TdeV

@Dr. Teeth, My oven gloves have big fat LONG fingers, so I'm always sticking them in food; it would be good to find tighter gloves. Do your chemical clean up gloves protect your hands from hot surfaces? Edited to add that I have arthritis so my knuckles are too large for the gloves I wore when younger, part of the reason I have excess length. Chemical clean up gloves might be a bit stretchy, which would help.

I did as you suggested and dry brined my last chicken thighs. Was a very tasteful bird!

@Smithy, I usually experiment on my dinner guests too! (I would like to have been invited to that dinner 😋 )

At the time I thought I noticed which ingredient made the consultant choose one way or the other, but I don't remember. My guesses are: yes to bread machine if the flour was bread flour yes to bread machine if the leavening agent was yeast.

@Duvel I'm also interested in a recipe for simple flatbread. In my case, I use a bread machine to knead dough because my hands don't work well enough. I have conferred with a consultant on King Arthur Flour's Bakers Hotline who searched through their published recipes to identify which recipes can be done with the bread machine. They are: Quick and Easy Flatbreads Naan Soft Wrap Bread Sourdough Naan Can't say much about these recipes as I haven't actually made any of them yet. 🙄 Edited to add that I don't know how the KAF consultant chose bread-machine or no-bread-machine for the flatbread recipe, i.e. what the selection criteria was.

Shel, this is Opinel. I'm not seeing any part numbers on the knives. P.S. I started this investigation because you wrote about Knife 112.

@Shel_B, I meant to find or look at them on the website (I didn't find any numbers at all).

Shel, how does one display the model number (i.e. 112) ?

@rotuts, the recipe book I checked in said to cook the sandwich for 3 or 4 minutes (only). I did around 8 minutes. Do you think I could go longer?

Okay. Bakery country sourdough, sliced thinly. Butter on inside, mayo outside All the panini recipes I looked up added cheese to bacon, so I added about 4 ounces aged cheddar cheese. 0.5 pound bacon steam roasted in Anova, 4 slices each sandwich 2 small tomatoes from neighbour's garden, seeds and water removed. Handful of fresh arugula. On the Cuisinart Panini Press, I selected Panini Press and chose, as the heat level, the mark between medium and high. I pre-heated the device. Here's what I got after 8 minutes The markings on the bread were very light. Obviously the heat needs to be higher. At what setting/temperature do you folks grill panini? Also this was very greasy. DH didn't seem to mind it, but I was uncomfortable all evening. Suggestions?

@Smithy @ElsieD @rotuts, I'm thinking I'd like to have some cooked bacon available for panini sandwiches. I coud roast/steam a pound of bacon in the Anova steam oven in one fell swoop. Then I keep the bacon to use later. How do I keep the bacon? Freeze it?

If you were to make a Frito Pie, Shel, how would you make it?

Only on Day 3 !!

@Smithy, were you intending to add a recipe? (Not that I'll ever need it!)

The blade is indeed sharp. This one has a bunch of safety features, which may diminish injury. We'll see!