JoNorvelleWalker

Best of good wishes for your recovery.

Boule, no baguette baked tonight. Once again my CSO steam function failed. This is unacceptable. I am eyeing the spare. Waiting for an imminent anova announcement. Or else.

Could lectins be causing the bitterness you taste? Try pressure cooking to see if it helps.

Beautiful presentation!

When I visit amazon.co.uk I don't get prime benefits. Probably the same idea.

Still shows as $3.99 for me.

Guillotine!

I was wondering about one piece of advice from your link. The author says to be very gentle when kneading rye bread. In contrast Stanley Ginsberg (the author of The Rye Baker and the flour purveyor you recommended to me) and the Modernist Bread folks say rye dough is almost impossible to over mix.

Looking through the offerings on WebstaurantStore, I'd be interested in the Robot Coupe MicroMix https://www.webstaurantstore.com/robot-coupe-micromix-7-variable-speed-immersion-blender-120v/649MICROMIX.html ...if I thought I had any real use for an immersion blender. Robot Coupe also offers a range of Mini blenders that are just a little larger.

This is the one I use, or rather very seldom use. I paid $31.49. I've had the Cuisinart four and a half years and used it about as many times. But it does work.

I think Jeff knows you are in Canada and whether you've been naughty or nice.

Thanks, worked for me.

One difference, Bugialli has one cook the chicken breast in the sauce and then remove and chop the chicken near the end. Unless possibly the recipe is different in different editions of the book.

You are in Canada.

Pretty John Watts We are troubled with rats, Will you drive them out of the house? We have mice too in plenty That feast in the pantry, But let them stay and nibble away, What harm in a little brown mouse?

Eat Your Books tells me I have seventeen Bugialli lasagne recipes in my collection. No two seem alike. Tonight's dinner is lasagne al forno.

Thanks, sorry for the confusion. I had a Hunterdon phone number; I meant I could not find much information on their site, such as, oh, say, the brands they carried. I plan to pass the matter over to my spirits monger. He should be familiar with their company. Given that we are one county over.

I'm still conflicted about whether I should return my A4 while I can. I have yet to use it. True, it is cute. Yesterday a friend showed me her copy of The Little Book of Takoyaki. Told her that I had a copy. They say you can use shrimp, she added hopefully. My doctor told me not to eat shrimp. I spent the afternoon aimlessly browsing takohiki. Thinking of Swedish meatballs.

I did not know it could do that!

When I type "bamix" into amazon I get loads of relevant results. No dogs. And free Prime one day delivery. I don't have a Bamix immersion blender but the motor of my rotor stator homogenizer is made by Bamix. Good stuff.

Since apparently no one's answered, I would be careful about metal tools. I use silicone or similar myself. Though where appropriate I've been known to employ a fork, not letting the tines contact the grill surface.

The solution is to wait until some kind soul (most recently my son) will take me to a store that accepts the empty bottles for refund.

That, my dear, is the problem.

For lasagne al forno, not that I could find. Maybe Chris knows one. The NY Times has an article on Neapolitan lasagna for carnival. The author explores options "but in the end I decided to tackle the toughest one possible, Giuliano Bugialli's." Though she used instant noodles. I could not make this up. Anyhow very different from lasagne al forno. However I did find the recipe for lasagne all'anitra all'aretina on line if you want to try it and report back: https://www.apartfrommyart.com/apart-from-my-art/finest-duck-lasagna-recipe

You should! It is worth the effort. I recall @Chris Hennes has made it too. I don't have the stamina to make lasagne al forno more than once a year. I'd also like to try Bugialli's lasagne all'anitra all'aretina, duck flavored lasagne from Arezzo. Sort of like neko nabe the duck is discarded or reserved for another use.