rotuts

@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.

@blue_dolphin if you have any leftovers of that steak there is a Steak Sandwich waiting to talk to you .

@weinoo which Wolf is that one ?

interesting idea tasting the flour on a finished loaf. maybe im a SuperBreadTaster Ive always thought the bread tasted better w the flour brushed off. Id never thought of tasting it after the DustOff. always learn something here on eG.

@cdh very interesting thanks !

@JoNorvelleWalker interesting that you bring up Raymond Calvel two points : what does MBr say about flour on the finished bread ? and those tiny cracking bubbles on the crust ? RC had strong opinions on both subjects I recall. and Im not in any way bering critical of the above two loaves or or less first come scrolling up on this thread nor those who baked them Id gladly enjoy each loaf right now my copy is said to be out for delivery.

APRN is simply a new sort of business that's interesting to follow neither a good one nor a bad. Im only aware of it due to its massive advertising delivery of a meal you put together somehow is for sure a growth industry in areas where there is interest and can be afforded. its just the beginning and there is a lot of sorting out to do. ARPN 's model seems to be one that is failing. I don't even think Amazon is interested in purchasing it. Amazon will muscle its way into this market via WF's

APRN for the last month : of note : 4 cents is 1.30 %

good pick up ! it seems to have a battery you recharge via USB I can't imagine that sort of set=up lasting very long pumping out 500 degrees F but then what do I know ?

as some know Im a fan of SousVideEverything https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/videos they have been doing a series of experiments re: best way to sear a Steak after SV here is the final Vid : ↵ Use original player The VERDICT! By Sous Vide Everything YouTube 720p 360p ← Replay X i you can see the equipment they used under the vid personally I can't see why this : https://abcbarbecue.com/?afmc=1l is much different than a chimney starter other than it had a larger surface area. I am pleased that over time they have dropped the temp for their steaks down to 129 they must like a bit of chew as i think 2 hours is not optical esp w a good sear. I go with 4 I think enjoy I won't reveal their winner but they show you all the items they used in order at the end. and they do comment on the ' charcoal ' flavor you may or may not get w their winner.

@HungryChris fantastic looking stuffed shells do you use a meat sauce ? what do you stuff the shells with ? have you ever tried soaking the dried shells in hot water first to avoid the boiling step ? I havent gotten around to trying that yet boiling / drying / stuffing is a bit of a pain.

their response , very prompt : "" I apologize for not having an exact shipping date at this moment, but know that orders will begin shipping before the end of the month. You will receive an email with the tracking details once your order ships. Please don't hesitate to reach back out if you have any additional questions or concerns. We're always happy to help! Regards, Adam The Tasty Team ""

@Kim Shook WoW. indeed a lot of work ! your Church is lucky to have you .

on Amazon : Air : 1.0 cubic-foot, 16” x 13.5” x 7” cooking cavity. Large Capacity – Roast a 14lb turkey, 12 cup muffin tray, toast 9 slices, accommodate 5.5qt Dutch Oven and 13”x9” quarter sheet pan " XL Interior Dimensions: (W) 13¼ x (D) 11¼ x (H) 5¼ Pro is the same size it seems as the XL

@Paul Bacino delicious looking gravy a agree re bread for dipping.

I used to keep it in the frig. I brought it out to use some and feed for 24 H or so it technically came from a ' SanFrancisco Sour dough starter ' and was not native to NE ! or so they say ....

Ive done a sourdough starter for years.

do they mention an ideal temp or a temp rage for the levain ?

Ivew been wondering this myself. excellent timing. I sent them an email will report

@ElsieD do you think you can put a small pan of very hot water under the bread for a few minutes in this oven for the ' boost ' or the metal might not tolerate this ?