JoNorvelleWalker

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.

Where is home? (Thinking of you and wishing you the best.)

Three or four years ago when the landlord gave me a new GE electric oven I measured the temperature fluctuations. They were not as severe as I would have thought. However I cannot find the graph of temperature I made then, nor the thread in which these results were documented. If your oven is that far off there may be something wrong with it. In any event the thermal mass of the baking steel/aluminum will act as a flywheel to even out the oven's temperature fluctuations. As far as pizza is concerned, the idea is to preheat the steel/aluminum as hot as humanly possible, then turn off the smoke detector, and switch the oven over to maximum broiler mode for a couple minutes before loading in the pie. I don't see the APO as ideal technology for pizza.

There's a reason it's called Dawn.

The board I received yesterday is an Epicurean. I have four in my collection now. However I try to avoid using a good knife on them except when slicing bread and cutting cheeses.

Sorry, I should have clarified, Amazon Prime Now, delivering from Whole Foods. I also purchase mayonnaise from amazon.com but this is the Hellmann's thread.

Was not on offer.

Recently I have come into possession of a Blendtec frothing jar, as well as a Blendtec 800 blender. Steve's Mexican chocolate is impervious to the frothing jar, however the Blendtec WildSide jar eventually beats Steve's chocolate into submission. No other known kitchen tool will touch it. Two or three run throughs of the soup cycle result in the most delicious, smooth hot chocolate. Now that I know how to prepare Steve's chocolate it is out of stock.

Even in the pandemic I have no problem sourcing golden beets from amazon and Shoprite.

As recently as yesterday I have been buying Hellman's organic. It is more expensive than Hellmann's from Shoprite but amazon will deliver it.

The anova engineers have returned from the south Pacific and my dinner is currently roasting in an 1/2 size hotel pan.

To answer the question, no, but today I got a new cutting board.

That works out to $0.0027638888888889 per page! Oh, wait, there's tax.

Apples and oranges. I have some teflon sheets obtained last century from King Arthur Flour Baking that I have cut to size. Nothing wrong with them. But they are not the same as Silapats. Your mileage may vary.

I was going to pass till I realized my credit was expiring in three days.

Since it was just last night... https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2280993 Seville oranges.

I'd like to see the stalk it came from.

Yes, light can get to the reservoir to let algae grow. But so far nothing has. Unlike the CSO. Possibly distilled water is less conducive to proliferation of flora and fauna.

Anova recommends distilled.

I've no idea whatsoever. Having the light come on does not seem to affect operation.