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I have the 12” and 8”. I’m afraid I exposed the smaller one to higher temps (my bad) so it’s not nonstick anymore. I wish they worked with induction so am looking for other options.

Yesterday’s chile crisp tuna salad stuffed into some little gougeres.

Good idea, thanks. I was thinking that a little crispness would be a nice addition. Your idea sounds like it would do the trick.

@Pete Fred, I adore lemons so I looked avidly. Thanks for those photos and the discussion.

@C. sapidus Looks very tasty . consider one of these , or both . keep one just for eggs ; I have both and love them.

Today's breakfast concoction: Seared shrimp, mushrooms, roasted chile Poblano, and a little crumbly sausage, topped with a fried egg. Started by sauteing shallot, ginger, garlic, and Fresno chiles with black cardamom, cinnamon stick, and star anise. Blended the soft stuff but saved the aromatic oil and spices to sear the shrimp and saute mushrooms, roasted Poblanos, and a little sausage. Stirred in the blended sauce and finished with fish sauce, cilantro, Thai basil, and a splash of half-and-half to mellow the heat. Topped with a fried egg. None of our nonstick pans are nonstick any more. Makes frying eggs an adventure.

@ElsieD I'll have a slice or a munch to satisfy my curiosity, and sometimes I might stash the odd thing in the freezer, but it mostly gets given away if I can find a willing recipient. If there's no one around then, sadly, it often ends up in the bin, which is what happened to 1¾ lemon tarts. I will pay for this in the next life, no doubt.

@Pete Fred I gotta ask - who eats all of your wonderful baking?

If you don't like lemons please look away now. I was curious about a couple of things with this lemon tart from Australian pastry chef Gareth Whitton: the custard, the plain shortcrust, and the dulce de leche. First up, I did a small test of his yolk-heavy custard (a dozen-ish yolks plus a couple of eggs) against the one I normally go with (seven eggs)... There wasn't a huge difference, but I preferred my usual one (right) which was lighter and zingier. With that settled, I made a tart with his plain shortcrust and the dulce de leche... I wasn't a fan of the pastry, a little too puritan for my tastes in this kinda thing. The dulce de leche is used as a chablon rather than a flavour element. There was the merest hint of cooked milkiness at the end of a mouthful, but you'd struggle to call it if you didn't already know. But as a barrier to keep the pastry from softening it worked rather well. I'm not sure I'd go to the trouble of making a batch specially, but it's something I'll keep in mind in future. I still had a bunch of lemons hanging around so made another tart, keeping the chablon but swapping in a sweet paste... In his shops, they now glaze with a lemon gel for flavour and stability, but I couldn't find a recipe for that. Might have to buy the book.

What I do is lightly butter one side of a slice and place buttered side down, in a frying pan. Once lightly toasted, I flip it and heat it through on the second side.

@donk79, I think a lot of us are in the same boat. When I bought my base set, not realizing they were blowing out the stock, the accessory pans were already out of stock. I wonder if the manufacturer simply didn't anticipate the demand for the inserts.

i cut into my Gouter Traditional Panettone for breakfast this morning. It's as light and airy as the photo suggests. The flavors are rich and delightful. I warmed it in the microwave and gilded the lily with melted butter. Mmmaybe I'll share some of this around, and mmmaybe not! I have to go move snow after this, and I'll be well fortified. That's my story, and I'm sticking to it.

Personally, I have the base model and am interested in some of the accessories. I am finding a few ebay listings, more based around the "Cook it" name. Here is one with maybe just the deep pot? Not what I want. https://www.ebay.com/itm/205573591956 Here is another base kit. https://www.ebay.com/itm/364540967814

Absolutely! The Calabrian chile crisp recipe in the book contains plenty of peanuts and is quite similar to a salsa macha and I think it would work beautifully.

I actually used a small amount of our leftover turkey from Thanksgiving, had some jarred red mole sauce so I threw in the chopped up turkey after simmering some veg and beans.

@blue_dolphin that combo does sound delicious. I wonder if you could riff on it and use some salsa macha to cover the spice and the peanuts...hmmm

@sartoric, by "So many dishes !!" do you mean you used so many dishes that had to be cleaned afterward, or that the turkey will keep providing you with "so many dishes" until you're tired of it? It all looks delicious, by the way. I haven't cooked a turkey in years, but a neighbor invited me over for a Christmas dinner featuring turkey, and it was done perfectly. She sent me home with leftovers that were also excellent. I may have to rethink the self-imposed turkey ban.

My first thought... https://www.youtube.com/watch?v=Lz0xULQIaSU

A tip of my hat to the marketing team responsible for that one.

This is being advertised as vegan and gluten free. Very healthy. It's Mongolian Canned Air! The equivalent of $6.62 USD per coke sized can. Bargain!

Yes, there are many types of tea in Wuyi Mountain, Fujian, China, including Da Hong Pao, Rougui Tea, Shuixian Tea, Jinjunmei, and Lapsong, etc.

Breakfast today was half la Chinese burrito left over from last night. Breakfast Burrito.

We scored a half price turkey at Aldi. It was tasty and succulent, but I think my turkey roasting days are over. So many dishes !! We made gravy, roasted potatoes, sweet potatoes and carrots, plus garlic green beans on the side.

@Teaeer Rougui tea (Mandarin: 肉桂茶 - ròu guì chá) is indeed a type of Oolong Tea (乌龙茶 -wū lóng chá) grown on the Wuyi Mountains (武夷山 - wǔ yí shān) in China's south-eastern province of Fujian, opposite Taiwan. The name rougui literally means 'cassia bark*', not that the tea contains any cassia, but is so-named because its aroma is perceived by some to be similar.. I'm not sure I agree although it does have a powerful aroma. The tea leaves are roasted up to three times over charcoal. The tea can be briefly be infused seven times to extract the full flavour. Not my favourite - I'm more a green tea type. * Most of the cinnamon sold in the USA is actually cassia.

They found one.