rotuts

not at all Im asking about the ??"

So much work you are doing for us not just yet not Us h0wever : I know you ache figured it out but " ? then? just soaring

@Toliver very interesting "" because of a lack of adequate fresh food delivery options "" "" the profitability of AmazonFresh was already strained in the same areas due to low density population "" "" efforts to hire 6,000 new Whole Foods workers, could forecast expanded operations at the grocery stores as Amazon integrates AmazonFresh and its one-hour Prime Now delivery service "" See ? the Hub of a razor thin profitability service will sprout from WF !

CSO there firstI got for $ 175 free shipping and no tax then when they started to evaporate I waited and got the second for 214 free shipping and no tax on two red notebooks : SV and iP reviewing once more

well I do have a spare just incase

drooling here ..... and my friends said : USDA ? why bother come down to BA and we will show you Beef.

" Where's the Beef ?" even if you don't eat that much of it ....... I have had friends from BA and yes its about the Beef.

Woe , Much Woe to Breville for not making a Combi-Oven maybe there is not much extra water Down-Under ? BV Air Combi would be nice it could me dumb and not Smart if it was a version of the CSB(O)

@ElsieD is that air fryer this : odd its has analog dials. no complaints if it works well. "" cheapa , betta "

I hope so however this might be a sort of oven independently of it size that is to sophisticated or complicated for the average buyer Im guessing it moved slowly at BB&B and W-S they have not given it shelf space for a long long time in their stores Cambi-Ovens are so much better than a dry oven so we will see. the Anova Group is probably still in Bora-Bora and the Tovela well ? even the very expensive Miele Induction top / electric oven had plumbed in water for baking Spritzers but not full Combi Europe is way ahead of USA on this for home use.

to be a bit fair : this is what @Anna N swirl bread looks like in the Book. they don't show the edge but it seems to have more Turns / Rolls than what AnnaN made. I say this with a lot of respect I have not made this and it would be some time before I tried. easy to claim errors in the book but I congratulate AnnaN for her hard work in getting this right

does MBr have a web site where oe might ' register ' as an owner and make a few suggestions ? I could not find one. [ed.: he didn't try very hard ]

were the eggs plopped in the hot water directly from the frig ? Generic Store eggs ? looks very nice.

I have a comment and a suggesting for me , the Index to a book is its key. this is frequently overlooked and many times not much effort is made to generate a good on. MBr has a good one , at the end of Vol 5 Id like to suggest that including one in the Kitchen manual would have been a fine idea as it lighter and much easier to work with. even better , as some point for those who own MBr via their web-site or by any means a .pdf or e-book of the Index would be very much appreciated. hopping the Modernist Team takes a peek at this thread from time to time ! an extraordinary collection of books BTW

@Kerry Beal would you provide more details on the CSO bread above ? I do have MBr and it looks like Ill be using that for a while w MBr Im concerned on the optimal size of loafs in the CSO thanks

@suzilightning thanks for the tip on Gourmands Way I have igt on reserve fro th3 lib.

Ive never had Crispy Parsnips the very few times Ive had then : they seemed sweet to me so I looked else ware Ive made a Note.

I had no idea where to post this so I thought here In interested in the Ups and Down of Costs I got my MB just today $ 415 USD it was supposed to arrive friday , and sent Nov 13 there was some sort of delay , i.e. shipping soon Amazon said Im in no hurry so I called them thruday they looked into it and apologized and said they would ship it over night free at no additional charge @ 415 USD however I looked into it just now : I wonder what's going on very odd. Happy Baking !

@Anna N when I see something like that I think temperature of the ingredients when rolled. granted Im no expert baker but some time ago I looked into Sticky-Buns pecan of course it was a sweet dough but the Roll-Up worked much better when Things were Cool BTW : and granted I need to fix my oven or MB has Rx's for the CSB !

@scubadoo97 are those boquerones ? I lived in Spain for two years a very long time ago .. I was 10 I grew exceptionally fond of boquerones they came as a side to a Can(i)a in spanish bars bright places where people met for an espresso or other things I used to get them all the time along w a fried calamari ' bocadillo ' its only in the past say 10 + years that they are imported here at about 20 +++ USD / lbs worth it Id say.

just to save you some time : Old Methode : that's a Baccarat Rotary G&T glass I stumbled on Baccarat while in FR in the mid ' 80;s everything was very inexpensive @ 11 FF / USD they no longer make Rotary and I can no longer afford it but Im well stocked. that glass on ebay might be 300 - 400 USD if you have the box maybe most of the panache comes from the glass ? but Ive certainly moved it into its own Dimension. I only have 3 used to have 4.

the older system did have a certain Panache . you will have to scroll way back to see my Methode.

I have a new MR glass : sorry you can't see the bubbles. I was In the Hunt for a new pan, ended up w a Demeyere saucier on sale http://www.zwillingonline.com and then http://www.zwillingonline.com/zwilling-sorrento-double-wall-glassware.html they had a sale on all these vacuum glasses. there are many sizes. this is 10 oz about the right size for an initial MR. it a fine glass and does not need a coaster or the rubber-band cloth system Id been useing it large at the hand hold level , so might not work for a smaller hand very light and when soapy very slippery . keeps the MR at just the right temp until the next refill.

If there is fresh bread w good crumb => the swadwich however , to add a wrinkle , that same bread would make superb croutons for the Salad. win - win

@Anna N is that akvavit ? if so apparently "" Most commonly the aquavit is consumed immediately following a song, called a snaps visa. "" I remember that part well from the Old Copenhagen Room on Bloor St. from Wiki.