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@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.

Sale of lamb items from my neighbourhood market! There's a plan to sous vide 7.5 pound bone-in lamb leg in the Anova Precision Oven in Sous Vide Mode, then finish in a hot oven to get a good crust. This recipe from Anova Culinary is for boneless leg of lamb. How much time should I add for bone-in? Can I add the herbs and spices to a frozen lamb leg? How much time should I add to the total time to thaw the leg? @rotuts, I have notes that you recommend 133ºF for the target temperature. Right?

Really, they had a lamb sale at the University Meat market . . . 😄 Over here, I contemplate how to handle a 7.5 pound bone-in lamb leg in the Anova APO which has a full-fledged sous vide mode. I moved the post to the Anova APO topic as more appropriate, but there are not so many expert sous viding eGulleters over there, so I am asking here for advice.

What is the difference between adding a "rub" and/or adding a teaspoon/tablespoon of mixed spicce to a dish? (I'm looking for a description of what defines a rub). Thanks.

@rotuts, I have some Rogan Josh from Spice Trekkers . . .

Amendment to my earlier post: This is a 20 QT Rubbermaid container with a Joule sous vide lid. There is 10-13 lbs of FROZEN lamb shank in 5 separate vacuum seal bags. The bags were dipped into boiling water for about 1 minute 20 seconds each. I added hot water from the kitchen sink up to about 10 quart mark, then added boiling water from the pot on stove. Eventually I added about 4 quarts cool sink water. Then more boiling water. When I was done, the Joule measured the water at 140ºF. (There is a metal thing with black rubber feet (turned upside down) making sure the shanks stay under the water). Edited to add: thanks for the suggestions about water temp. I am cooking the shanks for 72 hours at 141ºF. Do you think I could have put the shanks into the Anova Precision Oven to sous vide in the bag with less fuss? None of these bags has any spicing in them at all. I still have 3 shanks left. Does anyone spice their lamb shank in the sous vide bag? And spice with what? Suggestions welcome.