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@heidih enthused here about Julia Child's chocolate mousse.

Just discovered Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Staff note: This post and the following three were split from the Snacking while eGulleting topic, to keep both discussions focused. @Kim Shook, the recipe lists a stray 1/2 cup of something; could you please say what? This posts and the next three were split from the Also, what is 10X sugar?

I'm sorry to be so late, Darienne, but could you say more about this pie? Perhaps a recipe?

I was thinking I must be living a different life, or had been absent for a while; I couldn't remember things in the grocery store being so expensive!

I did enjoy Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

I haven't made this, but I want to Dried Apricot & Date Stuffed Turkey Breast with Marsala Glaze

Here is @Anna N's favoured recipe for Soup of the Bakony Outlaws which looks totally fabulous.

Hope this is the right place to post. I have some pizza dough, made by bread machine, which has been sitting in the fridge for a while. It uses 572 g flour with 60% hydration and 3/4 teaspoon (2.63g) of yeast. Because of the low yeast, the bread can be used after 3 days for the next 8-10 days. At the tail end, pizza from this dough ends up very cracker-like. I can't find notes for when I made this batch, but the dough has lost its puffiness and looks a bit wet. Can I revitalize this dough? How?

Some advice please. I have a 2"- 2.25" lamb shoulder chop cut. I have no idea how long to cook it. @cyalexa did a 3/4" lamb shoulder chop at 140°F for 5 hours. My history with lamb shoulder or leg of lamb is 133°F for 1 to 3 days.

Anu, you're sure to find fast friends here. I'm looking forward to reading your recipes. Welcome to eGullet!

Oh yum, Shai! Recipe, please?

Shai, I just bought several pints of cherries from the farmers' market. Recipes, please!

@Anna N, it *used to be* that the ebook license was for one device, but Amazon opened up their DRM to multiple devices connected to one (your) Amazon account. In the modern world, you couldn't send me an ebook from your device; my system would not be able to read it because of DRM. It's possible that there is now also some kind of "one family" licensing for Amazon, so that your son or daughter could also read an ebook you have purchased; I have heard of such a thing but don't know any details. Apple uses epub ebook format, amazon kindle uses mobi (plus some others). *Without* DRM the ebook could be read on *any* device. Getting rid of the DRM requires a savvy technical computer person.

Congratulations! Thanks for the incredible photo journey.

Lamb shoulder chops purchased from the farmer (rancher) frozen. Two are approximately one pound each and two are just over a pound together. They are all about 1 1/4" thick. Each is wrapped in a waxy paper (looks a bit like a paper towel) which is frozen into the meat. I would have to partially defrost the meat to remove this paper. DH thinks each has a bone but I can't see any bone (course the paper is in the way 🙄). Is there any danger using sous vide with this paper? Any recommendations for time and temp?

Actually, *somebody* has to pay for egullet. I choose to so a couple others don't have to, but that's not really the point. The question was what food-related reading material we pay for. Of other stuff, I pay for Fine Gardening magazine but I've never had a subscription to Fine Cooking magazine. Partly that's because I keep a lot of recipes in an online note keeping system and it's an incredible hassle to get printed recipes into Evernote (scanning, cropping, etc.). There are websites which I donate to but I think none is food-related. I'm very wary of the subsciption model; I just don't like my credit card hanging out where somebody may decide to charge it, and I might not notice.

I think the only food subscription I pay for is egullet. And the library. I read a lot of cookbooks (not quite as literature, but for more than a recipe lookup). I do buy a lot of used cookbooks (which doesn't help the author I realize). 'Course I'm a dinosaur too.

@liuzhou, what did you make with the green tea? Idea thiefs want to know!

These are all the strawberries after ~7 hours. They're dry on the outside but still fairly squishy. Went back into the APO this morning. Following the Gangloff book, the rhubarb was dipped in boiling water for 75 seconds. This rhubarb is mostly green. It's okay to eat, yes? And, there's still room, so I threw in these tired bananas. I put a heaping tablespoon of citric acid into a bowl, then dipped in the bananas. These photos are not mounting the same way I see them, but I don't know why.

This afternoon I have been reading The Ultimate Dehydrator Cookbook by Tammy Gangloff (eG-friendly Amazon.com link). I've now got a list of more than a dozen items which I *should* have dehydrated by now!

Yes, @blue_dolphin, it would. Ack . . . I'm resisting!

I really, really, really want that Ooni. Grrr.

@Annie_H, please say more about your baby grain pot.

This is half of today's capture of fresh strawberries from the farmers' market. I also got rhubarb (which I will also dehydrate) and broccoli raab (which I will not). 126°F (52°C) for 6-8 hours. If the berries are not dry tonight, I'll plan to freeze them semi-dry on the morrow.