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This bread started with an old well-used recipe called "Tender Cheese Bread" from King Arthur Flour for the bread machine. It's similar to this recipe except it uses buttermilk vs milk, grated parmesan vs cheese powder and 1/4 teaspoon more salt. Below I used remnants of fontina and gouda cheese (with an extra approx 20g -- which is what prompted the recipe adjustments), added 4 oz can mild chilis, drained (pressed), + 1 Tablespoon chili water, + 1 Tablespoon Vital Wheat gluten, and upped yeast to 2 teaspoons. At first I thought the loaf would fail to rise, then it rose high, and when I took the bread out of the bread pan, it collapsed. Why? What would you change to fix this loaf? FWIW, it tasted great.

I just made a "Spanish Rice" in the Instant Pot for dinner tomorrow, including some tomato sauce, frozen peas, and some peppers that I had dehydrated in the APO. Tomorrow, how do I reheat in the APO so I don't end up with water at the bottom of the casserole? (temp, % steam, and time, please). TIA.

We have one All Clad pan which is stainless steel but all the rest have aluminum outsides and are black, black, black. The clean insides of the pans are nice and shiny.

Thanks for the pictures. Great fun.

Jo, you need @Duvel to the rescue!

My keyboard just barely escaped the spurt!

Indeed, @AlaMoi. A couple years ago I read "Real food fake food : why you don't know what you're eating & what you can do about it" by Olmsted, Larry, author. Found it really interesting. Here's a link to the Internet Archive edition. The book is responsible for a change in my purchases of Parmesan amongst other items.

That would be lovely, @blue_dolphin. The photos look enticing. The last time I was at Missouri Bot there were a couple of Chihuly sculptures here and there. Very nice. Sadly, for or the two week period 19 Feb to 4 March there were 5,854 deaths in the US and 516,414 cases. (google). Almost no one wears a mask here (except me). I'm not sure what it would take for me to feel safer. Another vaccine, perhaps?

Shai, Could you please explain what exactly is going on with this strategy for 3-4 kneading cycles? I use a Zojirushi bread machine which has two options: Regular dough: 23 minute rest, 20 minute knead, 45 minute rise, punch down and rise 2 (22 minute total) for a total time 1.5 hours. Quick dough: 10 minute rest, 20 minute knead, 10 minute rise, punch down and rise 2 (10 minute total) for a total time 50 minutes. Should I run the dough through one of those cycles for a second time? Your dough looks very, very airy and I would like to capture that, but I'm not sure how. Thanks.

Can you provide us with a arecipe, please?

Just found this, Mary Isobel. It looks delicious! And I can't wait for blueberry season. Ha ha. Could you please give a more detailed recipe? Thanks!

Yes, Paul. Please post pictures. @Paul Bacino

I was given to understand that cooked dried beans and rice make a nearly complete protein. Could be fully nutritionally complete with the addition of an occasional (ceremonial) rabbit, squirrel, or small wild pig.

Sadly I could only read the first paragraph, but Caterina Schenardi sounded like a great cook!

Looks marvellous, Liuzhou! Could provide a recipe please?

How long did you brown the endive for? I heated sauté to Hot, put in the butter, then browned the endive. It was in for a bit longer than a minute. 2 Tblsp water.

@lemniscate, what setting did you do the sauté on? I just got a "burn notice" from the IP.

I'm going to sous vide some halibut this evening in the Anova. My recipe calls for painting with mayonnaise and then dusting with a spice mixture (lemon zest, dehydrated minced garlic and onion, fresh pepper, bit of dill . If I sous vide in the APO for 25 minutes at 100% steam, will the steam rinse off the spice mixture? (Also 115ºF, rear heat, rack #2. When done I will add roasted, chopped pecans)

Hello Tim. Welcome to a a great forum. Looking forward to your posts.

Me too, Shelby!

See the video here As of release date of this video, there are 11,000 Bean Club members and 26,000 on the wait list.

Does it taste as good as it looks, @curls?

Good for you, @Darienne. All of them!

Liamsaunt, this looks sooo delicious. (And very clever too!) Pardon my ignorance but I haven't eaten ramen for years. Do you start with any ol' packet of ramen? Do you use the included spice packet or mix your own? I too have 4 cabbages in the fridge. 😂

Not if I was invited to dins!