TdeV

Jo, you know we all love you, right?

I have my mother's Mrs Beeton which was published IIRC in the early part of 20th Century (though I can't lay my hands on it at the moment. But I could track it down, if important). I've read parts of it many times but I don't think I've ever cooked from it directly.

Hello @Louisedk. Welcome to eG!

Yes, please!

@Annie_H, do you seed the tomatoes before roasting? Or freezing?

I have been roasting Italian eggplant à le Ottolenghi (for purée for a pizza) but I think he removes the seeds. So far, I haven't removed the seeds. Should I remove the seeds? (Seems to me a lot might get wasted)

Welcome to eGullet, Jeff. 🙂

Thanks muchly.

My house too. 😅

Citric acid. Fill up the dispenser with the powder. It's a trick to clean the dishwasher (told us by our appliance repairman). Every couple of months or so; you'll get to know. Followed by one full wash with no soap. Years of melted grease are trapped in the drain, etc. Now the inside of our dishwasher looks like a new dishwasher. An interesting byproduct is that we put those "filmy" wine glasses in at the same time. Filmy stuff is greatly reduced.

If you're dealing with existing cabinets, you might be interested in Shelves That Slide. I've been pretty happy with these.

@johnnyd, looks scrumptious! Got a recipe?

I don't really understand the rules for freezing raw vs. cooked food, so I shall read this thread with interest!

Hi Shai, could you please say what goes in this topping?

Hello @marialma. Not a candy maker but I follow many of the posts. I'm looking forward to seeing your experiments. Welcome.

What counts as high temperature, @Darienne?

Oh, Heidi, when it rains it pours, no?

@rotuts convinced me of keeping a notebook years ago.

I only lasted 22 minutes. But I have bookmarked it! 😂

@Midlife, I joined eGullet when I began to investigate sous vide in 2012. There is lots and lots and lots of information on this site about different sous vide treatments. Good luck! 😋

@Midlife, at higher temperatures more water is removed from the meat (I'm told). Therefore, lower temperatures (for a longer time) produce more tenderly done meat.

Eek, a mouse?

Even enlarging my screen, I can't read your image, @chromedome.

Thanks. Heidi. Very strange--I've been eating potatoes with (removed) sprouts for years. No idea whether I ever got sick. 😵