JoNorvelleWalker

Having recently been in the hospital for an E. coli infection, I'd err on the side of caution.

I hate to imagine what you must have spent on molds.

I've eaten at Taco Bell as many times as I've dined at McDonald's -- once. Nonetheless, I don't find this article creepy at all. I wouldn't mind some good fast food for dinner at the moment.

Yes, he says to boil, but he is adamant not to steam.

"Blessed are the cheese makers."

Though I have never found when cooking artichokes why Richard Olney firmly directs "Do Not Steam". If I can locate a good one while artichokes are still in season I would like to try the steam bake method. My dipping sauce of preference for artichokes is an olive oil vinaigrette. As much as I love Hollandaise on almost anything, Hollandaise or drawn butter is overkill with artichokes. Your mileage of course may vary.

I cook only rice (except oats once) in my NW-JEC10 and have seen no need to use the self-clean cycle. If I were cooking curry I might feel differently.

Almost as much as the 'G'.

Joy of Cooking has a baked rice pudding recipe I've made a few times over the decades. However baked rice pudding is not my thing. I much prefer rice pudding prepared over a ban marie.

Remains to be seen. Though I do wish I had settled for the yellow chicks, rather than the purple ones.

"This consists of the fruits, nuts, raisins, etc."

Packages of Peeps were 78 cents tonight at Shoprite. I caved.

13th course??

I had put a hold on this from the library but I ended up never reading it. Perhaps, health permitting, I shall revisit it.

The problem was getting the jamon fatty bits out of my teeth.

Overly enabled by this topic, tonight I purchased some jamon from Spain. Considering the source was Shoprite, the quality might not be the highest, however the regrettably few slices sure looked attractive in their package. Dinner is planned to be a hoagie.

Batch 27: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 30ml Wray & Nephew Overproof 30ml orange flower water I came within inches of adding 30ml of Penzeys Madagascar vanilla extract in place of 30ml Spice House orange flower water.

To give a serious answer, what about poaching the eggs before hand and refreshing them with hot water immediately before serving? If the poached eggs are less than perfect your guests may forgive you by next year. If the Hollandaise is cold and gritty they will remember your breakfast to grandchildren down through generations.

I had acquired a new vacuum flask right before my health went to hell. However Hollandaise takes seconds. I don't see the problem with making it at serving time.

Right.

I recommend and love Bineshii -- and, please, Smithy, three i's. It would be wonderful if someone could compare Bineshii with Leech Lake. What I especially like about Bineshii (or I suppose other quality suppliers) is that Bineshii cooks to perfection in ten minutes. In the 1970's I cooked wild rice closer to an hour.

Ankarsrum flocker attachment. Put groats in one end and crushed, flattened oats come out the other. I cook flocked oats in a tall pot on the Paragon induction unit 15 minutes stirring often. ...going to bed now.

I flock my Bob's Red Mill oat groats and cook them for about fifteen minutes. That was my breakfast today.

A woman after my own heart.

Why did you put the poor bunny out in the rain?