TdeV

Please send suggestions for websites with cooking pan substitutions. For example, I found a recipe for banana custard which uses a large pan (9" x 13") and I'd like to put it in small pots, so there's less handling. It's true that I could build a spreadsheet which calculates volume of all my pots and pans, but that will be a lot of work and I'm feeling very lazy.

At least a mention . . .

To put diced Virginia country ham into a casserole, do I soak the ham slices before or after it has been diced? @rotuts?

So you ate them so you didn't have to look at them? 🤣

Hello Tim. Not sure I ever went to La Mère Duquesne. Nonetheless, welcome!

Hello, Drew. You sound charming! Welcome.

Hello @Mutleyracers and welcome! I'm a bread fancier but have used a bread machine for years and years, so am unlikely to be too helpful. Do you know about https://scotlandthebread.org/?

Hello @xit. Welcome! This is a fabulous place and the folk here are very friendly.

Hi Lee. I've learned an incredible amount here . . . and I've so much more to learn. Ha ha. Welcome!

Kim, that devilled ham looks delish! Do you have a link to a list of ingredients?

@Miriravan, and, was it?

Jo, I thought you did your pizzas in the oven. Not the CSO. No?

Indeed!

Lovely organization. What is the device? A grill? Dehydrator?

Could you please tell me what went into those fabulous corn fritters?

Hello, Wagner. There are many smart and interesting people here! I'm looking forward to your contributions.

This is a very odd cookbook. Someone has translated grams to ounces. The Orange Rice Pudding requires 5.3 oz short grain rice, 8.5 oz milk, 6.75 oz full fat cream, . . . and some other (more easily measured) stuff. My scale couldn't cope, for sure!

Wowzers, Liamsaunt. Did you make the bread rolls with a pan like this? (I've always wondered what those pans are used for)

Shai, this is totally fabulous! Please reveal how you make the (pastry) shell.

In the past, I've made carmelized onions overnight in the slow cooker, from remarks on this thread. Is there a way to do this 24 hour cook in the Instant Pot? Edited to add the IP Slow Cook function can be set to 20 hours between 104°F and 208°F Has anyone tried this?

Hello @itsuung. Welcome! This is a great place . . .

Bella Viva Orchards https://www.bellaviva.com/ I've found their nuts are good for some time after opening. I've successfully divided a large bag of pistachios into smaller vacuum sealed packets.

@Duvel , could you please discuss volume and measurements? My pizza was ~488g dough 7+ days aged in fridge, 90g mozzarella, 90g Parmesan Reggiano, 80-90g mushrooms (farmers' market "chef's mushrooms" - 3 varieties) Oven and ceramic pizza stone preheated for one hour to 550°F, but I have noticed the oven can dip 70°F before it switches back on. Cooked with convection for 6 1/2 minutes. The mozzarella had been sliced thinly and out of the fridge for some time. It looked wet and I pressed it with paper towel. Still some moisture. The top surface of the dough was not cooked enough. Link to original pizza (from dinner thread). The photos below are cold leftovers, but they illustrate the wet surface of the dough. Thoughts?

@Chris Hennes, yum, yum. I had a hankering after mushrooms today, so my pizza was topped with thinly sliced farmers' market mushrooms, mozzarella, and Parmesan Reggiano. For me the top surface of the dough was a bit mungy. I thought the mozzarella was too wet. Possibly the mushrooms weeped overly. Do you pre-cook mushrooms for pizza?

Tonight's pizza. 7+ day refrigerated dough, granulated garlic. Thinly sliced mozzarella and variety of fancy mushrooms, and grated Parmigiano-Reggiano. A little over 6 minutes. Top surface of dough too wet IMO. Tasted good though.