lindag

Trust me, you will never regret it.

I'm ultimately going to place it on a steel rolling cart 24x18" so it doesn't take so much counter real estate. Right now, it's resting on my induction range top.

That's the one I chose. Can't tell you how great it is!. I now have restaurant quality pizza at home.

During which time you'll be working on constructing an add-on to your bulging kitchen!

While it once was in just about every meat case, now it seems to have disappeared. I have a few of my older recipes that use this but I can't find it these days. Is it just here? the rime of year? I Googlod for a substitute and found only Pancetta that might work.

One night this week I'll make a corn chowder with bay scallops using: 6 slices thick-cut bacon, chopped, 1 pound leeks, white and light-green parts only, halved lengthwise, sliced thin, and washed thoroughly, 1¼ teaspoons table salt, divided, 1 teaspoon pepper, 1 teaspoon minced fresh thyme, 1½ pounds russet potatoes, peeled and cut into ½-inch pieces 2 (8-ounce) bottle clam juice, 1½ cups water 3 ears corn, kernels cut from cobs and pulp scraped fromcobs and reserved 1½ pounds small bay scallops, tendons removed and 1 cup heavy cream Cook bacon in Dutch oven over medium-high heat until fat is rendered and bacon is nearly crispy, 6 to 8 minutes. Add leeks, 1 teaspoon salt, pepper, and thyme and cook until leeks are softened, about 4 minutes. Add potatoes and cook, stirring constantly, until mixture is sticky from released starch, about 2 minutes. Add clam juice, water, and corn pulp and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 15 minutes. Using slotted spoon, transfer 1 cup potatoes to bowl and mash with potato masher until smooth. Return mashed potatoes to pot. Sprinkle scallops with remaining ¼ teaspoon salt. Stir scallops and corn kernels into pot and simmer until scallops are cooked through and corn is tender, 3 to 5 minutes. Stir in cream. Season with salt and pepper to taste.

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I meant to add the the original post that this dish didn't hold well for leftovers. Next time I'll halve the recipe. It just got soggy and not particularly appetizing looking. And, I think, the flavors faded.

Each layer was alternating different slices., i.e., layer 1: zuke, squash. tomato onion. next layer the same.

I made a Zucchini and Tomato Tian with Caramelized onions a couple nights ago. The aroma while roasting was amazing as was the finished dish. I used: ¼ cup extra-virgin olive oil, divided 3 onions slice 1/4" thick, cut in half S & P 2 minced garlic cloves 1 pound zucchini sliced 1/4" thick 1 pound yellow squash sliced 1/4" thick 1 pound plum tomato sliced 1/4" thick 1 tsp minced fresh thyme 2 ounces gruyere shredded Adjust oven rack to middle position and heat oven to 375 degrees. Brush 13 by 9-inch baking dish with 1 tablespoon oil Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions and 1/2 teaspoon salt and cook until softened and lightly browned, 12 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Spread onion mixture on bottom of prepared dish. INSTRUCTIONS INSTRUCTIONS Adjust oven rack to middle position and heat oven to 375 degrees. Brush 13 by 9-inch baking dish with 1 tablespoon oil; set aside. 2 Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions and 1/2 teaspoon salt and cook until softened and lightly browned, 12 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Spread onion mixture on bottom of prepared dish. 3 Alternately shingle zucchini, yellow squash, and tomatoes into single layer of 4 tightly fit rows on top of onions. Sprinkle with thyme, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Cover dish with aluminum foil and bake until vegetables are tender, about 30 minutes. 4 Remove foil, sprinkle Gruyère over top, and continue to bake until bubbling around edge and lightly browned on top, 20 to 30 minutes longer. Let rest for 10 minutes before serving. Adjust oven rack to middle position and heat oven to 375 degrees. Brush 13 by 9-inch baking dish with 1 tablespoon oil; set aside. 2 Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions and 1/2 teaspoon salt and cook until softened and lightly browned, 12 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Spread onion mixture on bottom of prepared dish. 3 Alternately shingle zucchini, yellow squash, and tomatoes into single layer of 4 tightly fit rows on top of onions. Sprinkle with thyme, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Cover dish with aluminum foil and bake until vegetables are tender, about 30 minutes. 4 Remove foil, sprinkle Gruyère over top, and continue to bake until bubbling around edge and lightly browned on top, 20 to 30 minutes longer. Let rest for 10 minutes before serving. Alternately shingle zucchini, yellow squash, and tomatoes into single layer of 4 tightly fit rows on top of onions. Sprinkle with thyme, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Cover dish with aluminum foil and bake until vegetables are tender, about 30 minutes. 4 Remove foil, sprinkle Gruyère over top, and continue to bake until bubbling around edge and lightly browned on top, 20 to 30 minutes longer. Rest 10 mins. This is a terrific recipe and a great way to used those fresh veg.

Does that blue platter not have several chips around the rim? If I'm not mistaken, that is a health hazard, no? Nevertheless, the food looks quite remarkable.

Now that's what I call commitment!

Just ordered the Wrap n Snap.

Just shoot me...

I've been using Stretch-Tite from Costco for a very long time, however, the last I got is much thinner and more difficult to wrangle. This caused me to look for alternatives. I checked in a CI where I often look for recommendations and found that their top choice is one I'd never heard of: Freeze-Tite I have some on order and will report back with my findings.

I'll never again cram so much stuff into my freezer drawer that it won't close completely!!! Items had fallen off the back of the drawers onto the base of the freezer. Couldn't see them let alone get hold of them. Panic set it. Got a mop handle and rooted around 'til could pull them out. Had to pour myself a glass of wine.

I think we're both talking about this one. (eG-friendly Amazon.com link)

Yes. HOWEVER, this PR is in its original unopened packaging from Costco. It got abandoned n the back of the crisper.

I know...lt's just me, but you couldn't pay me enough to eat candy corn! It tastes like candle wax.

There's a reason that Ritz crackers have been around for nearly 90 years. I particularly love the 'Everything' variety.

Actually, I have a large wedge of PR residing in the fridge for far too long that like to grate up before it becomes concrete. I'm pretty sure I own the fine disc that @JoNorvelleWalkermentioned upthread. The consistency I'm after would be like that which @blue_dolphin described as 'feathery'. I'll see if I can find that grating disc and do a test drive.

Yeah, I have several grating disks but I'm not sure if it's wise (given how hard the cheese is) or if it yields the right texture. Ina Garten grinds hers in the Cuisiinart and I generally take my cues from her.

Can anyone here tell me how best to grate (no grind) parmesan in the FP? Is is possible?

Definitely my kind of place. Wish I was there.