JoNorvelleWalker

So, Ms. Beal, you admit to reading distilling forums??

Amazon did not find this. Nor did I find it in my mail.

On my way back from the pharmacy I hazarded into Shoprite. The scrofulous little limes were now in a smaller area. The price had increased. Their former location was now a vast display of bottled lime juice. Potatoes were nice though. I saw two cans of cranberry sauce on the shelf. I bought them. The woman in line ahead of me threw a nasty scene. As she left the cashier explained "We are all a little stressed." She added: "I've been working for ten hours."

Chicken, bread.

I hope you were not expecting an argument.

As an example how my life is going, my new Sony lens won't be fully paid off till next year but already I have dropped it on the floor. Thankfully the lens is ruggedized and it landed on the rug. No harm seems to have been done. Some of my finest portrait photographs have been made with flash, although I have never tried using flash for food.

For those in the US just watch old Eliot Ness The Untouchables episodes.

I meant @ElsieD should not use the re-spin cycle when the ice cream is hard.

I don't think you are supposed to re-spin except right after spinning. Try setting your freezer to a colder temperature if you can.

Something to report: I respun my long suffering sherbet on the "Lite Ice Cream" setting, and the texture was noticeably improved. Not great, but improved.

Brown rice.

Why not just pick out and discard the red ones?

Is that a pair of pliers?

Try Brunner. https://www.brunnershop.com/index.php?lang=1&

With the Paragon, use of its app is optional. All controls are on the front panel. Plus it doesn't ramp to the set temperature at full blast unless you tell it too. (There are two settings: rapid precise and gentle precise.)

Did the account problem ever get resolved?

My complaint at the moment is with Dessert University by Roland Mesnier and Lauren Chattman, a cookbook in my Kindle library. I used Eat Your Books to find a recipe. Eat Your Books helpfully provided the page number of the recipe. The book does not have page numbers. I eventually found the recipe in the index. The index lists only page numbers, it has no links. The publisher, Simon & Schuster, should be shot.

https://forums.egullet.org/topic/150644-another-player-enters-the-sous-vide-field-paragon-induction-cooktop/

NY Times crisp-braised duck leg with aromatic vegetables. The stuff in the upper left is Massa Organics California brown rice -- fallout from the most recent Rancho Gordo Bean Club shipment. For decades I've been saying I don't care for brown rice, but the Massa Organics was wonderful. Truly good. I might even call it nutty. I am not too proud to admit when I am wrong. The problem is my Zojirushi makes a minimum of two go of brown rice at a time, most of a pound bag. Half a go would constitute a generous portion for my dinner. What to do with a mountain of leftover brown rice?

I took one for the team. Last week I prepared orange sherbet that was waxy. https://forums.egullet.org/topic/163060-new-pacojet-competitor-the-ninja-creami/?do=findComment&comment=2316100 Rather than flush it right away, I heated the leftovers, homogenized them, and refroze. I resisted the urge to add anything extraneous. I can report the flavor suffered and the texture was not much improved. Besides, the sherbet is too salty. So far I have only managed one acceptable batch from the Ninja: https://forums.egullet.org/topic/163060-new-pacojet-competitor-the-ninja-creami/?do=findComment&comment=2315942 I am very sad.

Probably more mainstream than frozen foods.

Frozen food was a thing in the 1920's but I don't think it was mainstream.

For @Duvel Cold chicken cacciatore.

NY Times has a review of MP. Nothing you didn't know before.

Depends I would think on the material.