TdeV

If the blade is not touching anything, then the contents of what's on the blade will stay there, thus waste (of tasty stuff) would be minimized.

I wonder if I could get a wedge to prop up the shaft to keep the blade above the suface of the plate?

Sadly, there's no room near the sink.

No. Or, not such that I think it's safe.

Yesterday I was on my feet for hours, so I was in pain by the time I got around to making the guacamole. I'm always a bit more cavalier in that state of mind. And I wasn't very careful when I had to put down the filled Bamix blade, so it soon fell off wherever I had propped it and splattered guacamole all over the cutting board. The Bamix is too long and top heavy to be easily contained in a bowl, even a heavy glass one. So I'm wondering what other folks do when you have to stop temporarily in the middle of whizzing stuff?

Hello @GaroldCrash22. There are many fascinating folk here. One thread you might enjoy is the Watcha have for dinner? thread. Welcome to eGullet.

And then come back and post pictures!

Duvel, how do you think they feel about fat? My neighbour created a fabulous dinner last weekend which included pork butt sliced into steaks. The large pieces of fat had been removed, and then the shoulder was cut into quite thin slices. The steaks were then put on a very hot grill. They were very juicy (read: remaining fat had melted). It was a surprising taste and a delicious one. And not at all spicy. Do you want me to ask him for details about exactly what he did?

@shain, could you please provide a title for this recipe? 😋 Edited to add, this is the title I used: Phyllo cups lightly flavored with cinnamon & rosemary, semolina custard filling, topped with caramel and pinenuts | Shai N @ eGullet

@shain, wow! Can you please give us a recipe for that?

Apologies, as dinner was started before I thought to take photos. Except for the potato salad, this entire Wine Time dinner was furnished by our neighbour Bill. And mind bogglingly delicious it was! The beef shish kabob was cubed chuck roast marinated in teriyaki, grated fresh ginger, red wine vinegar, crushed garlic, tbs brown sugar. The vegetable shish kabob had cherry tomatoes, onion, fresh pineapple, small halved zucchini, bell pepper and was marinated in juice and zest of one lemon, ¼ cup fresh pesto, 3 tbs honey mustard dressing, ¼ cup EVO. The chicken breast with fresh herbs was marinated in Italian dressing fortified with crushed garlic, parsley, cilantro, basil. These pork steaks were surprising. Thinnish slices from pork butt, they were marinated in Hoison sauce, cider vinegar marinade and sweet baby rays bbq sauce cut with cider vinegar as a basting sauce. Quick sear. My plate also has Bill's special corn relish with cherry tomatoes, corn, onions and fresh herbs. And my contribution to dinner was the potato salad made with potatoes steam-roasted in the APO, the fronds from a couple of Bill's nearly blooming dill plants, peas and mayonnaise, homemade with a large dollop of Kozik's Canadian maple mustard.

@David Ross, that pie looks scrumptious! I really want a slice. 😋 Could you provide your basic shortbread dough recipe, please?

There are several "chicken" and "101" recipes on Anova's recipe list, @palo. I'm assuming that you meant the Chicken Leg 101 as the closest choice? Thanks for the reminder. I did something some time ago that required major volumes of Easy Off. P.S. We really need a self-cleaning cycle!

I have some chicken drumsticks marinating in the fridge. I'd like to do them in the APO. My thought was to cook them with high steam with the probe and then to crank up the heat to get some caramelization. My questions: - how much steam in the first phase? (I thought 80%) - probe for internal temperature (first phase) at what temp? (143°F?) - oven temp to finish (I thought 456°F) Thoughts?

Dante, how was this pizza cooked? On the stovetop, in the oven? Why use a frying pan for pizza? TIA.

Could you please give the recipe?

Thank you, @shain, this is delightful!

I've been having some pizza angst lately, and so I asked how long the dough should rest on the counter before baking. Got some great replies, and tried it with my "regular" method for making pizza, using a bread machine to make two dough balls, which then rest for a minimum of 3 days. The balls were cooked on June 4 and June 8 (rested 3 and 7 days) and may be (amongst) the best pizzas I have ever made. Read about the details here Because it was my friend's birthday, I thought dessert was in order. Blueberries in a little milk in greased ramekins. In the Kitchen Aid mixer: 6 T King Arthur custard powder, mixed with 3/4 to 1 cup labneh and some milk, whipped until light. Baked 20 minutes at 325. Into the Cuisinart Food Processor: 1/2 cup instant oats, 1/4 cup flour, 1/4 cup brown sugar. Deposited on top of dish, baked another 15 minutes. One of the nicest things about it was that it wasn't too sweet. Would have been better with a splash of blueberry balsamic vinegar.

My original emergency dough produced this pizza. Then I was reminded of remarks received reacting to my more modern dough balls, which is what led to the questions on this thread. I made a regular batch of dough, then refrigerated it for 3 full days, the first pizza was prepared last Friday (4 June) and the second last night (8 June). June 4 the dough came out of the fridge to a plate on the counter after 2:30 p.m. The dough was very soft and quite willing to be poked and shaped. I painted the shell with olive oil, including the edges, and then dusted that surface with garlic. The pizza was cooked at 6:15 ish for about 6-7 minutes. This gave the pizza very pleasing, crunchy edges. The toppings were poblano pepper, green onion, sliced pea pods, diced garlic scapes and sliced cilantro, with mozzarella, parmesan reggiano, and smoked gouda. This was about as good as my pizzas get (below). June 8 the dough came out of the fridge to a plate on the counter about 1:45 p.m. The dough was much softer than it has been with a shorter rest time (out of the fridge). Again, I painted the shell with olive oil, including the edges, and then dusted that surface with garlic. This gave the pizza very pleasing, crunchy edges. I sprinkled a little parmesan on top of the shell, then laid all over with fresh dill spikes. This was topped with a little grated gruyère. Then toppings were poblano pepper, red bell pepper, green onion, sliced pea pods, diced garlic scapes, fresh goat cheese, and a bit more parmesan. The pizza was cooked at 6:15 ish for about 7-8 minutes. Short of having a few too many vegetables on top, this was about as good as my pizzas get (below). And the scrumptious dessert is over in the Dinner thread

Shouldn't that be NON?

This is my favourite grapefruit knife. Notice that one end is actually two blades here from Lee Valley.

My sister fed me my first Kraft Mac and Cheese. I was about 18. Not sure that I've had any since, either.

Why would this be, Jo?

Hello Umar. Here are some good wishes that you discover many interesting issues at your school. There are many knowledgeable and helpful people on this forum, who will be certain to add to your knowledge. I hope you have fun here. Welcome!

Well, I'm going to try 3.25 hours @ElsieD, maybe 3.5 hours. Let's report back!