TdeV

Jo, I thought you did your pizzas in the oven. Not the CSO. No?

Indeed!

Lovely organization. What is the device? A grill? Dehydrator?

Could you please tell me what went into those fabulous corn fritters?

Hello, Wagner. There are many smart and interesting people here! I'm looking forward to your contributions.

This is a very odd cookbook. Someone has translated grams to ounces. The Orange Rice Pudding requires 5.3 oz short grain rice, 8.5 oz milk, 6.75 oz full fat cream, . . . and some other (more easily measured) stuff. My scale couldn't cope, for sure!

Wowzers, Liamsaunt. Did you make the bread rolls with a pan like this? (I've always wondered what those pans are used for)

Shai, this is totally fabulous! Please reveal how you make the (pastry) shell.

In the past, I've made carmelized onions overnight in the slow cooker, from remarks on this thread. Is there a way to do this 24 hour cook in the Instant Pot? Edited to add the IP Slow Cook function can be set to 20 hours between 104°F and 208°F Has anyone tried this?

Hello @itsuung. Welcome! This is a great place . . .

Bella Viva Orchards https://www.bellaviva.com/ I've found their nuts are good for some time after opening. I've successfully divided a large bag of pistachios into smaller vacuum sealed packets.

@Duvel , could you please discuss volume and measurements? My pizza was ~488g dough 7+ days aged in fridge, 90g mozzarella, 90g Parmesan Reggiano, 80-90g mushrooms (farmers' market "chef's mushrooms" - 3 varieties) Oven and ceramic pizza stone preheated for one hour to 550°F, but I have noticed the oven can dip 70°F before it switches back on. Cooked with convection for 6 1/2 minutes. The mozzarella had been sliced thinly and out of the fridge for some time. It looked wet and I pressed it with paper towel. Still some moisture. The top surface of the dough was not cooked enough. Link to original pizza (from dinner thread). The photos below are cold leftovers, but they illustrate the wet surface of the dough. Thoughts?

@Chris Hennes, yum, yum. I had a hankering after mushrooms today, so my pizza was topped with thinly sliced farmers' market mushrooms, mozzarella, and Parmesan Reggiano. For me the top surface of the dough was a bit mungy. I thought the mozzarella was too wet. Possibly the mushrooms weeped overly. Do you pre-cook mushrooms for pizza?

Tonight's pizza. 7+ day refrigerated dough, granulated garlic. Thinly sliced mozzarella and variety of fancy mushrooms, and grated Parmigiano-Reggiano. A little over 6 minutes. Top surface of dough too wet IMO. Tasted good though.

That looks stellar! Recipe please? Sure sounds delicious. Might you give measurements for this recipe please? @JoNorvelleWalker, I'm glad you kept your bean broth. That soup looks tasty.

I could find plenty of rhubarb though . . .

Thank goodness for that, Heidi. One can hope . . .

No more strawberries at the farmers' market! I'm outraged! I was soooo looking forward to making this again. 🙁

@Johnhouse, welcome. Many interesting people frequent eGullet!

Soupy bean dish? I love this elixir!

Thanks for the info, @cdh and @jimb0. The 1/2 litre bottle of water is usually refrigerated for 24 hours. I thought I drank a lot of soda water, but it's less than a gallon per week. 🥴 I didn't know that the nozzle should be covered by water. And I will do some reading about this!

Why is iSi superior?

The latter: the water in the bottle fizzed up and sprayed everywhere, with sufficient force to take apart the Soda Stream machine (DH reassembled it later).

Such appealing photos, Liamsaunt! Is the garlic in the bread as well as on top of it? If it's in the bread, recipe please.

@Kim Shook, I'm so sorry about your mum. I'm glad you were just able to visit her. This may sound a little odd, but now is the time to allow yourself to wallow in your love for your mum; sadly, your pain will diminish over time.