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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

NYT Cooking recently featured a cheesy potato gratin... The potatoes weren't particularly large, and the dish was a touch too shallow, so I had leftover cream (halfway up the potatoes, as directed). Next time I'll chuck in some more for extra 'sauce' in the bottom. A meal in itself. That missing wedge is exactly what I ate, and I make no apologies.

Thanks for the hint, @Kerry Beal! Phoodle #1288 1/6 🟩🟩🟩🟩🟩 https://phoodle.net Not only did I come out looking like a genius today, I also got a good laugh out of the Phoodle Fact and accompanying video clip!

Even though I haven’t decided on this week’s CFM (but have an idea), I think I’ve decided what I’ll do for Thanksgiving week. It would seem obvious that I’d do some kind of Thanksgiving themed meal, like roasting a turkey or baking a ham and making a few traditional sides. But I’m thinking that during Thanksgiving week, school kids will be home and maybe I should make lots and lots of sandwiches, instead. There are numerous places offering free Thanksgiving meals (one place says they are preparing 5,000 meals), so this would be different. Not that I’m trying to be different, just trying to be practical. I’m not sure if I would do them as bag lunches or just packs of sandwiches, but pictured is a bag lunch I’ve done in the past. The sandwich was PB&J, but I could do a variety. Here’s a pic from a community fridge in Oshkosh. Inspiring!

Yay! I know you’re going to make some families very happy. So many have to go without the fun extras, and I know it must hurt, both as a parent, not to be able to provide for your kids, and as a child, not getting to feel special on their birthday. Thank you.

Still chipping away at cleaning out pantries and freezer. Vintage bucatini, puttanesca and Italian sausage.

This popped up in my FB feed. I have a lot of dried mushrooms in the pantry and a lot of eggs. I'm sure if I wait a bit, I'll have stale bread. Ha! Anyway, I thought it sounded like a good one to try for using up stuff. Mushroom Bread Pudding

Not directed to me, but I do blood sausage, thyme & lemon peel … works every time 🤗

Phoodle #1288 4/6 ⬜⬜🟨⬜🟨 🟩🟨🟨🟨⬜ 🟩🟩🟩🟩⬜ 🟩🟩🟩🟩🟩 https://phoodle.net Perhaps if you eat tires.

Stuffed with? Always looking for "squid ideas."

This game frustrates me - a lot of the answers are a stretch if they are supposed to be food/culinary terms.

I have made a committment to myself that starting in December, I'm going to do birthday cake kits for our local food bank. I hate the thought of any child going without a birthday cake. A kit contains a 9x13 foil pan, a box of cake mix,a can of pop/soda (which can sub for the oil and eggs called for in the cake mix instructions) a can of frosting, a package of candles, some sprinkles and a package of balloons and maybe streamers or some little toys. For December, I will focus on Christmas, with red and green sprinkles and balloons and streamers. Just waiting to hear back from the food bank as to whether or not I can include sprinkles re-packaged in baggies.