AlaMoi

the 'old style' Apex 'full kit' runs $235 - not cheap.... they have a newer style, but I have not investigate it or what advantages it offers. I set up the Edge-Pro 2x a year, sharpen/touch up any of my knife stable that needs it. a 10x magnifier is (imho) essential - you can see the results and adjust accordingly.

the concept looks interesting - perhaps when you evaluate them you could elaborate a bit on the time/effort it takes to do "100 strokes" plus an additional "200 strokes" per the video. that sounds like a bit of a challenge right there.... also noticed in (the video) the tip of the knife 'bending away' from the roller plate - the tip, like the doohickie part one expects to be 'the sharpest bit' - taking a powder from the prescribed angle . . . I use the Edge-Pro system - and there's no 100/300 strokes of any grit needed to go wicked sharp . . .

muesli and quark - definitely good stuff! I never knew there was any other way to eat it but - bowl, (dairy something), spoon.....

oh,,, it works - within bounds . . . https://www.wikihow.com/Bake-Bread-on-the-Stovetop

the 'baking vessel' has to heat up and stay hot - generally that means something thick - cast iron & ceramics are recommended. you can't just put them on high-blast heat - cast iron may warp, ceramics crack. heat them up slowly, then adjust the flame/heat to keep them hot. there's a reason ovens were invented . . .

it didn't bake. the inside of the pot never reached a temperature to bake. there are a few recipes/techniques to do stove-top bread. not many - and one cannot just 'use anything' you need a heavy pot that can heat up and hold the heat - with a lid - for a long time. ceramic / cast iron - most definitely nothing like stainless steel. you pre-heat the pot&lid on the cooktop, then plunk in the dough, cover, and keep a low heat going. use a flame tamer/heat diffuser - you want steady even heat over the whole pot bottom - 'hot spots' will ruin your day.

disclaimer: I just eat chocolates . . . a thought - if the primary issue is achieving a thicker side ,,, and the sides are so steep they don't like that idea . . . could 2-3 hour stay in the freezer help? the cold shell should cause the liquid to set faster - clearly the heat from the chocolate will quickly 'warm' the shell - but it might just be enough...?

at 8,900 feet the boiling point of water is 195.7'F in a high pressure weather event, slightly higher. low pressure event, slightly lower. bottom line, aside from brewing coffee inside a pressure vessel, there's no way you'll get the 200+'F min 'recommended' brew temp. espresso machines force water under pressure thru the cup . . . that increase in pressure might get better results, but there's a difference between espresso and "coffee" no clue if some mystery coffee bean supplier/roaster produces a 'pre-brewed' product that is intended to work at lower temps.

not a lot of mystery stuff here - to me,,, at least.... any frozen meat shows up with some-lots-extreme amounts of 'defrosting liquid" - aka "water" this is especially true for "ground meats" - the meat cells have all been well busted up by the grinding. then frozen - which tends to rupture cell walls even more 'severely' as the meat thaws - all that trapped-once-frozen liquid comes drizzling out . . . in reality, for me,,, not actually a problem. just use high(er) heat to boil off the water, then lower the burner heat to brown/roast/sear/whatever the beef/pork/chicken/turkey . . .

. . . .ah yes . . . the splendid AI performance . . . gonna' save us all, rightz?

since I cook, and I strive for no left overs . . . the shame here is leaving the last piece . . .

modern days . . . depends on the "non-stick" original types of Teflon, no metal newer "ceramic" types, they can tolerate metal utensils.... the "middle ages" were 'anodized' - you could gently use metal utensils, but they wore out pretty quick

in my experience small shapes - especially anything that may 'nest' - like shells - needs an immediate sitr-up when going into the boiling water. seems the starchiness likes to make it stick together - linguini and fettuccine is also prone to 'let's make a clump' - but stuff like small/medium shells takes some additional attention. heck, even large shells for 'stuffed pasta xxx' like to cuddle up . . .

there is "imitation crab" - it there also "imitation lobster?" we had a semi-local ueber super resto - the (locally famous) owner was close to retirement when covid shut down the whole world. he did not reopen. he produced the absolute superiorest "po boys" in lobster&shrimp - better than anything I got in NOLA.... bought out, reopened by another well know but not especially skilled resto "group" [[ altho a jewel in their collection is the Fells Point, Baltimore "Charleston" - absolute toppie-top place ]] ...so this buy-out and 'continuing failure' is a curious anomaly . . . everything sold off, entire premises redone in stark raving white . . . not an inviting decor. no 'po boys' - good steak, lousy duck, , , , and we're working on it....

takes a lotta' doe to buy venison here . . .

a hand mixer will do the job. not gonna' count all the stuff I did with a hand mixer before DW Xmas'd me a KitchenAid lift bowl.... done it with hand mixers that had 'flat blade' thingies and those with 'wire blade' thingies. just takes more time and arm work. I suppose one could also do it with the hand-crank egg beater gizmo. gonna' need some aspirin following that event tho . . .

that's a good candidate to submit to US Patents & Trademark people about the use of "Ugli"

the oven light brings the temp up to 80+/-F mostly for pizza dough... which is the usual/more common/non-bread affectionado temp for rising. definitely not a favorite temp for cold proofing . . .

@Ann_T thanks! working on '200g / mini-loaves' lent me to the stretch&fold idea - expanding into the cold ferment as an option to 'oven light' or in summer simply on the counter .

I've been working on my baguettes . . . ran across a on-line video demonstrating the 'stretch&fold' thing - four rotations of stretch&fold, repeated 4 times . . . as being the 'secret' to the airy big holes texture. what's your opinion on the stretch&fold technique? your results speak for themselves !

I find 'how fast' bread goes 'off' is mostly a factor of home made vs commercial stuff. the commercial breads are spiked with preservatives / etc (don't know about psuedo stuff like Panera...) and they last almost indefinitely. otoh, home made loaves start to stale fairly quickly. I used the plastic sleeve wrappers (from commercial loaves) to 'store' my home made, until the loaf is small enough to go in the glass domed thingy. round loaves . . . go directly into the glass dome keeper....

as 'things' happen,,,, bread boxes can become overwhelmed with mold spores. a thorough wash with bleach or strong vinegar will kill mold spores - you may have to repeat . . .

having had SpanFerkel suckling pig at a retirement party in Bavaria . . . yeah, bath tub would be a starting point . . .

..."recommend Glad white garbage bags for cooking suckling pigs..." a SV apparatus big enough to do a sucking pig . . . would be a wonder to behold . . .

there's a tetra-gazillion people who do "boil in a bag" without the "SV Hangups" the one and only 'thing' about SV is maintaining a constant temp. and oh boy yes there are zillions of options to achieve that . . . .