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Howdy, @TabethaRules. There are many amusing and fascinating folks on eGullet, you're going to have fun! Welcome.

What I meant to say, Mitch, was that I find fresh pasta tastes so much better than dried pasta. When I used to live in a metro area, I bought fresh pasta from the local shop. Now that I live in a smallish town, I have had to learn to make my own. I'm having some success! With this:

Hello @daniel123456789876543, welcome to eGullet. I have many of the implements described herein. Regularly use: Japanese knives, sous vide, vacuum sealer, mandoline, Instant Pot, chinois, and, courtesy of the nudging from folks here, a Bamix immersion blender. Am finding the pasta maker makes very superior pasta. My niece just bought the new Instant Pot, either Duo Evo Plus or Duo Nova which looks like it has a simplified interface and 15 psi. So a good choice. I am a person who loves bread and has used a bread machine since about 1990. I'm on my third machine which is a Zojirushi machine from King Arthur Flour. Belonging to eGullet, you will never be deprived of occasions to spend money on (well deserved) toys, er, appliances!

Welcome @Jeff1701. Looking forward to getting to know you.

Mitch, that's where I originally got my reference from! 🤣 😀

Most cooks that I buy are used hardcovers. I shop at Thriftbooks where I can select a book in good (or better) condition.

Yes, very few cookbooks actually tell you how they measure their flour. Therefore I always use 4.25 oz, 120g – but I usually have no idea what the cookbook writer intended. How do you decide how much to add?

I'm very sorry that I'll never hape the opportunity to converse with @Mayhaw Man. I've read many many of his engaging posts. My condoloences to @Son Mayhaw and family. I also copied the Caramel Icing part of the Cake recipe and I'm confused: 1. Brown 1/2 cup sugar in a heavy bottomed saucepan. Is there no fat or liquid at this step? 2. Why is the milk remaining? I would like to make this cake as a gesture to his memory. Thank you.

Hello @bor. Welcome to eGullet!

Based on @weinoo's recommendation I bought one from ebay. Works amazingly well if you have tender hands that don't work so well. 🙃

Thanks, I'll report back!

Please tell me more @Orbit!

Hello @ChefSPC. There are some very fine people here. And I'm looking forward to learning more about you. Welcome.

My family is currently eating a (leftover) casserole made with Butternut squash and potatoes, sliced on the mandoline, with grated Pecorino Romano sprinkled between the layers. Maybe some granulated garlic and onion. Totally divine!

No but barley flakes are. And probably the cause of the stomach distress.

My toaster has died. So far I'm using the oven broiler. I like hearing everyone's opinion. One step closer.

We've been eating a lot of Rancho Gordo beans and I'd forgotten how much I like split peas. Recently made a split pea and carrot soup to which I added 1/2 cup of barley flakes. On the top was added chopped pork belly. It tasted great at the time. A day or two later, the soup is like concrete! And produces such flatulence!

@blue_dolphin, the dough I was wondering about was willing to be stretched but it had turned into a long thin rectangle and I didn't know any way to rejoin it, other than folding it on top of itself (which didn't work). The dough in Ken Forkish's video is much looser than the dough I am used to. My kitchen registers 72°F today. My usual dough workstation is a slab of granite which is quite cool to the touch (Termoworks Infrared also says 72°F on the granite, but there seems to be trouble getting the thermometer to read a surface which has no fat on it) . The video does look like Ken Forkish is using a granite or marble counter top which might also be cool.

Thanks @blue_dolphin, I'll look at that video again before I make the second pie. Still, what do you do if the dough turns into the wrong shape? Smush it together and . . . ?

I couldn't find a topic for pizza problems, so I'm posting here. My dough is made in the bread machine (60% hydration, two 490gm dough balls, 3/4 tsp yeast) and then rested in the fridge for 3 days (up to a week or so). This time I used the first batch after about 3 days. The dough sits out of the fridge for about 2 hours before I try to shape it. I don't know anything about throwing a pizza, so I usually woman-handle it by pressing, drooping and pulling. Because of the shape of my pizza peel, my pizza is usually shaped roughly 13" (330 mm) square. The pan in this image is 14" (356mm) diameter. In this case the dough was rectangular (about 16 to 18" on the long end) and I couldn't pull it into a square shape. I ended up folding the dough into thirds and then folding that in half, for a total of 6 layers. This dough was really stiff and wouldn't press or droop at all well. I didn't think to take a rolling pin to it. The pizza above at best was 10" (250 mm) on one side. When the pizza dough doesn't shape as expected, what do you do? I had sense enough to lower the oven rack and cooked the pizza for 6 minutes longer (total 12minutes). After cooking, the dough was 3/4" (20 mm) thick. FWIW it has the last of the slow roasted farmers' market tomatoes, grated Romano and Gruyère cheese, lots of black pepper, with an light underlayment of granulated garlic and onion. So it tasted okay, just enormously chewy.

@rotuts, normally at my house a skirt steak is marinated in something vinegary, sweet + spice. You're suggesting not to marinate? Maybe I have my head screwed on backwards, but I usually don't make sauces for after the meat comes out of sous vide. And sometimes I think the sous vided meat is a little too plain. So you're suggesting I think differently about this?

I have a fresh pineapple part of which I was thinking of turning into a marinade for skirt steak. A few questions: - how long is too long to marinade? My internet prowls suggest that the enzyme bromelain will turn the meat to mush. - does one pour off the marinade prior to sous vide? - how long for the sous vide? - temp?

Hi Joy. Lots of diversion to be found here on eGullet. What is your favourite dish this week? Welcome!

Thanks @gfweb. How is the pan measured? I.e. outside edge to outside edge across the open top, inside edge to inside edge across the open top, from the bottom across the base?

From where would you suggest finding a cast iron pan with grill ridges?