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annnnd, Arrowroot biscuits are being recalled for foreign matter (paper, soft plastic). https://recalls-rappels.canada.ca/en/alert-recall/gerber-brand-arrowroot-biscuits-recalled-due-possible-presence-pieces-soft-plastic-and

When I get those huge sandwiches, I usually take 3/4 of the stuff off, eat the sandwich and have fixings for another 3 sandwiches.

I don't remember having banana pudding outside our house in Burnaby because the only time we eat out was in China Town but my mom would make them very occasionally, not because we didn't like banana pudding we did, but my mom made Hungarian desserts.

I see you're in Los Angeles and when I lived there, I used to go to a restaurant called Garden's of Taxco and they have the Very Best Banana Pudding. I tried to get the recipe from them and came up empty. I even tried to get the LA newspaper to see if they could get it and put it in their food section. It is so good I wouldn't mind paying for the recipe, it's that good.

Spaghetti and meat balls with lugancea sauage. The beef and pork meatball is hiding under the under the parmesan cloud.

A lot of evaporated milk contains ingredients like disodium phosphate and carrageenan that prevent coagulation and stabilize the mixture. That could be important. I tried to freeze quiche once. I like a quiche with a delicate custard and upon thawing, it looked like @Smithy’s example.

Easy and delicious is a great combination.

When I've seen this type of sandwich, I always wonder if one actually eats them like a sandwich or are they dismantled and eaten with a knife and fork?

I freeze homemade quiche fairly often. I use evaporated milk and have never had a problem with seepage.

. . . .aaahh . . ooops . . . . "what" precisely is the "thing" that "open source" enables? for a induction source - one can control on-off, temperature ramp/up down rate, prolly a few more parameters. for the proposed hot-coil design, there is absolutely nothing but "on" or "off" - unless the device has 'heat level control via binary on/off - or at max control . . . voltage applied at the 'on-off' cycle. which, btw, is the same technology/approach used in induction "control" - seconds on, seconds off. uhmmm, sorta' many induction plates incorporate 'wattage' control,,, so . . ' low' is a less 'aggressive' setting . . . . given that 'none of the above' is governed by any standard , , , it is strictly a "in my experience" issue.

Too bad about the liquid seeping out. I was afraid that might happen. I wonder if the custard in commercial frozen quiches is stabilized with starch to keep it from separating.

the ueber-mongus sandwich is nothing new. a search on "NYC corned beef / pastrami style sandwich" turns up hundreds of 6-8-10 inch "thick" examples . . .

Another door prize, at the last holiday party of the season (that I'll be attending, anyway). There's a bottle of Pinot Grigio in there. I complimented the member who'd crocheted this and a number of other door prizes. Check out the base! She figured out how to do that so the bottle would sit squarely on the counter. Darned clever, I think!

@Pete Fred Than's for making that NYT mico cake. n I love STP. looks like something I could make. thanks again.

Roasted sweet potato and pinto bean tacos

Welcome. I'm glad to see that you have jumped right in and your post on the dinner thread was very impressive and looked delicious. I think you're going to enjoy being with us. As you have probably already seen, the wealth of knowledge that our members bring to this board is impressive. And everyone is willing to share and help others. All you have to do is ask a question about anything and within hours you will have your answers. I'm looking forward to your future contributions.

I'm not averse to an occasional microwave mug cake so thought I'd try the Sticky Toffee Pudding from NYT Cooking. Nuke your cake... Apply the sauce... Dive in... It was a pleasant little treat that I'd happily make again. And talking of making things again, another lardy cake so I could fiddle with the method...

Cheers It takes a bit of time , but you will get to know ' The Regulars ' that share your interests and their comments will inspire you as you cook .

Welcome, @Intuicook! I look forward to learning about what brings you joy in edible form.

For me, the big advantage of using resistive heat instead of induction is it open the possibility of a magnetic stirrer. I use my lab hot plate with my stainless-lined copper pans. They'd also work with pyrex or anything else that's non-magnetic (I realize this greatly limits cookware choices, especially these days).

Is it breakfast? This morning I baked some currant scones to have with our 2nd cup of coffee, and after a light breakfast. These are the scones made using frozen grated butter, which is, shall we say, annoying. But they're so good, served with a nice ginger/rhubarb conserve, from our favorite shop in Paris:

Maybe my brain and typing fingers didn't work together! I meant to say, and now have edited the post: I sure hope YOU had something good to eat with that wine!"

Frank Bruni, of the New York Times, finished a recent column with a commentary on sandwiches and how out-of-control they are. The whole discussion is hilarious and difficult to summarize, but here are some choice quotes: There's a lot more, and it's all good. Cautionary note: the newsletter as a whole is NOT culinary. The first part is political; the second part ("For Love of Sentences") highlights some fine, often hilarious, writing selected from other news articles and opinion columns. The final section on sandwiches is what I'm highlighting here. If you're interested in reading any or all of it, here's a gift link to the essay: https://www.nytimes.com/2026/01/26/opinion/rahm-emanuel-2028.html?unlocked_article_code=1.HlA.aTDA.2Rb88WgNeRhy&smid=url-share To read the bit about sandwiches, skip down to the final section, titled "On a Personal Note" and marked by a photo of hamburgers.

I've been here at eG for a couple of decades and still get overwhelmed! Welcome!!

You can tell when my DH has been cooking and the weather is cooler. Totaly traditional beef stew with onions and carrots ( dreaded rounds) ., served with mash and beans. I am starting to dislike beans and when I see that he’s served them again I have an inward groan. Below…. warm weather again so a salad from me. This was created from fridge left overs and from the garden….a little tin of curry flavoured tuna, bean mix, beetroot, avocado, cucumber, tomatoes, lettuce, sorrel and a sprinkle of feta. Also added some of the spicey lime pickles which I thought tasted good. Not a green bean in sight.