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Hello Colin. In general, we're pretty friendly – though, perhaps, a bit assertive. Hope you have fun here. Welcome.

@Pete Fred, more delicous for us this way!

Sadly I'm not that reliable.

Happy Birthday @RWood. I'm coming right over. 🤣

Just emptied freezers of bags of duck bones to make a batch of stock. That leaves about 10 empty ziplock bags, carefully labelled "Duck". It seems wasteful (and environmentally unsound) to toss the bags, just to start again with another pile. I've never had much success cleaning grease from inside ziplock bags (as well as making the bags no longer watertight). Square plastic box storage containers will consume too much valuable freezer space. What practises do you use to collect bones and vegetable scraps for stock?

Thanks, @Tropicalsenior. Now I just have to remember! 😂

Hello, Ceejay. Looking forward to learning more about you, your food interests, and especially your humour. Welcome!

Hello Gastrique. We're a friendly group. Welcome to eGullet.

I'm not a Modernist baker but I make pizza in my gas GE Profile home oven. I have an Old Stone Oven Pizza Stone (clay) which might be like this which sits on a rack about 4" from the top of the oven, and 2" below the flame guard. The oven theoretically heats to 550ºF (My oven has a VERY wide temperature drop before it restarts). I always cook with convection on. The oven is preheated 1 to 2 hours beforehand. For the last 30 minutes of preheat, the broiler is turned on. When the pizza goes in, it's necessary to turn the broiler off, or the top surface of the pizza will burn. (Reset oven to 550ºF). My pizzas are generally cooked in about 6 or 7 minutes (I judge by the underside of the pizza) P.S. The delivery pizza peel is square, so I make square pizzas (usually 16 pieces). 😁 P.P.S. Welcome to eGullet, @mangosteenmonk!

Hello @RitchelD, where (generally) do you purvey your goodies? Are your customers mostly first-timers or do you have a loyal following? I'm looking forward to learning more about you and your food interests. Easy to make friends here. Welcome to eGullet.

I agree that the photos make it look mungy, but it wasn't actually. It didn't taste underbaked. The entire process was done in the bread machine, so it used the same amount of time it used to use (in prior iterations). Edited to add: I have a note on the recipe that I should try 1 3/4 tsp yeast because the loaf was a bit wet; that was before the additions mentioned in the first post in this thread.

Those cookies look totally fabulous! Do you have a recipe for that, @Pete Fred

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.