JoNorvelleWalker

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.

Here is a recent one that checked all the right boxes for me: A Table in Venice by Skye McAlpine. Good writing, lots of pictures, fine layout and typography (I can read it!). Easy to follow recipes. More importantly almost every page I would like to cook and eat.

My back has been out for a few days and I've not felt like cooking much beyond a mai tai. If I had junk food I'd eat it.

In addition to what @Anna N just said, you could cook your meat days in advance, chill in an ice bath and refrigerate. Just before service finish in (for example) a hot oven.

The potatoes look a lot like French fries.

Speaking of pest abatement... Has anyone tried methyl 2-aminobenzoate on blueberries? https://en.wikipedia.org/wiki/Methyl_anthranilate It's said birds don't like the stuff. EPA (the US Environmental Protection Agency) approved for blueberries, methyl 2-aminobenzoate is the active agent in grape Kool-Aid. According to the University of Massachusetts Kool-Aid at the rate of four packets per gallon makes an effective avian abatement spray. Methyl 2-aminobenzoate is found in our native V. labrusca grapes, particularly Concord (two vines of which I'm growing on my balcony) though not in V. vinifera. I have yet to see a grape but it's said Concord is attacked less than other Vitis varieties. Interesting (to me at least) methyl 2-aminobenzoate is also excreted by foxes in their musk. Perhaps this is why our fine feathered friends developed an aversion to the chemical. Not a fact, mind you, just a musing on my part. Anyway there is always strychnine.

Three days ago walking into work I watched a woman turn her car around, park diagonally in the middle of the road blocking traffic in both directions, while she moved something to the curb. I was not quite close enough to see exactly what. However as I passed that spot I saw a small turtle in the grass. A wood turtle I believe. Knowing turtles it waited for the woman to get far enough away and then continued on its mission. Disclaimer: I have moved a turtle out of the road myself, but if you are moving a turtle out of the road move it in the direction it is heading, not in the direction it is coming from.

300F does not sound like slow roasting to me. I'd try 180 or even 170.

This puzzles me. My anova takes up less space than almost any of my kitchen toys, rotor-stator homogenizer possibly excepted. Roast a sparerib and report back. I would brown in a pan first, possibly.

I keep finding bits of salt.

It is hot, I live on the second story. Food is never more sensuous than when the Marcona almond lands in your umbilicus.

How about hinoki?

Deconstructed chicken cacciatore: Half chicken steam baked in CSO. Pan deglazed with lots of white wine vinegar. Chicken and sauce added to garlic and sautéed mushrooms. Did I mention rosemary? Boursin and boule, of course. Parmesan to nibble on, because I can.

https://www.oneida.com/flatware.html