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Home gardeners are NOT allowed to use RoundUp in Metro Toronto, Canada. The city of Richmond, California, has banned the use of glyphosate (RoundUp). "WHEREAS, there is documented evidence that exposure to glyphosate causes birth defects, fetal deaths, cancer, DNA damage, and other serious illnesses;" City of Richmond Pesticide Ban In the midwest US, soil treated with RoundUp is deemed safe once it has dried. Monsanto (makers of RoundUp) are very influential, so FDA and USDA may not be using only "science" to come to their decisions. 😧 See https://rounduprisks.com/glyphosate-pdf-library/

Looks fabulous, @Ann_T. Recipe please?

Looks great, @Kim Shook. Recipe?

I'm going to Greenville, NC next week, taking the scenic route. I'll put breakfast at Early Girl restaurant on my list! I'm not sure how I'm coming home but I'll keep Dancing Bear Appalachian Bistro in Townsend, TN on my list too.

Paul, those mushrooms look out of this world! The coating looks very thin. How did you make it?

This summer my friend is fulfilling her promise to take her granddaughter (who will graduate high school) on a trip to Austria. The girl is very interested in dessert making, in fact, she makes something different almost every weekend. And she works part time at a local bakery. They will have about a week. What places would you suggest they visit?

Exactly. What I want is equal access to the bathroom. In most large buildings, the mens' bathroom has twice as many fixtures as the womens'. Just sayin'. (And it is food-related in one refrains from using that restaurant because of the bathrooms 😛 )

@&roid, hit the home button on the app. The drop down menu will give you Cook History for the Joule you currently control. This was added in software version 2.4 On the forum, folks are asking to rename those manual histories, but I've not seen that yet. 😧 https://www.chefsteps.com/forum/search?q=cook history

Yes. It took me quite some trouble to find it but eventually I did.

My house too. My DH loves, loves, loves salt!

Sous vide at 185F for 10 minutes. Asparagus is local and fresh. Could have had a tad more tooth, maybe cut down to 7 or 8 minutes. Had butter and fresh dill. OTOH I put some asparagus on top of a rice ham casserole the other day, which I cut small (1/4") and they were fine nuked for 33 seconds using Barbara Kafka's method. (Veg laid out on plate, tightly covered with plastic lid). My DH usually steams his non-local asparagus for about 10 minutes and then liberally coats with a spice mix which contains plenty of salt.

Thanks for the info @chromedome. I had every intention of taking photos of tonight's dinner but, alas, I was too eager to taste; and once started, we didn't stop eating for quite a long time! 🤣 I was intrigued by @Kim Shook's Citrusy Garlic Shrimp. Mine were fresh water shrimp purchased from the local slightly-upscale huge grocery store. Didn't notice where the shrimp came from. No fresh garlic, so used 2 tsp powdered but it needed more. Next time I would use more lemon vs. orange juice. Kim and Mr. Kim had plenty of bread to sop up the juices (which I didn't, but would have preferred). As it was, I wanted the sauce to be thicker but don't think there was time to make it so. The shrimp are submerged under the cooking liquid so there's quite a lot of it. Asparagus was cooked sous vide. Will definitely try this again. Here are the remnants:

Which reminds me: what do people do about bubbles in the pizza which puff up? I have one of those plastic spikey rollers but I read something once recommending not to use them. Edit: The bubbles have been more apparent with this method of cooking the pizza.

This is the second ball of dough (first was Friday night). Using @JoNorvelleWalker's method of getting the oven hot, hot, hot, I heated oven at 550F for over an hour then turned on broil for 15 minutes or so. Pizza was put on baking stone with broiler on for one minute, followed by 4 1/2 minutes at 540F (oven had cooled). The black thing in the centre was the dough which puffed up. Dough was made using King Arthur bread flour and semolina in the bread machine which aged, in this case, for 7 days in the fridge. Pizza was made with Tangy Tomato Chutney (tomatoes, brown sugar, cider vinegar, raisins, onions, candied something, ginger purée, garlic, salt and spices) from Gracious Gourmet--there could have been more of this, fresh goat cheese, cheddar, chopped fresh asparagus (nuked for 30 seconds), and chopped pistachios. The crust is definitely chewier than my old method. My husband says each of my pizzas is different and he likes them all. I'm still not sure if I like this method better. We'll have to do more experimentation!

@nickrey, marvellous collection! How do you find a particular recipe or, for example, a recipe using sweet potatoes?

My husband and I read a lot of ebooks. He reads on a Kindle and I read on Android. We both use Calibre (http://calibre-ebook.com/) to save the library (where you can add your own keywords), although he loads the Kindle ebook before connecting with Calibre and I load the ebook after uploading to Calibre. To interface between Calibre and the ebook reader, we both use Calibre Companion (http://www.multipie.co.uk/calibre-companion/). This enables me to upload ebooks to my Android tablet and my iphone from the same Calibre library management system. Much more useful than the straight Kindle app. Edit: I have more than 1,000 ebooks, mostly not cookbooks. Edit: Library management does not include the contents of the ebooks.

@Okanagancook, Eat Your Books no longer has a lifetime membership and it's really, really pricey. And I have an issue with someone else controlling my data. I mean that I'm the one who'll have to organize all that stuff. What if I live another 40 years? OK, unlikely. How about 30? Or even 20? Think of all the used cookbooks that could buy! 🤣

@suzilightning, do you still have Official Peanut Butter Lover's Centennial Cookbook?

Re: water chestnuts. I, too, bought some fresh and now am totally ruined for ever eating them from the can again. I did some online research and found that there's a contagion which might be present in a raw water chestnut which can be neutralized by blanching. Has anyone heard of this? @liuzhou, am I correct in assuming that people in China don't worry about eating raw water chestnuts?

@Duvel, thank you. I have ordered most of those books. Me? Me? I do not have a cookbook addiction! 🤣

This is all that's left of tonight's pizza. Previously carmelized onions, avocado and cheddar cheese. Dough is made using King Arthur bread flour and semolina in the bread machine which ages for 3 to 7 days in the fridge. I've been following @JoNorvelleWalker's 3 minute pizza and tried out turning on the broiler for 5 minutes first, then slid the pizza onto the stone and did 1 minute under the broiler and 5 1/2 minutes at 550F. Bottom much more toasty than previous pizzas, dough more cracker-like. Am trying to decide if I prefer it. Fortunately the recipe makes two pizzas, so I shall have to test this theory in the next few days!

@Duvel, I have been researching your wonderful Catalan dishes for St. Jordi. Courtesy of google (and google translate), I have found one or two dishes, but not many. I have Penelope Casas' PAELLA but all those recipes look tame compared with your dishes! Do you know a good paella book from Catalan? I would prefer the book in English but, as long as there are photos, I'm sure I would survive. 😀

@Duvel, olives and onions and carrot and . . . ? Chickpea, rice, chicken thigh and . . . ? And the potato?

@jimb0, looks delish! Tell us about that slaw.

I'm reviving this thread because I've recently purchased Barbara Kafka's Microwave Gourmet ©1987. I'm interested in finding out more about COOKING with a microwave and this is always the recommended book. Kafka's very clear that different wattage ovens behave differently and gives multiple recipes for different ovens. She also states that one can't just double or halve recipes, or change pan sizes. BUT most of her recipes are for 650 to 700 watt microwaves. Any idea how I should translate that to a modern microwave? FWIW mine is 1200 watts.