JoNorvelleWalker

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.

I occasionally purchase milk in glass refillable bottles. Jeff will deliver them to my door.

As I recall Shin Watanabe will resharpen the knives he makes for free.

I have; but it is usually a hassle, shipping is expensive, and I have to be home to take delivery. The idea of having one of my staple beverages within walking distance is definitely appealing.

Bugialli calls for "prosciutto or boiled ham". I was at the mercy of what Jeff would ship to me. I chose Principe San Daniele: http://www.principefood.com/eng/san_daniele.htm Be that as it may, other than this attempt being a little over salty, lasagne al forno is an exceptional recipe, even without my cherished bay leaf. Stink bug (now departed) on my neck at dinner not withstanding.

Go with KitchenAid then. Problem solved.

Leftover, over-salted Bugialli lasagna al forno. Though through some culinary forensics I think I've found the problem. The way it is written this is a maddeningly* complicated procedure, referring to two other recipes for execution but not for the list of ingredients. Long story short, Bugialli calls for adding the salt, reducing the sauce; and then, then, at the last minute** adding the chopped ham. This afternoon at work I had a sandwich made from the same ham. The ham was unbearably salty. Why have the poor cook adjust the salt to perfection before adding a salt bomb? *I forgot what this footnote was supposed to be but I'm sure it was something awful. **literally.

I am not a fan of immersion blenders. In my experience the motor is first thing to go. If I were really wanting to use one I would buy KitchenAid. Your mileage may vary. KitchenAid may or may not last longer than cheaper stuff but the wands are interchangeable.

Anyone know of a New Jersey distributor for La Favorite Blanc? My spirits monger has kindly offered to stock La Favorite for me if I can find a distributor he can order from. As far as I know @Ed Hamilton is still the US importer. I have not seen Ed around these parts recently but Ed's site lists Maximum Wine Company as the New Jersey distributor. However Maximum Wine Company is either defunct or they keep themselves well hidden. Any help would be appreciated. Edit: Ed Hamilton's commercial portal lists Hunterdon Brewing Company as the New Jersey distributor. Can't find much information there either. You'd think Ed would actually like to sell the stuff.

Mat?

Well, maybe. Given overproofed bread dough; with finger tips gently, or not so gently, express the gas. Then proceed to shape and proof as usual. Modernist Bread says the procedure may be repeated up to ten times without adverse effect. I can attest it does work. @nathanm calls it CPR.

Tonight's loaf from long frozen dough... Resuscitated by the Modernist Bread method. Better than I thought, considering.

All nine of my pods (three lettuce, six basil) have germinated and it's about time to remove the plastic domes.

Thanks! I too expected the stainless steel grill to have narrower spacing than the non-stick. Now there's one less kitchen toy that I wish I had.

No, it just makes it easier for him to come and get you.

OK, the Bugialli lasagne that was supposed to have been last night. I put it together before leaving for work this afternoon. Baked tonight: As served up... Too salty for my taste. For which one can hardly blame Bugialli as he does not specify the amount of salt. Plus I had too little pasta for too much sauce. Again, not the fault of Bugialli. I missed the bay leaf that I would have liked, but Bugialli gets bent out of shape if you modify his recipes.

I'd worry that the stainless steel wire grill offer for $149 was either used or gray market goods. Good price though.

If you were cooking pancakes you might want to know the precise temperature of the pan. I've only used the mat a couple times, I forget for what. But it may be somewhere in this thread. Can't say I recall any problems with the mat. I find the probe more useful. It makes deep frying a possibility. However most of my work with the Paragon has been as a plain old induction cooker. I made two sauces with it yesterday.

Heat the water to temperature then switch to gentle precise. But seriously I do not understand why many people are having problems. It could be variable quality of the units?

Thanks. It does, of course, make me sad. Helping to kill chickens in a fashion that seemed unnecessarily cruel. One small glass of milk a meal. And then there was the time the chef forgot the leavening in the pancakes.

You probably don't want to hear about orphanage cuisine.

This is more sad than funny. I was browsing a pasta recipe on the KitchenAid website... Ingredients: ------------------------------------------------- 3 cups all-purpose flour 1/4 tsp. Kosher salt 2 large eggs 1 tbsp. olive oil --------------------------------------------------- Chef's Tips For best results weigh the flour.