AlaMoi

@OlyveOyl - gosh those look great! we're empty nesters, so baking mega stuff generally does not work out well - homebaked no 'preservatives' means eat now, or else . . . (g) could you give your recipe/amounts and any special technique please? generally I use a KA lift bowl mixer, but I have . . . somewhere in the dusty corner . . . a FP

there are a number of brands that make a 24 wide stove - oven&cooktop. gas burners, electric oven. however all the ones I saw require 240v for the electric oven. I know you specified 120v, is your rv wired for 240v? how many wires on the plug-in? if indeed you rv can only supply 120v to the oven, that's likely why it can't get to higher temps.

like so many things, the "original" is not to be 'proven with rigor' this site gives the history - which apparently is traceable - and a raft of ingredients & prep. the major issue is the definition of 'Torte' - distinguished from 'cake' - by the use of nut flour vs. wheat flour . . . sorta' maybe perhaps and 'could be' . . . https://www.kitchenproject.com/history/BlackForestCake/index.htm

. . . . which I'm guessing means no. yes - that the best guess available because . . . . one has to muse....what exactly/else is used by AlClad in the 'layer' - which mebets they're not gonna' tell you . . . it's a good heat conductor - just a substitute for copper?

if there's a widespread prolonged outage, you won't find ice or dry ice anywhere. and, as pointed out, dry ice is really frozen CO2 - one pound (and that ain't much!) sublimes into 8.xx cubic feet of carbon dioxide. without any electricity to exhaust, not a recommended solution. as for the info sheet - perhaps one should save all the explanations and pontifications for after the 'emergency' - and reduce to a checklist type thing. "If this happens, do this: . . . . "

I have an older model of the OXO, and I luv' it! two comments: #1 - it does take a bit of practice - it's different. but in short you'll be able to slap it on and twist away.... #2 - apparently some of the catch/can at sea factory ships have bought new canning equipment - and the OXO won't work on them. got some tuna from Costco and wound up using the ole' C-Rats P-38 . . .

have you tried "velveting" the beef for that salad? looks scrumptous! we have a "Mongolian" dish - uses ramen+veggies - that I top with velveted beef. strips coated/tossed/left standing in corn starch followed by a fast pan sear in shallow oil. the beef really stands out in a "salad type" dish

there is a real Vienna sausage "style" so to say - very long very thin 'hotdog' shape . . . (like so many other things . . . goes by many different names in German speaking areas) if you glued all the little pieces in the US jar stuff back together, you'd have one!

you know.... I wonder about that . . . not too long back French bakers were very upset with the cheap machine produced baguettes - the mass produced low price threatened their business... because . . . yes, people are price sensitive. that sort of thing happened in USA long long time ago - today there are very very few local bakeries - it's all mass produced in a cello wrap inside a LDPE bag . . . . we have one, exactly one, European immigrant still doing a patisserie type business - no bread, just really good (and really expensive) pastries. anytime I drive by I stop and buy - stuff I should not be eating . . but I want to support that business . . . went to school in Germany in the mid-60's. went back, with family & dog, for a multi-year 'foreign assignment' in the 80's. the changes from butcher-baker-candlestick maker 'small shop' to chain "everything" set one abashed. visiting friends/etc 90's-2000's weekends (during business trips....) shopping was still 4-5-6+ shops on 'long Saturdays' - really, it was one shop for "toast bread" and a different shop for Broetchen, and . . . and it only got worse up thru the 2020's . . . hardly any small artisan shops/products remained - those that remained shifted from 'own products' to vacuum sealed sold in plastic 'massed produced' offerings. we've lost a lot - but "progress" just does not give a hoot . . .

very true. from a practical standpoint many smaller companies that produce really excellent products . . . don't have the where-with-all to mount a 'national distribution' and then there is a 'production capacity' issue. example: get a Walmart 'contract' - yer' gonna' need a whole lotta' the stuff . . . the effects of which show up at places like Costco: they have it, next week they no have it. . . .

