TdeV

@JeanneCake, is the reason RLB is putting the frozen pie on the oven floor is because the oven floor is especially hot? I have a ceramic pizza stone which sits permanently in my gas oven. I think it helps the oven have a more reliable temperature (range is 50ºF at least). It's up about 6 or 8" from the broiler, but I put the pans for items I'm baking directly on the stone. Because I had to look up what the stone is actually called, I learned it's oven and grill-safe to 2000ºF. Of course, my oven only goes to 550ºF. Would you expect this would suffice for a frozen pie shell?

Aah. Perfect answer, thank you. (I mind).

I have some dried mushrooms. What happened is that I forgot them in the fridge, but they were packaged properly so no mould. Can I just blitz them in the food processor and add to any old casserole?

Did you try this, @ElsieD ?

This is old, but no one answered me. Advice please?

Hello @JAZ, I have many of your cookbooks which I dip into regularly. Shortly I'll be having major surgery, so I'm wanting to pre-cook meals and freeze them. Could you please suggest what to consider when choosing between your recipes for which dishes will freeze best? Right now I'm intrigued by @Smithy's post for Instant Pot: Spicy Chickpeas with Sundried Tomatoes and Olives. How well does that freeze? (I'm not a very knowledgeable freezer) TIA

Do you freeze this dish after you've cooked the beans? (Thanks. You popped up in my research for freezable meals.)

@ElsieD, we had lots of lore about great British pies, so a reverence for them (deserved or not). The Pie Room pays tribute, and develops wholly new content, I think. Lots of Dutch favourite cooking in your youth?

I don't know. I'm just glomming on the photos. And finding the text charming. Famous British pies! (My parents were in London in WWII).

My house is a couple of degrees higher than normal today (warmish outside, heat still on). For me, the butter fell out of the bell today. Not happened before (I think). But when I smushed the defrosted butter into the bell this morning, I didn't push it up against the walls (also unusual). Live and learn!

My latest cookbook about pies.

@Beusho asked about learning the 'why' of cooking over here. I personally don't know anything much about pastry, but I wish I did. I have a lot of pie books and, every once in a long while, I make some pies which are sometimes tasty, but rarely pretty. Yesterday I received a used edition of The Pie Room by Calum Franklin. So that's how I spent my evening. My early understanding is that The Pie Room exists as a part of the Holborn Dining Room which celebrates the long tradition of British pies along with some astonishing new twists. Great food p0rn. In that short read, Calum Franklin answered a number of questions which repeatedly roll through my head when I (try to) make pies. So, if you're interested in looking at great British pies, I recommend The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere by Callum Franklin (eG-friendly Amazon.com link)

I have a butter crock and if the butter doesn't get used, it goes off - usually the thin smears up the side of the crock, or when the crock is mostly empty. New butter I divide into smaller pieces, wrap in parchment, then the original foil. Then put the butter into a ziplock, remove some air, then into the freezer. This lasts a very long time.

That looks gorgeous, @RWood !

Here's @chromedome's link for Elle Simone Scott https://archive.ph/XUjRE @dans

So, then you would purposefully make soft cabbage? With the same ingredients (bacon, onion) too? How much of the tough rib would you remove?

Can this tender/crisp dish be frozen? (I'm preparing for some down time, so I want to make a bunch of stuff now and then freeze it.)

@patti, your guests must have been delighted. I can understand folks hanging around on the day you deliver meals! What is that cabbage dish called? Your explanation and pictures are so straigtforward, that I think I could make that dish. Only, mine would have to be smaller. 🙄 That's why the name of the dish will help me find a smaller recipe. 😄 The texture wouldn't survive being frozen, would it?

I'm intrigued. Could you provide instructions for this Butter-poached (SV) pimenton shrimp please?

With your fingers then.

Thanks for that recipe, @Maison Rustique. Looks Delish. How did you eat it? With spoons? Or crackers? Or cheese?

We opened the Apple Pie panettone last night. Just divine! For four people, I used about half the panettone. I offered additional slices but all but one demurred. They did scrape up all the bits stuck on the paper though.

I didn't have much success with the basic A4 pan. I too was waiting for the accessories, to see if I could make the tool useful (to me). Methinks it would be good for someone who lives in a single room or dorm, or other small place without a big kitchen. The university here has a place where departing students can hand off their stuff which incoming students then wouldn't have to buy. Edited to add: Which I could do. I'm going to keep my eye on ebay for a little while

@Maison Rustique, one of those links from @donk79 was selling the extra deep pan.

Might.