TdeV

Growing up, we always ate fish on Fridays. I used to really like raisin bread fish sandwiches. Edited to add that was in Southern Ontario.

I made these for a recent outdoor picnic event. Though they look like whipped cream, they were made with goat cheese, cream and granulated roasted garlic and were whipped up with the Bamix. They were airy and dissolved on the tongue. Quite fun. Tomorrow I have another such event but I'm due to make pizza. Is there any way I could make a light whip similar to the above for the pizza topping, or would it just melt in the heat?

Do you have any citric acid available, @MaryIsobel?

It's a good one; I've found a lot I don't know.

From the Rancho Gordo kitchen, The Bean Book by Steve Sando with Julia Newberry. I have enjoyed and have others of his books. I got this from the library, but I'll find my own copy soon.

Good luck sticking to that idea . . . 😆

I'm interested too!

I think someone on eG makes dulce de leche in the Instant Pot. Can't remember whom, though.

I'm sorry for laughing, @ElsieD; it's just the sort of foolish thing I'd do!

I'd like to buy a used panini press (from Goodwill or similar). What are some good brands or models to look for? (And should I be reposting this in its own thread?) TIA.

Thanks, for the satisfying visit, @liamsaunt !

The single most important thing about Spicetrekkers a.k.a. Épices de Cru (from Montréal) is that they ship whole spices, even blends. So you grind what you need: amazingly flavourful!

Actually, I think they're French. And so, they needed a snappy English name. So violà!

Spicetrekkers have pricing specifically directed at US. Spices will appear on website in US$. Spending $60 will get you free shipping. I once received some banged up tins and sent them a photo. They replaced the entire order (not just the banged up tins). They have lots of interesting recipes also.

I find Spicetrekkers quite good.

I'm quite fond of Penzeys. Edited to add that whole spices, freshly ground, often have a more intense flavour. Spicetrekkers a.k.a. Épices de Cru (from Montréal) have a Little Italy blend and possible other Italian spices.

@liamsaunt, thanks for such great photos. I was entranced by the menu and wondered how on earth I would ever choose what to eat (I had several picked out). The dishes you, sister, and husband chose looked fabulous. Imagine my surprise when dessert was the most prized dish of the meal! 🙁

Very enjoyable. Thanks.

I just found this really interesting recipe Lamb, Nut and Dried Fruit Pilaf from Spice Trekkers

All the pans are smaller than the inside dimensions of the oven. Check out those Copper Diffusers!

Thanks to advice from @palo maybe, I have some copper diffusers from BellaCopper. 10" + two 6" fit very well under the King Arthur Baguette Pan to provide especial heat. Would work perfectly well under pizza as well. Sid, the APO is 16" wide, 12.4" deep. Is your pizza actually 13" in diameter?

Me too! (But I'm second in line)

Welcome @vonolen. In pursuit of great cheese sauces, also have a look at Melty Cheese Calculator which can be found in the header on every page of eGullet.

@FlashJack, I would check with Anova <support@anovaculinary.com>. I was an early purchaser, so encountered some unusual problems; and Anova replaced the machine twice. Something wrong with the logic board doesn't sound like a user f*up. As it happens I forgot to include all the parts in the return shipments, so I have 3 oven racks and 3 oven pans.

@liamsaunt, your photos are lovely. Can you tell me more about "Salt cod croquettes with golden raisin honey and almonds?" It sounds lovely. Some day I might like to try making that!