(sigh) . . . just like every other "10/100/1000 Best XXXX" the two mega-issues: #1 - definitions are not the same everywhere. tomato sauce, marina, pizza sauce . . . all on the same shelf. #2 - "preferred" tastes are not the same for every person/group/dish/cuisine/culture. for pizza I prefer my home-froze 'semi-stewed' tomatoes, de-watered. very fresh sparkly flavor. DW is current swooning over brand "Classico" for pizza - they have multiple 'flavors' and as a total-blocking issue.... many of the brands are not nationally/widely available! e.g. Monte's - never seen/heard of it . . .

had one of those lift pans. the 'non-stick stuff peeled off in short order and the steel rusted. went in the dumpster.

essential pop-top tool....

my take: prep: make stale 1 large slice of bread per pound of ground beef - white / multi-grain / whole wheat / whatever. I use the oven light to provide 'heat' - takes ~30 minutes in the oven. happens faster if you oven has a "proof" setting. dice the stale bread into ~1/2" cubes in a small bowl, fork mix-up one egg per pound + 1/2 packet of Lipton Beefy Onion Soup mix it looks awful, but does a superb job of seasoning. spread out the ground beef, add diced green (or red, or pimento) pepper add bread cubes use a bench scraper to fold / combine the ingredients - the bench scraper prevents the mix from becoming too compacted. shape into loaf - I generally bake one pound in a 9x9 pan at 350'F - use thermometer to get 160-170'F in the center.

many of the 'other' options will depend on the 'running amperage' need to power the refrigeration units. stuff like the Tesla Powerwall is extremely attractive - install and forget . . . but if it can't provide X days of electrical power . . .

no - only the pseudo "non-stick" bakeware is "damaged" by scratches. that said, 'scratches' can be initiation sites for "sticking" - i.e. I have one of those marvelous "stoneware" non-stick fry pans. well, 'wiping it out' just don't git it - it does retain spots of stuff - which do result in stuff like an omelet 'sticking right there'

you're not missing much. obviously a 110v only generator . . . not gonna' cut it. the market does offer 'whole house' generators - single/multiple fuel sources . . . but if you're renting a location, installing one may not make sense because 'taking it with you' is not as simple as it sounds. get your electrician friend to measure the amperage draw of all the refrigerator units running in 'steady state' - this will give you an indication of how much power you need to generate. big caution: units 'at start' will suck more amps than steady state running - which means should one-two-three-more all start simultaneously, that will trip out the generator . . . so basically somebody has to 24x7 baby sit the situation. where is the generator going to be "stored?" the main reason 'small gas engines' decline to start on demand is . . . they are not regularly started and run. the gasoline lacquers in the carb and dang over dang they will just not start. the best situation is where the genset can be started and run on a regular basis - a tickler file: run the genset every 60 days for 30 minutes..... keep some ether starting fluid on hand. depending on size/amps needed, starter's age, , , electric start can be very advantageous.... push come to shove, jumper cables from the car will solve the ah-sh*t, battery dead issue. other things to consider: when your electricity is out, so is the electricity to local gas stations . . . keep you vehicle fully fueled when bad stuff is predicted and also have a siphon hose at-the-ready. at my house, I have a 220v/60 amp circuit installed to the garage - for a welder. disconnect from the grid (big switch at the top...) back feed through the garage, genset outside, , , works like a charm...

vegetable cooking oils bio-degrade in about 30 days. lots of natural bacteria do love the stuff.... adding to a compost heap is a viable disposal method, with a caveat.... rodents/skunks/possums/raccoons/groundhogs/etc. all love a tasty high calorie snack - compost 'elements' saturated in oil . . . mega-appreciated snack.... so . . depending on your situation, you may wind up with unwanted visitors.

he replied: "lettuce alone!"

low water butters - ala Plugra, etc - are touted for flavor, etc. for any dough that aims to be flaky or "puff pastry" . . . . that effect is attributed to water in the butter exploding into steam and 'making the puff' / creating the separation of laminated layers. so - that raises the issue for baking . . . high water aka cheap 'American' butter = max steam explosion . . . . or centuries of bakers using high fat lower water butter. curious, eh?

any jury will acquit you of dough abuse!

soft, not crispy . . . . a rather common thing with waffles 'right out of' the iron. even letting them cool down 2-3 minutes on a cooking rack will increase the 'crisp' factor. plopping them on a solid surface - wood, countertop, baking tray, , , , - that traps moisture still steaming out of the waffle - and makes for soggy/not crisp.

this has a run down cast iron vs aluminum + listing of cast iron waffle makers https://foodsguy.com/best-cast-iron-waffle-makers/

I suspicion that the waffle iron is not hot enough when you fill it. the batter should immediately sizzle - if it's too cold the batter 'bakes on' instead of crusting.

"anywhere in the world" refers to the employee taking a competing job in another country.