AlaMoi

indeed, I've found non-US airlines tend to do better - especially on trans-continental flights. but . . . not always. my fav was BA - PHL to FRA. once (same time frame) I got stuck taking Lufthansa - what a disaster . . .

. . . . never get on a plane hungry . . . I think that became an absolute rule about the turn of the century + / -

my grandparents raised five kids through the depression and WW2. he raised rabbits - they had no shortage of "meat" - but note that my visiting grandmother in 1986 mentioned to her dish of "hassenpfeffer" that she had not eaten rabbit in a long time . . . "I had my fill of it before . ." during WW2, my grandfather traded rabbit meat for (lots of things) relatives had a dairy farm; my grandfather had a seriously large (vegetable) garden - they swapped rabbit/deer meat for butter/cheese/milk. the UK had an entirely different problem - large population - most everything had to be (in volume) imported - so shortages last long after WW2. but, in short, the "instant food" developments/trends that followed WW2 were an major impact on how people feed themselves.

kiwis here in PA are often fairly hard in the store, but soften at home in 2-3 days. gonna' try the the finger peel method first....

. . . like a grape , , , that sounds super interesting . . . two on the board ready for attempts . . . slice off an end for starting point(s)?

how do you peel kiwis? will a 'std' vegetable peeler work? just a sharp knife?

60'C = 140'F is not sufficient to eliminate almost all bacteria. I would not use that method.

none. had several - purchased and/or gift. tossed them all get a stand mixer and make the bread. far far superior to cocked up mangled recipes that are supposed to work in an automatic bread machine. the idea is really neat. dump some stuff in, push the button, come back to 'fresh bread' when it beeps. reality is seriously less good. get a scale, weigh the flour/water. add yeast/salt - stand back and let the magic happen. let the mixer do the hard labor. once one decides 'it's worth it' the variety and types of breads is virtually unlimited.

there's many factors that go into "pricing" first and foremost: cost to make - materials, labor, overhead (rent, utilities, taxes, licenses, etc etc etc) many go with 'what the market will bear' - uhmmm, okay - but competing against a large automated giant ala Hershey.... not gonna' win that one. on a recent trip to a small high quality vendor, who was struggling on the financial side . . . he stated "the people around here are too d*mn cheap to buy good stuff" so that leaves "pricing" in a dilemma - either it covers the sum of costs and makes a profit to support your life, or it does not. if the price needed to cover those costs+ is not "saleable" - mega.problem . . . if the number of people who are willing to pay for top quality is limited - and your volume does cannot survive on that volume . . . you're doomed. unless you're in it for the 'hobby' aspect. doesn't pay, makes for fun but not eating . . . we have a local chocolate shop - they do lots of stuff including "special orders" - when I'm in 'hunt the choco' mode, I go there. I am fully aware the prices are above 'average' - but I want that candy shop to be there next time I need to order a really big milk chocolate bunny at Easter for DW (Because,,, as a child she only got 'little' bunnies . . . and after 50+years, I'm happy/willing to give her a really biggie bunny . . . )

"I don't think this is true at all. It is common to find ones with feet in camping stores. I have seen them in both the US and Australia." oops, should have made clearer . . . finding an old / antique Dutch oven with feet . . .

did the antiques guy explain anything more about "welding" the feet on? in those days there was no electric arc or oxy-acetylene welding technology - and welding casting iron even today takes special skills and prep. the smithy could "forge weld" - basically smashing two white hot pieces of iron together with a hammer . . . the pieces deformed, then the smith would beat them back into shape. which seems a difficult trick for a pot and a leg . . .

oval fish pan https://www.amazon.com/Cuisinart-CNPO-700-Non-Stick-Grilling-Stainless/dp/B098BR4VHY https://www.amazon.com/Creuset-Enameled-Cast-Iron-4-Inch-Skillet/dp/B000642FKI https://www.amazon.com/Mineral-Element-Oval-Steel-Roasting/dp/B00601JVRQ https://www.wayfair.com/kitchen-tabletop/pdp/staub-cast-iron-145-inch-x-8-inch-covered-fish-pan-sab1467.html

fwiw, the "Dutch oven" has a curious history. - a Brit adapted the Dutch method of sand casting to cast iron. the moniker of "Dutch oven" stuck.... - early use in America adapted feet to the pot - if you find one with feet, it's a very early model - the purpose was to hold the pot slightly above the coals.... - Paul Revere is credited with the 'invention' of a ring on the lid, so it could also hold coals

