JoNorvelleWalker

How much are they in Germany?

They are probably cheaper in Fukuoka.

But @Duvel said they were good.

? $5.41 per package, not including the Subscribe and Save discount.

I went with Subscribe and Save.

As promised, here is what mine looks like...

No. Maybe I can take a picture of my pan. It was a closeout. And fortunately I have a spare still in its box. In the living room.

Yesterday my dear adult granddaughter asked if I'd ever cooked my way through every recipe in a cookbook. Today I read of the passing of Julie Powell who apparently had. If anyone here has achieved that feat, I'm guessing possibly @blue_dolphin. What say you, folks? My most recent acquisition is 1000 Indian Recipes and it's not happening anytime soon.

My most recent Whole Foods order was delivered to the wrong address. And yes, the driver took a picture to verify delivery.

The original cacciatore recipe is from perhaps my most treasured cookbook, Romagnolis' Table. My contribution is the mushrooms. One of my most favored cooking vessels is a Thai stir-fry pan from Williams Sonoma. Envision a relatively small wok. Make sure the chicken thighs and mushroom slices are dry. Necessary only if you value skin -- yours, not the chicken's. Stir-fry the sliced mushrooms in olive oil and transfer to a bowl. Over high heat add a bit more oil to the pan and brown the chicken pieces thoroughly. Add chopped or sliced garlic and rosemary to taste. Not to mention, salt. Quench with white wine vinegar, and when the vinegar mostly evaporates, with wine. I like Soave, myself. Reduce heat, cover and braise about twenty minutes. Transfer the chicken pieces to the bowl with the mushrooms. Over reasonably high heat reduce the pan liquids to a syrup. Deglaze with water and add back the mushrooms and chicken pieces to reheat. Serve with good bread. I think you can do that.

Chicken Cacciatore

Fagioli e Tonno. Rancho Gordo cranberry beans, Callipo tuna.

I had to read the method through a couple times.

Did you rub the skin with oil before baking? After baking I smash my potato against a plate to release steam.

I have bowls that look like yours.

Baby bok choy. Jasmin rice. Bok choy was fine. I was disappointed by the rice. The brand was Lundberg.

Jasmine rice is not a rice variety I have previously stocked in house. However I succumbed, and tonight amazon delivered a large bag of Lundberg Organic Jasmine from California (to the wrong address, I might add). Currently percolating in the new Zojirushi on the jasmine setting...

I went back to Whole Foods 365 beer battered frozen pollock. Not cod but quite serviceable at a fraction of the price.

I purchased my Ankarsrum in a horrid gold closeout color to save $70. Amazon US has the Ankansrum on offer for $749.95. When you buy one I suggest mat white.

Today's Wall Street Journal named the Ankarsrum the best mixer for mixing bread dough. With special mention for the accessories.

My copy of 1000 Indian Recipes arrived today. It is a rather large book...which recipe is this one? It will be interesting how close my attempt came to the actual recipe.

Batch 22 was poured down the drain. Sad. Almost always I heat the jar in the steam oven to discourage surprises. For Batch 22 I had not. Batch 23 last night was an experiment: 90g blanched Spanish almonds 90g apricot kernels 350g water 303g sugar (I was aiming for 300g) 60ml Wray & Nephew Overproof I heated the orgeat longer than usual, and at a higher temperature (216F). When cooled I stirred in the Wray & Nephew as a preservative. I did not homogenize. Since the mixture was thicker I was hoping homogenization would not be necessary. Besides I was tired. Worked fine in last night's mai tai. So far so good.

I'd wait for a better sale.

Yes. Not under vacuum though. I put each egg (in its shell) in a plastic sandwich bag, and knot the bag. That way if one cracks the tank is not contaminated. I put all the eggs in their bags into a soft plastic thingy I learned about on eGullet.

I'm no expert on gingerbread house glue, but you could always pasteurize your eggs. I pasteurize eggs 55C for two hours.