TdeV

@dcarch, that BBLT was truly gorgeous! Are you able to make things with green tomatoes? (I've watched @HungryChris's green tomato posts but I don't seem to be able to get the hang of it 🙄).

@Shelby, I don't suppose I've ever made nachos, and it's been a gazillion years since I ate some. What texture should I choose: firm, cheese sauce (mac & cheese) or thin?

Can I make nacho cheese with this calculator, do you think?

Last night went to a wine tasting. Took filo dough triangles filled with sweet potato purée mixed with a little Maggi, caramelized onion, shredded gouda, and fresh pecans. Sorry no photo.

Margaret, I make two 495g balls using dough cycle in the bread machine (actually, more like 488g when done) which have used a total of .7 tsp of yeast. The balls sit in the fridge for 3 to 10+ days. I have discovered that, at the long end of the fridge-ageing, the dough gets cracker-like and is thinner than earlier, though there is still tooth in the baked crust. The dough is brittle and more prone to tears.

Welcome @SharonEM. Do you have a bit more of a recipe for that luscious looking pie?

I use this cooking rack turned sideways to hold and separate multiple bags. It's from SousVide Supreme https://sousvidesupreme.com/products/sousvide-supreme-universal-pouch-rack measures 6.5" x 6.5" x 6.5" Edited to add: I forgot to mention that it's large enough to hold many sizes of corn on the cob. Need to use something else to hold down a 3 lb roast.

So, obviously, you'll have to visit the restaurant, @Toliver!! 😛

Lovely article, Rob and Justin are great guys. What a stupendous dinner that was! Anyone up for doing it again?

Ditto @dans, except for the great stories about his mum.

This was another try at Blackberry Peach Cobbler by @Ann_T (original here and Ann_T's site here). Here's my next try. I put 1/2 cup (8 oz) cake mixture into the ramekin and then added at least 1/3 cup of peaches. The texture is better but still pudding-y, in my opinion. Into this I put 1/4 cup vanilla cream sauce. This was way too much dessert after a BLT with two thick slices of homemade bread!

Shelby, what seasoning to you add when you can them?

Agreed @ElsieD! I've been using a bread machine regularly since the early 90s (I'm on my 3rd or 4th) . . . Edited to add: great for pizza dough too.

You'll note that the original question was asking @weinoo how his CSO means he can dispose of his microwave–– a still unanswered question. Edited to add: The Joule seems like overkill for a weekday lunch . . .

gfweb, how long do you leave the jalpenos in the cider? Necessary to keep refrigerated?

Shelby, what makes you choose CSO or sous vide or regular oven to cook something? What is each better at?

Nothing I've read says that CSO microwaves. Do I read that right? How do you defrost soup or chili?

Since we no longer live in California, it's either too hot or too cold outside, so DH refuses to own a barbecue. What cooking device gets hot enough indoors (without setting fire to the place)?

@gfweb, thanks. Do you buy the jalapeno vinegar or make it yourself?

@Ann_T, in this photo your Blackberry Peach Cobbler looks like cake. I just made it using peaches and found the "cake" fairly pudding-y. I was fairly casual about assembling the dish, and in future I would use 8 dishes, not 6 because the pudding (with peaches) was quite deep. Not sure if you can get a good sense of the texture. Is it supposed to be like cake?

Delicious! Did you make your own pickled peppers? I have some peppers (lots) and I'd like to pickle them. Could you provide a recipe?

I did just buy Janet Zimmerman's Instant Pot for two for my walking buddy who has just bought the pot. While I have been intensely curious about the cooking device, reading the cookbook didn't make me want to rush out and buy one.

So, @Okanagancook, why is a CSO better than an oven? I also don't have a yogurt maker, stove top pressure pot, rice cooker. I do have a slow cooker though (which was my earliest sous vide device). I recently slow cooked onions for 24 hours at 152F, though raised the temp at the end to get rid of most of water.

Well, I'm pretty sold on sous vide. Mostly because of what long low cooking does to meats. Less so for fish. And, importantly, sous vide is excellent when entertaining: there's no last minute pressure to get things right and one can hang out with the guests. On the other hand, I ogle air fryers, deep fryers, er–not @Margaret Pilgrim's but @Smithy's new instant pot, CSO, etc. etc. Editing second to identify the correct enabler Edited first: to add that for easy cleanup I have a cleaning lady

How do you use that thing?