JoNorvelleWalker

Once I found a live hornet in a package. Earthbound Organic.

Social distancing.

The hydroponically grown lettuce I've bought instructs to wash it.

Probably not.

Thanks. I was planning to hold out for the hardcopy of Falastin. I've paged through it at work. It's a pretty book. But for $3.99 I sprung for the Kindle edition.

Except it doesn't taste as good as Tamaki Gold.

I could be wrong but I have read Mexican coke production switched over to corn syrup for their domestic market, although they still export cane sugar coke to the US.

Is it possible your eggs went over 55C?

I use the Turkish bay leaves from Penzeys. I have been pleased with them. The volatiles of bay leaf are almost insoluble in water. Did you have a fair amount of fat in your soup to extract the flavor? Can you describe the "bay leaf flavor" you were expecting and not finding? McGee describes bay leaf component smells as "camphor, lavender, pine, woody". Could you be expecting the flavor of California bay leaf, which is a different genus? McGee describes California bay leaf smells as "fresh-harsh, medicinal, woody, pine". A showcase for bay leaf is @lesliec's bay leaf ice cream.

Yes, last night I found the Demeyere dimensions on the UK site. The problem with converting from inches is that the imperial dimensions I saw had apparently been rounded to the nearest inch. I wanted to replace an All Clad LTD with an induction pan that would accommodate the All Clad double boiler insert.

@JAZ It is like pulling hens' teeth to find actual dimensions of Demeyere pots and pans. For the 3.2 qt. saucepan what is the height and width in centimeters? I have more cookware than I'll ever need* but that has not stopped me yet. *even some All-Clad that I half three quarters regret.

So far so good for me.

Steam.

Thanks, I ordered one to try.

http://kokubousa.com/goods/kitchentime/tray/2099.html

My bias, when baking cakes, if I want a neutral oil I use a different recipe.* Though seriously, when I want a neutral cooking oil grapeseed is my choice. The thought of Canola (sorry Canadians) makes me gag. Canola tastes rancid even if it's not. (Unlike girl scouts and girl scout cookies.) For deep frying purposes I choose peanut oil. I also keep sunflower oil on hand for many Georgian recipes that call for it. Much olive oil passes my lips but I would not pretend it's neutral. *I can't abide oil based cakes in general. God created butter for a reason.

Thanks, I'd prefer a US dealer but eBay from Japan is worth thinking about. Amazon sellers used to offer them, and I believe I've previously purchased Kokubo from umamimart.com. The Kokubo trays themselves are durable, however their thin plastic lids eventually crack (considering almost daily use after several years). By the way, umamimart is one of my favorite sources of Japanese bar and kitchen products.

Anyone know an online source for Kokubo mini ice trays in the US? I found a store in Hawaii that has them for instore pickup but the logistics would be difficult, what with the virus and all. Kokubo has an office in California, however they don't seem to be geared towards retail sales.

I like APO toast but I've never tried toasting sandwich bread. Also worked for English muffins.

I was referring to All About Dinner that I only recently saw. However I see All About Dinner has been published for over a year, so not exactly new.

I had read it, but now I own it. (As much as anyone does a Kindle book.) The publisher may be shilling for Molly Stevens new book. Not that there is anything wrong with that.

...as it is again tonight. I love hotel pans.

My daughter in law is a scout leader.

I shall never again eat an expired girl scout nor a girl scout chocolate peanut butter cookie that expired in 2015. Spent some time last night in the bathroom. Most bitter, rancid thing imaginable.

When I first saw this thread I was listening to Bob Dylan's rendition of Days of '49, a mining song that was published about a hundred and fifty years ago. Seems appropriate somehow.