JoNorvelleWalker

For years I used a perforated Chicago Metallic half sheet pan for pizza. It is permanently bowed like a bowl and I don't like pan pizza. And with the perforations the pizza drippings always landed at the bottom of the oven.

Are any here familiar with Exo Super Peels? I've been using one for a while quite happily but I always wished I had one sized for the CSO. Not a product one can buy. This little peel was a lagniappe from a larger order. The width is approximately 7.5 inches by 14 inches. Perfect, or close to it, for the CSO. When I reported how well it worked for my bread last night Gary at Exo wondered if it was something I thought other people might be interested in. For anyone not familiar with Exo peels they don't look like they'd work but they really, really do. Thoughts?

I still think B. cereus sounds more than a bit like be serious.

I have a solution! More information later. But really I will be using the big oven for pizza not the CSO. The CSO does not get hot enough. Bread however is a different story. I've never used non-stick foil. I wonder how heat stable whatever it is that makes it non stick.

Never heard of Envy. I envy you.

Oh, I thought the stores where you are carried a good selection of oriental stuff?

I'd also like to try Rave sometime. I agree with @Smithy that Honeycrisp is overrated. My favorite varieties are Pink Lady and Granny Smith. And Macoun if I can get it off the tree. Macoun is mealy and vile if it is a day too old.

Went through to the keeper, as @sartoric might say. I tried. Above 63C is what I saw in the abstract of one paper. I assume the Japanese have figured out what temperature to hold rice to prevent growth of B. cereus or they wouldn't have such a problem with excess old people.

Let's not be serious! I don't leave cooked rice standing at room temperature. Nor in the refrigerator. I leave leftover rice in the Zojirushi on the extended keep warm setting: https://platinumricecooker.com/index_page.php?lang=ENGLISH

Thermoworks has 15% off everything...last day.

I bought the book for that recipe and then I never made it. I sort of forgot about it actually. Any pointers or suggestions?

Stale news.

I made an error somewhile back when I ordered a large Zojirushi. I had not realized that the minimum quantity was one go (about 7/8 US cup). While I can sometimes eat a go of rice I would have been much better served by the smaller model NP-NVC10 that has a minimum quantity of 1/2 go. Usually when I make rice for dinner I leave the leftovers in the Zojirushi till the next night.

Other than tomatoes lunch at work had been salami and provolone sandwiches on six day bread. Wonderful bread but we all have our mortality. My teeth are not the greatest and I got a crumb of crust in my left eye. Dinner was soft food -- half a CSO Cornish hen, peas and mashed potato. No leftovers. I licked the spatula.

Library?

Why can't you grow them? They are very unfussy.

Not any more. Seriously what I now do when I want cored carrots is to peel the carrots down to the core, keep the peelings and discard the core. Much safer.

Last night I finished Eating My Way Through Italy by Elizabeth Minchilli. While there are recipes, she escorts the reader on her journeys to certain obscure and less obscure culinary corners of Italy. Twenty destinations, all in all. Minchilli describes herself as culturally Jewish. She does not eat horse. But there are pictures. She doesn't eat raw mussels either. Two of my favorite tidbits were the Milanese restaurant, the Latteria, where "Everything is cooked in silver pots and pans..." And the town of Nuoro in central Sardinia, where only a few women still make the pasta Su Filindeu. Su Filindeu is traditionally served in broth during the Festival of San Francesco di Lula, to pilgrims who reach the mountainous Sanctuary of San Francesco above Nuoro, outside the village of Lula. Pilgrims are first offered coffee and cookies. Then Su Filindeu. Finally meat and potatoes which were used to make the broth. Edit: oh, I forgot Granarium, the organic seed to loaf establishment in Umbria. They grow and thresh their wheat, mill the grain and bake the bread on premises. Wood-fired ovens.

I'd give my other thumb for that. (The first thumb went for the last time I made the recipe.)

Today I was able to give away two of the Atlas tomatoes! Picked again when I got home. One Atlas tonight was 806 g (1.8 pounds). Mountain Magic is still my choice for taste and texture. Had six of those for lunch. Picked Ramapo as well. Right now snacking on what are probably the final blueberries of the season. I saw a strawberry but I didn't feel like reaching for it. Couldn't leave the door open too long because the moonflowers are trying to get in the house.

Almost tempted (OK, tempted) to get a larger pizza steel. Nothing wrong with my current pizza steel except it's hard to hit the target. Though it works wonderfully as a baking steel in the CSO. Living in an apartment the RoccBox is not a possibility.

Spice House has half off grains of paradise today.

@nathanm says he sometimes has to wrap his hands in aluminum foil to get his photographs. You can do it.

One way to increase your circulation.

I ordered a peel with a longer handle. Now I'm resting before tackling the inside of the oven. What's for dinner tonight may depend on how well I do. Fortunately other than on the oven door the burned pizza slop was contained by the foil lined sheet pan. Maybe I should take everyone's advice and get a larger pizza steel.