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Breville Support said they had not heard any hints of future availability of more dicing blades for the Paradice 9 (which has 1, Paradice 16 has 3). Yesterday DH and I made clam-less chowder (the clams kept separately). I used nearly every blade in the Paradice 9. S blade for finely cutting garlic Dicing blade for the onion Slicing blade for the celery Shredding blade for the carrot Dicing blade for the potato Made a huge mess of the kitchen. Last night I hand washed all the blades and stacked them in the dish tray in a way that hid the blades from accidental hands. This morning most parts (blades and bowl) leaked water. Seems inefficient. If more dicing blades were available for the Paradice 9, these could have been used for most of the subsequent chopping. Grumble, grumble. Perhaps the more I use the machine, the more efficient the usage will become!

It's good in soups - doesn't get mushy.

Can I steam open fresh clams, then refrigerate overnight, then "cook" the (rest of the) recipe tomorrow?

Moved to a new (to us) house in 1998. The dog found poisoned bait under the house, though not immediately.

I would just have to remember to not leave the garage door open. 😁

My pest control guy had me change the position of the traps so that they are now perpendicular to the wall with the baited bit in, right up to the edge of the wall. This way the rodent, running along the wall, will be face first into the bait.

I find that using gelatin-heavy stock in the pressure cooker tends to remove the gelatin.

I have another one coming! With a little help from @Kerry Beal. I'm dreaming about it. Yum, yum.

Norm, thanks so much for your blog (listing what was in this dish!). What do you have stuck on the side of your rice cooker?

Looks delish! How did you make the zucchini fries?

I googled "oven made roux" and got a recipe good for 16 cups of gumbo (uses 1 cup of flour). Might you possibly make a lower volume of roux? And would you relinquish the recipe?

What fun, @Pete Fred !

Yvonne, you're priceless!

If the candy didn't have any sugar in it, it's a tolerable idea. (For those of us prone to put something (anything) in our mouths).

Check out King Arthur Flour Whole Grain Baking (eG-friendly Amazon.com link) I have this book and have read it several times. There's lots of fascinating stuff there. Also, consider calling the Baker's Hotline at King Arthur. They're very helpful. Call: (855) 371-2253 (BAKE) Email: bakershotline@kingarthurbaking.com Hours: Monday–Friday: 9am–7pm Saturday & Sunday: 9am–5pm Eastern Time

We have learned how to separate the two caddies (it took two of us!). All the parts have now been washed. Now, what to do with it? 🙃

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.