JoNorvelleWalker

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.

I'm a failure. Dinner was supposed to have been a favorite dish of mine: Bugialli's lasagne al forno (Fine Art of Italian Cooking p221ff). I made the meat sauce. (I even included the chicken breast this time.) I made the balsamella. I made the pasta. I thought about the cheeses but I could make no more. Had not eaten all day. Now in the still hours of the early morn I'm sitting down to my mai tai and most well earned Arachis hypogaea. Dinner may be a can of Progresso clam chowder* or it might not. As transpires at least a couple times a week I glanced out the glass doors and spied my neighbors scoring their habitual Domino's midnight pizza. Seems so effortless. Where did I go wrong? *Progresso makes at least four kinds!

Way cheaper than your stove.

I'm wondering how you eat this? Looks like a dipping sauce. Do you use a knife and fork, or do you pull the tuna apart with chopsticks?

330 ml. Person in the shop yesterday said that they were new.

I'm thinking if I found the right pan I could be on my way to good results.

Oh, Finnish butter and chopped red onion. Wonder what my breath will be like in the morning?

This was 100 percent rye: no wheat, no oil, no sugar, no gluten, no seeds, no spices. The taste was to die for but it looked more like a sun baked jellyfish. I'm thinking it might work better if I baked the batter in a pan. In contrast my previous rye didn't rise and was not edible at all. The loaf I linked above looked nice but was dense and did not taste all that good.

In spite of the fact the loaf, if one may call it that, never rose more than an inch, the taste was exquisite. The texture was light and delicate. Forgive me for saying, it didn't taste like rye. Another five thousand years and I will probably have this down.

Assortment of profoundly disappointing rye bread attempts. Whole Foods pickled herring, mustard, freshly grated horseradish, fresh dill. Washed down with little bottles of Duvel. Highlight of the evening was mai tai and peanuts. Swedish meatballs did not happen.

I've read rye is considered by some to be a noxious weed. Nonetheless when I finish my mai tai I plan to cut into tonight's loaf to see what it is like. Plan B is to try a bit of rye leftover from some weeks ago. https://forums.egullet.org/topic/153755-the-bread-topic-2016/?do=findComment&comment=2224474 That batch of rye wasn't bad, it just wasn't good. And the loaf doesn't look any worse at the moment than it did six weeks ago. Plan C is a package of store-bought rye flatbreads from a couple years previously. Those flatbreads are looking pretty good right now. Plan D is WhistlePig.

Another failed attempt at rye. Unlike last time there was no problem with the rising of the dough. But the dough was more like a batter. Getting some of it in the oven made a horrid mess. Not to mention the stinkbug hiding in the banneton. Let us hope next year will be better.

Right up there with neko nabe, Ono and Salat have another interesting hot pot recipe (p137) which is eaten in the dark. Your guests bring whatever ingredients they like but you don't get to see what they are sticking in the nabe. "It can get a little bizarre, yes, but a lot of fun..." Said to be popular among college students.

Venomous cheese.

Finally! Chicken cacciatore. Bread and Boursin not shown. Cookies are stalking me. Must resist.

After app troubleshooting and moving a bunch of furniture I found the extension cord plug had fallen from the socket.

Thanks! I bought it today.

I'm saved from the Moore and Connaughton book because amazon informs me I already own it.

First problem is the light did not come on. I suspect an Alexa/smart plug issue.

According to Wikipedia a quarter sheet pan is 9 by 13 inches, 23 by 33 cm. https://en.wikipedia.org/wiki/Sheet_pan Not everyone has a microwave.

In anticipation I have been reading up on donabe recipes. What caught my eye was neko nabe from Japanese Hot Pots, Tadashi Ono and Harris Salat (p23). Unfortunately I do not have a neko and amazon/Whole Foods was no help. In this version of the recipe the neko is not actually cooked but flavors the clay pot.