Toliver

Oops...you're Canadian. Sometimes that makes for a different price than the US version of Amazon. Not in this case (price is the same) but it has made a difference in the past with some titles.

Yes, I think they are devious and know exactly what they are doing. It's called "Nickle-and-Dime-ing me to death". Plus, they keep showing me Emeril's "Delmonico" but the price keeps going up instead of coming down...they taunt me! And in the meantime, they also keep showing me every Paleo, vegan, vegetarian, or the word "healthy" in the title, cookbooks that I have absolutely no interest in. You'd think by looking at my web viewing of their cookbooks, they could have figured this out by now. Or maybe they're just optimists and think I will cave under the pressure of all these titles they're sending my way. Think again, Amazon!

Some from this morning's perusal... George Greenstein's "Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World" Kindle Edition $1.99US Michael Schwartz's "Michael's Genuine Food" Kindle Edition $1.99US Peter Reinhart's "Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques" Kindle Edition $4.99US I am a US Prime member and the price you see may vary.

Not to toot my own horn, but back on September 7th, I posted this post (click).

From my BookBub email this morning: Alice Waters' "Chez Panisse Menu Cookbook" Kindle Edition $1.99US Edited to add the usual disclaimer that I am a US Prime member and the price you see may vary. Edited again to add this from the Los Angeles Bakery of the same name: "Kiss My Bundt: Recipes from the Award-Winning Bakery" Kindle Edition $1.99US

"Iron Chef Showdown" is back for another season and so is snarky know-it-all emcee Alton Brown. Meh.

Funny you should mention this. I was surfing through cable channels and stumbled on a FoodTV show where the "host" had done this, exactly. She went to stir the ingredients in the bowl, realized that it was over-stuffed, and used her hands instead of the spatula to combine everything. She was able to keep everything in the bowl and not let it fall on the counter top. DOH!

Using the "Look Inside" feature, I can see that some of the stock recipes shown do make a huge amount (one recipe called for 14 cups of water). But I used to be good at math and can divide quantities to make a smaller amount. At least it's not baking where amounts matter to the gram.

Today's finds... Amazon writes "From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author" John Currence's "Big Bad Breakfast: The Most Important Book of the Day" Kindle Edition $2.99US "New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup" Kindle Edition $4.99US "Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America" Kindle Edition $3.99US I am a US Prime member and the you see may vary.

Reviving this ancient discussion to post this article on the (GASP ) change in the Nutella recipe: "Nutella fans are freaking out over recipe change" Any Nutella lovers ticked off about this? Or is it much ado about nothing?

For those of you who like them, the McRib is back (at least at my local McD's). I saw a TV ad this evening touting their 2 McRibs for $5 special.

I was surprised to not find a (generic) Starbucks topic in this forum. Starbucks is trying to expand its repertoire: "Starbucks opens its first bakery with more to come" The move seems like a no-brainer. The food Starbucks currently offers (reheats, is more like it) is pretty bad. Whatever food they offer is usually small and quite expensive. At least they got the brilliant idea of having someone else run the thing since what they're currently doing isn't working. Is there any eG'er up in Seattle that can report on this new venture? I'd be interested to hear more about the menu offerings of the bakery.

I keep my flax seeds in the freezer, along with the other nuts I use in cooking. They won't oxidize in the freezer and you don't have to worry about them going bad on you.

@Shelby You could always play cookbook roulette. Gather some cookbooks, favorites or new-to-you, and just open the books and randomly pick a page. Done. Strict adherence to the game rules would have you make that recipe, come hell or high water. Looser adherence to the rules would have you pick 3 to 5 recipes randomly and then choose from those which one you will make. Either way, it puts you on a new cooking path and gets you out of your rut. Though I must say I've been enjoying seeing pictures of your "rut" meals.

I noticed that. Other books that I've posted as on sale and then they came off of being on sale, are now back on sale again. Very odd. For example, back on sale again: "Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World" Kindle Edition $2.99US Something new I saw today: Here's a book of essays from Nigel Slater "Eating for England: The Delights and Eccentricities of the British at Table" Kindle Edition $3.99US I am a US Prime member and the price you see may vary.

