JoNorvelleWalker

@liamsaunt may particularly enjoy the first paragraph.

Some days ago I tried a variation on this, reducing the ethanol quite a bit. It was OK but weak and unbalanced. Tonight I made something somewhat in between: 1 1/2 oz S&C 1/2 oz Neisson l'Esprit 1 oz Hamilton 151 1/2 oz Taylor's Falernum 1/2 oz Small Hand grenadine 10 ml tincture of cinnamon or maybe a little more (made lovingly with W&N) 12 drops Jade 1901 1 (generous) dash Angostura, maybe 2 juice of 1 lime juice of 1/8 fresh red grapefruit Note: I cut the grapefruit slightly from before and removed the La Favorite entirely (all the more for mai tai's). While no one was looking I upped the Taylor's just a bit. This is by far my best attempt to recreate a zombie. Alcohol was just right, flavor was well balanced. The bad news is I seem to be almost out of grenadine. But I have a pomegranate in the refrigerator.

I wouldn't share.

Thanks. I was not sure exactly what you meant. I have some teflon sheets I bought from KAF in ancient times. I cut a sheet to fit my CSO. Works great.

As I recall bowls are available from Cuisinart. (Unlike parts for my Cuisinart pressure cooker.)

An Irrational? Great for baking pi.

Shameless leftovers.

Tell us about your teflon grill mats.

Yeah but compare the prices.

I need a dedicated circuit for my hotel pan.

Old is old. Check the country of manufacture.

Best I can do is clutch the name tag necklace from a professional conference today. And, yes, given my current profession, it did have to do with cookbooks (as well as with other crannies of the Dewey Decimal System). The woman behind me was given two cookbooks as a prize. One on French cooking and one on gluten free.

The dishes @blue_dolphin posts seem far more appealing than what's in the book.

Thanks, I invited Betty to my home. Excuse me now while I powder my nose.

Here I use one size hotel pan for hardening ice cream, another for nut pastes, and a third particularly deep hotel pan as an homogenization vessel. I prefer to use plastic containers for cats.

I had been aware of Vollrath's warrantee -- or lack thereof. I even bought some stainless steel bowls from them recently. My dismay was not so much for the warrantee as for the second part of the statement: The right is reserved to deny shipment for residential usage; if this occurs, you will be notified as soon as possible.

I thought Vollrath manufactured their own products?

I happily use Paderno hotel pans in my home kitchen. However I've been looking for a larger pan for lasagne, one that would still fit in my Cuisinart Steam Oven. My search stumbled upon the Vollrath 72060: https://www.webstaurantstore.com/vollrath-72060-10-x-6-x-4-stainless-steel-loaf-pan/92272060.html But note this disclaimer, particularly the last part: RESIDENTIAL USERS: Vendor assumes no liability for parts or labor coverage for component failure or other damages resulting from installation in non-commercial or residential applications. The right is reserved to deny shipment for residential usage; if this occurs, you will be notified as soon as possible. I just want to make lasagne. How can Vollrath legally or morally refuse to sell to me?

I clicked "like" but I have to ask: what is it?

Strawberries, with non-culinary bits of color... (After days of rain the clouds parted for some early evening sun.)

If yours is one of the old Japanese made Cuisinarts I'd replace the bowl. That's what I did for my DLC-7.

Last night, Giuliano Bugialli's lasagne al forno from The Fine Art of Italian Cooking (pp 221-226)... https://forums.egullet.org/topic/132015-lasagna-eg-cook-off-52/?do=findComment&comment=2156690

The thought occurred to me that Bugialli's lasagne al forno procedure could be correct and the ingredient list be wrong about the pork. No matter, after some days' delay I finished the lasagne: I cheated a bit and purchased pre-ground meats, omitted the chicken breast, and had the Cuisinart prepare my dough. Next time I may ask the Cuisinart to grate the Parmigiano. Bugialli says (somewhere) he likes to roll his lasagne to the finest setting. I used 7 on the KitchenAid. Sat down to dinner at 3:20 am. This dish is on my last meal list. Making it undoubtedly hastens the event. Has anyone attempted Bugialli's lasagne all'anitra all'aretina from The Fine Art of Italian Cooking (pp 226-229)? The duck is cooked in sauce and then discarded rather like a bay leaf.

No sidewalk?

Reduce, reuse, recycle.