TdeV

I would love to learn, @Margaret Pilgrim, so I hope someone answers you!

I'm on hold with Customer Service, but at least I reached a human!

I got the Paradice 9, @lindag and @ElsieD. Have managed to unpack most of the appliance, except for separating these two parts (storage at bottom and dicer, etc at top). Any ideas for separating them?

We installed Shelves that Slide 12 years ago (or so) for all the kitchen below counter cabinets. Holding up just fine. Also a custom drawer organizer, ditto. My MIL was amazed! https://www.shelvesthatslide.com/

Below is the FIRST post: @Margaret Pilgrim, googling doesn't turn up Thomas Keller's recipe for oxtail. Particularly the part about marinating overnight. Could you please offer some clues?

@rotuts, I can put a full half sheet pan on the top of the Anova Oven. It doesn't interfere with the vent on the top of the oven at the back, nor does it interfere with the door to the oven. And the pan does not touch the water reservoir. IIRC, placing an oven pan with duck fat in it on the top of the oven while on will probably cause the duck fat to melt. But I leave pans on top of the oven all the time.

To restate: I had 4 eggplants (3.53 lbs) which were roasted in the oven. It was late in the day, so I bunged the eggplant pulp (1 1/2 cups) in a container, added a lot of lemon, and put in fridge. So the water bath (and seasoning treatment) did not occur. Yesterday, there was no easy way to remove seeds, so I put pulp through food mill. Only one cup of pulp remained. I should have read Smithy's note but didn't see it in time, so the full volume of Béchamel sauce got mixed with paltry amount of eggplant pulp and I used provolone cheese. I did add a bit of salt. Definitely not enough flavour. But I plan to try again. I didn't put enough sauce on everyone's plate, only about 1/2 cup or so, so I have a bunch left over. I'm wondering what to do with the leftovers? The best idea I've come up with so far is to make some mashed potatoes, put a well in the centre, and fill that with creamy eggplant sauce. Other ideas?

@Smithy My 4 eggplants (3.53 lb) became 1.5 cups pulp, to which I added lemon juice and drained. Today I put the pulp through a food mill, so there are no seeds in it. There is, however, only one cup of pulp left. Should I use a smaller amount of flour and milk and cheese? P.S. I didn't find Kasseri cheese, but have provolone.

@Smithy, my plan was Sultan's Delight (Hünkâr Beğendi). I started with 3.5 lbs eggplant (4) which when roasted and collapsed turned into 1 1/2 cups. This still has all the seeds, and I did not pick out every tiny piece of black skin. Do you recommend I pick out the tiny bits of skin? Do you recommend that I run the substance through the food mill (to remove seeds)? Mine is dark green. Next time I'll have to see if I can keep it whiter. TIA.

And I just bought large shiny eggplants!

@OlyveOyl, that looks so totally scrumptious! Could you please post a photo of the baking tin? Dimensions, too.

Yes, please!

@liuzhou explains at the top of this post.

Your Instant Pot Lux 6 Quart is made by Instant Pot, so it has the same (or newer) technology as other models. According to the manual, a minimum of 1 1/2 cups liquid is required. Because of the volume of water in vegetables, many of them "count" as a liquid.

Instant pot specifications say 2 cups liquid in pot minimum.*1 *2 Onion and carrots (and many other veg) count as water. *3 *1. I believe @blue_dolphin said that the actual required amount was slightly over 1 cup, but I don't remember exactly. *2. No idea what are the specifications for your pot's manufacturer; is there somewhere to find out? If you send me a PM of the manufacturer and model of your "Instant Pot" I will attempt to find out for you. *3. Put the onion and the carrots into big measuring device and fill with water to some measurement. Pour out the water and measure it. The difference between the two water measurements is the value of water in onion and carrots. So you can safely cut down the amount of water you're using!

This looks tremendous! And I have oxtails in the freezer. Could you possibly point to your instant pot recipe? Here I have found a recipe for Rabo de Toro by José Andrés which only takes 5 hours. 🙄

I bought both kinds, regular and sour, so I will let you know.

Yes, the pork must help the flavour . . . 🤣

I remember them from my childhood, so of course I had to buy some!

These are the beans of which Rancho Gordo is sold out. (I am planning to make Cassoulet. Grrr.) https://www.ranchogordo.com/collections/out-of-stock-beans

@Shel_B, I have several of these copper diffuser plates: 2 @ 6", 1 @ 8", and 1 @ 10". We have a very large All Clad pan (11" or 12") which never gets properly heated because our largest gas burner only shoots a flame with a diameter a bit larger than 5". Our most common use for this pan is frying eggplant slices dipped in egg and breadcrumbs. Without the diffuser, the eggplant has to get moved around very frequently. My other use for the diffuser plates is in the Anova Steam Oven when making baguettes. One 10" plate and two 6" plates make a terrifiic baking stone. Oh, and I have a friend with an 8 quart cast iron Dutch oven. The diffuser plate is good enough to get the contents of the Dutch oven good and toasty! Edited to add: I don't touch the plates until they've cooled down. They don't need any cleaning. They stack nicely above my fridge.

I have milk in my tea. Regularly leave the cup around. Often takes sips from it when cold.

Thanks to all the helpful suggestions, I warmed some panettone under a damp paper towel in the microwave. The resulting panettone was so light and airy, it just disappeared. Vanished! I'm thinking I need another piece just to made sure that I actually got some.

This looks delightful! And, as it so happens, I have a bunch of chestnuts. I'm very intrigued by your crème de marrons. Do you have a recipe?

Hmm, no culinary schools around here. Sadly, it looks like my wallet is safe too.