JoNorvelleWalker

Sadly I can't quit either.

I recommend Giuliano Bugialli's Foods of Sicily & Sardinia and the Smaller Islands.

I was wondering which version you were using. Mine is indeed the newer model with the groves.

I don't often cook to music in deference to the neighbors, or if I do it is something fungible. However almost invariably when in the kitchen mixing my mai tai I am listening to Gillian Welch and David Rawlings All The Good Times. (eG-friendly Amazon.com link) I particularly love their cover of Senor. To my ear better than Bob's original.

I don't care for apple butter -- too many memories from the orphanage. But I have to wonder, would sous vid work?

@lindag for me your link came up as an ice cream maker, not as an ice maker. My need was urgent. Last spring I evaluated an ice machine for Amazon. I fell in love. I am addicted to nugget ice. A couple days ago my beloved ice machine failed, and it is no longer available on Amazon (although an exact clone from another company still seems to be). In desperation I ordered about the cheapest nugget ice machine that I could find -- $199.89 on sale: (eG-friendly Amazon.com link) The Iceman was recommended by the NY Times.

Batch 40: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof Once again I used a stirring hotplate, however I think next time I will go back to an hotel pan and a spatula for mixing. The sugar is too heavy to mix well with stir bar.

I made a recipe of Modernist Pistachio Peanut Butter Gelato: https://modernistcuisine.com/recipes/pistachio-gelato/ I spun a portion of the mix in the Creami on the Ice Cream setting. The result was a powder. A lovely tasting powder, but a powder. I spun a second container on the Lite Ice Cream setting and it came out exactly as one would expect, perfect texture. Has anyone else experienced such outcomes?

I have not seen it for a while. I once had a can of cream of coconut blow up in my kitchen. It wasn't pretty.

I'd hate to think what it'd be like if it weren't in the can.

@rotuts I've evaluated half a dozen over door racks or more. I am using three of them. One I gave away just this afternoon. It's hard to get much of a feel for how well a rack will work for you until you try it on your door in your house.

@Smithy somewhere in the bedroom I have a canned pudding from the last millennium.

I forgot to say, my meatloaf turned out excellent. Last time I made the recipe the texture was good, but double grinding made a world of difference. I still have half a meatloaf left.

According to the Japanese Culinary Academy the height of one's cutting board should be the height of one's navel, in my case 45 inches (in flat shoes). This seems high for a cutting surface. Thoughts? Should one oil the blade of a blue steel knife after every use?

Yes, but you live in Pennsylvania. They probably fell off a truck.

Only eggs Whole Foods has are quail eggs.

Of all your destinations @liamsaunt I think I'd enjoy this one the most.

I read today that $40,000 worth of eggs were stolen from a truck in Pennsylvania. Small truck I guess.

I think the size would be OK.

No wonder that the Subway store here went out of business.

I may be too late, but I had a mister bottle that worked well for a while until it clogged up.

If pan size is an issue, ONiLAB and I'm sure other companies make stirrer hotplates that accommodate as much as 20 liters.

I did not test the bowl at -22C, only at -39C. The heaters are sturdy. I put a pot on the base to test, and the pot seemed stable. But the stirring function would not work if you used a metal pot. Why would you not want to use a beaker? It took a long time to bring the mix to temperature. Most of that was user error. The heating function wasn't set to heat for much of the time! One reason I recommended the model with the simpler, less complex design. According to the manual there is a mode for rapid heating. However the manual covers many models and I'm unsure whether any of mine even have that feature. As a workaround you could simply heat the mix without temperature control, and then switch to the probe once target temperature is reached.