JoNorvelleWalker

Is a wok close enough to a frying pan? If so I can recommend WANGYUANJI: (eG-friendly Amazon.com link) I've used mine three times and so far it hasn't needed cleaning. The pan is very light.

In my kitchen I've had three. The first did not last long. (Falling off the wall may have had to do with it.) The other two have been working reliably for about a year so far.

I have a couple of automatic hand soap dispensers that work well, but can you actually use Dawn in yours? Dawn is so viscous that it would not work in my dispensers.

Thanks for the suggestions. Not to leave the outcome hanging, I killed off the batter making pancakes. Soothed my pancake itch for some while I fear. One of the Amazon products I'm evaluating is a Caraway square griddle pan. No need to wash after making pancakes. I just wipe it with a paper towel. (eG-friendly Amazon.com link) Caraway is the most nonstick griddle I have ever used.

Not yet, but I did have more pancakes.

I have been off eating and cookery for a couple years, but I still buy cookbooks.

Help! Is there a way to repurpose yeast raised pancake batter? I made the following recipe: https://redstaryeast.com/recipes/yeast-pancakes/ The pancakes were good, but now I have a large bowl of batter attempting to break out of the blast chiller and strangle me in my sleep. Thoughts?

Dare you say what project?

CSO toast?

Capacity is about six nutmegs. The shavings are about as fine as one would expect nutmeg to be. For spice grinding I mostly use a mortar or for grinding in quantity I employ my Waring: https://forums.egullet.org/topic/150545-wet-spicecurry-paste-grinders/?do=findComment&comment=2082442 I seldom bring out my melanger but to grind something incredibly fine, a melanger is the way to go.

I have one. I use it for nutmeg. Works well. Minor problem is you can't lift it by the top.

Batch 39: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Neisson Esprit 70% ABV as a preservative My method was a slight simplification for this batch. Rather than heating in an hotel pan while stirring, I heated the orgeat in a 1000ml beaker on a new stirring hotplate. Then I homogenized directly in the reagent jar I use for storage.

It's that time of year again... Supermarketitaly.com is having a 10% off sale today and I ordered Filippi Panettone Special Granfrutta. This is the same brand I enjoyed so much last year but a different variation with orange, lemon, apricots, and sour cherries.

I like bluefish. It reminds me of shad, which most years I can never get. For cooking I grill bluefish. Plenty of oil in the fish. Bluefish may be cheap because it's caught locally.

The cocoa is Dutch process, I did not find it bitter at all. Plus the cocoa gently cut the sweetness of the cake.

If your question is addressed to me, in the past I have made orange buttercream for this cake -- using Tang for the orange flavor! (Though I confess I have not attempted a buttercream of any kind in a quarter of a century.) I also once frosted a three layer rendition of this cake with an Italian meringue. The Italian meringue was memorable, as while transporting my creation to a party the top layer slid off onto a quiche. For a time I investigated methods of heating the KitchenAid mixer bowl in order to simplify making a meringue. I found there was a patent on using metal tubing on the outside of the bowl. I looked into using a laboratory version of an Anova to circulate hot water. Nothing came of it. Then @Kerry Beal enabled me into getting a KitchenAid Precise Heat Mixing Bowl. I haven't tried it but the PHMB might work. Problem is the PHMB bowl is smaller than a standard mixing bowl and would not make much meringue. Perhaps enough for at least one layer. Hmm. Last night I dusted Penzeys' high fat Dutch cocoa over a slice of my cake. Simple and delicious.

There is a method for this given in Rose Levy Beranbaum's Cake Bible. Welcome @nancyotr1.

The cake was well received at work.

I can speak only for the Amazon Vine program: one does not apply. Based on unknown metrics an invitation to participate shows up one day. Presumably the invitation is based on a history of quality Amazon product reviews. But this is just a guess. It could be because Jeff and I have a degree from the same institution of higher learning. It could be because Alexa likes me. Who knows? At any given time a Vine reviewer is presented with a small selection of Amazon products to order. At the moment 12,999 -- 6162 of which are in the category "Kitchen and Dining". Almost always these are products from third party Amazon sellers, but occasionally the products are items sold by, as well as shipped from, Amazon. I can order up to eight products per day. Some days my doorway is blocked by boxes. In addition to items in the kitchen category, I shamelessly adapt industrial and scientific devices for my culinary projects. Today I ordered two more centrifuges.

I can choose from what I am offered, but unfortunately I cannot suggest.

No beaker. I don't pay for the stuff I evaluate for Amazon, but this press is not something I would recommend at any price.

First cake I've baked since my health difficulties began. The recipe is Rose Levy Beranbaum's All-Occasion Downy Yellow Butter Cake, perhaps my all time favorite. The batter was baked as a single layer in a 10x3 inch aluminum pan I needed to evaluate for Amazon. Because of the pan size, baking time was an hour and fifteen minutes, twice what the recipe calls for. And the crumbs are excellent.

I stand corrected. I checked the product listing and my new spatula is "Midnight Blue". Sure looks black to me though.

My mystery press has reappeared on Amazon with more information and a different ASIN: (eG-friendly Amazon.com link)

I had a Whole Foods 365 egg roll night before last. It was OK, perhaps nothing to write home about.