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Wolf is owned by SubZero these days, FWIW.
Aside from the fact that I still think many Wolf stoves are ugly, that or Viking would be my first choice if I ever had to replace our 21 year old DCS range. (When we bought it, DCS was just ending its manufacturing relationship with Viking.)
DCS is owned by Fisher & Paykel these days, parts are available but sometimes have to come from New Zealand. My son has a F&P dual wall oven, aside from the fact that it's got several modes I don't understand, it works well. I don't think the 'cold oven start' bread recipes would work in it, though, because it seems to use the upper element during the preheat cycle no matter what mode you use.
SubZero has done a good job keeping parts in stock for our freezer and refrigerator, which is good because the newer models are about 11 inches taller and that'd mean losing the cabinet space above them.
I tend to buy house brand corn syrup because it's usually half the cost of Karo, I've never noticed any difference when using it.
Well, I started the two thighs in skin down and when I turned them over in 20 minutes I added the turkey tenders. The thighs got done a little before the breast meat, but they needed to rest more anyway. There was enough juice off the turkey in the bottom of the pan to kick the gravy (made with a roux and turkey stock) up a notch.
I think I was the only one who ate any of the dark meat, but that didn't surprise me.
For a change, I got the potatoes cooked enough that they weren't any lumps after I whipped them in the mixer. But I started them about 20 minutes earlier than in past years.
My son in Pittsburgh did duck legs using a sous vide circulator for 18 hours. He said they were incredible.
I looked in both of the supermarkets I usually shop in, but didn't see the Nabisco chocolate wafers in either one of them. In both cases, it seemed like at least half of the cookie section was variants on either Oreos or Chips Ahoy.
There are a couple of threads on other forums from people looking for these cookies as well, one place to check if there's one near you would be a Wegmans.
November 22, 2018 at 10:04 pm in reply to: What are You Baking the Week of November 18, 2018? #14140So this morning I baked my pie and a 10x10 Texas Chocolate Sheet Cake, and then I made popovers as the appetizer for dinner. One of our guests brought a cherry pie her daughter made, so we had 3 desserts on the table. Plenty to give thanks for.
I'm going to wait a day or two to see if the first batch of pie dough can be rescued, not sure what I'll make with it anyway, since we've already had some cherry pie this weekend.
November 21, 2018 at 10:31 pm in reply to: What are You Cooking the Week of November 18, 2018? #14133Pizza's been on my to-do list for a while, I even bought a 5 pound bag of whole milk mozzarella at Sams that I haven't opened yet. Probably not the next few days, we'll be munching on leftovers from Thanksgiving, even though I'm not making a whole turkey. (I could eat the whole bowl of DGBC in a single sitting.)
I wound up making another batch of pie dough for this pie, and it needs to chill for an hour or two, so I might wind up making the pie tomorrow morning. If I can rescue the first batch I'll make some other kind of pie with it over the weekend, possibly a cherry pie, I think I still have some pie cherries in the freezer.
I'm just not a fan of pumpkin pie, but my wife likes the custard filling in it, so a few times either she or I have made a batch of the filling and baked it in ramekins--pumpkin pie without the pie crust. She often makes it with Splenda instead of sugar.
Well, tonight was supposed to be the night I baked my apple pie for Thanksgiving, but when I took the pie dough out of the fridge it was too crumbly to roll out, I must not have hydrated it enough last night. I sprayed it with water and am letting that soak in, if that doesn't rescue it I may have to make a new batch.
November 20, 2018 at 8:08 pm in reply to: What are You Cooking the Week of November 18, 2018? #14107We had tomato sandwiches using the tomatoes I picked 6 weeks ago while still green and stored in the garage.
I"m getting ready to make my turkey stock for Thursday, and I'll probably mix up my pie crust tonight, too.
November 19, 2018 at 6:54 pm in reply to: What are You Cooking the Week of November 18, 2018? #14083We had tuna salad on tomatoes that I had picked from our garden before the first frost six weeks ago and left in the garage to ripen. They're kind of cold, so we threw them in the microwave for 30-40 seconds to take the chill off, and they were probably better than any tomatoes we could have bought at the store this week.
Those were the days, when there were actually shows about COOKING on the Food Network!
November 19, 2018 at 1:58 pm in reply to: What are You Cooking the Week of November 18, 2018? #14078It seems to me that the dark meat around the legs and thighs always gets done first, it's the meat on the inside of the breast (which are HUGE compared to a wild bird) that takes the longest to get fully cooked.
I was talking to someone recently who lives on an acreage outside of town. A year or two back she raised two turkeys from chicks. When they had then prepared, one of them was 55 pounds--dressed.
We see groups of wild turkeys who probably live in Wilderness Park most of the year foraging beside one of the highways just outside Lincoln from time to time, I'd hate to have one of them chasing me, they're monsters.
I remember my grandmother getting these 25 pound birds, she'd do two of them for Thanksgiving, because she had two seatings of about 20 each for Thanksgiving dinner. (She'd cook one the day before and store it on the porch overnight, throwing it back in the oven to reheat between the two servings for dinner.)
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