JoNorvelleWalker

I used the A4Box for some bluefish the other night. Worked well. And compared to bluefish on the Philips, it looked less like a trilobite. So far my experiences with the A4Box have all been positive.

A local friend of mine bought her CSO from Canada. I'll try to remember to ask her the name of the dealer.

And here I was hoping you'd had two.

Tonight's 90 second pizza. Good, not perfect. Bottom was over blackened. Not all the pie made it out of the oven intact. My neighbors didn't call the fire marshal. Basil from my dining room. I've enjoyed far worse.

Do they deliver?

Looking a little further A.O.C. rhum Martinique is what requires a column still... https://www.rhum-agricole.net/site/en/index.php?id=fabrication

Rhum Agricole is from a column still, is it not?

My kind of meal.

Hope there are no wildfires near you.

Why would anyone roast cauliflower?

Probably doesn't help but I've had a similar problem with Tomric bar molds.

Yes, I read the Times article. Me? I usually cook with at least a t-shirt. Albeit not always. What I may have mentioned was the occasion I looked up from my dinner preparations (in truth looked up from putting something in the dishwasher) and saw a strange man, probably high on something, standing in my dining room. And then there was the time in the dead of winter, back when I used to have a basil plant in the kitchen.* Breaking off a few leaves for my recipe I felt a sharp pain in my hand. I looked down to see a hornet crawling on my breast. *now the basil plants live in the dining room.

The bread was a little dense. Not a very open crumb. Quite tasty though.

Five books in one day. This isn't going to end well.* *Adam Driver, The Dead Don't Die.

I shall never again bake my bread before noticing the CSO drip tray was overflowing from the night before.

Combination sounds pretty good to me actually. Rye and peanuts are not unknown here.

Philips grilled bluefish. Roast fennel, shallot, and lemon. Baked potato.

When I saw the cauliflower I stopped looking.

Very nice. Rather than steel I went with 1 inch/2.54 cm thick aluminum for mine. Last night I had leftover CSO pan pizza.* I had not felt up to the pyrotechnics of a pseudo Neapolitan. *and salad with Momofuku ranch.

The ingredient listing for the current Kraft Green Goddess does not include anchovies. I'm pretty sure the old stuff from the '70's did.

Braise it a long, long time. Some red wine would be nice. https://forums.egullet.org/topic/143759-braising-help-needed/

I do sous vide to pasteurize. Then I have ribs in the refrigerator as convenience food.

At last count I have over thirty pounds of beans.

"If someone is trying to do something nice for you, it's best to just let them finish. Pretend that you burn your finger and be like, 'Oh no! My finger! Good thing you're...a...doctor?'" Hannah Hart, My Drunk Kitchen