. . . and now should we discuss the "joint of beef" thing?

beans baking into / sticking to the pastry crust is a real issue. instead of 'lining' - I blind bake 1o-15 minutes, allowing the crust to dry a bit, then add the beans for 'weight' - carry on. the problem I experienced with using parchment/et.al. on the crust to 'prevent' sticking is the same problem with using another pie pan - moisture in the crust cannot escape and all the parts of the crust . . . except the bottom . . . do dry/blind bake - but the bottom remains wet/sticky/gooey/whatever . . .

how she did that . . . when my grandparents retired, moved to MD, hadpropane.... my grandmother would fire up the oven - after a bit open the door&stick her arm in, then 'adjust' the temperature knob . . . she had 30+ years of calibrated arm, mucho better accurate than a knob with degrees on it . . . jeesh did I have to dig.... I do have a couple pix of the village - me, winter, frozen pond, doing the ice skating thing - the whole village then knew they were raising an idiot . . .

don't close the cover on my fingers . . . I grew up "rural" - visiting my grandparents in the Catskills - they did not (at first) have electricity. they operated a 3 story hunting/fishing lodge - still in operation today - my grandmother had two large coal stoves/ovens in a very large kitchen. my grandfather hooked up a pipe from a spring "up the hill" to a turbine, driving an automobile generator, so they had 12v lighting - in the kitchen only . . . for evenings. as a teen I spent a year in southern Germany. the local village had the fire pond, and the community brick oven for bread baking. I'm veddy fond of the historical approach to cooking stuff. I set out to build a beehive oven . . . and in my research discovered how many hours and hours it took to get it up to temperature for bread baking . . . . and that put a gigantic kabosh on that idea. baking fresh bread in a beehive oven for company / special occasions . . . mega effort not fitting into "modern day office job & life" (sigh)

. . . roast vs bake . . . temperature is one possibility - but I wonder if the usage perhaps dates to 'ye olde' days' when meats were roasted on a spit over the fire (or in a pot) and not in "ovens" - ? reserved for baking bread ? . . . the "roast(ed) beef" vs "baked ham" is a classic one - anyone ever heard of somebody roasting a cake?

I use the USDA Database, plus I maintain a "local" database of ingredients and "dishes" the database extraction (own program) look like example flour I use the output from that - into Excel - for "dishes"

the issues with density are widespread - perhaps the most 'well known' is flour . . . packed / fluffed / sifted . . . all different weights. some place did a "study" - they had x number of (I think culinary students...) dish up two cups of flour. all the weights were different, some not so much, some different by 20-25% "A recipe I just used called for 1 tsp/5g of baking powder.: hmmm, wonder if that was a brain-on-vacation thing . . . as 1 teaspoon is generally given as 5 ml, not 5 grams. but baking powder has, if anything, a bigger fluff factor than flour, in my experience , , anyway... my fav site-to-be-avoided gave this: 1 cup = 8 ounces = 227 grams ah,,,, I'll look elsewhere . . . .

uhmmm, almost (g) - such is the "problems" with "units" " In the United States,1 tablespoon = 14.78 ml (or . . . 14.7868 Milliliters) In the United Kingdom, 1 tablespoon = 17.75 ml In Australia, 1 tablespoon = 20ml "

the obvious factor is the density of the liquid. which only the beginning of the problem . . . because one cannot assume one 'universal' density for each commodity - for example oils.... olive, EVOO, corn, the unspecified "vegetable oil", etc etc etc, , , chicken/beef/seafood/vegetable/bone broths&/or stock, milk, maple syrup - all vary - item to item and brand to brand . . . now, the good news is.... in smallish quantities . . . . it's "close enough" use a measuring cup (the larger the better = less error effects) to weigh known volume and reduce it to a standard amount (cup, fl ounce, etc) some products list "serving size" in both volume and grams. small caution: there's usually some 'rounding' making bread/pancakes/waffles/rolls/biscuits/etc . . . I start with the convert grams, note how it works, and simply transition the whole recipe to grams - solids and liquids. most on-line conversion sites are accurate - but there are site that do not know the difference between fluid ounces and ounces by weight.

hmmm, looking at the pix of Roy's - there zero comma negative zilch comparison to what one finds in the supermarket!

panettone is a bit like German Christmas stollen. there's good ones, and there's a lot of not so good ones . . .

if you google "copy cat social tea" you'll find, with a good bit of 'scroll down' - recipes. not tried any of them - strictly a "fyi" post....