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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?

The sole reason I still have my old slow cooker is to caramelize onions. I put a lot in there with a cube of butter and cook them at 150°F for a few hours (to generate moisture), then a bit higher, then low again for 24 hours. If necessary, I could figure out what temperature I should be cooking the onions for 24 hours. But, as far as I can sort out, the Instant Pot Ultra will not set a 24 hour time. Is this correct? How do you other IP owners carmelize onions?

So, I sent the BF friend who gifted me the mushrooms this Chantrelle Soup Recipe where Hank Shaw discusses Better Than Sex mushroom soup. BF asked: "Do you know much about French cooking? I’m wondering about what you can make in advance and what you should not make in advance. Or, can you make the soup, put it in the fridge, reheat another day?" I said I would ask.

On another site someone said "I had the same problem with a toaster I had. It turned out that it just needed to be cleaned. It's a magnet that makes the handle stay down and when there is an accumulation of crumbs and/or oil on the magnet, it won't stay down." Most concrete explanation yet. Thanks all!

I was just gifted with 2 pounds of Chanterelle mushrooms and a pint of heavy cream. Ideas?

Oh, @weinoo, @JoNorvelleWalker is enjoying the toast produced by the Anova Precision Oven. This calamity is truly dangerous!

Ooh, yum! That looks particularly enticing, @patti. Could you please provide a recipe?

I tried that early in the reboot cycle. I have a vague memory that clicking one of the front selector buttons disabled the toaster, but I don't remember very well, and, in any event, that didn't change anything today. Thanks for your troubleshooting hints though.

I have a Breville Model CT75XL toaster, about 10 years old. Looks like this. Today the handle would not stay down, so no toast could be had. Any ideas about what is causing the malfunction? What kind of repairman to look for?

Hi Chuck. This is a great place -- hope you find your way around soon(ish) !

@Kim Shook, so you don't make your own hoisin sauce?

@rotuts, I use powdered form from King Arthur Flour when making bread Dried Buttermilk powder Dried Whole Milk

How interesting, @Dante. Could you please discuss proportions?