cyalexa

Check out the NYT article and recipe (published in 2009, I think). I've been using the bay and sage dry brine for some years. Last year I also separated the white and dark meat for precise to temp roasting of each.

I'm replacing pumpkin pie with sweet potato pie. Other traditions will persist so as to not disappoint my guests.

@Shel_B I have that very same grinder and it has served me well many years. Weekly, I take it apart and give it a good cleaning including using a toothpick to scrape off accumulated ground coffee in the tunnel and in the grinding area.

I tried to send you the recipe. If it didn't work I can try again when I get home and have access to my computer. I use 7 cups seeded and diced tomatoes. I have not weighed that volume but I think a fist-sized tomato gives about one cup diced. Three cups are tossed with a little salt and sugar and drained. Four cups are roasted. I sprinkle a little parm on the bottom of the crust then layer the roasted tomatoes, sauteed onions and thyme, raw tomatoes, then a layer of a mayo-cheese mix (a little more than the original recipe) and another sprinkle of parm. It is definatly an investment of both time and money. It is best the day it is made but still good the next day.

With a couple minor adaptations the tomato pie recipe is my all-time favorite recipe.

That looks good - let us know how it turns out. I use dark (not spiced) rum in the Dorie Greenspan apple cake.

I'm driving from Stillwater to St. Louis. I am leaving Thursday afternoon and am spending the night in Joplin or Springfield. Purina is taking care of my meals beginning with dinner Friday (no, not dog food; in fact I hear they put on quite a spread). I'm reading my way through old posts but most are very old. Any new ideas? BTW, taking a different route home to visit friends in Manhattan KS.

@joiei While looking for a place to eat in Joplin or Springfield I came across these posts. Where in OKC and lets go!

I am glad I went. I really enjoyed the chicken liver crostada. It was on delicious bread and topped with excellent green tomato jam. The other small plate I had was squid and lentils. It was good but not great. I had a pasta with mushroom entree. It included (scant in number) fresh, pickled, and fermented mushrooms. The pasta and sauce were very good but I thought the funky tartness of the mushrooms clashed with the sauce. Hattie B's hot chicken tonight. Not sure what I'll do for lunch tomorrow. Sunday dinner and Monday all day I'm meeting family in Chattanooga. Back to Nashville Tuesday and will go to The Southern for fried green tomatoes. Heading home Weds am.

Waiting for my table at Rolf and Daughters

Other suggestions?

I don't care much for the role Mr. Kimball plays on the TV shows (which I generally enjoy) but really like him on ATK radio.

How was Anatolia? I'm headed south in a few days and picking out restaurants.

I scored a Sharper Image scale at Tuesday Morning a while back for $10. Works just fine and I like the arrangement of buttons. Whatever you buy, just touch whatever you are weighing every now and then to delay the auto shut-off.

I agree, use mine frequently.

Search bread in the cuisinart combo steam/convection oven thread. I just made my 100% WW recipe in 2 smaller pans, like Shelby and Kayb. I increased everything by 30% but it was too wet so will decrease the water a bit next time. Yes, I know, you do not have a cuisinart combo steam/convection oven but after you read this thread you will probably buy one! I use it instead of my wall oven for anything that will fit. I does put out a bit of heat/steam into the kitchen but not a lot and things generally are done much more quickely than in a conventional oven.

Thanks, good to know. I have an abundance of tomatillos and pozole is on the agenda.

Parchment on top of the pan, right? Are you using the bread setting?

Good luck during the storm. I prefer my tornadoes to your hurricanes. Tornadoes are over fairly quickly and while it doesn't protect property, our storm shelter protects our life. Now, about that earthquake.... What did you put the pizza on? I'm thinking of trying a (mini) baguette and wonder if the pan that came with the oven would make weird ridges on the bottom of the loaf.

very jealous

That's true and I have had some explosions. I have been trying to figure out if the explosions are occurring in eggs that have inapparent pre-existing damage or are from collisions during the cooking process. Twice I used bamboo skewers to keep eggs from bumping while cooking and had no explosions either time. Of course with N=2 it could easily be a coincidence.

Thanks. I will give that a try. It will result in fewer dishes that the IP or cook top steaming methods.

Thanks, I read the link. Did you put them on/in the pan that came with the oven, and did you use the rack?

Welcome. I have an acquaintance that is a retired emergency room physician that went to culinary school to learn baking and pastry. I also found this forum while searching the web for an answer to a question and am glad I did.

I'm interested in how you do this.