JoNorvelleWalker

What is this heavy produce bag you speak of?

Indeed. And if I see a good price on a Braava robot mop my kitchen floor might thank me.

My guess is a circle hook is something that attaches to a fishing line.

I thought dinosaur tastes like chicken?

Further sweet and sour chicken. This time with cranberry sauce, an ingredient most probably unbeknownst to Baptiste Platinede Cremone and fifteenth century Catalonia. Good stuff. I think of this as fusion food.

I note my recent store-bought organic blueberries are from Florida. They are large and beautiful and tasteless. And did I say expensive? On the other hand the last batch of blueberries I bought were from Georgia and quite good. My own bushes look like they have several weeks to go. I can't wait to see if methyl 2 aminobenzoate will work!

Tonight, sweet and sour chicken: This is chicken roasted in butter -- chicken thighs in this case -- then baked in a smooth paste of sugar, butter, roasted Marcona almonds, cinnamon, fresh ginger, toasted bread slices soaked in red wine vinegar, and chicken drippings*. Catalan recipe from Baptiste Platine de Cremone by way of Time-Life The Good Cook Poultry (p125). If only de Cremone had had a CSO. According to Richard Olney, de Cremone declared this the finest meat he had tasted. I'd hesitate to claim entirely the same, but it is up there. Recipe published in 1474, not sure about the copyright. Plated with saffron rice. *drippings, @Duvel not droppings

Even I'd like cauliflower prepared like that.

The Vollrath I wanted was on amazon a few days ago. Now it's "Currently Unavailable". Who here bought them all?

Thanks, I just put a hold on it...may be a while. Not that I am out of things to read.

I have a package of about ten thighs in the refrigerator that need using up. What sorts of things do you have planed for yours? Also, why so long?

Do it! According to 23andme I am 0.1% Yakut, a Siberian minority in China. Beautiful travelogue @liuzhou. Somehow I missed it first time around.

@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.