JoNorvelleWalker

@nickrey you win the internet. Thanks, I think I understand. But I'm not sure I could find 2057 Kindle cookbooks I wanted even if they were free.

I'm sorry, I don't understand. I think what I'd like to do is, in Kindle-speak, make collections. I don't know how to do this. Does it involve bookmarks? Bonus question: I've marked pages with bookmarks but I don't know how to use them. Edit: I have 202 Kindle books uncollected.

Shad is an oily fine textured fish. The flesh is boney but for a price fillets are available during the short season, from which all bones have been removed. The roe is also enjoyed, though I wouldn't go out of my way for it personally. https://en.wikipedia.org/wiki/American_shad

Very sad. At quick count I have ten Bugialli books. I know there is one I don't: Maremma The Wild West of Tuscany. I had been trying to find a copy; I even wrote Bugialli a couple of years ago but received no answer.

Yesterday I learned the method by which the egg was opened. In an attempt to cut it, the egg rolled off the kitchen table.

My dear son took me to the shadmonger: "Season is finished for the year -- we sold our last piece last night." Can't make this up.

On the subject, can anyone tell me how to organize Kindle cookbooks (or any books, though it happens all but two or three of mine are cookbooks) on the iPad app by category? In other words is there a way to make subfolders of books on the Kindle app?

Too bad Instagram put the stake* though the poor butcher. *pun possibly intended.

For a price...and if I had a cell phone. Actually the store in question will deliver. Some years ago the delivery charge was $20. I have not enquired recently. It's particularly annoying because the store offers a one day a week discount to "senior citizens" -- if I could only get there to take advantage. My hope is I can talk my dear son into taking me tomorrow and that they will indeed have shad. Last time I got down there @chefmd provided transportation.

Problem is I can't get to the shadmongers under my own steam. Or as they told me once two years ago: "We'll have shad tomorrow." @suzilightning may need to rewind her tree.

I missed the shad season last year. Tomorrow I hope to find shad at a store I can't usually get to. I note the Lambertville Shad Festival was last weekend. It's quite something to watch the shad being landed.

Bluefish is not my favorite fish. Shad is. Bluefish comes close.

Sudden death may occur in patients with scurvy. The RDA for vitamin C is 60 mg. An average lime contains 19.5 mg vitamin C. A random key lime pie recipe calls for 3/4 cup lime juice. That's about three limes. Assume the pie makes six slices and that would be your answer. But wait! Vitamin C is heat labile. It is best to be conservative. When does your therapy begin? (And should you run out of pie vitamin C is available as an injection.)

Last night: Whole Foods dry aged "ribeye" that isn't. Tasty enough however. Today's Whole Foods delivery actually included a ribeye* -- but one that neither looks nor smells dry aged. (Nor this time did the label state dry aged.) Does not build confidence in the amazon order process. Bread. Boursin and bottle of Pheasant's Tears Saperavi not shown. *I guess they must have run out of strip steak to send.

Amazon again came through! Seventeen limes. Seven organic. Ten conventional. For the moment I am safe.

When will you get a CSO?

Good to know. My one shows no signs of old age but should it falter I wouldn't hesitate a minute, bank balance permitting. I assume the new pro works just fine without WiFi.

I knew you'd work pizza in there somehow. Beautiful, by the way.

@Anova Jeff explained this to us way back when. Myself, I'm wondering if the pro is part of the business unit sold to Electrolux or not. And some of us are still waiting for Jeff to sail home from the south Pacific to design our oven.

Tomorrow is International Scurvy Awareness Day. And Shoprite had no limes.

I've worked out that an hour at 250F convection bake gets my uncut boule to the magic Modernist 77C.

Mixologist is not a new term. @Splificator traces mixologist back to bars of the 1850's.

Yes, I am in the balsamic camp depending on my mood and finances. Lime though helps with turning brown.

My boule was not supposed to be a flatbread.

Interesting, I had never thought to salt my avocado.