AlaMoi

side note of little linguistic importance: shrimp and prawns are scientifically not the same item. "Shrimp belong to the pleocyemata suborder, which also includes crayfish, lobsters and crabs. On the other hand, prawns belong to the dendrobranchiata suborder." "shrimp scampi" is a pet peeve - I must say I've never encountered "prawn scampi" in the Mediterranean, langosta are aka lobster - but don't go looking for them big claws . . . this side of the pond, the distinction between 'warm water' lobster and 'cold water' lobster exists....

did you account for the avian flu issue? in the USA, 5-10 million chickens / poultry that lay eggs have died, or been killed, to prevent further spread of the disease(s).

in prior life business travels . . . spent time in Luton and also "greater London" (it's not a small village . . .) enjoyed many many "English Breakfasts" - the sausages - which I only later learned to name "bangers" were different, in a good way, from USA or German breakfast fare. in Germany high(er) end hotel breakfast had soft/hard cooked eggs, bread rolls, cheese, cold cuts, and schmier cheese + schmier 'wurst' - but seldom 'free standing' sausage links. a puzzlement because most cities every street corner has a butcher with their own version of 'hung & dried' link 'sausage . . . apparently too expensive for hotels vs potted Leberwurst schufft . . . in USA I prefer sausage patty to "links" - but quite frankly it's quite next to impossible to encounter a breakfast offering of anything that resembles a UK "banger"

we have several local 'farm stores' i.e. the winter version of a 'farm stand' - that sell their own eggs. they do not sort/grade/inspect - these are eggs laid yesterday . . . leaving the issue that in a dozen one gets a mix of small to jumbo. realistically this is not a problem for the well rounded cook . . . breakfast eggs - over easy to scrambled to pan omelet . . . the size is not much of an issue. for small qty batches of baked stuff, the well rounded cook needs to be a bit more careful in selecting something close to 'large' - which is what most recipes are based on. for the most part their prices have been stable - their most sensitive cost is the feed. since they typically buy large quantities of feed, the doubled cost of feed does not factor into their selling price until they have to by more . . .

try an aluminum plate. aluminum specific heat is 2x steel and heat transfer is 4x/6x better than carbon steel / stainless steel. now.... the specific heat is a normalized value based on mass, so you'll need a aluminum plate about 2x as thick as a steel one.

ooooooh, tempura vs flour&cornmeal breading sounds wonderful! especially a po-boy. I have a great tempura batter I use for shrimp - might need to thicken it a bit but ... I dug out my grandfather's oyster knife - time to learn the art of the shuck. our fish monger has ice beds of live oysters - so perfecting the DIY routine will allow me to buy the quantity I need for the current cravings without having to fit in 'use them up' dishes. plus, sometimes the shucked pints are "short dated" - i.e. not a lot of time to use them . . . can't rely on having a week +/- to eat them up. the last pint I bought were fairly small ones - 28 in the pint.

actually, , , eye round works fairly well for minute-steak style sandwiches - wet cook method, and sliced very thin, au jus. mechanical slicer recommended, hand slicing that requires (a) really sharp long knife and (b) some practice....

given a pint of oysters , , , we did another ham&oyster dinner. then finished them off with a lunch po-boy. (there's shredded lettuce hiding underneath . . )

it's powerful stuff - perusing some cracker recipes, it appears 2t for 600g is double the usual....

use a stone - and preheat the oven to 500'F at least one hour to ensure the stone is hot. my (new~) oven goes to 550'F - and I have to turn it down after the pizza goes in or things get too browned. fwiw, I do not subscribe to the theory that a pizza must be baked to done in under 3 minutes... mine go 11-13 mins. I preheat the tomato sauce - which helps the crust crisp 'all the way thru' I also use round parchment paper - same diameter as stone - helps when rolling out the dough - and a cookie sheet to move it on/off the stone. let it cool on a rack ~5 mins so everything 'sets up'

one's needs play a huge role in this waffle making business. for two - empty nesters - a high wattage double flipper style seems perfect. my 'one egg' recipe quantity makes 3.5 round waffles - so we both can eat at the same time + my 'second' is ready right quick, and the .5 left over batter is seriously appreciated by my sous chef aka "kitchen dog" . . . for one - a single serve style works great - fast or slow. it's cooked, one eats, that's it . . . the speed / wattage only becomes when one is trying to feed more mouths than the per batch wattage can produce. our old Hamilton Beach single flipper took seven minutes for the first (preheated) waffle, but eight minutes for the second. by the time "my waffle" was ready to eat, DW was done and moving on . . . a big four square plate style should work well for 'a family' - had one of those old style round cast iron, long pre-heat types - produced four quarters at a clip - great for four people - no one was finished with their first morsel before the next batch was 'done' . . . dumped it when the antique style fabric shield cord was getting waaaay-toooo-hot for "safety" - probably should have replaced the cord&plug in. old stuff always worked great. anyone gone down the 'ye olde cast iron gas burner waffle iron' route? seems like 'some practice required' but in terms of 'make 'em quick' could be veddy attractive.....

that kind of collapse I have "experienced" when the center was under-baked (likely temp too high, outside done, inside,,, not so much) all the 'included' items may have contributed to the issue (i.e. the too heavy for gluten support theory,) a bit of over-proofing could contribute . . the crumb shot sorta' indicates the middle is still wet - perhaps a lower temp longer bake?

