TdeV

Thanks, @Margaret Pilgrim. I shall look into Dutch ovens.

Thanks @blue_dolphin. Why does one use a covered baker?

I just received this present It's an enamelled cast iron baker by Technique, model Green Pepper (sorry @rotuts). It stands 6 1/2" (165mm) tall on the outside, not counting the handle. The base of the pot holds 8 cups (1.9 litres) to the rim, so for cooked food it would be somewhat less. Ideas for what to cook in it? How I can learn how it's used?

Welcome to eGullet, @Violin_guy.

Hello @Cbear311. Welcome.

Hello @johnsethh4. Welcome to eGullet - lots of great folk here.

I've been reading SALAD FOR DINNER by Jeanne Kelley and have been wondering whether the Bamix is used for salad dressings?

True, but whizzing something which contains stewed meat is really, really messy – even with the head submerged. Ask me how I know! 😎

I love my Bamix. Often I'll stick it into the Instant Pot for a whiz to mash up a few beans, in order to make the broth thicker. (Caution: messy things happen if there is cooked meat in there). My Bamix gets used to add milk and mash potatoes (which I understand one is not supposed to do to potatoes). I want to, but have not yet, made mayonnaise. My Bamix is a Pro-2. I did some research before selecting it which I can send you if you PM me.

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.