JoNorvelleWalker

Amazon currently lists the CSO as unavailable.

https://www.clickandgrow.com/products/grow-wild-strawberry-indoors

I have yet to use one bean from the last box.

No alcohol??

I'm trying hard to get my head around "blended BBQ sauce & mustard".

Indeed, I have a Cuisinart pan that tips from the handle weight on any surface, even with stuff in it. Why would they do this? Has anyone tried the Falk induction copper pans on the Breville or on any other induction cooking surface?

At least the salt is edible.

My Drunk Kitchen is a good read. Most upbeat thing I've read since The Well of Loneliness.

I searched but I could not find a thread for flockers/flakers/krinklers. Perhaps one should be started? How about flocklng/flaking/krinkling other grains besides oats? In looking around the web, oat groats are expensive. My local Shoprite carries Bob's Red Mill products but I could not find their oat groats on the shelf. Bob's online store has oat groats at a reasonable price but there is a $59 minimum for free shipping. Life is never easy.

Don't worry. I doubt the oven will be for sale before then. And I grant you anova has the vapor part down pat.

Thanks! I have a copy of The Slanted Door. This looked so good I almost went with the hard copy in addition to the Kindle. I may yet.

A thingy for making rolled oats, etc.

I'd respond haha if it were funny.

CSO is currently $409.15 on amazon.

Tonight I returned to Hannah Hart's My Drunk Kitchen. So much joy to relate with. Under 25 and over 25. I have not been 25 since, oh, McGovern was president. "Let's face it: adulthood means that sometimes you're broke. Sometimes we're all broke. (Like financially speaking. Not like talking about years of personal baggage. Though that's there too. obviously. I mean, I get drunk by myself in a kitchen, for goodness' sake. That can't be healthy! Though true fact: my therapist says that doing YouTube was the best thing I've ever done for myself...so that's a nice thought.)"

Back on track. Tonight I used the Ankarsrum dough hook.

Haha. Price of the Ankarsrum flocker dropped again by a few cents. But now amazon has none to sell. "In stock 1/31/2020." Still a good deal if you are looking for a flocker.

Anyone here have a flocker, Ankarsrum or other make?

Tonight, for the first time, I used the dough hook. I was skeptical but the dough hook gave better results in less time than the roller. I suspect the dough hook would work even better if I were making a larger batch of bread. Cleanup was easier too. One problem with the roller is getting the flour incorporated. The dough hook had no such issues. In other Ankarsrum news, price of the flocker dropped $70 from amazon. One is on its way.

Once I was dining at a local Mexican restaurant with my family. The establishment had a counter and four or five small tables. The owner, from Oaxaca, was standing behind the counter cutting a pepper. I asked him what it was. He said it was a pepper for his dinner, and would I like to try a piece? Of course. He went around to all the patrons, saying "She ate it, she ate it."

The video worked OK for me (thanks, @adey73).

From The Romagnolis' Table (p40): pasta al pomodoro e basilico.* Merely butter, tomatoes, parmesan, and basil. Basil from my dining room, parmesan older than my granddaughter. Gratuitous meatballs, sorry. Glass of WhistlePig as a digestive. Single barrel, barrel strength. This is not a work night. *"...and rather special and more delicate with homemade fettuccine."

As much as I admire amazon's innovation, I think the map was broken. But my stuff came OK.

Almost a month and looking a lot more like a salad, albeit an expensive one.

@Bhukhhad thank you. Yes, my dosa looked like a very thin crepe, about 10 inches in diameter. I ladled the batter and spread the batter in a circle using the back of the ladle. After a couple of minutes I added the filling and rolled the dosa. But the spatula I was using was not very wide and the dosa ripped as I tried to roll it. I consulted many dosa recipes, including Modernist Bread. The recipe I was most closely following was this one: https://www.theguardian.com/lifeandstyle/2017/aug/25/keralan-onam-festival-feast-recipes-masala-dosa-vivek-singh-a-cooks-kitchen Some time ago our library hosted a dosa making course and I was trying to follow the technique I remember the presenter demonstrating. She used a non-stick electric griddle, as did I. Actually what I used was a crepe maker. She did not fill her dosa however. That may have made a difference. Possibly I used too much filling, or I added the filling too soon. I am aware store-bought dosa batter exists. A friend who makes dosa frequently recommended against using it. She said her children would not eat her dosa when she tried the store-bought batter. Besides, this is eGullet.