lindag

I ran across this recipe this morning. I won't be making it (although I'd love it). For those of you more adventurous

Oh how I miss Calvin and Hobbes. 😢

Any info on the best way to cook a chuck eye? It’s a cut that’s new to me.

A Jewish friend who is the best cook ever made her homemade mushroom soup for a group dinner that was to die for. I’d love to be able to recreate that. Unfortunately she’s out of touch now. i wouldn’t know where to begin.

When I start cooking in my circulator I sometimes want to move the unit to another area in the kitchen to get it out of my work area (it cooks for such a long time). if I unplug it and move it to another outlet does it lose its memory (mine is a Joule)? Then what?

Uh oh. I ordered one of their petite hams...I hope it’s not that salty, I’d be very disappointed. I hope you get a solution.

Could you use small (pipe cleaner size) brushes? I have some that came with sets of glass straws. They are flexible enough. I'd be happy to send you some if you think it might work.

Every sink in my house has one of those foam soap dispensers...l love them. I buy the big refill bottle from Amazon. These dispensers are the best since they have a suction cup on the bottom that keeps them from sliding around and tipping over. Ingenious.

It doesn't make any sense to me. I can (and did) order a case from Naked Wines that will be delivered later today. I do need to be here to sign. So, I don't understand how it's different that-n picking it up from the grocer.

Yes, because the Philips website video on cleaning the Avance Grill recommends this one.

Good to know....I will try that too.

Yes, I need to up my game. I cooked some (skinny) asparagus in mine the other night and it kind of shriveled; I should have used steam.

I can count on three fingers the number of times I’ve used the steam function in my CSO. i bake all my breads in my big oven since they rise too tall for the small CSO. For proofing I use the bread proofing box I got from KAF., it works great.

I’ve got fresh beets on my grocery order. CI recommends olive oil, beets, sherry vinegar, thyme, s&p. 191F for 4 to 6 hours. I LOVE beets!

I discovered that I need lessons in how to truss poultry for the rotisserie. I did a poor job here so I checked in at utube I found several really good tutorials in how to do it right. Next time I'll get it done. On another subject: I now have some charred areas on the sides of my grill. Any suggestions on how to remove that without scratching it up a whole lot?

Oh sure, let’s pretend that we’re just being enabled and we have no responsibility. I am one of those,

Good for you!

How wonderful!

Wow! You travel to Amsterdam on a whim? That’s impressive. I’m envious.

@Norm Matthews Are those dueling Kitchen Aids?

I needed a little something to go along with my Saturday morning snow day Bloody Mary. I opted for Blue Diamond Wasabi and Soy Almonds. Yum. Now I need a nap.

And, did you cave?

Yes, but he’s so charmingly British.

Today I’m watching the Great American Baking Show (recorded from Thursday)/ Paul Hollywood’s Crusty Cob Loaf looks amazing. Could be a real challenge to make. Anyone game?

I don’t see the point unless you’re like @Smithy and are traveling much of the time and don’t have access to a full size kitchen. Does that help?