Anna N

That is where Google comes in.

Me too. But I hope your memory is better than mine and that if this happens again you will shake me and ask me if I checked the temperature in my oven! Bet I forget again.

I bit off a little bit more than I can chew today so this bread was rushed. I especially rushed the shaping. But it's for me and I can live with its less than perfect looks. I am thinking of calling it clamshell bread.

Here you go but the ads will drive you to distraction.

What prevents you from cutting down the recipe?

Here.

This site which I have found to be mainly reliable suggests that you can water bath process lemon curd but that even having done that it will need to be refrigerated. However they are giving a refrigerated shelflife of three months which might be helpful. Once open however even refrigerated the shelf life is short. Here.

So apparently I am a very slow learner. I no longer believe there is a problem with the recipe or with my ability to follow one. It's my memory that's failing! Didn't I explain earlier about my oven which was not behaving very well? Certainly it does not work on convection mode. But I was preheating it on on non-convection mode and when the beeper went off to say it had reached the temperature of 350°F I went to put my trays in there. But one extra neuron kicked in and I told myself to throw a thermometer into that oven and make sure that it was accurate. It read 200°F despite the signal that it had preheated to 350. Therein lies my problem with spreading cookies I do believe. So long as I remember never to trust that beep but to check the temperature with a separate thermometer I think I should be good. These are not the ones that went so badly wrong the other day but I doubt that it makes any difference as the recipes for oatmeal cookies are very close no matter which one you consult. Thanks for everyone who tried to help.

When you reach a certain age there isn't a great deal of risky behavior you can engage in even supposing that you wanted to. Leaping off my foot stool is no longer an option. But a little adventure is never completely unwelcome. And I had mine this morning. When I sorted out my freezer a few days ago and made my inventory, one of the things I listed was "hunk of beef which I am guessing is picanha". Today I thought beef would be a nice change for dinner. I decided I would sous vide it and brought my sous vide bath up to temperature. Normally I would just have plunged the package into the bath. But this one seemed to have lost its vacuum so I thought it a good idea to repackage it. Hmmm. Beef? Nah. Pork spareribs? Nah. Oh damn. Lamb ribs. And so I ditched any idea of cooking sous vide which would take many hours -- let's say 18 to 48. Bit late for dinner tonight. So Instant Pot to the rescue and it will become a lamb rib curry courtesy of Nom Nom Paleo. So if you can no longer engage in extreme sports consider not labeling freezer contents. Adventure comes in many guises.

@shain Many thanks. It is certainly a very different way to make a meal of meatballs. I am not much of a fan of the usual North American ways (spaghetti and meatballs, Swedish meatballs, meat ball subs etc.) so I might give this a try. Wow! I just looked up tanjia.

She may or may not have any input into how her recipes are used. She is for sure under contract to her publisher and her TV show. I suspect they have much more to say about this than she does.

Except for stocks and other liquids, I'm not inclined to use resealable bags in the freezer. I have never had an issue with liquids in these bags. I could use the Archimedes principle (here ) to get out more air but I don't bother. I just get out as much as I can by folding over-the-top carefully so I don't spill the contents. YMMV.

@Shelby Please stop it. I haven't even had breakfast yet and I want that plate of food now!

Wish I had been there. I would not have refused the wine but I'm sure I would've devoured the food. Can you tell us more about the meatballs and sauce, please.

Then I'm much more interested in your immune system than your stock. I'd also be wondering if you suffer from anosmia.

I have never used a bacon press before either. I just got mine! But perhaps if I were your grandmother I might need to call it something else.

Yes. That is the one. It was just on sale for a little over two dollars for the Kindle edition.

I am sure you mean another Anna! Hell I can't even make chocolate chip or oatmeal cookies.

Butter chicken (with green beans) and basmati rice in the Instant Pot. The recipe is from the Indian Instant Pot® Cookbook. Hardly the world's best butter chicken but given the amount of effort needed it will certainly stay in my books.

I can turn my back on most desserts but a good tiramisu.....

I cannot imagine the stress of being "on" day after day, week after week, year after year. It's one thing to try and maintain a level of perfection but it's entirely another to realize that the smallest slip could have such immense consequences as losing a star (in a world where such things matter).

I had to skin some chicken thighs so the skin went into a cast-iron frypan with a little salt and a bacon press.

Yes it is exactly the same problem I think. I even questioned the butter myself. It is not my usual butter, however, it is a very reputable American butter (Wegman's) and all the recipes are from American sources. So I don't see that being the reason.

Nice thought but nothing would crumble. It was very much like trying to pick up soft caramel with inclusions.

I am only saying that if you were going to reduce it as recommended in a couple of posts then you need to be careful because then you will really concentrate the salt.