JoNorvelleWalker

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.

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.

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.

Depending on how big* it is I'd be interested in the Breville. *let's be honest, heavy.

As did I.

Thanks. When I was making pizza in the CSO I tried using parchment. The parchment certainly helped get the pizza off the peel. The problem was bits of paper in the pizza. I gave up on the CSO for pizza because I couldn't get the steel hot enough. Last night the oven was over "615F - 630F" and I don't know how well parchment would last at those temperatures. Not to mention things happen really quick.

Possibly the best pizza I have eaten, without exaggeration. A three minute pizza, nicely blackened. However all was not beer and skittles. A third of the pizza stuck to the peel. And a third of the pizza stuck to the window of the oven door. (Which I had just cleaned from the last attempt.) There must be a way of keeping pizza off the oven door. Worse, after scraping the remains from the steel (and good they were) the oven went into failure mode F2. I had to throw the breaker. Failure mode F2 indicates an oven temperature above 615F - 630F. Suggestions welcome. Sorry, no pictures.

Supposedly I get the NY Times for free from work (our library system) but the recipes don't function. The library pays a lot for this. The NY Times can stuff it in my opinion. They charge but they do not deliver. In contrast the Wall Street Journal site, also through the library, works flawlessly and I can access all their content. Thankfully the current NY Times recipes are not what they were and it's no big loss.

The year I popped. I don't recall ever cooking macaroni and cheese or having been served it. Kraft or otherwise. Maybe someday I shall try it.

Sometimes I'm glad I don't eat breakfast.

Beautiful! But copper works with induction? You mean I don't have to throw my Falk away?

How about a bain marie in the bath? Or if you can get by with a smaller volume and not as perfect temperature regulation, a KitchenAid P.H.M.B. Cheese I have not tried but it works well for yogurt.