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That would be lovely, @blue_dolphin. The photos look enticing. The last time I was at Missouri Bot there were a couple of Chihuly sculptures here and there. Very nice. Sadly, for or the two week period 19 Feb to 4 March there were 5,854 deaths in the US and 516,414 cases. (google). Almost no one wears a mask here (except me). I'm not sure what it would take for me to feel safer. Another vaccine, perhaps?

Shai, Could you please explain what exactly is going on with this strategy for 3-4 kneading cycles? I use a Zojirushi bread machine which has two options: Regular dough: 23 minute rest, 20 minute knead, 45 minute rise, punch down and rise 2 (22 minute total) for a total time 1.5 hours. Quick dough: 10 minute rest, 20 minute knead, 10 minute rise, punch down and rise 2 (10 minute total) for a total time 50 minutes. Should I run the dough through one of those cycles for a second time? Your dough looks very, very airy and I would like to capture that, but I'm not sure how. Thanks.

Can you provide us with a arecipe, please?

Just found this, Mary Isobel. It looks delicious! And I can't wait for blueberry season. Ha ha. Could you please give a more detailed recipe? Thanks!

Yes, Paul. Please post pictures. @Paul Bacino

I was given to understand that cooked dried beans and rice make a nearly complete protein. Could be fully nutritionally complete with the addition of an occasional (ceremonial) rabbit, squirrel, or small wild pig.

Sadly I could only read the first paragraph, but Caterina Schenardi sounded like a great cook!

Looks marvellous, Liuzhou! Could provide a recipe please?

How long did you brown the endive for? I heated sauté to Hot, put in the butter, then browned the endive. It was in for a bit longer than a minute. 2 Tblsp water.

@lemniscate, what setting did you do the sauté on? I just got a "burn notice" from the IP.

I'm going to sous vide some halibut this evening in the Anova. My recipe calls for painting with mayonnaise and then dusting with a spice mixture (lemon zest, dehydrated minced garlic and onion, fresh pepper, bit of dill . If I sous vide in the APO for 25 minutes at 100% steam, will the steam rinse off the spice mixture? (Also 115ºF, rear heat, rack #2. When done I will add roasted, chopped pecans)

Hello Tim. Welcome to a a great forum. Looking forward to your posts.

Me too, Shelby!

See the video here As of release date of this video, there are 11,000 Bean Club members and 26,000 on the wait list.

Does it taste as good as it looks, @curls?

Good for you, @Darienne. All of them!

Liamsaunt, this looks sooo delicious. (And very clever too!) Pardon my ignorance but I haven't eaten ramen for years. Do you start with any ol' packet of ramen? Do you use the included spice packet or mix your own? I too have 4 cabbages in the fridge. 😂

Not if I was invited to dins!

Hello @Kim. Hope you are full of more great questions. Glad you've joined eG. Welcome!

Gosh Kim, what a delicious spread!

@RobertM, that loaf looks scrumptious! Recipe, perhaps? @Ann_T and @Kerry Beal, yum, yum!

First, I haven't baked a cake in the APO, @ElsieD Looking at APO recipes (https://oven.anovaculinary.com/?page=1&query=bake cake) These are by 3 different recipe makers, none of whose styles I know Lemon loaf cake: 325ºF at 50% steam, Rear heat, Rack 3, 55 min Chocolate and Raspberry Yogurt, 356ºF, 30% steam, rear heat, Rack 2, 60 minutes Raspberry Lemon Pound Cake, 320ºF, Steam 50%, rear heat, Rack 3, 75 minutes Please let us know what you decide!

Also from you: "It was an old Gourmet recipe. My wife says no cornmeal in it...maybe there should be. Apple pieces are scored and placed in the batter. Turbinado sprinkled on top." Dear @gfweb, could you please give us more detail about this recipe?

Hello @Mundiz. Welcome to eGullet!

Hi Shai. I looked up Ftira and found Malta, but didn't find Gozo Island. Could you mention your ingredient list and method, please?