JoNorvelleWalker

Whole Foods has De Cecco at $2.79.

Worked great thank you! I am embarrassed because a friend gave me the same advice and I did not take her suggestion.

I continue to use my Paragon daily. However last week I ran into a problem. After five and a half years of faithful service the temperature sensor in the mat seems to have malfunctioned. I was cooking pancakes at 375F with the mat on rapid precise. The readout never reached much above 240F, but the pan was clearly hotter than 375F. I ran to the living room and retrieved a new mat from one of my two unopened spares. Today's pancakes were perfect. All the other parts of my original Paragon are still going strong.

How can I get baked on curry out of the bottom of my Le Creuset? (Don't ask.)

Batch 41: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof As prophesied I went back to the hotel pan for mixing.

Just for fun I tried frying eggs in the new Made In carbon steel pan I am reviewing. The eggs stuck. Not badly, but the help of a spoon was required for release. The eggs looked fine on the plate. I suspect doing a single egg at a time would work better.

I recently got a Made In carbon steel pan to review. Looks similar but smaller.

"Minimum order is four (4) plants." Though I really enjoyed reading about the varieties.

I perused the Burpee site today. I'm allowed to have one plant on my balcony, or maybe two. I would love tomatoes. There is a sale. But from Burpee one has to order plants in multiples of three. I'm not sure I have the energy. Or the funds.

Those are the brand I love! I use them to make Momofuku ranch dressing.

Front panel.

Pressing the Wi-Fi and start buttons stops descaling too. Ask me how I know.

I placed two orders during the recent Penzeys sale. I stocked up on saffron, vanilla, and black pepper. @Sid Post in addition to Spice Trekkers you might like The Spice House. https://www.thespicehouse.com/ At the moment The Spice House prices look lower than Penzeys.

Crust didn't crackle after baking and the crumb was closed. Yet the taste was excellent, better than most loaves I bake these days.

The baking employed a novel temperature spectrum.