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The latter: the water in the bottle fizzed up and sprayed everywhere, with sufficient force to take apart the Soda Stream machine (DH reassembled it later).

Such appealing photos, Liamsaunt! Is the garlic in the bread as well as on top of it? If it's in the bread, recipe please.

@Kim Shook, I'm so sorry about your mum. I'm glad you were just able to visit her. This may sound a little odd, but now is the time to allow yourself to wallow in your love for your mum; sadly, your pain will diminish over time.

This wasn't a full bottle, it was only half full, so the nozzle wasn't immersed. It's not the first time I've charged water that had previously been charged (but had lost alot of oomph). The half litre bottle holds two glasses of water and the second glass is less fizzy, even 20 minutes later.

I have a borrowed Soda Stream CO2 maker with half litre bottles. When the liquid is fully charged, the SodaStream makes a honking sound, which tells you that the bottle has fully fizzed. I fizzed up some water this afternoon, poured out half the bottle of fizz, then emptied the remnants of a second bottle into the first, say 150 ml of water, which had lost its fizz. I just charged the remaining half bottle, noticed that it took as many pulls on the CO2 as a full bottle of water (to get to the honking sound), then started to unscrew the bottle from the SodaStream. It exploded. Nothing is broken, but there's plenty of water between the fridge and counter. I'd really like to never have to encounter this again. Advice?

@Chris Hennes, such lovely pizzas! What is the diameter of your standard pizza?

Hello Melania. Many great people here, hope you enjoy yourself!

@Kim Shook 's shortcake recipe. My largest scoop is only 1/8 cup, so that was the size of the biscuit. The strawberries were cut and doused with honey which made them weep, so there's plenty of juice. No whipped cream because I used it all in the biscuits. Strawberry bowls and biscuits were delivered to some neighbours with the biscuits still warm. DH and I had to share a biscuit . . . to see if it was done, of course!

@JeanneCake, do you have the recipe for Wendy's sweet biscuits online somewhere?

I received a paper copy of TIN FISH GOURMET by Barbara-jo McIntosh couple days ago. She grew up in B.C., Canada. The book looks really interesting. I'll report back.

In the old days we used trisodium phosphate as a cleaner for grease. It worked wonders. Wear gloves. It's dangerous. https://en.wikipedia.org/wiki/Trisodium_phosphate

Sadly, I eat lots of toast.

Oh. I thought you thought the toast was a winner?

Lovely looking banana cake, @andiesenji ! Not sure if you have an Instant Pot, but I'd like to know if these pans would fit inside. What is the maximum diameter (dimension of the pot handles) ?

Hello Medhi, @shabakeh3. Welcome to eGullet. I read many posts about chocolate here, so you're sure to find some helpful answers.

Hello @J_Kean. Welcome to eGullet. There's a plethora of knowledgeable, talented people here.

Hi @Darienne. The first part of the question was how to get the wedges into smaller shape. (Thanks @andiesenji). The second part of the question was what to do with them once there. What would you do with them?

I have a few blocks of cheese (2 lbs) which have been hanging out in my fridge for quite a long time now. There are wedges of Gruyère, Ricotta Salata, and a nameless goat cheese. Once upon a time I put hard cheeses in the Cusinart food processor with the metal blade where they rattled around until ground into small pieces, but this damaged the locking ports on the work bowl, and I daren't make those worse. I don't think I'm strong enough to cut the cheese with a knife. There's no way I could grate it. There is no mould on the cheese. What shall I do with these blocks of cheese?

What is it?

@Eatmywords, what did you do with the leftovers? There are only two here (and no dinner guests), so this is a big recipe to make.

@BeeZee, do you put the seeds into the bread or attach them to the crust? And what total volume of seeds?

I've just put in an order for Fresh Side Pork which I'll collect in a few days. How do I cook it?

Indeed. I personally don't like day old wine, in spite of going to a blind tasting years ago where there were doubles of 6 or 8 wines; one of the pair opened, decanted, and immediately poured back in the bottle and corked the day before the event. Wines ranged in popularity but, in all cases, the wine decanted the day before rated higher than the same wine opened the night of. So go figure! In both of the April 11 and April 20 events above, each of two sites poured half a bottle into a decanter and then sent the other half to the other location, exchanged at the same time as the food. One problem with upsizing, DH mentioned, was what to use for transport containers.

On the question of how many guests: Most conversation at wine tastings, regardless of size, seems (to me) to be small chats between 2 or 3 people. Zoom et al. don't allow separate conversations.

Elsewhere I've posted these two Zoom wine tasting events: April 11 and April 20. Both of these had heavy nibbles consisting of cheeses, cured meats, fruit, nuts, olives, pickled peppers, crackers. Photos reposted below: first April ll (which was excessive for one meal) April 20 Today, thanks to @blue_dolphin , I'm interested in possibilities. What do you think would contribute to an interesting virtual wine tasting with food? What foods would get served? How many participants? Would you resolve how to get the same wine to participants, or would everyone drink different bottles? Does everything have to come from a restaurant or can one trust one's non-professional-chef friends to be (unnaturally) squeaky clean about preparing food? Curious minds want to know.