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I'm looking for ideas on why my pie crust sometimes sticks to the pie pan in which it is baked. I have searched the usual places with many, many ideas, but the ones I have tried don't work. I use a Julia Child recipe: Pulse very cold butter, a bit of Crisco, flour, salt, and sugar (if it's for a sweet filling) in the food processor. Dump the mixture into a large bowl, mix in the ice water with a fork, turn out onto plastic wrap, form into a round shape, use the heel of my hand to smear it out about four times, chill, then roll out. Pumpkin pie is the usual item where the sticking occurs. I don't pre-bake the shell. The pumpkin pie recipe I use calls for a first bake at 425F, then another bake at 375F until the filling is set. The sticking happens when I cut the pie, and it occurs especially on the sides. It doesn't always happen, but when it does, it makes cutting decent slices very difficult. The most sensible-sounding idea has been to butter the pie pan before fitting the crust into it. It's been a while since I tried this idea, but if I recall correctly, the pie does not stick, but the dough acquires an unpleasant fried taste (because, of course, that's what is happening). I would be appreciative of any other suggestions or explanations.

Did you try calling Cuisinart USA? Their toll-free number in the US is 1-800-726-0190. I called the Canadian number but they knew nothing.

WHAT AN INCREDIBLE BLT ! ! ! GORGEOUS AND YUM. Looks delish. Could you please post the recipe?

Five years late, from my experience, my family is lucky that there are a few farmers at our local Solano County (Northern California) Farmer's Market that grows, stocks, and sell Hibiscus sabdariffa var. rubra. Gongura is a local term in Telugu, which is the native language of Indian states Andhra Pradesh and Telangana. In the recipes books I have on regional Indian cuisine, the common English name—as you have indicated are—sorrel and roselle leaves. Gongura is widely accepted and understood. It's flowers can be candied with a sweet and sour taste, similar in texture to sweetened cranberries that you can easily buy at supermarkets here in the US.

Peaches, pecans, brown sugar and bourbon, deserves a dollop of cream or ice cream!

Aapka swagat hai, @daviddorkings ji. You had me at "Indian" food. You will find that this forum "a little quiet these days." However, I sometimes check in on occasion, e.g. today. Another eGullet member, who's seriously into Desi cuisine is none other than @Tempest63 ji, who resides in the UK. If you are interested in regional South Asian cuisine spanning present day India, Pakistan, Bangladesh, Burma, and Iran, I have made posts on cookery books, some spice mixes, herbs, and where to source them online. I am located here in Northern California. You'll find that I am super friendly and conversant, when it comes to foods spanning South Asian countries (only). Happy cooking and on behalf of the quiet members of eGullet, welcome and get used to the menus and sections. Also, if not already, please read some of the forum rules and guidelines. eGullet Moderators will strictly enforce the rules for the sake of the greater eGullet Community. I am certain Ms. Nancy Smith (@Smithy) will be more than happy to address any further questions and concerns.

We had leftover pork loin (from Mrs. C - very tender), Savoy cabbage that needed to be used, and half a can of coconut milk. End result: green curry pork with cabbage, flavored witg "super spicy" kimchi, green curry paste, shallots, slivered ginger, garlic, serrano chile, fish sauce, and scallions. Quick cell phone pic 'cuz we had places to be.

Welcome!

yes, that's how I read it, also.

I looked at the order page and there is nowhere to change a delivery address. Also, Costco.ca still shipping orders.

I think the letter was referring to the CSO-300N1 no longer being made, not the CSO-500.

but CostCo Canada does ? and they wont ship from a CAN account ie ship to ... USA ?

Yes, Amazon.ca no longer lists it. Cuisinart.ca however, does, though the price is quite a bit higher than Costco.ca.

Wow . Dot.CAN.Gov knows how to collect Tax !

$372.89. Delivery was free, so Costco got $329.99 and the government collected $42.90 in sales tax.

If the new Cuisinart was so quickly discontinued there was probably a reason.

@ElsieD So . $430 CND ? Im assuming your CostCo wont ship to USA from your account ie send to ... BOS ?

@ElsieD what was your delivered cost to yout home ? tax . etc ?

Just for a lark I went to the UPS site to get some idea of shipping costs. My parcel was 16.5" x 22.25" x 17.5 weighing 27.14 lbs., going to Boston to a zip code of 02108. Size and weight were taken from the Costco web site but I don't know for sure if those are the measurements of the box or the unit. But, I figured those who are lusting for one might appreciate some idea of what they would pay for shipping. UPS tells me that would be $95.15 Cdn. $.

Right??!! A chatgpt reply would have at least been a bit warmer lol.

Yo ! Friends in Canada , eh ? buy as many as you can from CostCo . please what would it cost to send S of the Boarder ? "" No longer made """ only out for a year ? something going on here , for sure .

With an answer like that, why did they even bother replying?

Response from Cuisinart regarding the CSO 500C --my email to them is first. ---------------------------- Hello! A friend of mine was searching today to buy a new CSO 300N1 and it was impossible to find one. I ran across Costco's website in Canada that had a CSO 500C. I searched hard and can't find it for sale here in the US. Will it ever be available here? Thanks in advance for your time. ------------------------------- Hello, Thank you for contacting us. Unfortunately the unit you are inquiring about is no longer being produced Canadian units are not for sale within the US and we do not have information if they will be available in the future We apologize for the inconvenience and we thank you for your understanding Thank you, Cuisinart Consumer Service ------------------- Bummer

Rice cooker using a little less water than the amount of rice usually calls for. As that amount of water boils in the rice cooker, it hydrates the rice and by then its completely absorbed. At that point, the rice cooker switches to keep warm mode and I Iet it sit for at least a half hour after the machine says the rice is ready for it to be completely steamed. In my 20 year old rice cooker/slow cooker/steamer, I use 2 fillings of rice (washed well) using the included cup which seems to be the standard rice cooker sized cup, and then fill to about 1-3/8 mark on the inside of the cooker - a little less than between the 1 and 2 mark.

Zero pics as I don't have my phone at hand when camping but- Friday night I grilled halibut with rosemary and butter and also an elk tenderloin marinated with ginger(lots), garlic (even more) and coconut aminos ( it's soy sauce for the celiac/glutenfree since traditional soy sauce contains wheat). Served with host made new potatoes and fresh peas in a cream sauce, homemade (not by me!) sourdough with brie. Rhubarb mango cobbler for dessert. (For 6 adults this time) Combined effort dinners included sausages, casseroles, and ziti with piles of salads, fruits etc. Our hosts decided that I was in charge of Friday camp dinners from this point forward. Smaller group and our hosts are usually stretched thin as it's the start of the group camping which hits full stride the following morning with 20-ish for most meals. This particular trip includes electricity but no running water so most things are prepared ahead and tossed into an oven to cook or grilled.