rotuts

getting a perfect looking top is difficult in a bread machine I slice it off while still a bit warm and have it with butter or toast it then add the butter at least on a vertical loaf there is less ' Top '

Id like to try that vacuum thing-y. my copy has not arrived I bet the sealing is to lee[ the dough moist do you let it rise in the bag ?

The Amazon Effect .

@Paul Bacino like your wine selection !

@catdaddy do the Rules of War say you can only make one ? why not Meat LS on the Italianish side of things and a Veg version lets call it the California side of things for no reason what so ever that would would have sliced artichoke bottoms , spinach usual cheeses and tomato sauce. maybe béchamel for that one but some basil too

@kayb ' Justin Wilson ' Ooooh Weeee ! got to de-slime the Okra ! yep and a Jug of Wine w a finger hole ! might have been this one : they were always green ! and here he is : ↵ Use original player New Orleans Cajun, Justin Wilson - Mule By taaral YouTube 360p ← Replay X i and more here justin wilson youtube

@catdaddy what i think is most important is this be the best LS you've ever made by your standards and your taste that being said : I started making LS based on the TestKitchens Rx probably from their first season it had meat. perhaps three kinds , and ground. it had ricotta enriched w eggs and fresh basil etc. it was covered in foil initially and the tip I really enjoyed was that the foil was sprayed w PAM-ish so it didn't stick to the top and was removed for the final portion in the oven. their was some cream for a Panade-ish and the meat was 'grey'd' not browned. what the real point ? My father had many students all over most of the globe two sets came to visit and they were Italians I made this exact same LS for each group granted we had local BayArea sourdough and some decent Ridge Zinfandel but they said this was the best LS they ever had. before we got to bottle 3. I believe them , as I saw their reaction at first taste LS for Competitions needs Meat. esp if their are Italians involved granted if LS is : a layered experience with flat noodles involved the the sky is the limit. but Italian ? meat. ground. w enough ' white-cheezie ' ( your take on this is fine ) between the layers. hope to see your entry ask toi pic the others !

if you are leaning towards ricotta consider cottage cheese. it is similar to ricotta but has more flavor ' process ' until smooth and make sure there is a little fennel seed in the dish not too much , but a decent hint to me , fennel seed and of course the plant tastes like liquorish and Im not a fan of liquorish but there needs to be ' not too much ' in lasagna that's ' Italian ' if you prefer noodles you have to boil , of the brand of your choice soak them in hot water soaking lasagna noodles in hot water some people feel ' boil ' noodles have more flavor and a better chew. best of luck and please report back

So an issue w Salmon in Seattle ?

Never had Parks Im bereft . I did live in the Philadelphia area for 3 months way back when I think they had 4 - 6 packaged Scapple and 4 or so fresh at the counter the Meat Counter not the Deli. Hog Heaven Id say had it every night thick cut.

@HungryChris WoW it all looks Really Good killer frost your way no doubt tonight here : 17 F Ill need to get some Scapple to get few a few days.

it looks like your shelves in the tall cabinet slide out on tracks I hope so My sister talked me into those several years ago it was well worth it .

@Shelby did you make that Lasagna in the CSB(O) ? what size glass pan did you use ? thanks looks delicious !

GeeWizz I was about to call Amazon as my order has not shipped yet @ $ 525 + they have dropped my price to 415 ! has anyone had theirs shipped ( USofA ) at a higher price ?

now Im not looking for trouble at least in this case Could it be that the EZ-T was invented as a cover for various Business Trips which mostly involve Good Eats ? maybe some Shopping ? just saying

@liuzhou perfect looking eggs ! and Duck to boot!

if by seasoning you mean salt , NaCl I under seaason easier to add than subtract.

would Neapolitan pizza in NYC be the same as in Naples ? not of course Naples FL Napoli ? interesting test right there .

@Anna N thanks !

then go for it but if you can't do that the other items from HD will work fine but go for being comfortable ! I really do like these : https://www.benchcrafted.com/Magblok.html a billion years ago when i still did woodworking I had some very fine NE BirdsEye Maple and when LeeValley was still in Canada they offered Rare Earth Magnets of various sizes and those would be inserted in the wood in question Down in the Home Work-Shop then plugged w BEM finished of course but I never got to it Om wondering if the link I mentioned has used this technique ?

for a 12 " knife rack you might not need anything more than a standard plastic insert you can get at HomeDepot the weight of the knives pull down not out that a 9o degree diff the items above are really fantastic. but possibly far more than you need. that being said you can do as I did with these : https://www.homedepot.com/s/plastic%20screw%20wall%20incerts?NCNI-5 however if your EdgePro'd knives fall off the wal a NYC wall after all , Don't Call Me.

Ive used Magnabars for ever. they work fine recently i got a pair of Watanabe knives I thought very hard about putting them up on the Magnabar but i thought i would be very careful taking them down so the blade was not damaged by the exposed metal. I got two very small blemishes on the blade , easily repaired w the EdgePro 1000 grit / 2300 polishing stone ( not tape ) this was recommended to my by EdgePro. I took y time. I then ordered a Magnabar knock off from amazon and plan to grind out a passage in the metal-wood sort of a trough so the cutting edge of the blades of these knifes never touch anything say 1 " when the are put on the racks and taken down. I just a haven't gotten to it. this was never a problem w any of the western knives I can't say what would happen w the westernized Japanese knives as seen ( shun ? ) in one of your choices just keep that in mine even if the blades openly touch wood , not meal the issue is how the knives ' roll off ' the strip.

Does MB recommend any particular machines ? my copy won't ship until Nov 13 ! and does any one know if there is a machine that allows you to take out the dough and retard it in the refig yet putt back in the machine on a rise setting than a ' custom bake ' i.e. you set the time or a baking time that would work for such a loaf ?

@kayb WoW ' Sticky Buns ' but much more Piggy learn something here every day.

@HungryChris dying here. have you ever saute'd the mortadella for some color ? and then melted the Cheese in the micro for just a bit ? the rest above nice !