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From first glance, I question the size of both bread machines (1.0 lb, 1.5 lb, or 2.0 lb). Can you post the recipe, @Darienne?

@OlyveOyl, could you please provide a recipe for that gorgeous pear and blackberry tart?

@JAZ, that's a big backup supply! Do you worry about the ground spices going stale? (When I have old spices, I just use more of it. Not sure if I should, though).

@Tropicalsenior and @OlyveOyl, what size pans are you using? (I gotta say your desserts look out of this world!)

@Tropicalsenior, that looks delish! What do you think would make it less dry?

Do you mean the food processor, @heidih?

Why do most recipes say to use bread without crusts to make breadcrumbs? Even if it's not homemade bread, why should crustlessness matter? (I'm sorry if I've already asked this question sometime in the past).

Hello @1261, I'm not a chocolatier but wanted to welcome you to eG.

So they are already pickles, Kim?

Kim, could you please give a few instructions about volumes? (Amount of sugar and vinegar, size of container)

Bake time and temp, @blue_dolphin?

Hello @Keev12. Wild rice lover here! Lots of very knowledgeable and friendly folks here, you'll soon make many friends. Welcome to eG.

Looks tasty! How much did you increase the tahini and add-ins?

Tahini Cake with Lemon and White Chocolate from Honey & Co at Home... Your report doesn't sound too encouraging, @Pete Fred, but the cake looks lovely and the ingredients sound delicious, and I sure am curious. Got a recipe to share?

The centre floorspace of my kitchen is approximately 82" x 82" (84" is 7 ft). Simultaneously open oven and dishwasher doors would preclude having a butcher block at all. For two people to move around the space, and open the lower cabinet doors, a butcher block on wheels is the only possibility. When it's in the way, one just gives it a shove. We have a John Boos mobile butcher block island (30.75 inches wide x 20 inches deep (with a 10" drop leaf, can get two) - stands 35 3/8" tall) with four commercial grade 3" locking wheels. Curiously, in the two years we've had it, I don't think I've ever locked the wheels. What it's good for: taking stuff out of the Anova steam oven to check (the APO is on a counter with no nearby space) * groceries dishing out servings preparing 3 or 4 baking trays full of stuff Absolutely, I vote for this. * this is by far the most functionally important

Is it gravity fed? How does one chop ingredients so they behave properly, e.g. lettuce, tomatoes, shredded cheese? I will watch your fantasy with interest, @palo.

Bonjour Yulsam. Lots of interesting and curious people here, you're sure to find many friends. Bienvenu!

Yes, please.

@Pete Fred, could you please provide portions for those delicious-looking cakes? I.e. recipe.

@Pete Fred, do you normally peel almonds before you use them in desserts?

Sadly, no cider here in the Midwest USA. Nor any reasonable motorcycling roads. (I used to live in California). 😒

Hello @Not The Full Shilling. Not to start too much on the argumentative side, I must say I ate a truly fine duck poutine appetizer at Au Pied de Cochon the last time I was in Montréal. This was followed by a pig's head. Divine! A sample menu. On your avatar, the closest I can get for the decal on the tank is a Royal Enfield. Maybe? I ride a BMW F700. The folks here on eG are friendly and entertaining, but beware or they will make you spend much too much money on kitchen tchotchkes––er, tools. Welcome! Edited to correct the accidental post.

And I took the lid OFF the Dutch oven after 75 minutes because there was no appreciable change to the surface of the Cassoulet (and I need it to melt and brown within a couple more hours!)

Jo, you are priceless. I have amended the original post.

I am making Cassoulet and have just put an All Clad Dutch oven in the oven with the lid on. When do I take the lid off? Immediately? In an hour? @weinoo @Duvel Edited to add: the beans are just barely crunch, and all the meats are cooked (except the Ventrèche because I forgot). So this is just the end of the cook.