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That, @Shel_B, is what my mother called Bubble and Squeak!

Does garlic count as a spice?

I have a lot of trouble trying to wash out plastic bags. They're slimy and greasy, yuck. So the reusable silicone bags sit in the closet . . . 😎

Do you mean "might taste LESS interesting", @rotuts ?

When does miso expire? There's hardly any gone out of the container; sometime in the summer I put some on eggplant, tasted okay; but it's really old.

@Shel_B, so sorry.

Last year I gave panettone to everyone on my list. It was delicious to some folk. What food gift(s) do you recommend I give this year? Purchased and not homemade!

@Vapre, White Rice says high pressure for 8 minutes for short grain. Then it says 3 minutes for long grain. Does that mean 11 minutes for long grain or 3 minutes for long grain?

Luck and good wishes to you!

@pastrygirl, the hotel pans seem to be 21 inches long x 12 1/2 inches wide (some are 12 3/4 inches wide). My sheet pan is 17 3/4 inches long x 12 3/4 inches wide. Almost but not quite! I did find this Guide to Food Pans at Webstaurant Store which indicates that hotel pan won't work. There is a Rubbermaid Bus Tub measuring 21 inches x 17 inches x 7 inches which costs $13 but also $19 to ship. 😒 I'm going to investigate restaurant supply stores in my town. Thanks.

The grids I have curve at the edges so they sit well above the bottom of the quarter half sheet pan (for air circulation maybe). They stack together in pairs. I can put hot soapy water in the sheet pan and turn one of the grids upside down into that soapy water. After a couple hours, all cleans up fairly easily. The problem is that I usually have more than one dirty grid and sheet pan. Not enough room on the counter for two soapy sheet pans. So, I'm looking for a container into which will fit a couple grids and couple sheet pans. Suggestions where to look, please?

This was DH's first cookbook (from Harvard) . It's hilarious in a 20-year-olds-finally-get-away-from-home kind of way. I have an image of the recipe for Iman Bai-Il-Dih or "The Priest Fainted". Send me a PM and I'll send it to you.

Some pork bones (roasted) went into some cool water. This morning there's 3 patches of frothy white stuff. What's in it? Should I remove it before I take out stock water?

Hello Paul, I've read a lot of posts here on eGullet about individual persons' favourite food trucks. On a visit to Portland, Oregon, I was amazed to see how well organized some of those food truck places were ( @Alex and @liuzhou, I need a collective noun for food trucks!) *. I'm really looking forward to hearing more about Morning Glory Farm's operations. Welcome to eGullet. * A gathering of food trucks? 😄

Online it says juice keeps for one week. Do you keep it longer?

Bet those tables had a looong reservation list!

I let my APO boil dry during a 72 hour 100% steam sous vide cook. Have I damaged the oven?

Another dish which might be quite interesting is Tourtière, a meat pie from Québéc, Canada. Made with ground pork, cider, and warming spices. Send me a PM about this and I'll forward several recipes.

@Shelby, you mentioned wanting to do lasagna for Thanksgiving. Yotam Ottolenghi has a wonderful Zucchini and Fennel Lasagna in his new cook book COMFORT (eG-friendly Amazon.com link) . This recipe cooks the fennel and zucchini for a long long time making the dish very rich. If you're interested, send me a PM and I'll send you a photograph of the recipe & dish.

I'll be interested to hear, @ElsieD. (And then I will try it too! 😎 )

So, you mean like 1/16th inch slicees, @rotuts ?

I have a Cuisinart SG-10 Spice and Nut Grinder (eG-friendly Amazon.com link). One big advantage to this spice grinder vs. coffee grinder is that the top bowl comes off and goes in the dishwasher.

@haresfur mentioned a stuffed pumpkin which reminded me of a delicious Swiss Savoury Stuffed Pumpkin. I enjoyed it so much I set out to find a recipe to replicate that fabulous dinner, and came up with this Pumpkin Recipe from Ruth Reichl. Mine differs from haresfur's because of the addition of Swiss cheese – Emmenthaler, Gruyere or Appenzeller. More than the sum of its parts.

Thanks, @rotuts. How much extra time for bone-in?

@rotuts, 1 smaller lamb shank was dusted with a shy tablespoon of Rogan Josh. Another was dusted with a tablesponn of 50:50 mix of Vindaloo and Sweet Curry. Third was left unadorned. All bags dipped in boiling water for approx 1.25 minutes. 72 hours at 141ºF.