Mare_of_Easttown https://www.rottentomatoes.com/tv/mare_of_easttown https://www.theguardian.com/tv-and-radio/2021/may/18/mare-of-easttown-terrifying-riveting-tv-thats-a-wonder-to-witness https://www.nytimes.com/2021/04/15/arts/television/mare-of-easttown-review-kate-winslet.html NYTimes dropped the pelota : """" This has to be so because “Mare of Easttown,” which was created and written by Brad Ingelsby and directed by Craig Zobel, is in the tradition of Middle American miserabilism, a genre HBO has cultivated before in """ https://www.wsj.com/articles/mare-of-easttown-review-all-gone-but-not-forgotten-11618521099 so , my advice ? if you have not seen this series yet as there are two more eps coming up to finish the series at 7 episodes wait for a Binge ? I jumped in early so now I have Uno's Pizza night on Monday , as the hBO show is on on Sunday , I D/L on Monday and make it a Monday Event. My mother might say : do you need to get your head examined ? a complement actually used rarely , but w a smile. ot , now : C-19 aside , or front and center : well , younhave this to look forward to some thing for now its Mare.