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I really, really like that the pickle is mild (i.e. vinegar). As it happened, I had only slightly hot chiles, so no jalapeno in the cider vinegar. It's a great recipe, thanks!

So better to sear the outside edges, @gfweb? P.S. I have made some of your fresh pickle . . .

What temp/time @JoNorvelleWalker ?

I'm intrigued by those lovely dishes, Duvel and Shelby. Could you point to some recipes. please?

Does anyone sv boneless chicken and then grill an edge on it? Yesterday I was planning an outdoor dinner event, so I wanted to keep the edibles bite size. I thought Margaret's Teriyaki chicken skewers a good target. I vacuum sealed frozen no-hormone boneless skinless chicken thighs with soy sauce, honey and granulated garlic, then sous vided at 155°F for 2.5 hours. I thought this meat would fall apart if I attempted to cut into cubes, and that the meat could not have been cooked further, even just a flash in the pan. Here Jon uses sous vide prior to deep frying chicken but, surely, that's not the only treatment possible. Does anyone else sous vide chicken thighs? What marinade? How do you finish them?

Say it ain't so, Duvel! That muffin tin prep looks fantastic. Your recipe for Okonomiyaki please?

Good luck, Mark! @mgaretz

I thought her profile said she was last on eGullet in July. I've only just realized that was last year!

Hello Alexandra, welcome. Hope you enjoy your time here.

In this post you show these rolls. To me, it looks as though something (like mayonnaise) is inside the roll along with the eel. No?

Shai, yes please. I just looked at your recipe as preparation to cook it tonight, then realized that I didn't have a clear idea about the dish. Hope you still remember that far back!

So, I made the second pasta dish for dinner here King Arthur Flour wrote that pasta should be dried 12 to 24 hours. Night One the pasta rested for only about 2 hours. The pasta took maybe 4 or 5 minutes to cook. I left the pasta out overnight; in the morning, the counter was a mess of broken strands (they had broken in the middle). I just put them in a bowl (piled high) and cooked them tonight. The pasta took maybe 8 to 10 minutes to cook. It was good, but I don't know if it was as good as the day before. So, do you always eat all of your pasta the first day? How do you preserve it for a day or two?

This is night two of fresh pasta (my *first* successful fresh pasta). Thanks to @lindag and @weinoo, I'm the proud owner of of a Moulinex Mouli-Julienne grater. These cheeses are Gruyère and Parmigiano Reggiano. The topping has roasted and fresh tomatoes, roasted garlic, sautéed leek, fresh corn, basil, stock. And here they are together

If using a pressure cooker to make stock, how important is it to remove all the decayed material from the vegetables? (I have a bag of onions with soft, moldy spots).

Hello @southernsmoker. Welcome to eGullet. Some great people here. (Sorry I don't know anything about sharwarma).

@liamsaunt, your meals are always lovely! Could you please say how you make your focaccia?

@shain, the mung beans or chickpeas is the weight of the cooked beans without liquid, right?

Flowers from my farmers' market guy last two weeks, so the bunch on the right have been in the pot for 11 days. Second serving of fresh pasta for tonight. Have a few roasted tomatoes left from last night. I've still got a lot of vegetables left from Saturday's market, oh là là! Am thinking about @Shelby's zucchini carpaccio. Anything I can do with corn?

@shain, such an attractive dish! Do you have some proportions for that green bean etc. dish?

Finally, success! (Flowers a bonus.)

@shain, please say more about these milks.

Hello @southernsmoker. Welcome. Hope you find some interesting new friends here.

I didn't buy one because I read that the timer is really loud, as for a commercial kitchen. It's hard to tell what's too loud or not loud enough from the internet!

Hello Louis. Welcome. There are many wise folk here. Hope you have fun!

@Kim Shook, try this https://shop.kingarthurflour.com/items/bakers-special-dry-milk-16-oz