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Thanks Patti. I know my cake kits will not be organic or locally sourced or even vaaguely healthy, but if they bring a smile to a kid's face - who cares?

from HomeDepot:

@blue_dolphin sorry IDS = InDoorSmoker https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/#comment-2412421

We call it a hole saw - my husband has about 20 different sizes.

@Duvel, you ate BOTH OF THEM for supper??????? 😵

We had frozen strawberries, picked locally this summer, and ice cream. Mrs. C offered to make a boozy milkshake for watching the Packers. I suggested Pikesville Rye. So that is what we had.

And then … I watched some food shows. Including „Tucci in Italy“. Just the Tuscany episode, but maybe the Bulleit part in the vanilla coke acted up … I made some spaghetti puttanesca. Olives, capers, real sardines in lemon, fish sauce, olive oil, looots of garlic and tomatoes. Barillas bronze-cut spaghetti and looots of pecorino romano. Didn’t fit to Tuscany, but to my mood. Plenty of ripasso … Still no complaints 😝

@Duvel, oh man! Now I might need to cobble together some sort of nachos for supper. That looks very tasty!

Sorry @rotuts, what’s “IDS”? I tried Google and got the following: Intrusion Detection System Interior Design Society International Dance Supplies Please advise.

Anyone know a source for the door gaskets ? Cheers

With little one on a sleep-over and DW at a birthday party I was far too lazy to cook. So I raided the shelves and threw together some loaded nachos, plus dips. And enjoyed with a vanilla coke (in which strangely some Bulleit bourbon found its way) … No complaints 🤗

How? I used a hole cutter 😄 Not trying to be funny. That's exactly what that tool is called. dcarch

The Original Control Freak is on sale now for $1,199.96 (normally $1,499.95), link: https://www.breville.com/en-us/product/cmc850?sku=CMC850BSSUSA Home version is on sale too at the same price: https://www.breville.com/en-us/product/bmc800?sku=BMC800BSSUSC surprised to see there is no difference in price between the original and the home version, why would anyone opt for the home version at the same price? (I obviously have the original--& love it!)

This is fairly basic, bread crumbs, panko, egg, parsley and a bit of Romano cheese

@dcarch, I see you've made the roof over the hole. Very nice. Did you make the holes too? How?

Soft-scrambled eggs with shrimp, zucchini, and sliced fennel. Onion, garlic, jalapeno, cilantro, fish sauce, garam masala, and feta to round out the flavors. I used the fennel tops in mole verde the other night, but I had never cooked with fennel bulb before. Just sliced it thin and sauteed with the onion. Man, I really liked the texture and subtle licorice flavor. I can see more fennel in my future.

I don't receive the Phoodle Fact or a video clip. Neither will it allow me to copy the result. By the process of elimination I got the word, one I've never seen the spelling of before, on my sixth try. I'll try again tomorrow but I have to say that given the weird words they come up with, if tomorrow's doesn't resonate with me, I'll have done my last Phoodle.

it's that time of year : Turkey , both Fz ( $ 0.49 / lb ) and fresh ( $ 0.98 / lb ) @ Stop&Shop. Oddly , more expensive ( $ 0.59 / lb , Fz ) at MarketBasket. I used to fill the freezer w 22 pounders , way back when ie 2 , but wrassleing w 22 lbs is a thing of the past. and back then : no IDS, nor iPot. I managed 2 14 + turks. savings of $ 17.50 / bird , w a cost of $ 7.10 /bird. fortunately , my new refrigerator runs quite cold , and is not full of #@$)%&@#&+& at the moment Ive found I can get the work done in stages , keeping the results quite cold in the refrig over a few days . Sooo : Turkey Breast 'logs' wrapped in bacon , IDS'd the SV . Dark meat thighs IDS // SV carcass IDS // oven roasted => iPot'd for stock. and im in no hurry to get started .

potato skin gets as crispy , if not more so , as peeled potatoes ; think how crispy , and delicious , the skin is on a baked potato that's baked properly , not steamed in foil , like lower-end restaurants do them.

I wonder how the skin would affect the overall texture. Would it separate from the rest of the potato on the upper level? Would it get as crispy? One way to find out, I suppose. 😀

I'm another fan of that Hasselback gratin and it’s just the right time of year to make it again. I will probably use the mini scale version I posted here a few years ago. For @rotuts, I used some kind of small potatoes and I’m sure I didn’t peel them.

that potato dish really does look delicious. Id consider making it w unpeeled russets i think the skin of potatoes , esp russets , is very tasty . and less work . peeling is a bit of a PITA

I've made that gratin, and I agree that it's delicious! Thanks for your link. I'm not generally a video watcher for recipes, but Kenji's discussion and demonstration were interesting. (I was fascinated to see him pour the sauce over the potatoes while the casserole dish was sitting atop the unprotected stove. That would be a sure recipe for me to spill onto the grate and make a mess!) I don't know whether folks who aren't NYT subscribers can see that video. In case they can't, here's a gift link to the recipe: Cheesy Hasselback Potato Gratin.

This is terrific!!! Hooray for you and Patti and all the others who make similar commitments.

I use the programable temperature and intensity setting daily on the commerical unit every day amazing peice of equipment that has only gotten better with time