Just curious if anyone knows about these. Are they real copper and who made them? 1 post - 1 participant Read full topic ..read more

I can patch a crack in a pie crust, but a gaping hole? Fortunately, store-bought crusts come in a two pack, and my second attempt is in the oven now. Any ideas on what I could make with this one to avoid chucking it? 4 posts - 3 participants Read full topic ..read more

You HOs had Georgia on your minds - so we’re headed down south to the LOW COUNTRY (aka the coastal areas of South Carolina and Georgia) for this quarter’s COTQ. Looking forward to learning more about this fascinating food and cultural with all y’all! 3 posts - 2 participants Read full topic ..read more

Happy autumn, HOs! We had a tight DOTQ race this quarter, with CHOWDERS edging out the competition via my tie-breaking vote. Looking forward to chow(der)ing down along with all of you! 1 post - 1 participant Read full topic ..read more

Welcome to the voting thread for our Fall 2024 Baking Cookbook of the Month. At final count, we had three contenders, so with luck voting won’t be too splintered. We’ll be choosing between: SWEET ENOUGH by Alison Roman HOLIDAY AND CELEBRATION BREAD IN FIVE MINUTES A DAY by Zoë François and Jeff Hertzberg BAKING AND SWEETS FROM NEW YORK TIMES COOKING NYT Cooking Recipes and Cooking Guides From The New York Times NYT Cooking is the digital source for thousands of the best recipes from The New York Times along with how-to guides for home cooks at every skill level. Discover new recipes that ar ..read more

Is there a savory version of graham cracker crust? Which cracker/breadcrumbs to use? Butter is fine, but would the lack of sugar make it weak, not stick together? 1 post - 1 participant Read full topic ..read more

I just watched a cooking show made near Toronto. The host indicated that a pie pan is metal (as in the older term, pie tin), a glass one is a pie dish, and a clay one is a pie plate. News to northeastern American me. Is this just a Canadian distinction? I think Paul Hollywood says pie tin, but wouldn’t wager my firstborn child on it. I recently learned that in some regions of America, a colander is defined as having close mesh, which I have only known to mean strainer. A sieve or strainer implies dry ingredients, a colander wet. Where I have lived, a colander has lentil-sized holes, or long, n ..read more

Lately, I’ve been making a lot of hash, mostly for breakfast. I find it easy and quick to prep and use dinner leftovers of many kinds, and it reduces food waste. Yesterday I was looking forward to a smoked chicken hash, when I realized I’d run out of potatoes and potato-product substitutes. What I DID have handy were some roasted red and yellow beets and chunks of baked acorn squash. I ended up not missing the spuds at all! What do you like in your hash? Always for breakfast? Always with eggs? What creative spins have you liked? Thanks. 2 posts - 2 participants Read full topic ..read more

A couple of years ago in the wok hei thread there were a couple of comments about mother board failures. I never circled back on the subject to address another post, but most people are unlikely to cruise an old post about wok cooking to learn this. Mother boards do not like high heat. In this regard, they do not seem to wear out from multiple high heat uses like cleaning cycles. They just get too hot and fail. I have experienced this on first cleaning cycle (and second). Home made Neapolitan pizza is not worth the cost of a new mother board. Appliance repair people have confirmed that my expe ..read more

With all the recent celebrations I had to suffer through, some of which entailed decidedly mediocre food I was wondering how y’all celebrate your personal milestones / bdays / anniversaries at home. What do you make for yourself, your loved one(s), or bestie? Is it an elaborate dinner that requires a lot of time, effort, or ingredients? Is it a simple meal with special / fancy ingredients? As for me, it’s probably the latter: a special cut of meat prepared simply, or a seafood splurge like Chilean sea bass, or oysters on the half shell, or seared scallops. Maybe gravlax for starters, or a shr ..read more