AlaMoi

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....

when I can't stand it anymore . . . I go for the NutterButter wafer style. I am given to understand Social Tea cookies are discontinued . . . local supermarket "aisle specialist" said they have disappeared from the order sheets . . . Lorna Doone is a good second choic - the recipe from my great-aunt for "shortbread cookies" is the utter top of the line . . . but you can't buy them in stores.

is there any wonder / question of why the "new" generations are so astonished when they revert to their parent's cooking?

and the latest . . . how to poach an egg in the microwave . . . wouldn't eat that on a dare . . . https://www.msn.com/en-us/news/technology/i-can-t-stop-making-poached-eggs-in-the-microwave-here-s-how-to-do-it/ar-AA1hScW5?ocid=mailsignout&pc=U591&cvid=b317c0a8525d450eac408998987e7c93&ei=19

apparently the FryBaby is no longer made. there a few small volume models on the market. my experience with the pot&thermometer routine indicts minimum temp drop doing 4-5 shrimp at a time. and, on gas, recovery is right quick.... still it's a bit tricky to get it 'just so' - hence the theory of using a "thermostat controlled" pot. I agree, a one liter max capacity pot using 1/2 the oil volume, should also recovery quickly . . .

empty nesters - no, not deep frying people, [[gotcha']] the irregular prep of butterflied shrimp (12-14 pcs of 16-18 count) which I do in 3-4 batches) the odd chicken thigh(s) - DW does not do dark meat - "it's all for me!!" I would very much like to do (home sliced/battered) onion rings - potentially some deep fried potato "slices" (i.e. not "fries) pork tenderloin 'schnitzel' - maybe - currently pan frying . . . my problem is the size of the deep fryers - using 2 qts/liters +/- per batch goes against my grain. we don't deep fry on any regular basis, so I don't "save" the oil. I have an 'avocado' electric plug in - it works - very wasteful . . . often I do a small sauce pan (on gas) and thermometer - which works . . . temp control is an acquired skill . . . but less than rigorously 'repeatable' - often results in over/under done . . . any experience with the small deep fryers? brand / model? some list +/- 1 qt/lt volume - which I would look to use half as much oil (bad idea?) or , , , how about an induction 'temp controlled' plate with pot-o-oil?

Schnitzel is neuter - only the plural could "der" Wienerschnitzel" appear . . .

I did "consulting" work for decades - which left me more than anyone ever wanted . . . in places like a Residence Inn with some things defined as 'heat producers' for cooking. that "fried egg" just don't git it - nowhere even close . . .

gosh, I know the media is always in search of the next trillion click post . . . but this air fryer "trick" is supposed to change your life. any takers? "Next, she closed the air fryer and set the timer to three minutes at 160 degrees. Once the three minutes were up, she opened the air fryer and took out two perfectly air-fried eggs."

if you come across it, Classico Tomato & Basil is pretty dang good....

we do not use much salt. no salt shaker on the table, etc. we've also never been fast food aficionados, that could explain out lack of salt thirst . . . I date the Morton's Kosher box when I open it, once did the math when it was used up, and we averaged less that half the "heart recommended daily consumption" - this simply stated because when we eat out, our reactions (both) are "ugh, lotta' salt" - curiously,,, dining out with our grown children&spouses . . . they also have reacted with 'ugh, too much . . ' I suspect it may take a bit of time to re-associate the taste buds to less salt - for recipes I use half the salt amount, sometimes no salt (especially if other ingredients are 'salty') - figuring one can always add 'salt to taste' but taking out too much salt is much much trickier . . . the one situation I have intentionally increase my "cooking salt" quantity is potatoes. potatoes seem to need the salt to bring out their flavor.

try Alton Brown's vegetable soup - made some this afternoon. down-to-earth good stuff.... https://www.foodnetwork.com/recipes/alton-brown/garden-vegetable-soup-recipe-1915670