AlaMoi

I do "beets" - a bunch. whenever I find a decent batch of beets with tops.... remove top wash trim top&bottom of beet boil in (by volume) 50% apple cider vinegar and 50% water 1/2 cup white granulated sugar. when fork tender, allow to cool, hand strip the skin. reserve the liquid. yes, you're gonna get purple. it washes&wears off. refrigerate, slice. beats the pants&undies off caned/jarred versions.

this one is fairly simple and definitely yummy http://www.cookingforengineers.com/forums/viewtopic.php?t=4473 written for blueberries, but mulberries is an easy sub.

all true. but for 0.2 degrees and 23 hours + six minutes, that can only apply to cooking elephants with Sterno cans.

might want to consider just perhaps maybe could happen . . . the oven is already on for other purposes and doing the rice is a side cook.

gruesse dem ulmer spatz! lived there bit. spent time on Bodensee and later Unterbayern. just got in a new batch of BackMalz for my broetchen - rising now....

gonna' need a longer probe . . .

a thousand years ago Alton Brown demo'd how to get nice rice reliably.... by weight: 1 part rice, 2 parts water bring water to a boil, add rice, when it returns to a boil stick the covered pot in the oven. (add pat of butter to water if desired) small batch, 15 minutes in oven, remove, let stand covered for 15 minutes large batch, 20 minutes in oven, remove, let stand covered for 15 minutes. (my experience - anything from 300F - 425F) fluff it up and you're good to go. been using that technique for decades and it has never failed. last couple years I've gotten into basmati, texmex, etc etc - and found the 1:2 _by weight_ ratio works for all that I've tried .... except "wild rice" - which isn't really a rice, but whatever.

for a device that is currently 0.2F degrees away from done, not sure I follow the math for "Ready In"

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if it's hard water deposits, vinegar might do it, or CLR

the pans in that pix are 5x9 but you can adapt the dough qty to any size. my crowd wanted bigger slices . . . and didn't like the changing size of rounds . . . so.... I still do rounds for specific dishes/uses.

I use a wooden spatula - flat edge .... not a spoon - indeed that would be an exercise in lump pursuit..... lotsa' to choose from . . . the left/right handed version are extremely good for 'two spat flipping' stuff in the pan (crab cakes/etc)

hmmmm, do those ears stick up? the metal pans I have are flat so they clip together without a (big) gap....

another way to "cover" no knead:

yes - I use parchment because my peel skill suck, onto the baking stone.... preheated

veddy easy. been doing it long time now.... finishes like:

left over flat iron, into open face roast beef sandwiches....

it's https://www.amazon.com/American-Plumber-WC34-PR-Housing-Pr/dp/B001POJVL4 they make big and small ones.

we had good water for years. then they built a new treatment plant.... ugh. even the ice was bad . . . . installed a filter system in the basement - it services the kitchen sink plus a line that feeds the fridge ice maker. household of two - once a year cartridge change works. $20/5 mins....

crepes are ready!

how does one woke a cow?

I have wood utensils from black cherry in use for 30 years . . . olive wood stuff that dates to 1970. seems to me . . . buy once, lasts a life time = environmentally friendly.

DHL . . . dunno. hopefully orders have outstripped production - we can use a good pan maker . . .

somewhere along the line Darto issued info that they would be "bulk stocking" their products in USA. this make tons of sense, since the cost/delay of customs clearance on 5 tons of pans is about the same as one pan.... but it also speeds up delivery by several whales. they still do a thing about "pre-orders" - it's smart - lets them plan their production...

we brought back a batch of "classic" German wine glasses - which we do use for company/holiday/fancy dinners. for the more mundane . . . just a highball glass.... the background is unrelated , , , just dinner on the hoof...)