JoNorvelleWalker

Beautiful as always @Ann_T. How do you make a pasta nest?

(eG-friendly Amazon.com link) Yes, they are nice.

Unlike some eGullet members I enjoy more than six fries at one meal. But not many more.

Yes, I have masa and I have a taco press. But I don't have a lot of energy and I wanted to show off my new taco holder. I also wanted something to eat. This Old El Paso Taco Dinner Kit is possibly the worst meal I have eaten in my life.

Same here, actually. Today on a whim I ordered one of these... (eG-friendly Amazon.com link)

Said pot is currently 10% off on amazon. Lowest price in the last year. I caved. @blue_dolphin have you tried using the Paragon mat with this pot for temperature control?

I was tempted to use the mango because the can was only a few years past date and I may be in the hospital soon anyhow. The reason I pitched it was for fear of botulism.

When I opened the bulging mango can tonight there was a small explosion. Smelled good but I thought best to pitch it.

I don't mind the noise when cooking with my Paragon. Hard to hear it over the blast freezer in the living room.

Your Japanese tagine appears to be glazed though?

Yes, great food book!

Without question shad are my favorite fish. I know Pacific shad were introduced to the Northwest from the East coast. But how do your Kansas shad migrate to the ocean? Do they travel down the Mississippi to the Gulf? Locally I'm pretty sure shad are our largest fish, so adults have few predators besides bear and hungry humans. Lambertville, a small city a few miles west of here promotes a shad festival every spring. I've watched the commercial fishing companies hauling in their nets. Quite an impressive sight.

I thought it all tasted the same.

Thanks. Could you suggest a ratio of mango to cream that I could try for my experiment?

Kerry, did you ever get around to trying your mango recipe with added cream? I was searching tonight for a USB cable and found a can of mango pulp by the computer. Very unusual as I seldom store food in here. And there is a pint of heavy cream in the refrigerator.

No, the store was not a Walmart. I've never been in a Walmart. But my Texas shopping experience was back in the 1970's. And welcome to eGullet!

I'm not entirely sure that's funny. I once was shopping in a supermarket in Texas where guns and alcohol were on the same isle. No room for potatoes or sweatpants.

For the APO I use a 12x12 inch by 1/4 inch thick Polished Corrosion-Resistant 316 Stainless Steel from McMaster-Carr. I linked it before but apparently you have to log in to their website to view the listing.

For the big, heavy pizza steel (actually aluminum) in my stove oven I leave it in all the time. For the little steel in the APO I take it out when not baking.

The problem with Macoun I've found is that they don't keep. Pick them, enjoy them while you can.

I highly doubt these panettone are last year's. Supermarket Italy is good about prominently indicating old product and marking down the price. But you may have uncovered the great panettone scandal.

Yesterday I showed a friend the product page for the panettone I purchased. They were sold out. I guess I ordered just in time.

My panettone arrived today! I'm thinking it's better to eat it sooner rather than later. My guess is that these things freeze well. Does anyone have experience freezing leftovers?

supermarketitaly.com I order from them often. In addition to the panettone I got my favorite Paesano olive oil, Maitz cockles, and Maitz mussels.

I may have misspoken. It is Craig Claiborne who called for a garnish of a crawfish [sic] and fried eggs. I had few cookbooks fifty years ago.