JoNorvelleWalker

I don't think so. Vegetables I super-steam come out quite colored. Almost wish I had some carrots to run the test.

Probably less than 50 cents per drop.

Hence the cost per drop.

Out of the bottle it is a heavy syrup.

Yes, I dug out my 10 inch ones. These are dwarf peas.

Wouldn't you get a similar result if you just bake-steamed the carrots at a higher temperature? Not that I'm lazy or anything.

The pea plant fell over. Sort of a metaphor for my day.

We've missed you and your baking!

So were people.

Nasturtium fan here. Burpee discontinued the ones I used to grow.

Whatever @Anna N thinks, that is beautiful!

One can do far worse. My dinner is CSO reheated leftover chicken cacciatore. No lack of Boursin and bread. Indeed last night I was showing my dear boss pictures of my latest loaves and complaining that they stale faster than I can eat them. She asked if I fed them to the birds? "No," I said, "I feed them to Susan." Susan who was standing a couple feet away. Susan has two growing teenagers. Half a kg boule does not last the night.

Since the digital list price is $2.99, $2.51 is not much of a sale.

I also find balsamic a natural pairing for Brussels sprouts. Sadly I once calculated the price per drop.

Do you open your email before lunch?

Clearly likable though I have no idea what I am liking.

I'll second Thermoworks. But you probably want a temperature logger. Thermoworks has high temperature USB temperature loggers but they are expensive. I have a Thermoworks WiFi temperature logger but a wired connection is required between the thermocouple junction and the transmitter. Can't use it for the pressure cooker, can't use it for the CSO. Works fine for the conventional oven though. Someday one of the USB units! For the pressure cooker I use temperature sensing strips. The strips will record the maximum temperature reached but will not show the temperature variation over time.

Not if you have enough.

Somewhat under exposed chicken cacciatore: Bread:

Or by then it may not matter.

I was hoping to see Captain America.

Tonight's result: Rather reminds me of last night's eclipse. As an experiment I increased my hydration* by about 1.5% to match Modernist Bread's French Lean Bread. I found that the KitchenAid dough hook would then engage at speed 4 rather than having to use speed 6. This batch was mixed 5 minutes on speed 4. No idea yet what I shall find inside! *actually the dough's hydration. My hydration is being increased by rum and peanuts.

Are yours also not frost-free? ...in the summertime at least I mean.

Only freezer I have is the little one that sits on top of my refrigerator.

I wish my freezer were frost free.