JoNorvelleWalker

Your Japanese tagine appears to be glazed though?

Yes, great food book!

Without question shad are my favorite fish. I know Pacific shad were introduced to the Northwest from the East coast. But how do your Kansas shad migrate to the ocean? Do they travel down the Mississippi to the Gulf? Locally I'm pretty sure shad are our largest fish, so adults have few predators besides bear and hungry humans. Lambertville, a small city a few miles west of here promotes a shad festival every spring. I've watched the commercial fishing companies hauling in their nets. Quite an impressive sight.

I thought it all tasted the same.

Thanks. Could you suggest a ratio of mango to cream that I could try for my experiment?

Kerry, did you ever get around to trying your mango recipe with added cream? I was searching tonight for a USB cable and found a can of mango pulp by the computer. Very unusual as I seldom store food in here. And there is a pint of heavy cream in the refrigerator.

No, the store was not a Walmart. I've never been in a Walmart. But my Texas shopping experience was back in the 1970's. And welcome to eGullet!

I'm not entirely sure that's funny. I once was shopping in a supermarket in Texas where guns and alcohol were on the same isle. No room for potatoes or sweatpants.

For the APO I use a 12x12 inch by 1/4 inch thick Polished Corrosion-Resistant 316 Stainless Steel from McMaster-Carr. I linked it before but apparently you have to log in to their website to view the listing.

For the big, heavy pizza steel (actually aluminum) in my stove oven I leave it in all the time. For the little steel in the APO I take it out when not baking.

The problem with Macoun I've found is that they don't keep. Pick them, enjoy them while you can.

I highly doubt these panettone are last year's. Supermarket Italy is good about prominently indicating old product and marking down the price. But you may have uncovered the great panettone scandal.

Yesterday I showed a friend the product page for the panettone I purchased. They were sold out. I guess I ordered just in time.

My panettone arrived today! I'm thinking it's better to eat it sooner rather than later. My guess is that these things freeze well. Does anyone have experience freezing leftovers?

supermarketitaly.com I order from them often. In addition to the panettone I got my favorite Paesano olive oil, Maitz cockles, and Maitz mussels.

I may have misspoken. It is Craig Claiborne who called for a garnish of a crawfish [sic] and fried eggs. I had few cookbooks fifty years ago.

Expensive, but not entirely out of line with the Filippi panettone I ordered.

Dinner was 4:00 am.

Oh, duh, "Chicken Marengo". I was never very good with foreign languages. I first made chicken Marengo more than fifty years ago from Joy of Cooking. However I distinctly remember the recipe calling for a crayfish. Odd, when I checked my current Joy of Cooking no crayfish was mentioned. And I don't see one on your plate.

Ten months to the day since I'd last baked bread. Maybe a picture later. Or maybe not. My boule just came from the Anova so it will be some while before dinner. The loaf takes three hours to cool.

What are the ingredients?

Bunch of enablers. To my knowledge I've never tasted panettone. I guess at my age it is time to try. I enjoyed the video @blue_dolphin posted, and I noted the Maina brand recommended was quite inexpensive. That's not what I ordered though. I like chestnuts more than candied fruit, and though it may be a sacrilege I purchased Filippi Panettone ai Marroni. What brands do other people recommend?

Before COVID my granddaughter visited Jingdezhen. She was favorably impressed. I'm not sure she brought any pieces home though.

No, it's been months since I've enjoyed a two mai tai evening. And my mai tai's these days are usually half strength. However had you inquired "mai tai and opiates" you might not have been far wrong.

If I am vacuum sealing something wet, for example when making dashi, I freeze the water first.