JoNorvelleWalker

PM if you want my address. Fortunately Atlas is determinant and in another six months I may be able to look at a tomato.

A very pretty pot. I'm not sure I need a donabe but I don't have a donabe. I bookmarked a couple items from the site! Why shouldn't clayware work with an electric stove as long as one took precautions? Also I thought if not using a rice cooker, the Japanese traditionally prepared rice in an iron vessel? So until I get the iron rice maker that Zojirushi won't export I'll stick to the one I have. I'd sleep with it if it were not so big and heavy.

About a dozen tomatoes, mostly cracked, all but one were small. Washed down with bread and Hellman's. This wasn't dinner, this was triage.

Cuisinart is going to try again to replace my CSO. Perhaps I shall get a hairdryer.

I ate nine perfectly red ripe tomatoes yesterday. About the same number the day before. I'd almost rather see a green pepper on the counter than the pile of tomatoes. And most of the tomatoes are in the bedroom. (The Atlas ones weigh almost two pounds.) I haven't dared check the plants in three days.

Tonight I finished The Minimalist Kitchen by Melissa Coleman. No one has accused me of Minimalism. Ever. I wanted to see how the other half lived. Her kitchen has stuff mine does not. But one really good idea is the junk drawer. I share this belief. Mine though is in the living room. For some odd reason Coleman assumes it is in the kitchen. I was bemused the sumptuous photographs subvert the text. Beautiful wooden cutting boards where Coleman says she uses polyethylene, not wood. Curiously lovely knives not in Coleman's battery. In the recipe section bread and tortillas spring full blown as from the mind of Zeus, no telling where they come from.

I hate tomatoes.

The site said Trenton. Maybe they come over the line into Somerset Country?

Not available here but there is always UPS.

One should not use a knife on acid.

I've been sometimes cheating and using baguette dough for my pizza. The Modernist Bread Neapolitan ingredients are not that different but the technique is not the same. Edit: lovely pizza by the way.

Last night I may have misspoken. About the apple butter book that is. Or I may really have seen an apple butter book. But today I spied the newsletter of Rockingham (Washington's residence when he lived in Rocky Hill). This fall there will be a demonstration of traditional apple butter making. You know, caldron over an outdoor hearth and all of that. Visitors are invited to help stir.

Cuisinart replaced my failed CSO. With a fancy coffee maker. I do not drink coffee.

...I wasn't the one asking though.

When he forgets why not have him bring back the shine with Barkeeper's Friend and SOS? In my experience once aluminum gets corroded there is nothing that can be done. Maybe I've never been aggressive enough.

Yesterday at work in the library I came upon a book whose cover featured making apple butter. Unfortunately my youth featured too much apple butter and so I did not note the details. For the benefit of @Anna N apple butter is a traditional accompaniment of scrapple.

It wasn't. As much as I wanted I couldn't summon the energy. Dinner was a can of Progresso soup. Good it was too.

Thanks for the idea. My dinner may be an omelet.

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.