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My kitchen is quite small with a doorway on either side. Amusingly, my spice cabinet is outside of the kitchen proper, on a wall leading into the kitchen, taking up not very much space for a big return (6" deep including backing and cabinet doors). It fits on the back of the coat cabinet (which faces the hallway). I should find you a modern picture of the contents of the cabinet.

Thank you very much, @pastrygirl.

No, having never confit-ed anything, I've no idea how to. The duck legs were sous-vided at 160ºF for 28 hours, then iced and frozen (Dec 2024). There is a lot of duck fat and some fluid in the bag (there was no fluid or seasoning added to the original bag). The Guardian recipe calls for "Mix the salt, five-spice and orange zest in a small bowl. Put the duck legs on a plate, scatter the spice mix over both sides, then cover and chill overnight, or for at least six hours." Does spicing in the fridge help cooked meat? If I re-cook them sous vide, what temperature and for how long? @Dave the Cook and @rotuts maybe could help.

The Guardian has a nice Valentine's Day recipe for spiced duck. Can I use previously sous-vided duck legs (unspiced) and marinate with these spices? I thought I might mix the spice and marinate the cooked duck for a day, dry it, then put under a hot broiler for a couple minutes. Feasible?

The jungle (with the moisture) has been razed, yes?

@OlyveOyl (and @oli ) Yes, please.

Thanks for taking us on another fabulous vacation, @liamsaunt.

That's fabulous, Mitch!

@rotuts, I can't tell from your pictures about the total space in that closet, but I want to tell you a story. Moving to current house, there were plenty of those 9" or 11" deep shelves inside cabinets and on the walls of some rooms. Those shelves always get stuffed full of junk which is impossible to move (or organize). Seems like you have a lot of dead space in the middle of that pantry room. What if you could convert that to useful storage space? Maybe redesigning that space so you have 24" deep pull-out drawers on some walls? See Shelves That Slide. They have blind corner units and other stuff. I googled "pantry organizers" and got some more ideas.

@rotuts, he's retiring. Worse, I already have a fully full fridge -- and shortly I will receive a shipment of ham!

@MissTaurus, at about the same age, I did something similar. In my case I heated sugar in a sauce pan and thought I was making caramel. Took it out to the backyard to consume and was shocked -- shocked, I tell you -- about how awful it tasted. You're sure to make many friends here. Welcome.

The nuts are roasted first, off the salmon -- yes? Anything in the nut coating but ground cashews? The salmon looks like it could have been done sous vide -- yes? Paul, that dish looks totally divine. I'm gonna copy it first chance I get !

I just loaded the washer with 10 shirts. I swear 8 of them had food stains! Do you suppose that old people could learn a new habit (apron wearing) ?

A long ago boyfriend's German mother had made her living as a cook/housekeeper travelling the world after WWII. One day she showed me how to make peas and carrots, starting with canned peas (400ml). Add 2-3 cups carrot diced finely; pinch salt, sugar and pepper; 2 tablespoons Maggi seasoning. Into frying pan went 1/2 cup butter, browned slightly, then 6 tablespoons removed directly to pea and carrot mixture. Remaining butter mixed with 1/4 cup flour and browned slowly. Bit of nutmeg at end. These peas were quite edible.

Also @rotuts, the Natural Release will just slowly let out pressure. Worth noting that if one selects Fast Release, the contents actually boil. On my instant pot, I can select to turn OFF the Keep Warm. Pity that the IP will not remember that choice.

Hello Hudson. I have a pizza dough (makes 2 balls) with very low yeast which lives in the fridge for 3 days first, then one has another 7-10 days to use the other ball. It's a bit cracker like if you wait until the end to use the dough. It uses bread flour and semolina, and develops marvellous flavour. Originally I had a favourite recipe, which was then translated into Baker's Percent for me by Pete-zzza over at pizzamaking.com. I use a bread machine. Original recipe by Eckhardt & Butts. If you're interested, send me a PM and I'll send you back the recipe. Welcome to eG!

Shoes too, right? (Wasn't it @KennethT who told us all about this?)

I think it's exotic that the shape of the salt cellar changes with the lid on or off. With the lid off, the cellar is mostly a square box shape, almost reaching the counter surface before there's any roundness. With the salt cellar top on, the whole salt box looks like a rounded mushroom. Very ingenious!

We mere Paradice 9 owners are not as lucky as you @ElsieD !

@rotuts, I'm afraid how that last sentence might end!

Hello @wishtoBakeforall0513. You're quite right, this is a very cool place. Perhaps you could tell us one of your favourite dishes? Welcome!

@rotuts, I had 5 blades (2 for dicing grid) and their accoutrements (spindle, dicing gearbox, dicing cleaner) as well as the bowl and its parts. After washing, I stacked them at the rear of the topside dish tray (manual says using dishwasher will dull the blades), piled up in a way that most of the blades were under or behind something. Then I laid the bowl parts on top. In the morning water came out of the handle of the big bowl, as well as the parts of the feed chute, as I turned them into a different position than they were in the dish tray. What it boils down to is that I had to leave the parts all over the kitchen so they could dry . . . .

Breville Support said they had not heard any hints of future availability of more dicing blades for the Paradice 9 (which has 1, Paradice 16 has 3). Yesterday DH and I made clam-less chowder (the clams kept separately). I used nearly every blade in the Paradice 9. S blade for finely cutting garlic Dicing blade for the onion Slicing blade for the celery Shredding blade for the carrot Dicing blade for the potato Made a huge mess of the kitchen. Last night I hand washed all the blades and stacked them in the dish tray in a way that hid the blades from accidental hands. This morning most parts (blades and bowl) leaked water. Seems inefficient. If more dicing blades were available for the Paradice 9, these could have been used for most of the subsequent chopping. Grumble, grumble. Perhaps the more I use the machine, the more efficient the usage will become!

It's good in soups - doesn't get mushy.

Can I steam open fresh clams, then refrigerate overnight, then "cook" the (rest of the) recipe tomorrow?