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Here's a video that I found to be interesting. It discusses why some types of pyrex glassware tends to break more easily than other types: .

Sympathetic thoughts for all the staff who are dealing with this spam attack. I served as an admin on another discussion board and know how tiresome it can be to ward off these bots. Some of you might find the following background information of interest: The spammers' primary goal is NOT to...

The upper left side of a forum page contains an option titled FORUMS together with a downward pointing triangle. Click on the triangle to see the Mark forums read option.

Thanks for all the replies. Out of curiosity, I Googled the phrase stir in one direction. Found lots of possible answers about the meaning of this instruction. About half were similar to "old wives tale/folklore." Also mentioned were ⦁ Encourages thorough mixing ⦁ Discourages overmixing...

I recently bought a cookbook of Turkish recipes (The Turkish Cookbook by Musa Dagdeviren). While browsing through the book, I came across a recipe for Lamb and Garlic Stew. Two of the ingredients are 300 grams of strained Greek yogurt and 500 ml water. The instructions state "In a small saucepan...

If you don't have a safe place to store the knife (such as a knife block), I suggest getting a knife guard/sheaf to protect the edge. Just search on Amazon (or your favorite shopping site) for either term.

Some articles claim that microwaving food in plastic is harmful. This piece from the Harvard Medical School provides a discussion of those theories.

I think those are Saran Disposable Cutting Sheets. This picture from eBay, when zoomed in, looks exactly the same as your product: https://www.ebay.com/itm/63-Saran-Disposable-Cutting-Sheets-Individually-Factory-Sealed-10-SHIP/333516129472?hash=item4da71c44c0:g:YdQAAOSwZexeSDqz

The process that, under certain circumstances, hot water freezes more quickly than cold water is known as the Mpemba effect. It's well-documented, but scientists disagree on the cause.

Amazon is advertising a new (2019) edition of Joy of Cooking. It's now available for pre-order.

I just received my replacement blade. The instructions for unpacking the new blade and repacking the old blade were clear. The new blade fit my FP.

Some other suggestions: * Use an oven thermometer to verify that the temperature is correct. * Tent the loaf with aluminum foil when it starts to brown.

I'm affected by the recall and also couldn't access the website or reach the toll-free number during normal business hours. However I woke up at 2 AM Pacific time and then got right in to the website.

I suggest that you clear your browser's cookies and cache.

I really like the Challah recipe in George Greenstein's Secrets of a Jewish Baker. The recipre may be found here. I've attached a photo of a loaf.

I've been cooking with cast iron for more than 40 years. Over that time, most of my hair has fallen out. What remains has turned gray. I've put on weight. I now have aches and pains where none previously existed. So, yes, cooking with cast iron over a long period is dangerous - it causes aging...

Thanks for offering to check with your brother. I no longer have the original care instructions, but I looked on the Le Creuset web site and found this information regarding the care of cast iron cookware: Since my email to their customer service didn't yield a satisfactory result, I'll call...

Thanks all, What I'm understanding is that it's not necessary to season the bottom of the pan, since it's not a cooking surface. Simply drying the bottom after washing should suffice, and it may not even be needed to remove the existing rust (though I think I'll do so). @taxlady - Yes, the...

@skilletlicker - Le Creuset even offered to pay for all the shipping charges. I just figured it'd be less of a hassle to restore the pan myself (and I like working with cast iron). @GotGarlic - Absolutely agree that the bottom shouldn't have rusted if properly cared for. But what's done is...

I own a Le Creuset cast iron sauce pan. Most of the pan is enameled, but the bottom exterior of the pan (the part that actually touches the heating element of the stove) is raw cast iron. The pan has a wooden handle that I can't remove. The bottom was originally seasoned, but over the years the...

I noticed the following statement near the bottom of the main forum page: Most users ever online was 29,468, 10-24-2013 at 04:08 AM. Is that correct? That's lots more users than I usually see online. Thanks.

Yes, I think that "silver skin" was part of the problem. Tonite's leftovers were much better.

In short, the lamb came out OK, but not great. Using a meat thermometer worked well, since I could monitor the internal temperature without having to open the slow cooker lid. The meat reached 150* in about 5 3/4 hours, much sooner than I expected. The flesh was tender and moist, but there also...

Thanks for all the comments and advice. I decided to go ahead with the lamb in the slow cooker. I inserted a meat thermometer into the leg and will cook until it reaches ~145*.

I plan to make a lamb pot roast in my slow cooker. The recipe calls for boneless lamb shoulder, but the closest I could find was boneless leg of lamb. Will I have to adjust the cooking time or any of the other ingredients? The recipe is as follows: Ingredients 4 lbs boneless lamb shoulder 1...