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Hi Marie, welcome to eGullet. I saved a few recipes before FC disappeared. Hope you have success with FB group.

Do you reuse the salt, Jo?

My mother bought waterless stainless steel cookware in the 60s also. Maybe we're related, Anna?

Not to me, pendants are always going to get in the way of something. My centre island has a track over it, planned for use with dimmers (which I haven't ordered yet).

Yes, I have some 2700K in the livingroom. @palo, I'm sure you'd find my kitchen bright enough!

Yes, we came to 3000K by trial and error (back in the era when we purchased LED lightbulbs with incandescent screw). A tad of warmth is much cozier (to us).

When we arrived we swapped high lumen LED bulbs into the incandescent cans in the kitchen (170sf?). When it came time to put in some more permanent lights, I found that the commonly-used standard LED downlights weren't bright enough for me. So, into the soffit where the can lights were, we installed* 8 - 8" Ultra thin LED Downlights, each 1550 lumens - 18 watt- 3000 Kelvin (from 1000bulbs.com). The fan over the stove has halogen bulbs. We also have some track lighting in the kitchen. * the electrician installed

@Smithy, not to be too OT, but can used vacuum sealed bags be recycled with plastic grocery sacks?

@FauxPas and @liamsaunt, I'm interested to know how your meals are packaged. For instance, the spicy chicken with Spanish rice and beans - all parts in one container or several containers? Ditto, beef stroganoff with egg noodles, or mustard pork tenderloin with mashed potatoes and green beans?

Dear Suzilightning also sent me a some books. The books were packed into the box with old cooking magazines! Kept me busy for a while. 😊

And have their tastes changed?

@Wholemeal Crank, pies too?

Thanks, AAQ. I've found a copy on Thriftbooks for $4 (which is now on its way to me). ElsieD and Duvel are so correct -- enablers all!

Sorry to be so late replying. Could you possibly say more about the Apple Pie Duck?

Looks tasty. Can you say more about that pumpkin?

@Okanagancook has posted her renditions/variations of Panch Pora Spice for okra. Here's one: "Found a couple of pictures of the dish..one has some mushrooms added and another with eggplants. And I found my patch phora recipe 2 T black mustard seed 2 T cumin seeds 2 T black cumin seeds 1 T fenugreek seed 1 T fennel seed " I find this good on many vegetable mixtures.

I can't find an earlier post where you talk about what went into these eggs. Could you please say again?

@gfweb and @rotuts. Why does a straw or the device work as a liquid barrier? Wouldn't the power of the vacuum sealer just suck up the liquid around it?

@Anna N, I have those bag sealers. My most memorable experience was one time my vacuum seal failed and the leg of lamb filled up with water. The pot and the bag were too greasy for any remedial vacuum sealing but the slider did the job well for the rest of the cook. There's no way to remove the air from the bag, unless one is satisfied with a slightly clumsy water displacement method. They work just fine for closing a plastic bag though.

I'll be interested to hear of eGers experience with these things, especially if they work!

My 25+ year old Cuisinart Custom 11 engine works just fine but I have gone through many plastic workbowls (cutting up hard cheese). The last time I could no longer buy a workbowl from Cuisinart, so I ended up with a bowl from a Chinese outfit (Amazon) which didn't connect properly with the other plastic parts. I ended up replacing the rest of the assembly also. I think the new plastic is inferior (too soft) and already needs replacement. I have a number of accessory blades, but actually only use 3. Suggestions?

@&roid, could you please provide the recipe for "very finely shredded and quick pickled" and then vacuum-sealed?

Sorry to be so late on this, @blue_dolphin, might you be willing to add a thread (or add to this thread) with a gallery tour of your bean pots?

I did it at 220©F for 12 minutes. Tasty, still has bite. Now I have to freeze it, unknown how texture will be when thawed.

@gfweb, thanks for this thread. I'm intrigued. Did you do all the slices of cabbage in one bag, or did each slice get its own bag?