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@Okanagancook, I believe you put bacon into this dish. Do you cook the bacon first? Do you add olive oil?

Just found interesting notes from Naomi Pomeroy, famous for her work at Beast in Portland, Oregon. Not sure how much I can copy here without copyright violation: Long cooking vegetables is something of a lost art, Long cooking calls for a very low temperature and lots of olive oil to bring out all of the natural sweetness of the vegetable. I cannot overstate the importance of keeping the oil over very low heat Long-Cooked Green Beans | Naomi Pomeroy, Taste magazine

If my understanding is not wonky, there are two ways to cook green beans. One, short [fresh and crisp], and the other long [and softer]. I thought it was a "Southern" technique. But I don't really know –– hence my questions. @Kim Shook? @Shelby?

@Okanagancook, good to hear from you. I meant to ask you about oxtail, but I'll do that later... Back to the topic. Do you short the cook of the bean dish at all? I.e. if you expect to freeze the dish, you know it'll get more cooking when being reheated, so then do you cook the dish for less time? And can you quantify that?

I've also found a recipe for a cheese and sausage quiche which seems to suggest pouring the mixture into a still-frozen commercial pie shell. Can that be right? Source: Southern Living Host's note: the "also" in the opening line is because an earlier post, and its responses, were moved to this topic and the "also" has lost its context.

I've just been to the last outdoor farmers' market, so I have lots of vegetables. Does anyone have suggestions for cooking green beans and then freezing portions? I'm thinking long cooking green beans with tomatoes and onions, but will they manage in the freezer?

This dish intrigues me (and looks delish). Would you please ask Mrs. C for the recipe for this?

Because the source remarks weren't included in the items @Smithy moved to this thread, I'm adding @Tropicalsenior's original remarks rewritten here: Tropical Senior said: Do not throw that fat away. It is the most flavorful fat for making roux. I mix equal parts fat and flour and brown it nut Brown. I then roll it into logs and keep it in the freezer. I cut it off as I need it to thicken stews and soups. (and thanks!)

@gulfporter, I recently had an escapade with oxtail. At the end of cooking, there's quite a bit of fat which hasn't rendered. Do you keep the fat with the meat or throw it away? Thanks.

Paywall.

Hope this is the right place to ask: I've just left the heat on under the carbon steel pan which cooked my eggs. So the eggs were fine, but I didn't notice the gas was still on under the pan. After rinse/wash/steel wool, the pan still looks gross. What now? Barkeeper's Friend? Cleaned how well? Reseason how? TIA

@Smithy, you had me at Poached Pears and Proscuitto Salad, the first food item on the list. But, I agree, that Florentine Eggs Benedict was absolutely tops . . . and that's without even tasting it!

@Dejah, your photos look so good. Could you please point me to a good recipe for wonton filling? And also, instructions for folding the wonton. Do you use fresh or canned water chestnuts? Thanks.

Oh, @Pete Fred, that tarte fine aux pommes is gorgeous! Could you please send us a recipe to follow? 😋

Does anyone know if it's possible to put cleaned sweet chile peppers upright in the feed tube and then have the slicer slice thin rings? (I have the machine out and dirty already).