rotuts

@Nancy in Pátzcuaro the Gold Medal does not have any chemical taste Ive seen this in the past recommended in more than one place but I can't cite those ref's of course in something not ' Cooked ' the real deal might make a difference.

@cakewalk the other was not called ' Gold Medal ' you might call , and ask. there seem to be a lot of images missing now on their web site maybe their UpGrade to the new version did not go as well as they do here on egullet !

A lot of smart people on eG Id say. @Katie Meadow if you are going for a crock-pot like device based on the aroma's you favor , and I completely understand why a Roast Turkey Dinner baked in the oven is a completely different experience than each item on the final plate being made separately but with maximum final taste in mind ie SV meat , Combi-Oven'd stuffing , iPot'd squash or Combi-Oven squash etc and that's hours of aroma filling the house. why not consider a PID'd induction cook-top for that Le Creuse pot ? it would be easy to check the pot from time to time. you might get any temp you'd like as long as the pot is ' magnetic ' take a look here : Ive pre-ordered one and am hopeful it lives up to my expectations as being much better item than my current Max Burton 6200 Maxi-Matic Deluxe 1800-Watt Induction Cooktop

I always add them to potato salad when i remember. for a ' green ' salad I add a 1 minute egg beaten up into the dressing. but i minute is far from HB and with the use of an iPot the HB eggs are now on the ' rare ' side of HB : a just jelled yolk iPot is the only way I can consistently get this sort of egg.

I use Sauer's Gold Medal imitation vanilla for baking : https://www.cfsauer.com/product/gold-medal-vanilla-imitation-03900/ here is a pic : they used to have two imitation vanilla's the web site has changed a bit since my last order. this is the one to get it was recommended many years ago by Ammerica's test Kitchen back when they and new things to say. Im not a credentialed Baker Just a credentialed Eater.

@shain would you post the Rx for the Honey Cake ? many thanks

I sued a week in the frig as i baked on Sat only made the next week's batch while the current batch was baking ( 2 loafs ) x 3 = 6 loafs / week but your point is a good one and Ill keep that in mind. thanks. the Rx i used used starter + 1/4 tsp active dry yeast. mixed for 45 sec in the Cuisinart " Beast Bread Ever " Chas. Van Over tasted fine.

some time ago I sued to bake on Sat. 6 loafs of SourDough bread The dough was retorted for a week , i.e. made while i was baking the bread and I had a fine sourdough culture now that Modernist Bread will be her soon [ ed.: not soon enough ! so much for rye flour I can't get locally .........} I plan to add to my modest GE oven a new gas igniter so : yeast I used to go to KAF read deal place in VT or so 4 tines a year OUtstanding but back to the yeast I used to use SAF Red most of the time and sometimes SAF Gold for Sweet Breads. Id like to order some new yeast soon what escapes me is a SAF or Flieshmans yeast that you use in SourDough Im betting after I make my sourdough cutler: is there a recommended yeast for sourdough ? Ive forgotten cheers !

@Norm Matthews how hard or how much work is installing a new micro above a stove ? Ive had nothing but trouble w contractors. my plain vanilla GE seems to no longer work on defrost. its not the end of the world I just do a series of 5 sec regular ' bursts ' on my micro defrost involved selecting a lower power level

@Smithy very interesting look at the portion of the label that gives amounts in grams and then look at that same bit on Hellmans love to see the differences BTW TJ's used to have a TJ's Mayo maybe they still do Ill pic one up if I remember. it was outstanding in the sense that it had a Lot of Egg flavor. and thus very rich.

A short P.S.: I talked two of these Souls into getting a CSB(O) one thought it was the Cat's Meow the other one is not so sure Ill let you guess : One likes Dry and Crisp white wine , from any shelf the other is a bit more woody.

Im veery interested in how Amazon through WF will radically change this market. WF has a Food distribution and warehouse system Amazon has no experience with WF has many locations in affluent neighborhoods where MealKits might make their appeal WF has staff that can chop up all the stuff that sitting right in front of them You would then be able to pick up your Kits on the way home , and get a Prime discount , in the Prime Express Line or the kits could be delivered with in a local area by a Amazon/ WF mini-bus in the late afternoon into some sort of cooler system similar to the kind my family had in the ' 50's for fresh milk before the Advent of true SuperMarkets. if this sort of thing were efficiently run w enough selection Non-WF areas would probably have very few choices left to them. let's see what happens. I was not able to find a map w pin points of WF stores only this : https://www.wholefoodsmarket.com/stores/list/state just glancing through this that's a lot of the Disposable Income centers for most states. and that's a neutral statement. years ago I got to work well before the sun rose , and got home after the sun set. except for Friday , when it was Extra-Large w Extra-Cheese and a VHS or DVD dinner was made every night be cause I enjoyed it. I can see many of the people I helped ' bring along ' whose incomes now are much more than mine was at the time again a neutral statement going on line near the end of their day to order up a kit or two from Amazon/WF's for pick up or delivery then enjoying chopping and cooking that stuff up. of course , they would be enjoying an massively over-priced Chardonnay from California w Gobs of Oak confusing the Mighty Oak w the Vine so I only partially failed in My Work. and some of them have pretty impressive Kitchens however No One has a Rational Combi Oven single decker or double decker !

not that Im advocating this : but if you keep the mass ciold , would filtering the total mass in a fine paper filter get you where you wanted to go ? was there beef fat in you beef jus experiment ? if so , it suggests that chicken fat does not harden enough for these speeds to help clarify chicken stock. chicken fat floats.

the sugar issue is easily solved w a tax that method has been studied for years and years and is effective. of course , the tax collected will be wasted , but that's a separate issue. Bittmann frequently ' mails it in ' Ive seen this many times on the various PBS cooking shows where he is a guest.

thanks that's helpful

well what do I know ? I should have paid more attention : a scallop on the cook-top " so it must be some sort of ? gas cooktop rats

Cheers these pics come from a british show Saturday Morning w James Msrtin so all Kudos go o them for review purposes : what are the cooktops being used and the pan ? does the pan have cooper in its ' sandwich ' greatly appreciate some insight into the technical cook top here just to give full credit this is House of Tides http://houseoftides.co.uk and the chef is Chef Kenny Atkinson https://en.wikipedia.org/wiki/Kenny_Atkinson_(chef) here is another pan a saucier ? I note the thick bottom could this be a commercial induction top ? I also note that the ' bits ' on the stove top on our R are not burning so : commercial induction ?

@whenric Thank You ! how much roughly of your 1 kg meat were you able to fit into the Spizall at one time ?

@whenric thank you ! I haven't looked up in MC how they made the Jus ... I do recall a video they made available does anyone have a ref to that vid ? Im sure I have in somewhere in a billion-gazillion book marks would you have extracted ore Jus if you ground the meat ? either w a grinder or the Cuisinart chill - pulse - chill etc method ?

got a PM said to work well for MC Jus Yikes ! so clean up's a real pain , right ? all that grease ...... he said hopefully .......

me neither just as well ........

its late for basil Id say in your area. when I used to grow it in quantity for freezing as a component for pesto : basil and EVOO ( no cheese ! ) ( outdoors ) I had to start early in the season. can't really say how much you are going to get under the lights.

WoW didn't know they didn't sell suitcases in EU for " treasures ' nice to know.

@lindag same here w a PeanutButter and jelly sandwich or two. for a while there was Hot Soup in the lunch pail. Campbell's of course but those thermo's didn't last long of no more soup I gather these days one is not allowed to bring PB&J sandwiches to school a bit sad , that.

nice teapot ! would look good next to those two Mussel thing-ies just saying some times : Spot It ? Buy It. not often Id say.