JoNorvelleWalker

Reminds me I need to make dumplings.

Thank you very much! I'd say the recipe worked for me. I gave the pan a positive review.

I'd like to reorder this year depending on the tariff situation.

I had a jar of Rao's for dinner night before last. It was OK but I can't say I liked it. Maybe it was the carrot? I'd love to find a brand of pasta sauce that I really, really liked. My jar said: "Product of Italy" "Manufactured for: Rao's Specialty Foods, Inc. "Montclair, NJ 07042" I find it fast enough to open a can of tomatoes and peel a garlic clove, albeit a jar of Rao's on sale is cheaper.

My almond Effie's arrived a couple days ago but I just had the first one tonight. Very good I thought. Not too sweet, pleasant texture, nice flavor.

This year my only panettone purchase was from Whole Foods. Sad.

I have (eG-friendly Amazon.com link) and one similar to (eG-friendly Amazon.com link). I like them both and they are both for foaming soap. I've had a few other dispensers that I did not like as much or that died early.

I have two sensor activated soap dispensers by my sink. I don't know how I managed before I got them!

I think pop top cans are a terrible idea. I can't open them unless I use a can opener.

Just to verify, should the recipe work OK in the heavy cast iron pan?

That looks like a well loved cookbook! What is it?

I have a 9x5 inch enameled cast iron bread pan that I need to evaluate. (eG-friendly Amazon.com link) Could anyone share a soft white sandwich style loaf recipe that would work well in such a pan?

I really don't recall exactly. I know if the steam is too high water overflows the drip tray and runs down the counter. The goal is to get the center of the loaf to at least 72C without drying out the crumb.

I reheat at 80C with steam for about half an hour. Should be soft enough for the panini press.

It's been a few decades since I grew peppers, but I would take a needle and thread and make a garland (for lack of a better term) which I could then hang up to dry.