TdeV

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 🤣

I am interested though. 😀

@rotuts, I went back. I elected to take the difference in meat. They ended up giving me about $30 worth of meat!

@Pete Fred, did you mean $3 ? Seems quite a price variance!

@AlaMoi, there was video with your link which I didn't find on the WaPo site. Fun!

Thanks, Margaret. That list of ingredients is much more comprehensible to me! Unfortunately the button for Directions leads back to the Bon Appétit site which is paywalled. Suggestions about how to proceed would be appreciated. I read that duck leg confit was used in the recipe from your Peruvian restaurant. Do any of the recipes you've discovered use confit also? And now, something where you might be able to shed some light. Although I lived in SF Bay Area for dozens of years, I still have a very low tolerance to spice heat. All the same, I like the thought of the flavour of chiles. Do you have suggestions about how I could approach this dish? The recipe in your quoted link wants 1/2 cup (5 tablespoons) aji amarillo paste. Perhaps I could try 1 tablespoon. What foodstuff should I substitute for the other 4 tablespoons? Many thanks.

Don't have access to Bon Appétit, so I googled recipe name which brought me a website which google then asked me if I wanted a translation. Natch, I said yes. Gosh! Two ingredients it found were "1 tbsp red chilli or spoonful pancake" and "1 slice of shoe lopped clay in thin strips". Further research will surely be required! 🤣