DesertTinker

I was trying not to be too dramatic, but agree that they are very salty. I just looked up Epicurious Salt Chart (scroll way, way down), they say 1/2 + 1/8 teaspoon of Morton’s Coarse = 1 teaspoon of Diamond Crystal.

@Smithy So, mine looked much like yours when I took the lid off at 3 hours, kind of dry and a little scary. I automatically stirred them without getting a picture, but this is what they looked like after a quick stir. A ladleful in a small bowl with much better color balance. They are completely done, great flavor and texture, but a bit too salty. I think this is a Diamond Crystal vs. Morton’s kosher salt issue, I put 2 scant teaspoons of Morton’s, should have done a teaspoon. I’ll cook up the other half pound of beans and add them in, problem solved. Definitely a keeper, once revised.

@Smithy Thanks for the link to The Sunday Beans, I just put a pot of them in the oven, and in the same Lodge Double Dutch Oven that you used. I’m sure your lid will be fine, cast iron isn’t as big a PITA or delicate flower as most modern media (social media?) seems to want to make it. And yes, the smell is wonderful!

Much trickier to find then, going incognito. Sneaky bugger!

Still unassembled in the box?

This is from Anyday’s FAQ Is the metal on the lid safe to use in the microwave? Yes, you can put our metal in the microwave! We’ve designed the stainless steel in our lids to be 100% microwave-safe due to its smooth, curved shape. It sounds nuts, but some metal is totally safe in microwaves. If the metal is rounded, it won't arc. A metal bowl, for example, is fine! But don't put in metal that is super thin (e.g. aluminum foil) or has multiple sharp corners (e.g. a fork). Science doesn’t lie! FYI: Make sure your Anyday dish is placed at least one inch away from your microwave's wall. If the stainless steel rim of your lid gets too close, it can cause sparking.

Oofah!😳

On the bright side, it’s certainly easier to clean up than something fatty and protein based. Did you hear the explosion?

Ooh, Morton & Basset my favorite! Their spices, especially the ground cumin, lasts longer than any other I’ve tried, even not kept in the freezer. My expiration date. Eek!

Well, that’s one way to start the day… Hopefully she didn’t have to drive herself anywhere!

@ElsieD Here’s another option and I think it would be a good option for your use. The dried peppers end up more leathery than hard/crunchy. But they also do very well added to wet cooked dishes. I only have this one reference to it in home use. If you search for it on the internet, it seems to only be referenced in a commercial context. From HPBooks “How To Dry Foods” by Deanna DeLong, published 1979. I’ve used the method for bell peppers of all colors successfully, the advantages being reduced freezer space used and quicker better rehydration. The conditioning referred to is an easy internet search away “conditioning dehydrated food”

Good plan! Take care of your and your immediate family’s needs first, then show up for the bigger family’s version, ready to quietly and serenely accept whatever happens when the “littles” or the “old enough to know betters” go off the rails.

This might be a part of the lack of retail supplies. Though it does seem to focus more on the 1/2 pint school/institutional size. Milk Carton Shortage Disrupts Dairy Marketplace

A lot of small/independent businesses think that they can get away with copyright and trademark infringement. We had one taco joint here a while back that used an exact copy of Corona beer’s name and logo, they found out otherwise.

I ordered it yesterday… After the 20% discount, plus tax and shipping it came to $60.72.

@Kim Shook Glad to see you survived. No long time at room temperature turkey this year to worry about, and you got some delicious looking sides and desserts.

After having them for almost a year, I seem to use the medium and large, in both shallow and deep, more than the small. The smalls seem to be used mostly for heating leftovers or the occasional canned vegetable, I think I need to revisit using the little guys more often. The Scalloped Potato Gratin and Egg Roll in a Bowl are two that have made it into our regular routine. I did try rice once, and it worked well, but with a rice cooker there’s really no reason.

What did you get? I have the “complete set”. I love them. They replaced a variety of glass bowls and baking dishes (none of them the old borosilicate Pyrex). The recipes on their website are pretty reliable too.

Don’t try bending the blades. Is the blade unit seated all the way down? How close to the bottom of the processor bowl is the main blade? Are your staff putting the chickpeas in before or after the blade is in place?

Ha ha! I almost replied that you were busy cleaning gooey, delicious pie filling from your keyboard.

You could also look for a bulb rated for an enclosed fixture. They’re more heat tolerant by design.

From the Costco webpage.

You also get a free workout schlepping all those heavy pots, pans, etc. from your driveway into your kitchen, then washing and putting them away. 💪🦵

They won’t even notice!! 😋🥰

@blue_dolphin Have you thought about having a refrigerator only in the kitchen, with a separate freezer where your interim fridge freezer is? No clue as to your current space and dimensions, or availability of units to achieve the split setup, but it’s possibly worth considering.