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Thanks! I've been watching this video for about 3 minutes and I'm entranced. Do you have her recipe written down somewhere, or should I take notes? 😀

I have some Meyer lemons with which I'd like to use Paula Wolfert's recipe to make Preserved Lemons. I don't have a canning pot to sterilize the jars. Would it be adequate to just run the canning jars through the dishwasher?

@Fernwood, I don't think I currently have greasy silicone items but I'm sure I have in the past. Like @blue_dolphin, I really liked those iSi slim spatulas, alas. Thermoworks has some high temp spatulas. https://www.thermoworks.com/shop/products/hi-temp-silicone-tools/ I particularly recommend the mini spatula/spoon sets. I have them in many colours and use them for multiple purposes. Once or twice per year Thermoworks has a sale which usually include silicone products; twice I have purchased these mini spatulas on sale.

Darienne, Beth Hensperger's bread machine recipe for 2.0 lb Challah (which I have not made yet) uses 1 cup water 2 large egga + 1 yolk 1.5 T honey .25 cup vegetable oil 4 cups (482g) bread flour 1 T + 1 t gluten 2 t salt 2 t SAF yeast or 2.5 t bread machine yeast I have made Molly's Challah from King Arthur which uses 2 1/4 teaspoons active dry or instant yeast 170g (3/4 cup) warm water 1/2 teaspoon plus 2 tablespoons or 25g sugar 454g to 482g (3 3/4 to 4 cups) All-Purpose Flour, plus more for dusting 1 teaspoon kosher salt 2 large eggs 1/3 cup (67g) vegetable oil 2 tablespoons (43g) additional sweetener (sugar, honey, or molasses) @Tropicalsenior's guess looks favoured. Have you ever made that recipe successfully?

One of your assumptions is not correct, @Darienne. Only difficulty is to figure out which!

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?