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This one of my favourite meals from the APO: Fish and Chips with homemade mayonnaise. Cooked at 450°F with 80% steam. This time I had two large pans for the potatoes and sweet potatoes, plus one pan for the salmon. The topping came from a vacuum-sealed packet in the fridge made from nuts and ginger and . . . As you can see, one of the diners is very fond of homemade mayonnaise Dessert was Hot Summer Spoon Cake, see here.

Raspberries, blueberries, and huge beautiful blackberries in Hot Summer Spoon Cake from King Arthur Flour. It's eaten hot with a dollop of ice cream. Mine was a little gummy, so could have stayed in the oven longer. Also, I washed the fruit before I used it, so perhaps too much liquid. Very tasty indeed. We have leftovers. King Arthur Hotline said the "proper" texture is halfway between cake and pudding and it's a toss-up whether to reheat because some of the texture will dry out. Since mine was a bit gooey, she definitely votes for reheating it (and adding ice cream).

Indeed.

A fascinating story so far, @Suthnautr! Hope you find fast friends. Welcome to eGullet.

Can't wait, can't wait, can't wait, can't wait, can't wait, can't wait, can't wait, can't wait . . . 😃

I just bought some microgreens which are 7 seeds. Unfortunately they did not label the packet they sold me, so I can't say exactly. I think kale, broccoli, sprouts, leek. Are you making your own mayo? After thinking about it for years and years, I started making my own mayo about a year ago. An amazing difference! And you could flavour the mayonnaise differently every time you made a batch.

If you know of an email address where we could send a note, please let us know. Thanks.

DH makes a tasty marinade which is sealed in the bag. 130°F for 24 hours. Skirt steak dried off, then broiled for a few moments. Edited to add that the last time we made skirt steak, it was sous vide-d for 48 hours.

No picture, sorry, I just thought to mention my disaster. Friday I had a pretty ripe cantaloupe, part of which got used as melon + prosciutto appetizer, balance sliced into 1/" - 3/4" slices which rested on the Silpat mats until about 6 p.m. whereupon the trays were added to the APO at 125°F/52°C. Next morning I opened the oven, to see if they were dry (almost, but not yet) and decided to eat the one I'd squished. Turning it over, I saw it was covered with black mould. So I turned over the rest. Almost all with mouldy spots. Sadly, all the pieces were tossed in the trash. Which was a shame. The one I ate had a lot of flavour with a whisper of sweetness. Good idea, faulty execution. What I should have done was a bath with a splash of lemon juice or acetic acid.

@Anna N's original post here My link to Fine Cooking recipe is here or Soup of the Bakony Outlaws (but link won't be around for long!)

@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.