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Sorry, I have no idea of the answer. However I would like to welcome you to a fabulous group of people!

@Steve Irby, your post is most interesting (and delicious-looking). I went back over your posts on sous vide + poultry, including using chicken thighs and drumsticks to mimic chicken wings. You say "A little height reduction surgery. For the deboned leg I remove the bone. For the bone in leg I removed a bone section and cartilage\bone from the joint" I'm wondering how you removed the bone and cartilage. What tool(s) do you use? Thank you for the pictures. If anyone wants to see the process of the turkey tenderloin: https://forums.egullet.org/p2407293 https://forums.egullet.org/p2408686 https://forums.egullet.org/p2100204 https://forums.egullet.org/p1960918

Oh, yum, Ann. That dinner looks fabulous! I didn't locate the parmesan breaded mushrooms on tibeaultstable.com. Could you list the ingredients, please.

Bayley Hazen Blue Cheese from Jasper Hill from Zingerman's An American cheese modelled on British cheese Stichelton Just outstanding.

Fontina is nice.

I find that the hard vegetables (squash, carrots, celery) tend to do better in the crisper drawer outside of any plastic bags.

All of your dinners look delish! Could you please tell me all the ingredients of the tacos? (I'm going to try this).

No idea. @KennethT ?

Lemongrass , harvested from my garden, is now sitting in my freezer in 6" long sticks. Do I add the whole stick to a dish? Or thaw it first and then slice it cross-wise in 1/8" thick bits? I have a vague memory of lemongrass added to a dish which became pulpy and woody - no fun to eat (something I'd like to avoid.)

It looks lovely, @Pete Fred !

Looks lovely! Do you have a recipe for that instant pot Spanish rice?

Hello @Can I Cake. This is a great place with some very friendly, clever people. Welcome! Look here Edited to add that I really enjoyed looking over your website. Looking forward to hearing more from you.

Yes, I should go ahead and do it, or, yes it will damage the blade? Edited to add: sorry about asking two (opposite) questions.

I have a bunch of leeks. Can I put them to slice in the feed tube without slicing leek nearly in half for cleaning? I want to end up with thin whole leek rings. After I slice them, I could rinse carefully to get rid of any small grit or sand. Will this damage the slicing blade? (I think it's orange).

@coolarj10, You might need an adjustment so folks who don't refrigerate their eggs, could adjust the cooker so they could get them sunnyside up. I'm sure that's true for more than @liuzhou and neighbours. Also TropicalSenior, I fully condone that only sunnysideup eggs are the only proper ones! https://forums.egullet.org/p2447228 🤣