Oysters Rockefeller, Round 1 so I went withthe Antoine’s "original" recipe - exceptions.... deleted parsley, DW has a thing . . . , used Sambuca vs. Pernod. DW scarfed down 5 and pronounced: "I enjoyed that." that's pretty high on the praise list,,, iffin' one didn't know . . . soaked raw oysters overnight in butter milk - a 'trick' learned from a Baltimore most excellent chef - the acidity firms up the oysters.... me: not a fan of 'burn off yo' lips' stuff - the Tabasco was a bit strong - DW loved it, I will use it again and remain silent . . . used panko for the bread crumbs - may think to pan toast them next try - altho they did brown nicely in the oven.... looks like:

"as much difference as once was . . ." quite normal. big chains have a buffer of 'contract' prices/discounts, smaller chains have less power . . . we have a local Lidl - like 40 minutes away, not expecially anyplace we go to or pass big sign on very local street with empty acreage , , , Welcome Lidl to . . . " given that all these kinds of 'organizations' lie to the sky . . . waiting to see what actually comes true. especially as DW/Kinder have 'attachment' to Edeka and Lidl. . .

an earlier model (with knob vs. slider for 'doneness') of this one Cuisinart WAF-F40 Double Flip Belgian Waffle Maker Black/Stainless Bundle with 1 YR CPS Enhanced Protection Pack (eG-friendly Amazon.com link)

wattage - get the biggest wattage model in the configuration you want.... we had a low wattage deep waffle aka Belgian maker - it would take 8 minutes to produce a waffle - totally unworkable for more than one person... replaced it with a 1400 watt model - flip style - two waffles at same time - that does the job in about three minutes.

so appears also Kerry Gold butter . . .

if it is sold in USA, the FDA will have use. nothing I can find in the poster's profile indicates 'outside' - so we're just bumbling around in the dark.

you'll need to post a photo, or type in the data - exactly as it appears aka line by line. despite the vapid internet "experts" who opine the FDA requires dates of demise on all products and the date may not be more that a year away . . . that is actually not the case. the US FDA requires an 'expiration date' on exactly one, and only one product: baby formula. the rest of "best by" / "use by" / (similar verbiage) is provided at the sole discretion of the manufacturer. the US FDA has not edicted that (for example) corn flakes go bad after xx months and should be discarded. the usual information printed on packages may include plant number/ID packaging line number/ID date / time packaged such date information is typical "Julian date" format - which is one digit for the year of the decade+three digits for the day of that year. example: March 7, 2023 would appear as: 3066 March 7th being the 66th day of 2023 if used, "best by" / "use by" information must be in plain language - i.e. no codes. some situations like shell eggs, if a best/use by date is printed by the producer, the FDA does specify how "long" those dates may be. not a lot of situations like that comma however. local state laws may vary, state laws are notably variable on dairy products....

I gave up fake parm in a can / packet in high school, last century.... you want parm? get a block, get a grater, make it so. (just bought an eBay old-new-stock style KA attachment with conical graters for 'larger' qtys....) fact: not everyone has a local fish monger with "real fish" fact: fake lobster is labeled as such fact: adulterated EVOO is less a problem in USA now, since the FDA got 'religion' - but in the EU all the laws they pass are not enforced by any entity and fake stuff abounds. keep in mind, there's a CA standard, a German standard and an Austria standard - and none of them agree on what is EVOO . . . fwiw . . . not even a good powder puff article for 2016 . . . imho frankly, anyone who ever though the green can of mystery powder was really cheese . . . oh dear, not sure what to say about that.

perhaps not . . . as eggs age the whites become less and less viscous. if you've ever dealt with 'really fresh eggs' - hen house required....- the whites are thick and cloudy. with age the white bit gives up their CO2 (that becomes the 'air sac') and become clear(er)

the EU is fixing to become an "all-car-derailment-train-wreck" every offended snowflake is having it's day. the package has a picture of an Alp? and that's unSwiss? having a picture of an Alp means "Made in CH?" my goodness the amount of packaging graphics that must be changed is staggering.... in USA, Barilla was forced to change it's packaging because it said "Italy's #1 Brand of Pasta" the package also clearly states "Made in USA with USA and imported ingredients." somehow this "misled" consumers into thinking it is made in Italy. the problem is not the packaging, the problem is the stupidity of USA 'misleads' some court just ruled that USA made cheese could be labeled / sold as "gruyere" because for some odd ball reason, the USA is not governed by EU law.... time to revisit the 'Champagne' issue . . .

could be . . . I'm sure you've experienced the little bit of raw white that insists on jumping into the bowl with the yolk, when separating. perhaps that little bit of white makes life difficult down the line? and perhaps 'setting' the white ensures a clean separation? and just to be sure the ThriftDrift gods are appeased . . . making a souffle there's always a couple yolks left over . . . I put them in a bowl of water, thence into the oven with the souffle - watch the timing - but it's basically s.v. egg yoke nuggets. really good stuff - keeps the cook happy . . .

raw oysters is a bit like liver&onion. there's people who do, and people who don't . . . I was pleasantly surprised at the 'oyster event' (above) - the cold water oysters seem firmer, crisper and with a more pleasant saltiness. the problem is memorizing all the different types so one knows what to prefer . . . our church did a ham&oyster dinner fund raiser - we've moved since, so I had to 'recreate'.... corn breaded oysters, country ham, slaw and limas....

our son in law grew up in a very conservative Jewish family. as the "cook" I plan stuff that is kosher . . . we like him, no reason to 'insult' his beliefs.... I do a mean pizza , , , with turkey pepperoni - actually we don't really see a difference. but, come breakfast . . . pork bacon is his one weakness. I don't cook it and cause temptation . . . he asks about . . . . do not live in a glass house if you are prone to stone throwing . . . . years back regularly did lunch at a ultra observant deli - separate rooms, separate menus, different colored plates, different flatware - they were very serious about keeping kosher.... and it all tasted great!