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Welcome, @YvetteMT. Looking forward to reading more about you!

As an amusing aside, today I've been reading THE COMPLETE GARLIC LOVERS' COOKBOOK FROM GILROY, THE GARLIC CAPITAL OF THE WORLD (it's a bunch of greatest hits recipes). I suppose I first went to that festival in 1979 or 1980. Anyway, I mentioned to DH tonight that I was going to make a dish from the book (maybe 60 clove chicken) for our next Wine Time and wondering how much information I need to disclose to the (unwary) participants. I mean the cookbook says that after one cooks garlic for a long time, it's quite sweet. But what it DOESN'T mention is that the participant will be tooting for several days to come, and their sweat will be marvellous. I remember feeding a friend a roasted garlic head/toe with brie and baguette (dinner) and she went home to her husband (who had not attended). In the middle of the night he moved out of the marital bed to the couch because he just couldn't stand the toots!

When younger, I used to make a lot of things destined for the freezer. Somewhere I read that corn starch survived being frozen better than roux. But this theory didn't consider potato starch and I know very little about potato starch.

But many clocks do not have a 24 hour option, so it's easy to forget that one device does!

@JoNorvelleWalker Jo, I think you should auction off tickets to view your apartment. You might earn enough for a few new appliances. 😛

I find the Zojirushi regularly confuses me. I think I've started it and I haven't. Or, I think I've set it to 6 pm but it's actually set for 6 am. 😑

I don't use the feed tube; I put the pieces in the workbowl. But as I said previously, it wears out the bowl, particularly now as the plastic in the workbowl is so inferior. It used to take me several years to wear out the bowl. Glad you have hands which will support a microplane endeavour.

Excellent, @JoNorvelleWalker !

Good plan, @Shel_B !

Shel_B, I don't have any experience with new Cuisinart appliances. For quite some time I've had a bad habit of trying to grind up very hard parmesan (for pizza). Over the years I've replaced the workbowl of my Cuisinart Custom 11 (originally purchased early 90s) maybe 5 or 6 times. For the last 2-3 times, the work bowl for this machine has no longer been available from the Cuisinart website. This has resulted in my having to ALSO purchase other parts that will fit with the new workbowl (e.g. Feed Tube). A new workbowl and other parts were purchased from Amazon and shipped from China. As I said previously, the quality of plastic is such that, even considering that I've tried NOT to grind up very hard parmesan anymore, it takes very little time until the workbowl wears so that it no longer connects properly to the base engine. Frustrating. Periodically when visiting stores, I have gone to look at new Cusinart food processors. I don't like how flimsy these machines look up close. So far no deal. (Aside: I did purchase a plastic bowl which would attach to the grinding end when I purchased my Bamix immersion blender but have never actually used the blender to grind cheese. Although I find the Bamix very satisfactory for making soup and mayonnaise). I share your appreciation for the quality feel of good appliances.

With my device, it's the plastic workbowl that's the problem, not the blades or the machine. Cuisinart no longer controls the manufacture of the workbowl, so it's now made of substandard plastic, and does not fit with existing parts (lid, chute, etc). I posted in this thread because @Shel_B's blade had broken.

Hello Roberto. Some years ago in celebration of our marriage, DH and I hosted Rod Berglund (current winemaker) and Lynn Swan Berglund for dinner who brought a Zinfandel from the Joseph Swan Vineyards library (It was perhaps the first vintage made by Joseph Swan - a blend of 1969 to 1971. It was then about ~35 years old). While it didn't have the fruit of a more recent vintage, it still had quite a bit of Zinfandel fruit and flavour. Delicious! So many things are possible. Let us know what you discover. Welcome to eGullet. Lots of interesting folk here. 😊

I do have a gazillion blades + accessories for this machine. I admit, though, that since purchasing the machine in the 1990s, I've only used a few accessories/blades a few times. ☺️

DLC-8M Cuisinart Custom 11 From ebay here, here Mine: On top of blade: Cuisinart DLC-8, Metal Blade, Made in Japan (not quite illegible).

OK, @Laurentius, I will work on replacing the whole machine (since I can't find any "working" plastic workbowls anyway).

This looks like my blade, but I have a Cuisinart Custom 11. Not broken yet, even though I regularly destroy plastic workbowls with hard cheese. 😒

Hi Rachel, welcome to eGullet. Here is your original post. Lots of great folk here - hope you make friends fast.

DH's favourite breadcrumbs are matzo meal and favourite way to use them is with latkes. We don't otherwise eat matzo.

Thank you sooooooooooo much for the vicarious pleasure(s) !

My GE Profile gas range also has Convection and Roast selections. Any selection in the Convection options will reduce the temperature you input by either 25ºF or 50ºF to "adjust" for the greater efficiency of a Convection oven. Sorry I don't remember if it's a drop of 25º or 50ºF because I don't ever use those options; if I want 350ºF then I input 350ºF. You might note that online recipes often ALSO suggest a cooler oven when cooking convection. HTH.

@liuzhou, those look delicious! Can you point me at a recipe?

Staff note: This post and responses to it have been split from From Sonoma County to San Francisco, Spring, 2024, to maintain topic focus. Looks delicious. Might you have a recipe for this? Might you have a recipe for dikon radish cakes?

What options are you contemplating for that pineapple, @liuzhou ?

I often make my hard-boiled eggs with a fairly soft centre. What went awry, @JoNorvelleWalker ?

@ElsieD, how are you going to take a PORTION out of the frozen 16 oz tubs?