JoNorvelleWalker

I reheated my attempt at @Katie Meadow's Faux spinach souffle. About 10 minutes in the APO at 160C with 100 percent steam. The steam made all the difference. What had been dry if still enjoyable became something really great. Next time I would leave out the cayenne. I don't detect cayenne in real Stouffer's. And I could be wrong but I don't think Stouffer's uses cheese.

My last camera had a shutter button, lens aperture ring, shutter speed dial, and a lever to cock the shutter and advance the film. This Sony comes with a 99 page instruction manual and a 668 page downloadable help guide. So far I have figured how to charge the battery. You'd think after half a century they'd have found a way to make things simpler.

I'd still go with a food mill, either my Mouli or my Ankarsrum, depending on whether I felt up to turning a crank.

Attempted mushroom pizza. If this sounds like a felony, it was.

I wish grouper here were available for less than half a kidney.

Oh, yes, I snagged two of the giant cookies! Not to mention four bags of potato chips.

Not only were the Panera party sandwiches not great, an opinion shared by the colleagues I spoke with, said Panera sandwiches are again on the menu for tonight. Never look a gift horse (too far) in the mouth, I say. Though this time I'm ditching their horrible attempt at bread and replacing it with my own. Meanwhile, I ascertained from The Wall Street Journal, as I sit here with my pandemic peanut course and evening mai tai, Hormel is acquiring Planters. Long pig replacement and peanut fix (think twenty pounds of Jif) from the same global purveyor. Hormel promises new updated peanut packaging. Hoping for rainbow, queer friendly Ms. Peanut -- librarian glasses, not some silly monocle.

Worse, the Panera sandwiches were not even all that good. Not up to Wawa quality.

I've used this method a couple times and found the skin well browned but the meat I could best describe as strange. My mental image of canned chicken.

No, third shelf.

And as has been so amply said: "A party without alcohol is only a meeting."

This afternoon we had a party at work to welcome our new branch manager -- not to mention another supervisor who was returning following a monthlong bout with COVID. (Thankfully she survived.) Sandwiches were catered by Panera. Not much of a party. None of the staff were taking off their masks or eating anything. I never met the overwhelmed new manager till she went home for the night. But I left work with three fancy Panera sandwiches in my backpack.

I go with the baking steel, but for a steam oven I'd recommend stainless steel rather than carbon steel.

Was it middle shelf?

Sorry, I misunderstood.

Over browning sounds like too much time. Crust thickness sounds like insufficient steam.

I recall Van Houten figured this out in the 19th century and licensed the technology to Cadbury.

Back to more pedestrian scarification.

@Katie Meadow's faux spinach souffle. I tested at 29 minutes but it was somewhat overdone. Good, and satisfying nonetheless. Though to be a proper substitute for Stouffer's it would need rather a good bit more sodium. For the recipe I went with mostly milk but I think it would be improved by a higher proportion of cream. Served with Philips-grilled Australian lamb,

Not sure I've cooked Cornish game hens since I got my APO. However this would be my take: halve the hens and remove the backbones. Rub with garlic and salt. Dry in the refrigerator on a rack for several hours.* Refer to the cooking instructions for aji amarillo marinated chicken thighs from the anova app or website. The settings are sous vide off, temperature 375F, steam 20%, heat top and rear elements. Probe target temperature 165F -- or your desired doneness (personally I distain raw chicken.) Cover game hen halves with sprigs of rosemary. Roast on middle shelf, still on rack. Meanwhile halve and juice kind neighbor's lemon, make @Splificator's Mississippi punch. Recipe from !Imbibe second edition (p 100). By the time, if ever, you remember dinner the chicken should be done. *I'd employ the Vesta blast chiller personally. Your mileage may vary.

From The Fine Art of Italian Cooking: Bugialli's risotto in bianco (p245). I was delighted to test out an automated stirring device, but after only one mai tai I was oblivious as to how it worked. Spoon in hand I persevered. There were no leftovers.

Batch 5: Again 120g almonds and 60g apricot kernels, 350g water. Decreased sugar to 250g. I'm thinking it would be much more practical to make a double or triple recipe.

Recipe please for your souffle! I've not had much success recreating it.

Indeed.

How 'bout the picture of you biting into it?