TdeV

Will be curious to hear what you think of these.

How much steam, Jo?

The immersion blender makes it incredibly easy to make homemade mayonnaise!

I have a small baguette purchased from the baker at last Saturday's farmers' market. They use no preservatives so it was likely baked last Friday. How do I use this in the panini press? I asked if I could revive the baguette in the Anova Steam Oven thread here.

I have a small baguette purchased from the baker at last Saturday's farmers' market. They use no preservatives so it was likely baked last Friday. Can I revive this baguette in the APO? What time and temp? @Rickbern @JoNorvelleWalker The baguette's destination is to be used in the panini press. (Thread topic here)

Ooooooh! That looks so good. Could you please post a recipe, @Pete Fred ?

@Duvel. Excellent. Good man!

@Duvel, you ate BOTH OF THEM for supper??????? 😵

@dcarch, I see you've made the roof over the hole. Very nice. Did you make the holes too? How?

Me too, please?

Smithy, could you please decipher the third line from the bottom on Russ' list of ingredients? This sure looks good.

@AlaMoi, it could be this post is actually a response to your post above. https://forums.egullet.org/p2462338

What fun!

Agree, @Maison Rustique and @Duvel. My best pizza ao far has fresh sage, fresh goat cheese, peaches and shrimp!

Thank you blue_dolphin for telling us about A Super Upsetting Cookbook About Sandwiches by Tyler Kord. It's hilarious! Might even be good bedtime reading . . . .

Yes, 'twas noticed. Those little oranges are a very tasty snack!

How is the biscuit mix added? It isn't sprinkled dry on top of casseole, is it? Or mixed with only milk? (I've never made biscuits).

I didn't like it, but I don't like bourbon.

Can mashed potatoes be frozen? Can @Chufi's stamppot be frozen? I read somewhere on eGullet folks mentioning that they avoided potatoes for food destined for freezer. What happens to potato? Sweet potato too?

Hi Patti, glad to see you! The other day I was looking up something or the other and there you were. Then I thought about how much I had enjoyed your posts. Today, I am reminded how much I enjoy your posts!

@Smithy, I'm still a a hard-core Zinfandel fan. Can I ask what wineries were on your old list? Edited to add: I know you've gone off hard-core Zin, but I see Sunce does lots of Zin. Sacrilege, I know, but can you tell me what you used to think about their Zins?

Well, Brussels sprouts have been done by my family for many, many years - but SOME people manage to escape eating them! 🙄

Sorry, lindag, but I didn't find Ina Garten in that recipe. But I did find Ina Garten Carrot Ginger Soup

@JAZ, how would you suggest one makes carrot juice (if one doesn't own a juicer)? TIA.

Hello Arin. Looking forward to learning more about you. Welcome to eGullet.