TdeV

@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.

I weigh water for the bread machine.

Oh yum! Do you have a recipe for that, Shai?

Thank you for your excellent photos. Did you see on tonight's menu there is a Belgian beer called Duvel, @Duvel?

Has anyone used the Instant Pot to make rice pudding? Do you have a recipe?

I'll be interested in the answers!

Mine has not yet. And then I'll be nominating @palo to sort it out for us. 😂 😂

Aah. Thanks.

Thank you, @AlaMoi. Clear as mud from that photo. 😂

@AlaMoi, what do those thumb notches look like?

Is this what you're looking for? https://shop.kingarthurbaking.com/items/refillable-aluminum-foil-and-dispenser Edited to add: Plastic wrap https://shop.kingarthurbaking.com/items/refillable-plastic-wrap-and-dispenser (which I use)

@Kim Shook, have you posted a recipe somewhere for your lucious-looking Dream Cookies?

@kayb Write to support@anovaculinary.com

@andrewk512, I was looking to replicate a top shelf broil, much hotter than 140°F. However, I don't know anything about broiling meat and I know that opening the oven door causes big changes, so I used the thermometer. I'm going to try @dtremit's suggestion next time.