JoNorvelleWalker

Here hotdogs are heated in a similar arrangement. When I'm hungry I've had worse.

My oven has developed a crack in the plastic in the front, below the water tank, right above the "T" in "CAUTION". I took a picture, but the reflection reveals what I may or may not be wearing.

I found this thread searching for why I am missing many pages from Chad Ward's book. That still remains a mystery. But I beg to comment on my Kyocera knife. I use no other blade in my battery more often.* As my son** says, it will always be sharp no matter how many pieces it is in. As far as I remember it is illegal to send knives to Japan, which obviates the return for sharpening problem. Still, who would put a Japanese knife with an exquisite wood handle through the dishwasher? Ceramic or not. I don't wash the Kyocera, I just lightly rinse it between uses. *so far I calculate four to five thousand limes, several lemons, and a grapefruit or two in season. **the son with the degree in ceramic engineering.

As if you had to ask.

That sounds good. I even have horseradish in the refrigerator. Wish I had thought to try some in last night's coleslaw.

I've had two lamb shanks in the refrigerator for as many weeks, with the intention of a curry. I have not been able to summon the energy to do it.

Interesting, thanks. My coleslaw dressing is just mayonnaise and cider vinegar. Sometimes a dash of hot sauce or a clove of pressed garlic.

My apartment is second floor. The downstairs apartment has a cellar. Consolation: my apartment has a "den", bar sink, and half bathroom. No food is stored in the den. Though glancing about I perceive four liters of La Favorite rhum. (Most rhum lives in the living room.) My stove top griddle is in the dining room. Though these days I prefer electric.

If only I had a cellar.

Who keeps their dishes and food in the kitchen??

I have to say that sounds fair.

For me coleslaw is almost a comfort food. I made coleslaw tonight. But I've only been in a KFC once. What makes KFC coleslaw so special?

Day old crumb. You know what bread looks like. And, yes, this time I wore my Kevlar glove.

If it helps, Modernist Pantry sells powdered glucose with the recipe for making glucose syrup. Modernist Pantry ships world wide.

P.S. I have plenty of nuts and rum.

I shall never again forget that at temperatures above boiling my Paragon shuts down as a safety feature after half an hour. Dinner may be delayed.

A friend presented me with a lime and a bottle of lime juice, "for backup".

It might depend on how old it is. I recently learned one of my camera lenses sells for up to $40,000 to collectors. Glad I kept the box.

Sell the Etch A Sketch to a collector. With the proceeds buy an iPad Pro and a few cases of wine.

If you have a Pacojet I would love to hear your comparison.

I am not as certain steam cannot penetrate the skin. If I remember next time I will prick my potato and see what happens.

As you wish. I bake my potatoes two hours in a bed of coarse salt. I assure you they are not steamed. In 55 years of tuberosum cookery I have never experienced an explosion.

Until a few years ago I followed revealed wisdom to poke holes in my baked potatoes.

To get my oven back to Celsius I actually had to read the manual.