TdeV

@btbyrd, you've just been backpacking, haven't you? 😁

Okay, I'm ready for holiday presents for Canadian relatives. But what about me me me me? @JoNorvelleWalker, from where did you buy your panettone?

That's what I thought. Thanks.

I sent the article to you via PM, @ElsieD.

Not to disable your desire to buy appliances, @Duvel, but perhaps to redirect your interests a bit. Isn't air frying just convection cooking (with a reasonable fan)? @AlaMoi? @JoNorvelleWalker? My Anova Precision Oven does air frying, but it can also add steam. Which is a truly great thing.

Somewhat recently I was investigating dehydrated food which led me to a cookbook for hikers and folk who camp near their cars. For the car campers, a dutch oven was used to make bread & stews with embers from a very slow fire. The dutch oven has a fancy lid which will support a handful of coals piled on top. Perhaps the whole thing was buried. It sounded very interesting. However, I no longer do any camping, so I'm not going to find out!

I'm sorry but I don't understand this. Could you please re-state? Line the pie shell with what?

I really, really enjoyed reading Consider the Fork: History of How We Cook and Eat by Bee Wilson ©2012. Synopsis from google books here as follows: Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious--or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

Aah, @Kerry Beal, and how does one become a Special People? ☺️

I think this is Rodney's store Goûter which seems to say they don't ship but I haven't asked. There is no panettone on that webpage but I'm thinking maybe in December? Is it reasonable to hope that shipping panettone across Canada will arrive still fresh tasting?

In the BlogTO list, which is @Alleguede's bakery? Edited to add: I love pannettone.

Okay, @Bernie, I'll wing it. Will let you know how it goes . . .

That Chicken pesto alfredo penne WITH lobster and shrimp sure looks good though. Won't go to waste, I hope!

@Bernie, were you intending to link to a recipe?

Bye, Anna. Rest in peace.

It does look ugly @AlaMoi !

Yesterday noonish I took a package of 6 vacuum-sealed frozen raw duck legs out of the freezer and put them on a wooden table. The temp in this room is high 60s F. I found them this morning, thoroughly thawed. Internet search doesn't reply to these conditions. I thought to open the packet and smell them -- I'm pretty sensitive to off smells. Is this an adequate test?

@MaryIsobel, did you intend to link a recipe? @Darienne, definitely a day for thanks giving. 😄

MaryIsobel, that pecan pie looks scrumptious! I hope you post a pic of the Ceasar Cherry Tomatoes when prepped. Mr. Google did not help me find a recipe. Best wishes for a grand feast. 😀

@Duvel, what is/are "non-spoiling fat"(s)?

I enjoy your vacations very much. Thanks again, @liamsaunt.

@liamsaunt loves raisin bread too. Clever woman. And thank goodness for @blue_dolphin's memory. 😀

Those yolks look more solidified that I like.

Happy 26th anniversary @liamsaunt + DH !

Just made some s.v. then caramelized apples in the APO (with photos). Very tasty.