Martin Fisher

Wow! I'm shocked!

I do the same, but with a circulator now with the hotel pans sitting in a Cambro container. The size I use fits perfectly.

I've used hotel pans for years. Current best use is in cheesemaking via a/the sous vide setup. I've mentioned it before.

I should have added that this is the type of olive oil that all my friends in Spain use on a daily basis. None of the astringent stuff.

I use grate clips. ETA: The oven grates are too wide for the grate clip and run front too back.. I have a flat grate with narrow grate spacing sitting on top of the oven grate. The probe is easily removable.

I have a Thermoworks Dot (sensor) permanently mounted in the oven. It's always on, the battery lasts for months.

I have several Thermoworks thermometers, most are great, they're not all great. They used to sell some re-branded Chinese garbage in the not to distant past. That's probably why there are NO product reviews on theirs website, and why they hate the resale of their products so much—which belittles their loyal customers.

That would make an interesting poll. Who takes the time to process any sort of impromptu photos destined for a forum. I usually take the easy route for such pics, nothing beyond simple editing. A blog and such, that's another matter.

I searched for the earliest Dutch baby recipe that I could find. It's in a 1944 issue of Sunset magazine. Not only is it nothing like Yorkshire Pudding—It's nothing like any modern Dutch Baby recipe that I've seen. "DUTCH BABIES" 1 egg 2 tablespoons cream 1 teaspoon Sherry 1 teaspoon flour Pinch of salt Pinch of baking powder Source: Sunset, Volumes 94-95, Lane Publishing Company, 1944

This belongs in the 'stupid food arguments' section. If there was one. The BBC says that the NYT 'thinks Yorkshire pudding is a dessert.' I don't see where the NYT thinks that a Dutch Baby is the same , or even similar, to Yorkshire Pudding. Nigella is the one who suggests similarities on her blog. I find the two QUITE different! New York Times thinks Yorkshire pudding is a dessert The Exact History of Dutch Babies is Unknown "Dutch Babies The most famous of his dishes is the Dutch Baby. While I personally do not know its derivation, many believe that the Dutch Baby is based off of the German Apfelpfannkuchen. The original recipe is a Manca family secret. But close approximations can be found on many places on the web. Martha Stewart even has a version! The family lore is that one of Victor's daughters (one of my grandfather's sisters) named the Dutch Baby as a child. Perhaps they got named "Dutch" because of her inability to pronounce "Deutsch" - the German word for German. My family believes that Dutch Babies became famous when Sunset Magazine profiled them as a featured recipe. You can find the recipe and some history in their old cookbooks (I know the "Best of Sunset" Cookbook published in March of 1987 has them on page 167). Sunset credits Manca's Cafe and my great-grandfather as the inventor of the Dutch Baby. We have a version of the Manca's Cafe menu from December 16, 1942. At the time, Manca's Cafe owned the trademark for the term Dutch Babies. They were on the menu for $0.90. With a side of bacon for a total of $1.00. Or with a side of sausage for $1.10."

Don't get me started! LOL

I also watch some of Matty Matheson's videos. He's up in Toronto. Some are kinda comical. WARNING: Definitely avoid if you have a problem with foul language. LOL

Wow!

You can never rest from eggs, at least, not for long. You're a obvious egg lover through and through.

Cattle manure can be MUCH more than grass. In fact, grass often isn't a component.

The quality of their products is of issue too. I could go south, in PA, and, find a real butcher. Well, I know the butcher. But you really do have to find an agriculturist who's in tune with what you prefer and purchase a specimen of your liking and have it custom butchered. Back in the day, when I used to raise my own. I could do it as I prefer.. Those days are over, probably forever. The good stuff is out of reach for most, for various reason—certainly if you're dirt poor, as I am. I've mentioned issues of quality many times before, here's an example: After re-reading that. With all the mistakes. I really do need a pet monkey to type for me!

Not sure I'd call in proper in terms of what butcher shops used to be—but it's certainly better than most of what's available in the immediate area.

That's available at all Wegmans. And you can custom order almost anything.

Yeah, such a dumb law. Never here at the local Elmira store.

Impossible!

Hmmm. Depends on how lazy I feel at the time. So, it's about the mood, I guess. My grandmother's were excellent cooks and bakers. Almost everything they cooked or baked was homemade. My mom is also an excellent cook and baker—she owned restaurants years ago. My preference is almost always homemade.

Ugh! I should have ordered at least one pan when the old design was available!

Everything is MUCH bigger there, as is expected.

Ain't ever seem a cart escalator, but our local mall has escalators running up and down to the food court. I'm comfortable with escalators. When Sears was in downtown Elmira, they had escalators. So I've had experience with them since I was a young child. Sears is now, and has been, for many years, at the mall.