JoNorvelleWalker

I received the mixer at no cost but space is always a problem. In the end I relocated the deep fryer and am storing the new mixer on top of the blast freezer in the dining room.

Still cooling. New mixer. I had been using the Forkish method, which was convenient but I could not escape the fact that the Forkish loaves did not taste good.

(eG-friendly Amazon.com link) Had it for a few weeks but tonight was the first time I made bread with it. Wonderful mixer. It has a paddle like a bread machine paddle, but larger. I think this mixer will be my default choice for mixing bread dough.

Two of them are mine.

I have a couple bags of Felchlin from more than six years ago. I was afraid the milk solids of the Maracaibo Creole might be rancid by now but the chocolate tastes OK to me. Any reason not to use it?

At least I got the .ca right.

Yes, I just double checked -- "info@gauter.ca" Still no response. Do you think I should resend?

I wrote to the email address asking for a quotation to send one to me in New Jersey but they never got back to me. Just as well because I am broke as usual.

Cake question: I've baked cakes in my Anova with good results, but I've tried only one pan at a time. Whether 9 inch or 10 inch I've had good results. Has anyone tried baking two layers at the same time on separate racks, as one might in a conventional oven? And how about cupcakes?

Pear cake, recipe from The Wall Street Journal. OK but not fantastic. Probably will not make again. Good pears are so much better enjoyed raw.

I second cake strips. They come in sizes that would work for 8x8 inch pans.

A mandoline? Though arguably a mandoline fails in the "mushing together" category. But your blender should cover that.

I have a crock pot, a real crock pot. In my experience and from what I've read crock pot temperatures are higher than optimal, probably to protect companies from being sued for wrongful death. At one point I had the idea to buy a stepdown transformer but that would be about $100, and would work only on old crock pots like mine, not the new fancy electronic ones. Besides, I can put a pot on my Paragon induction unit and simmer at a controlled temperature as low as I would ever want.

The heating element is about 8 inches by 4 1/2 inches. The pan is about 12 inches by 8 1/4 inches. I came here to posit the glad tidings, but I see the enablers are out early today. Mine is coming in Moon Blue. I hope to be seeing my granddaughter in a couple weeks, and I might convince her to take one home. If not I will have a spare. @rotuts the A4Box is wonderful for meatballs.

I was speaking of unlined solid copper.

I'm guessing solid copper should be safe.

So little kids could wear lipstick. Though the red pistachios I remember were a deeper shade of red. Possibly some long gone cariogenic dye.

Tonight's pan bread, Forkish method.

Thanks! I am in New Jersey. What is the last date to order?

According to Modernist Cuisine they use real food for all their food photography.

What was the cost, including shipping?

Quite possibly the new machines are more versatile.

I have an old Zojirushi bread machine. I never baked in it, but I used the machine for mixing dough. I had a real problem maintaining dough temperature. For years, literally, I believed this was due to heat of friction. It turns out the wretched machine was powering the heating coil while the dough was mixing -- with no way to turn off the heat! For this reason, as much as I like Zojirushi rice makers, I would never recommend their bread machines.

https://www.copperpans.com/

Others beat me to it, but yes, a real sale. Usually a couple times a year. Unless something changed, Falk sells only from distributers and there are no dealers. In addition, for each product line, a small 18cm saucier is almost always offered at a somewhat reduced price. Think of it as crack -- or perhaps in this case pot. I would dearly love the Fusion Try Me! 18CM saucier for Bearnaise. But I've not assayed Bearnaise since I got sick, and I already have the 18cm saucier from the Classic line. Not to mention I've not cooked on the stovetop since last spring.