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  1. I went to look at the Melissa Clark book above, because we love her Instant Pot cookbooks, and noticed this while I was there: Alton Brown - Good Eats: The Early Years. Kindle version, $2.99
  2. Not super on sale, but better than full price (~$25), if anyone is a fan of Wagamama, the UK based restaurant chain: The Wagamama Cookbook ($6.99) https://www.amazon.com/Wagamama-Cookbook-Hugo-Arnold-ebook/dp/B07KPB64RP wagamama Feed Your Soul: Fresh + simple recipes from the wagamama kitchen ($8.99) https://www.amazon.com/wagamama-Feed-Your-Soul-recipes-ebook/dp/B07S7PVZ8M Wagamama Ways With Noodles ($10.99) https://www.amazon.com/Wagamama-Ways-Noodles-Hugo-Arnold-ebook/dp/B07KPBN7HP
  3. I am a Canadian Amazon (not Prime) member, in Canada, and I can see the $3.99 price. JoNorvelleWalker is correct, Amazon ca/com knows where you are, and displays prices accordingly, no matter if you are on the .ca or the .com site. Long story, but my particular account has a very weird state, that allows me to see the US Kindle prices, and purchase said items at those prices. I'm not entirely sure of the reasons why that is, but I'm not going to complain.... We've discussed this before, and I believe the consensus is book licensing in each country is different, so physical location (or at least where Amazon thinks you are) is paramount.
  4. Actually, it's about a) where you are, and b) how Amazon has your account configured. By default, Canadians (both by location and account), can't get the same prices on amazon.COM as "Americans" (either by location or account). The quotation marks around "Americans" above is because while I'm Canadian by location (and nationality), somehow my Amazon account allows me to see (and purchase) eBooks that are posted here at the US sale price. Ie. Using Safari (my usual browser, that has all my Amazon account cookies and tokens cached) the Momofuku book still shows as $2.99 USD on Amazon.COM. If I go to the exact same page in Chrome (which doesn't have all my account info cached), the price is $13.74. The implication is that someone with an American Amazon account may see different prices depending on where they were and if they were logged on (or the browser had cached their account info), but once they were logged in, they should be able to purchase at the reduced price. Whereas a Canadian determined to be physically in the US by Amazon would see the sale price (if they weren't logged in/had cached browser account info), but not be able to purchase at said sale price. As mentioned, my account is some kind of weird anomaly. It's a long story..... But yes, it would be nice if we could get content and prices synchronized across the two countries. I imagine that it's the same problem as Netflix between the US and Canada, and it comes down to licensing and intellectual property rights.
  5. Well, let's not be hasty. It is the one sold by Best Buy themselves that is on sale for $199.99. https://www.bestbuy.ca/en-ca/product/cuisinart-cuisinart-steam-convection-toaster-oven-0-6-cu-ft-brushed-stainless-cso-300nc/10406509.aspx?
  6. I'd be willing to bet those: CSO-300N1C CSO-300N1C - 1PKC are exactly the same thing. The 2nd one is being sold by a 3rd party seller on the BestBuy site (BestBuy marketplace), not BestBuy themselves. Probably just the 3rd party seller tacking some extra coding onto the model number for use in their own system.
  7. I'm glad you recognize my brilliance. Other people have mis-interpreted my "intuition" for laziness. 🙂 Chris has provided excellent advice as well. It's really about the ratio of culture/flour/water, and I'm roughly aiming for what he has listed - 25/100/100.
  8. Terminology is dodgy when you're talking about starter and levain, for sure. I use starter to mean the pet that I constantly feed, and levain to mean a larger batch of starter I prepare as the first step to making bread. I didn't use the MB directions, as I already had a starter/levain when I bought the books. But basically, I mixed flour and water and let it sit for a few days until there was activity, and then started feeding it daily when there was sufficient activity. Usually a ratio of 15g culture, 50g flour (1/2 white, 1/2 wheat) and 50g water. Or thereabouts. I don't really measure (I like surprises 🙂) Been over a year now since I started my starter, so a little fuzzy on the details. It lives in the fridge for ~4 days a week, and comes out once a week for revitalization/bread making.
  9. @underproofed I don't have my books here at the moment, so I can't check what is written in MB, but that seems to me a very strange way to start a levain. When I make bread, I build a quantity of levain from my starter and use it to make dough within 24hrs. So my schedule would be Friday, 10 pm: Make levain. Saturday, 4pm: Make dough, proof overnight in fridge. Sunday, ~noon: bake bread.
  10. It looks like book 1 is on sale as well, $0.99 https://www.amazon.com/Smoking-Meat-Recipes-Smoked-Unique-ebook/dp/B07BK6P5K6
  11. I'm not a Prime Member either. I did have some weirdness, though. I only started downloading kindle books at all when I discovered this thread. I was able to download ~6 or 7, and then it stopped working, complaining about them not being available in my region. I chatted with Amazon tech. support, and whatever they did, I was able to then resume buying/downloading stuff. I'm keeping my head down, and enjoying the ride while it lasts.
  12. Amazon.com/kindle store/whatever it is, lets me buy it @$2.99 (USD). I'm in Victoria, BC. Because I'm technically below the 49th parallel, maybe their geolocation software thinks I'm in the US?
  13. You can also buy dedicated egg poking devices. https://www.amazon.ca/Fox-Run-5711-Piercer-Plastic/dp/B0000VLPTO
  14. My first attempt at the Chocolate and Cherry Sourdough recipe. I didn't have osmotolerant yeast, so I used ~50% more regular yeast. I probably could have doubled the yeast without any issues, but it's a fairly dense loaf anyways, not sure if that's worth trying. Flavour was great, different from anything I've had before. Bridging the gap between cake and bread.... Will definitely be making it again. Oh, and dried cherries seem to be expensive!
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