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I am using glass. I have not tried those options. When you mention spraying, I assume you mean with something like Pam. One "technique" I didn't mention is that, to be sure the area where the sides meet the bottom of the crust, I really press the dough to thin it out at that spot and, at the same time, push the dough up the sides to make a rim. I have a lot of trouble getting the dough the same thickness all over.

One of the joys of eG is watching how to use a new thing get figured out. (more photos would improve my experience 😀)

Makes sense. Especially with your history of trips and viruses - the desire to be able to ENJOY the entire time in a healthy state would be a priority of mine as well. You mentioned a lot of awesome pineapple and dragon fruit - was there other (any unique) tropical fruits on offer? The Mangosteen looked great...I know we both share a fondness for those white nuggets!

Looks like a really good time! All the talk about the butterfinger on this page makes me want to learn how to make that leaf croquant style bar, found in Greweling's book. But it's sooooo hard. I've tried a few times but always get a mess 😅

I repeated last night's spare rib. But this time I set the temperature to 102C for an hour, then lowered the temperature to 82C for another hour and a half. The results were as lovely as last night's were not. Final temperature was about 80C. The meat was easily sliced and for the most part cut with a fork. Delicious. I could chew it. I saved the fat and bone, possibly as an addition to Rancho Gordo beans. So much to learn.

what kind of pie plate are you using (glass or metal)? have you ever tried spraying the pie plate first (very lightly) before fitting the dough in? Or even use a little crisco instead of butter on the pie plate?

Thanks for the idea. The crust was chilled, but I will try freezing it next time.

if the crust itself has plenty of fat, the culprit may be the fat melting/being too soft when the pan meets the heat. the fat oozes out a bit, and glues the crust to the pie pan.... try freezing the crust after you lay it into the pie pan. 2-3 hours minimum. that keeps the fat 'intact' during the initial 'heat shock' in the oven. I have found that 'idea' especially successful when using the common grocery store aluminum stamped out pans - they have 'crinkles' from the stamping all along the sides that seem to attract "I'm here, stick to me!" seems the old fashion smooth pans are less susceptible to the "glue me here" issue.

Thank you!!! I want another one tonight so bad. It doesn't help that I have most of the loaf of bread left that I made lol. It's easy--I just do my regular potato salad recipe only sub cauliflower. If I have a head of cauliflower I break it up into bite size pieces--mostly the tops but some of the softer looking stems and then I throw it in the IP. 1 cup of water, keep the cauliflower out of the water using what ever you use in the IP. 0 mins on high. If I have a microwavable bag, I poke holes in the bag, micro for 3 mins and then let it sit for a while. You want the cauliflower tender--but not mushy. I don't measure. Hellman's mayo --or what you like. Not Miracle whip imo makes it too sweet Mustard Diced onion, pickles and celery 2 chopped up hard boiled eggs Fresh dill (I like to add a lot) Secret ingredient is some dry Ranch dressing mix Salt/pepper to taste Mix that all up, add the cauliflower. Good stuff

Pearl couscous salad with halloumi, tomato, arugula, corn, red onion (cucumber for my mother) and an herb dressing. Really tasty and cool for these 95F days.

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.