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OK, @Laurentius, I will work on replacing the whole machine (since I can't find any "working" plastic workbowls anyway).

This looks like my blade, but I have a Cuisinart Custom 11. Not broken yet, even though I regularly destroy plastic workbowls with hard cheese. 😒

Hi Rachel, welcome to eGullet. Here is your original post. Lots of great folk here - hope you make friends fast.

DH's favourite breadcrumbs are matzo meal and favourite way to use them is with latkes. We don't otherwise eat matzo.

Thank you sooooooooooo much for the vicarious pleasure(s) !

My GE Profile gas range also has Convection and Roast selections. Any selection in the Convection options will reduce the temperature you input by either 25ºF or 50ºF to "adjust" for the greater efficiency of a Convection oven. Sorry I don't remember if it's a drop of 25º or 50ºF because I don't ever use those options; if I want 350ºF then I input 350ºF. You might note that online recipes often ALSO suggest a cooler oven when cooking convection. HTH.

@liuzhou, those look delicious! Can you point me at a recipe?

Staff note: This post and responses to it have been split from From Sonoma County to San Francisco, Spring, 2024, to maintain topic focus. Looks delicious. Might you have a recipe for this? Might you have a recipe for dikon radish cakes?

What options are you contemplating for that pineapple, @liuzhou ?

I often make my hard-boiled eggs with a fairly soft centre. What went awry, @JoNorvelleWalker ?

@ElsieD, how are you going to take a PORTION out of the frozen 16 oz tubs?

Delightful, thanks!

I do pork shoulder or butt at 133ºF for 3 days. But I'm not sure I understand what distinction you are making about the meat.

In the freezer is a leg of lamb which was sous vided without spices. I'm wondering about how to add flavouring to this meat. Can I give it a spice rub when defrosted? Or marinate it? Or am I limited to making a good sauce?

I think they have discontinued the online store (only). I think their products will continue to be available for retail.

A bit too pricey!

On Sunday, my order from More Than Gourmet didn't calculate the discount correctly. I sent them a message that I would buy the products (before they're all gone) and would they please issue me a refund for the excess portion? Which they did promptly on Monday.

Holy cow, @Rurban24, and I thought I had a growing pile of cookbooks! 🤣 I have fewer than 10% of your titles. There are some great people here, you'll soon make fast friends. Welcome.

Great fun, thanks!

@Smithy, I was looking for cabbage last night, to put in a casserole of tomato chutney (made with dehydrated tomatoes, apple, raisins, etc) with thin slices of russet potatoes, onions, and cheese. Not finding any cabbage, I sliced up half an iceberg. Which worked really well!

Ooh, lovely photos. I love going on vacation with you! Could you please say a little about that is-it-quiche-with-avocado?

Clearly, what Eat Your Books need is a full text search. 😡

Ah, thanks @nickrey and @blue_dolphin, but it's specifically skinless, boneless that I'm interested in finding. Flipping through the cookbook, there are many "skinless boneless" recipes. I have two cookbooks about chicken sitting on my livingroom table, both with abysmal indeces. This is, of course, my main issue with OTHER PEOPLE'S data categorizations. 🙄

I added Diana Henry's 155931 "Bird in the Hand" and asked for skinless boneless chicken and got 0 results. What am I doing wrong, please?

My shears (same as @rotuts') came with an instruction booklet for a knife, not the shears. What are the two prongs on the end used for?