JoNorvelleWalker

Granted, and I have a similar 12.5 inch (blade length) Wusthof. I don't think these knives were meant to be used for slicing against cutting boards. Mine, as I recall, was sold as a salmon slicer.

Yes, I have King Arthur's. Good stuff. Back to bread, I had a fail. My French lean dough boule came out as if it were a rye bread, dense and chewy. Not horrible but not French lean bread either. I know it was not the dough because I baked a perfectly lovely baguette from the same batch. All I can think of is that the boule was over proofed, but I am not sure.

Bread knives, yes, one reason why I just got my new 10 inch Henckels, which has a lot of clearance. But for slicing you are not necessarily going down against a cutting board.

Last night for me was leftovers, otherwise not worth writing about, but I did enjoy the last of my summer tomatoes: Mountain Magic. And it's almost time to order more plants for this year! For tomatoes in winter (or any other season for that matter) it's hard to beat Mastronardi Sunset brand tomatoes. These are greenhouse grown. Other brands of greenhouse tomatoes have not done it for me. Even in tomato season, to my taste Sunset beats locally grown tomatoes (except my own). And this is New Jersey, the Garden State! I don't understand why but it is so.

I would just freeze the liquid in an ice cube tray, not the vegetables. I use this method for bagging dashi in my chamber vacuum sealer.

I'd consider a whole duck "oily and fatty stuff". No spatters and a nice bowl of duck fat and drippings at the bottom. And I'm still working my way though that duck fat.

I don't have the luxury of a shelf but one book fits on my dining table at a time. Volume 3 at the moment.

Were using your Farberware as a rotisserie? I can't imagine stuff going anywhere but downward, in which case any drips or splatters should be well contained. Most of my rotisserie experience is with whole fowl. I've been using the Farberware probably half my life. Maybe it's time for more chicken mechoui.

Odd. What were you cooking and what part of the appliance were the spatters coming from?

My Farberware rotisseries do not splatter grease.

Can I like this except for the brown rice?

Oh well. Did the drops of water hurt the bread?

Thanks!

Forgive me if this is a naïve question: is Western style rice traditionally served with curry or is Japanese style rice? I have made curry by the umamimart recipe a couple of times now and I find I much prefer Western long grain rice with this than Japanese.

@jer_vic I have another thought! (Forgive me, I suffer them from time to time.) Tonight I was rereading MB Vol.3 to accompany my mai tai. This quote leapt out at me: "What may look like beads of sweat on the loaf are actually dew drops." (p3-284). This applies to baking with a steam oven. Could this be what you are seeing?

One Click butter cutter. I can't help but think Jeff Bezos has it patented.

And until tomorrow WS has 20% off and free shipping! Disclaimer: I did not order the rotisserie but they caught me for other things.

I just tested. My full size Nordic Ware bundt pan fits comfortably in the CSO. It never occurred to me to bake a bundt cake in the CSO. Edit: I think if I had the 6 cup version I might bake in it more often.

Cornish hens or poussin are what I prefer.

Where, these days, do you find a 3 pound chicken?

If I didn't already have a Farberware I would order that. Edit: and it must be great for poultry -- it is even made in Turkey.

I'm with you, sister! Fortunately the fan in mine made that horrible whine just once. I used convection bake to put another layer of polymerization on my L-CSO last night, no problems. (Unlike with my wretched computer case fans...but the CSO incident prompted me to order replacement fans for those!)

Not the same as a rotisserie but for small birds a CSO gives great results.

I have Farberware so I don't have to make my own. Actually I have two Farberware rotisseries. I bought the second for spare parts. The motor of the original unit failed to rotate a large off center turkey. Well maybe a small turkey, but it was heavy. (It may be obvious but the weight of food on a rotisserie should be centered.) The Farberware uses too much counter space to leave in the kitchen all the time. But except for the motor, heating element, and power cord it all goes in the dishwasher -- even the frame. The shell, racks, clamps, and rod are stainless steel. The drip tray is aluminum. Why, Farberware? Fortunately if I want to collect the juices I have a Corning Pyroceram dish that fits perfectly. Besides the rotisserie parts the Farberware units have a rack for grilling. Remove the rack and one has an open grill, suitable for kebabs as @heidih mentioned. True, the Farberware take up a lot of space in the bedroom, but they are sturdy and you can pile a lot of stuff on top of them! I use mine mostly for whole birds, such as chicken mechoui. I'd rotisserie a lot more except for the difficulty of trussing. To that end I just ordered a package of elastic chicken ties...something I never knew existed. Lastly the Farberware roasts in the open air. If your rotisserie is an enclosed unit I would argue it is a different form of cooking.

Anna I am confused what you mean. Are you saying the sourdough loaf you just made was "country-style bread with a sturdy texture" or were you saying the sourdough you were accustomed to was "country-style bread with a sturdy texture"?