JoNorvelleWalker

Not sure how it is elsewhere but because of the pandemic our library has discontinued all book sales and is not accepting book donations.

@mgaretz do you oil your carrots or do anything special to them? How long do you grill?

One has to ask: which edition of Joy did not? That recipe has been around for a long, long time; and it's still in the 2019 edition that I have on Kindle. I made about 3/4 recipe to fit one of the TeamFar 10x8x3 inch baking pans I have for the CSO. I reduced the temperature 25F and used convection bake for 45 minutes. Also I used Granny Smith apples which hold up well to cooking and to my taste are not too sweet. I may have used more sour cream than called for. Please don't tell.

https://forums.egullet.org/topic/145727-substitute-for-mcs-12-thick-pizza-steel/?do=findComment&comment=2169750

Then use two pieces of steel! Or get two ovens.

Correct, I bake my pizza in the big oven on 12x12x1 inch hard anodized aluminum. I would not want to put aluminum in the CSO.

Had planned something more adventuresome but after four mile evening walk: Then so as not to be accused of serving the same thing every night... Joy of Cooking Sour Cream Apple Souffle Cake Cockaigne -- with whipped cream for a change.

The stainless steel piece I use in the CSO is 10x10x1/2 inch. Would that be too small? The same stuff is available as 12x12x1/2 inch. It is high molybdenum 316 steel.

Consider stainless steel. Stainless steel is what I use for bread in my CSO.

A few years ago I had a GFI in the bathroom spontaneously catch on fire.

An old favorite... Joy of Cooking Sour Cream Apple Souffle Cake Cockaigne. Served with ice cream, just because. Preceded by Peruvian avocado, not shown.

Modernist Bread recommends electric knives for bread. I bought the Cuisinart electric bread knife on their recommendation. The Cuisinart is useless for my bread.* Useless. I have half a dozen bread knives, including a Wusthof but the only bread knife that works for me is my Henckels. *the Cuisinart might work quite well for slicing sandwich bread or similar.

My pantry is mostly bags on the bedroom floor.

You've never had a child who won't eat blueberries or mushrooms?

After the Vesta experience it should be a piece of cake.

Anchovy pizza... Normally I strive for a thin crust 90 second pizza. I misjudged the weight of dough and this was a delicious three minute pie. Possibly last of the basil from my dining room. And ice cream, because I can.

I have a die for extruding it. One of my favorite pasta shapes.

Yes, I recommend Supermarket Italy. Worst I can say I buy more than I should in order to get the discount.

Wouldn't no dairy price supports translate to lower prices for the consumer?

The experience was quite a while ago and I was not buying the Callebaut for baking chocolate, I was buying it for eating chocolate. For one thing as I recall it was not tempered well. Perhaps I was naïve.

I've been buying Harrisburg Dairies heavy cream from amazon, $5.49 per quart. Three bottles in the refrigerator. Good stuff I think. I've also been getting their buttermilk for Momofuku.

For anyone still needing yeast, Supermarket Italy has SAF red and gold in stock, limit three pounds per variety. I was not running out but I'll sleep better with an extra pound in the bedroom.

According to @nathanm and Modernist Bread, for rejuvenating the starch of bread the loaf must be reheated to at least 77C. Of course I use the CSO. Bake Steam results in a soggy crust and Convection Bake dries out the crumb too much. Keep Warm at 300F seems to be ideal.

Fifteen or twenty years ago some friends took me to the new Whole Foods. I came home with Callebaut bulk bin and a feather duster. The Callebaut was the worst excuse for chocolate I have experienced. Maybe excluding Hershey. It wasn't up to the quality of Mars. Now the local Shoprite carries Callebaut. However I am not tempted. Wonderful feather duster though.

I caved. Twelve jars of Callipo are on their way to me. Still on sale. As I get older cans are more and more of an impossibility. Of course jars present their challenges as well.