JoNorvelleWalker

I've never seen a glowing pot but can you really see through a glass lid when it is in the oven? I don't dislike glass lids, I have several.

Choose titanium. Titanium combusts before it melts. I own a lot of Cuisinart cookware. The Cuisinart welds are not so good (which is to say they fail) and the Cuisinart disc bottoms are thin. I forgot to explain, I do not prefer glass lids. I only mentioned that the Fissler glass lids are pretty. And indeed they are. Unless you are braising Schrodinger's cat, stainless steel lids would be preferable in almost every situation.

Through cruel circumstance sometimes one has to make do, however I wouldn't reach for a stockpot for preparing stew. Enameled cast iron would be my choice by far. Le Creuset and the enameled cast iron knockoffs are practically non-stick. My 30cm/12inch Le Creuset is large enough for leftovers. If that means your extended family would be starving order the 34cm Le Creuset. You could feed an orphanage. On the other hand if I were making stock I'd select a proper stockpot.

@orbisvicis I assume you have read through https://forums.egullet.org/topic/25717-understanding-stovetop-cookware/ and the resulting Q&A discussions. My 18 quart Sitram stock pot is lovely and was embarrassingly cheap. Over a few years I have used it exactly once. Please be sure you have a need for a large stockpot. In contrast one of my most utilized and beloved pots is no-name, made in Italy, 9 quart stainless steel stockpot purchased from Pottery Barn, about forty years ago. It makes the Sitram look expensive. But really, my recommendation is to determine the size pot you really need and buy a Fissler. Fissler is the bargain brand in high-end cookware. Their glass lids are beautiful. You can thank me later.

Pizza. But not in a good way. As Dylan has said: "And when finally the bottom fell out I became withdrawn." This weekend I may clean the oven, or possibly I may not.

I have a copy home from work. Have not started in on it.

When I left for work this afternoon there was a FedEx package on my doorstep. (I was expecting a DHL delivery, but that's a different topic.) All evening I kept wondering what was in the FedEx box. Now I know. I must say it looks like a sturdy pan.

No Ooni here but my peel I love is this: (eG-friendly Amazon.com link) Amazon shows it as unavailable but last I looked it was for sale at the Exo site. (Amazon does stock the shorter handled Exo pizza peel.) I've had my Exo's (three) before Modernist Bread came out, but MB includes a picture. Amazon reviewers say they work well with an Ooni.

Tonight's dinner... Mark Bittman crisp-braised duck legs with aromatic vegetables, as informed by Amanda Hesser. My contribution to the recipe was to add the bay leaf.

I tested today with Chrome at work (and showed off my baguettes to colleagues). The exact same fix works in Chrome as in Edge.

Which browser? If Edge, didn't my instructions work?

Paul, this may help: https://forums.egullet.org/topic/162930-welcome-to-46-post-technical-problems-here/?do=findComment&comment=2307635 If not, here is the baguette URL http://tribade.org/Food/Bread07262021.jpg I had a hemoglobin incident today: https://forums.egullet.org/topic/146534-i-will-never-again-part-4/?do=findComment&comment=2307767

Please don't think less of me for this: I confess the only things I've dehydrated are apples and cherries. Apples work really well. Cherries take a long time to dry out and the results are difficult to process with my teeth. The cherries I've dried are very sweet but they do not taste much like cherries. When you dehydrate vegetables like eggplant and zucchini can you eat them raw?

No, two hands.

16 oz/473 ml.

I have to ask: what is a hot wire in context? An electrical connection? Oh, and I need both hands to hold a mai tai.

Whilst chipping accumulated frost deposits from the freezer I noticed red splotches on the ice, and thought some meat had leaked. I had.

I use one of these for apples: (eG-friendly Amazon.com link) What vegetables are you dehydrating?

Commercial garlic in oil can do it too... (eG-friendly Amazon.com link)

Thanks. I looked at Forkish's overnight pizza dough with poolish. While scaling down the recipe seems doable, you made a valid point: "why switch?" Only because when I bake three loaves plus a pizza there is a lot to eat. Though I must say my last bread dough pie was not half bad.

Typically my pizza is made from leftover bread dough. Is there any reasonable method to prepare 200g of pizza dough?

Good stuff. Thick consistency, no need to homogenize. Sadly one can consume only so many mai tais. Unless your middle name is Milhous.

That's what they tell the revenuers.

APO chicken thigh, broccolini, ghost bineshii.