Ironically, the "Cook's Country" episode this weekend was for "cochinita pibil" which they called citrus-braised pork tacos. They used what looked to be a regular masher (click) to mash the cooked cubes of pork to shred it. You can see the video here: https://www.cookscountry.com/videos/3645-citrus-braised-pork-tacos They mash the pork at 6:51 on the timeline. It looked like they were using a Le Cruset dutch oven.

The early Taco Bells never had dine-in space. You would go up to the window and place your order and when you received it, they had cement benches (with mosaic tiles in them) and tables to sit at and eat. They also usually had an open fire pit (with fire) out front. In-house dining (and drive-thru's) came much later. I drive past an old Taco Bell location every day on my way to work that is now a dentist's office. It messes with my head sometimes when I see it. And I still miss the Bell Beefers...their taco meat on a hamburger bun, sort of like a Sloppy Joe. Regarding Baja Fresh, there's one just down the street from me. The food I've had there was good but I never go there during regular daytime hours anymore. It's in a horribly designed shopping center/strip mall and the parking situation is atrocious so "no thank you".

They're idiots. In their roasted Brussels Sprouts recipe, they tell you to brown the halved sprouts in a cast iron skillet first, then transfer them to a hot oven for another 10 to 20 minutes. I don't get it. If they use the infamous eGullet Roasted Cauliflower method of cooking, they can bypass the skillet altogether and just get the browning from the roasting pan/sheet. Am I under-thinking this?

If the picture is supposed to represent the recipe you can clearly see it's not 1/8" thick. Perhaps they meant 1/2" thick. I wonder if the publisher has an errata/erratum page for this cookbook?

Some of these have been on sale before (months...and even a year ago): David Lebovitz's "The Sweet Life in Paris" Kindle Edition $1.99US Rachel Allen's "Rachel’s Food for Living" Kindle Edition $1.99US "The Gramercy Tavern Cookbook" Kindle Edition $2.99US Bobby Flay's "Boy Gets Grill: 125 Reasons to Light Your Fire!" Kindle Edition $2.99US Rose Levy Beranbaum's "The Pie and Pastry Bible" Kindle Edition $3.99US "How to Cook Like a Southerner: Classic Recipes from the South's Best Down-Home Cooks" Kindle Edition $2.99US "Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland" Kindle Edition $2.99US "Adventures in Starry Kitchen: 88 Asian-Inspired Recipes from America's Most Famous Underground Restaurant" Kindle Edition $1.99US Rachael Ray's "The Book of Burger" Kindle Edition $2.99US I am a US Prime member and the price you see may vary.

My uneducated guess is that they're suspending (or just ending) Amazon Fresh and will eventually replace it with a new Whole Foods-centered delivery service.

I was going to mention this issue. You can't just install a commercial oven/stove in a house. There are usually strict building codes that need to be followed before such equipment can be installed in a private home. The expense of that alone would certainly rule out commercial equipment in a home. I'd go with Andie's recommendation of the Hobart dishwasher. When I worked in a campus cafeteria during my college days, the Hobart they used to wash dishes totally rocked. It had a super fast cycle. The racks of dishes didn't need to be dried because they were so hot coming out of the dishwasher that they air-dried in minutes, if not seconds. Yes, it was incredibly loud but the noise was short-lived since the machine was so quick to work.

Yes, this. My mom always makes a vat of Turkey Noodle Soup using the leftover Thanksgiving turkey carcass. It got even better when my two brothers would donate to her the carcasses of their respective smoked turkeys. She wouldn't use both of them in her soup because that would make the soup :too smokey", in her opinion. She'd freeze one of the smoked turkey carcasses and use it later when making more soup with the carcass of another roasted another turkey during the holiday season. Her turkey noodle soup is one of the best things about winter!

It's like the "turducken" of Italian food! Thanks for posting the pics.

Silly question but don't apricot kernels contain a toxin that our bodies convert to cyanide? I had always heard warnings about the center pits, but Googling the kernels I get the same warning.