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A lot of evaporated milk contains ingredients like disodium phosphate and carrageenan that prevent coagulation and stabilize the mixture. That could be important. I tried to freeze quiche once. I like a quiche with a delicate custard and upon thawing, it looked like @Smithy’s example.

Easy and delicious is a great combination.

When I've seen this type of sandwich, I always wonder if one actually eats them like a sandwich or are they dismantled and eaten with a knife and fork?

I freeze homemade quiche fairly often. I use evaporated milk and have never had a problem with seepage.

. . . .aaahh . . ooops . . . . "what" precisely is the "thing" that "open source" enables? for a induction source - one can control on-off, temperature ramp/up down rate, prolly a few more parameters. for the proposed hot-coil design, there is absolutely nothing but "on" or "off" - unless the device has 'heat level control via binary on/off - or at max control . . . voltage applied at the 'on-off' cycle. which, btw, is the same technology/approach used in induction "control" - seconds on, seconds off. uhmmm, sorta' many induction plates incorporate 'wattage' control,,, so . . ' low' is a less 'aggressive' setting . . . . given that 'none of the above' is governed by any standard , , , it is strictly a "in my experience" issue.

Too bad about the liquid seeping out. I was afraid that might happen. I wonder if the custard in commercial frozen quiches is stabilized with starch to keep it from separating.

the ueber-mongus sandwich is nothing new. a search on "NYC corned beef / pastrami style sandwich" turns up hundreds of 6-8-10 inch "thick" examples . . .

Another door prize, at the last holiday party of the season (that I'll be attending, anyway). There's a bottle of Pinot Grigio in there. I complimented the member who'd crocheted this and a number of other door prizes. Check out the base! She figured out how to do that so the bottle would sit squarely on the counter. Darned clever, I think!

@Pete Fred Than's for making that NYT mico cake. n I love STP. looks like something I could make. thanks again.

Roasted sweet potato and pinto bean tacos

Welcome. I'm glad to see that you have jumped right in and your post on the dinner thread was very impressive and looked delicious. I think you're going to enjoy being with us. As you have probably already seen, the wealth of knowledge that our members bring to this board is impressive. And everyone is willing to share and help others. All you have to do is ask a question about anything and within hours you will have your answers. I'm looking forward to your future contributions.

I'm not averse to an occasional microwave mug cake so thought I'd try the Sticky Toffee Pudding from NYT Cooking. Nuke your cake... Apply the sauce... Dive in... It was a pleasant little treat that I'd happily make again. And talking of making things again, another lardy cake so I could fiddle with the method...

Cheers It takes a bit of time , but you will get to know ' The Regulars ' that share your interests and their comments will inspire you as you cook .

Welcome, @Intuicook! I look forward to learning about what brings you joy in edible form.

For me, the big advantage of using resistive heat instead of induction is it open the possibility of a magnetic stirrer. I use my lab hot plate with my stainless-lined copper pans. They'd also work with pyrex or anything else that's non-magnetic (I realize this greatly limits cookware choices, especially these days).

Is it breakfast? This morning I baked some currant scones to have with our 2nd cup of coffee, and after a light breakfast. These are the scones made using frozen grated butter, which is, shall we say, annoying. But they're so good, served with a nice ginger/rhubarb conserve, from our favorite shop in Paris:

Maybe my brain and typing fingers didn't work together! I meant to say, and now have edited the post: I sure hope YOU had something good to eat with that wine!"

Frank Bruni, of the New York Times, finished a recent column with a commentary on sandwiches and how out-of-control they are. The whole discussion is hilarious and difficult to summarize, but here are some choice quotes: There's a lot more, and it's all good. Cautionary note: the newsletter as a whole is NOT culinary. The first part is political; the second part ("For Love of Sentences") highlights some fine, often hilarious, writing selected from other news articles and opinion columns. The final section on sandwiches is what I'm highlighting here. If you're interested in reading any or all of it, here's a gift link to the essay: https://www.nytimes.com/2026/01/26/opinion/rahm-emanuel-2028.html?unlocked_article_code=1.HlA.aTDA.2Rb88WgNeRhy&smid=url-share To read the bit about sandwiches, skip down to the final section, titled "On a Personal Note" and marked by a photo of hamburgers.

I've been here at eG for a couple of decades and still get overwhelmed! Welcome!!

You can tell when my DH has been cooking and the weather is cooler. Totaly traditional beef stew with onions and carrots ( dreaded rounds) ., served with mash and beans. I am starting to dislike beans and when I see that he’s served them again I have an inward groan. Below…. warm weather again so a salad from me. This was created from fridge left overs and from the garden….a little tin of curry flavoured tuna, bean mix, beetroot, avocado, cucumber, tomatoes, lettuce, sorrel and a sprinkle of feta. Also added some of the spicey lime pickles which I thought tasted good. Not a green bean in sight.

White Chili over couscous

Udon Noodles with Chicken and Vegetables - simple stir-fry of diced chicken breast (marinated with soy sauce, rice vinegar, ginger and Fresno chili), orange bell pepper, onions, carrots, celery, white mushrooms, soybean sprouts and more of that marinade as the sauce. Mixed with udon noodles and finished with toasted sesame oil and cilantro

Just to reinforce @pastrygirl's point about tradition "Marcella Hazan changed how we cook and experience Italian food. A disabled woman trained as a scientist, Marcella never cooked until she immigrated to America. But through her cookbooks and teaching -- and an uncompromising commitment to Italian tradition -- her impact was felt in millions of American home kitchen." https://marcellafilm.com/ Ghee is an Indian tradition. Why doesn't she make spaghetti curry? Butter is a relatively unused ingredient in Italian cuisine, its use being confined mainly to the north, where this dish presumably originated.

I wish I could have made something that my Dad would have enjoyed in his last few months for a final feast. I made him date squares regularly toward the end because his favourite breakfast was a date square and a cup of coffee. We paid a ridiculous amount of money for his food at the extended care home and he hated all of it. After several phone calls from the dietician at the home, she was concerned that he wasn't eating his meals, only wanted sweets. I finally told her - he is 95 years old with a finite amount of time - so let him eat desserts all day if that's what he wants. I mean for FS - do you think that forcing him to eat vegetables at this point is going to make a diffrence??????

If your sauce is still a sauce then there's still water in it, probably doesn't matter whether it's from tomatoes or butter. I don't think there's much tradition of clarified butter in Italian cuisine. The hot areas use olive oil.