weinoo

I was gonna say dried bananas; I don't know that I'd even rehydrate them; they should rehydrate nicely from the heat and liquid of the batter while it's being baked. The raisins and cranberries that I use in my banana bread do just fine.

Actually, I think Cook's Illustrated also suggests baking pizza on the highest rack your oven will allow - they claim the reflected heat from the top op the oven helps. What's more important than rack position, however, is the accuracy of your oven's temperature. I use 2 thermometers in my oven, and they register different temps. depending on where they are place, but I get a good idea of an "average" temperature throughout and can see where that is in relation to what a recipe might say. I also like using the convection feature of my oven, which tends to even out the temperature, but must be accounted for when checking for doneness. But in general, midpoint is a good place to start.

Why would that be hard to do?

So here's a question, and it smacks at the heart of why I don't bake much bread any more. In terms of cost - how much do those two loaves cost you at the bakery? And how much do the two loaves cost you to make at home? Ingredients, mise, actual work, cleanup, opportunity cost, etc.

I have never pureed my bananas, just mashed, and I have never seen any worms in my banana bread either.

I would actually do experiments with multiple bags and bowls of bananas to find exactly what you're looking for. After all, it's a quite affordable product, and this way you can scientifically and empirically decide what works best! Me? I just let bananas sit on the counter; when they're past the point of what I like to eat out of hand, I either peel and freeze them for smoothies, or make a loaf of banana bread. Of course, my wife and I enjoy bananas out of hand at different stages of ripeness, so it becomes a bit of a challenge sometimes to make her happy. She prefers less sweet and soft as her perfect ripeness level.

I think it's about the same price - the Amazon price is for 3 bottles.

But - do you know where those fish are from, how they were raised (farmed vs. wild) and how they were caught? That's kind of important to me and should be to anyone who cares at all about the food they consume.

Paul - the greenmarkets at Grand Army Plaza, Union Square are generally the only place I'll bother with fish. Although when I lived on the ues, I was OK with Agata & Valentina, and they now have a store on University & 10th. Whole Foods are very much caveat emptor. If you can get fish on the day it comes in, it can be fine - if not, don't bother. What's more interesting to me, though, is that I'll occasionally check out a WF in Washington, DC - the seafood they get there is so much nicer, and it seems much better tended to.

This morning, I wanted to try baking something again. So, on regular bake (no steam) I baked a banana bread. Nick Malgieri's recipe, for those who care... It smells and looks pretty good. Still cooling, so haven't cut into it.

Interesting marketing...I would've asked in the store, but since that didn't happen - I'm guessing they could be from any part of the beast, but most likely shoulder or leg, and probably can be cooked with either moist or dry heat.

I wrote a little blog-piece today as well... To Steven Shaw, An On-Line Food Pioneer.

Thanks for, well, this. RIP Steven and condolences to friends & family.

I just got back from my local "super" market, Their price for limes has always been 4 or 5 for $1; when on sale, 8 or 10 for the same price. Today, they were 5 for $3.

So the latest shortage to hit consumers is the versatile lime. Used by restaurants and bars, the price increase is starting to make itself felt. From a story on Eater: And it also appears there a citrus disease affecting the lime tree. from the LA times: What will we all do? Would you ever resort to using chemical substitutes that mimic the flavor and acid of a lime?

Well, I've been using my combo oven steadily since, well, the beginning of January. a. It still works. b. I really like the quality of the toast. and everything else I do in it...mostly roasted vegetables, occasional poultry, reheating. Does it do things better than the Breville? Hard to say - I don't have a Breville here. c. I make it a habit of cleaning the interior just by wiping down with a damp sponge every time I use the steam function as the oven cools down. The interior looks practically brand new, d. Just tonight, for example, I steam roasted the side of vegetables shown here...375°F convection steam for 15 minutes and then 375°F just on bake for another 10. AT $199, if you can get another 10% off via a first-time purchase, I think it's a good buy.

Strozzapreti with asparagus, parm and crispy prosciutto. Side of steam-roasted carrots, fingerlings and brussels sprouts. Negroni rocks.

I think that Wiser's might be a different age than the one I bought - the export stuff is a year older? I bought it at a liquor store in DC - I haven't seen it in NYC.

I buy it every time I drive through Maryland on I95. There's a big liquor store at state line (called, oddly enough, State Line Liquors) that stocks it - I think 1.75L is around $17.

This sounds reasonable and intelligent. I use a scale for lots of stuff every day (like coffee beans before grinding) but I guess I'd find myself way too OCD if I weighed the water to make my cup of oatmeal in the morning.

I need to buy a new measuring cup (liquid) or cups, so I thought I'd try to get a consensus. What do you use? Size of cup? Glass, plastic, metal, etc.? Brand? You know - tell me all.

I see an idea for a great new product. I mean, the sale of muffin tops has exploded; how about "crusty brownie sides?"

I just picked up a bottle of this and was wondering if anyone has tried it...

Is it really smoke-free? Like usable in an apartment with no vent hood?

I like to use an old tuna fish can, on top of which I set a heat proof plate. Saves me $$, and saves the analysis paralysis of figuring out which $6 steamer is the best.