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in comparing these inner dimensions to the CSO I there is not a significant difference . am I missing something ? OK , it has a porous ' air fryer ' tray .

Oh yes, appalling. Horrific. umm, where’d you happen to buy that?

I bloody love Hawksmoor, my favourite steakhouse(s) and it's not even close.

If you choose to treatFs as tender , then you slice it very thinly if you treat at tough , and cook it accordingly to tender , then you can slice thicker. very rare , sliced thinly , is a revelation .

@JeanneCake, thanks for those very useful ideas. I have in the past parbaked the shell for this pie, and it was a definite improvement, but the sides did slide down a bit. Since then I have discovered RLB's parchment + beans method for parbaking, so I might try that next Thanksgiving. Foil and beans is a definitely bad idea, since (as RLB warns) the foil makes the crust like cardboard. Some may wonder why I am asking about pumpkin pie in July. For the simple reason that I discovered a can of pumpkin left over from last year's pumpkin bonbons and wanted to use it up soon.. My explanation to the July 4 guests was that I was celebrating the native Americans who reportedly gave us pumpkin.

This is what I do too. Not much help to someone without an outdoor cooking setup. I always grill it. A hot sear followed by a Searzall touch up would be my advise for indoor. It’ll be hard to get even contact with the pan after SV, so use a lot of fat and a grill press if you have one. I think I usually did 133 for 4 to 6 hours. Modernist Cuisine says you can treat flank as either tender or tough, so holding it for 24 hours isn’t out of the question.

TJ's used to have then 4 packs Frozen Damm good there were.

Forgive me if this has been covered elsewhere, but I haven't found a dedicated thread after searching the site. As I've mentioned from time to time, I'm a freelance writer, and one of the clients I write for currently has an assignment that's mine if I want it. It's looking for 6-10 good sources for "baking supplies on a budget," and of course it's for a US audience while I'm here in Canada. So I thought I'd canvass the collective eG wisdom, and see what suggestions everyone has. Either general responses (ie "check if your local mill will sell directly") or specific vendors would be helpful; and I'm also open to either full-spectrum (everything you need) or single-niche (ie, chocolate, flour) sellers. This isn't life-or-death, so no immediate timeline (I have other work to do right now, and one of the other eligible writers may choose to have a go at it in the interim), but it doesn't hurt to ask.

I've just discovered that my local farmer's market has a vendor who makes them. Gotta get back there soon and try one; I've never actually seen them "in the wild" and frankly can't see myself going down this particular rabbit hole given all the other demands on my time.

Picking a pint a day now. Eating out of hand but when we get tired of that, I'll freeze the bounty.

Halibut, yellow rice, and a frozen mix of corn, black beans, onion, poblano and red peppers. (Mix had decent flavor but the beans were not soft. Decent enough that I'd buy again to add to a dish and hope to get the beans softer)

Dublin...I asked at a few places in our trip to Moor.. We Tried to get in FX Buckley, but ended up at Hawksmor steak houses. They had champ though

Rockville, MD Trader Joe’s yesterday. Bought them on your recommendation. Have not tried yet. Also, keep this on the down low. Maybe just let Blue Dolphin know, but I bought two almond Kringles too. Don’t want to post on the Trader Joe’s thread due to the prominent Anti-Kringalist forces there.

Love it. A trusted ally in introducing the boys to new vegetables

Where in Ireland were you? I've never met anyone in Ireland who didn't know what it was and I've been there hundreds of times. That said, it is more of a home made dish than something you'd find in a restaurant. I often make it (and champ) here in China.

@ElsieD Thank You. looks like a real ' find ' too bad not for sale in USA.

I was in Ireland a month ago, i really wanted Colcannon. Could not find it, and not many knew what it was. I found Champ ( mashed potato with green scallions ) and butter cabbage. Colcannon- simply---> butter ,milk, mash potato and cabbage. So Cabbage is just harvested, and i picked some potatoes. I made my cabbage in a beef broth,

I hope I've finally found and moved all the cookbooks to the new place. Every time I think I've hauled over the last box of them, I find another stack of books I left somewhere after browsing through them. These are just thrown onto the shelves--no order to them and right now, they are 2 rows deep. It will take a while to get them all organized. I hope I have enough room!!

@jedovaty, I absolutely adore tarragon. I seldom find it fresh. Looking forward to getting moved and hope to be back to growing herbs next year.

I came across these today. 苏子 (sū zǐ), Perilla frutescens, Perilla seeds. According to the distributor I keep telling them "If your fish smells 'fishy', change your fishmonger. It's not fresh!", but they don't believe me.

Good spot, I'll take one too

In addition to the food, I'd like one tablecloth please. Lost it at the smiling shark 😁

Ooo... I made shrimp tonight, too, but as "shrimp rolls" I recently discovered tarragon and it's amazing how just a few leaves can both transform and unify the flavor.

Ship it to @Shelby to take apart.