@Catija He seems to be remarkably resistant to any concept he didn't come with. Macarons look nice! I think I see feet!

@Jolenealaska they do... I think they may have been slightly under baked. The bottoms left little wings when I pulled them off the parchment.

I'll post a question with photos sometime.

Meaning now they're a bit hollow?

It was fun to watch the feet grow.

@Catija Yes! I remember my first - I was so innocent then

I think they are generally a bit hollow? There's a pocket between the tops and the feet.

Yeah, I think that is from a bit of a too hot oven. I've had some success with the wretched things, but Tall has had much more.

A very late 2 cent to earlier discussion. Any nutrition posts or SE site, I will avoid like the plague. Way too much pseudo and bad science for me, even from the pros, let alone the amateurs.

Back when I raised birds, I had a couple San Jose area nutritionists that would follow me around farmer's markets with pure nonsense, harassing me and my customers about the evils of eggs. Did not matter that I had facts and figures about the virtues of free-range eggs, they knew better than the actual science.

Hmm, looking at my Greek god-like body, I have no grounds to have an opinion, but I do not accept many of theirs either. I think there were a couple soft, round Greek gods anyway, or I could go with a Buddha look. ;)

@dlb Yep. That is precisely why nutrition discussions are verboten here.

Nice!!

I'll be sure to let the oven cool off first and that should (hopefully) fix the hollows.

:D Thanks for your advice! The filling tastes great but it's got to be kept cold or it gets a bit soft.

I feel like some of the ones I've had have more of a gel in them rather than buttercream but that may be an incorrect assessment.

I think I took the curd off the stove too early. I'm thinking of trying to use the ATK lemon bars filling... they're actually really stiff so that might help some.

OMG! I posted it on instagram and tagged BraveTart and she replied! :D

Awesome! Be sure to invite her input on SA! :)

@Catija those are some big beautiful feet! (and I know of big feet :)

hello guys.

Just wondering, for purposes of safety, is it required to reheat fish which has been cooked the same day or can it be had cold?

it can be eaten cold as long as it was refrigerated promptly after cooking,

I mean if I cook today, then a few hours later(where its) cold, I eat it will that cause any food safety issues?

A few hours on the counter? Not OK A few hours in the fridge? OK

no need to reheat

I see. So the initial heating removes the bacteria and parasites, then refrigerating prevents bacteria(and parasites?) from forming and so it can be eaten? Howeve leaving it out on the counter leads to bacteria growth and hence it becomes unsafe?

@Jolenealaska but what do you know of big feet? ;p

@JamesWilson parasites aren't an issue, the growth of bacteria is. Not "forming", though.

Good morning!

@Catija wow! Veeeeeery impressive!

@JourneymanGeek I wear a USA women's size 12. That puts me in about the top 0.01% of big feet for women.

I'm going a completely different route today: Taking a quick walk to find as many wild greens as I can for a salad.

ah, so you wish you could pad all the corners? ;p

I've never know another woman with feet as big as mine.

@JourneymanGeek Oh yes

(I'm a mens size 11, which is big enough by local standards to make finding footwear a pain)

In men's US sizes, I wear a 10.5-11.

@JamesWilson Bacteria multiply rapidly in cooked, unrefrigerated food.

roughly same sized feet then

Yep

In high school, I could only buy girlie shoes at the store that caters to drag queens. No joke (but it is pretty funny)

Quite

:)

@Jolenealaska i understand, but am i right in thinking that fish from 6-8 hours on the counter is very unlikely to cause any real threats since its such a short time?

We try to avoid "likely" and "unlikely" when it comes to food safety. I will say that I eat leftovers that have spent hours on the counter all the time. As of yet, I have never had any problems that I suspect were caused by that behavior.

I have always been one to live dangerously, though.

do those leftovers include fish?

yep

fish isnt any more likely to develop bacteria than other foods or is it more prone to that?

I think all meat (including fish) is about equal in that regard, but I don't know.

ok, thanks

@JamesWilson everything with "light protein" will spoil faster. Think dairy, fish, even more extreme: mussels.

by spoil faster, do you mean increase in bacteria faster?

Yep.

but someone said, they eat fish leftovers hours later and never had any issues, so its probably not a big issue

Sure. No problem. But they should refrigerate them in the mean time.

Apart from that - it's always a game of probabilities. "Safe" and "I had no problems" are two entirely different concepts.

To NOT refrigerate leftovers in the meantime is like driving without a seatbelt.

LOL! :)

great minds and all that

cheers

they way they go on about it, scaremongering

@JamesWilson I wouldn't call it scaremongering. The danger is real.

> There is a lot of good information here under the food-safety tag. We are not making this stuff up. The CDC "estimates that each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases." That's just in the US where food handlers (home and professional) are mostly educated in basic food hygiene and just about everyone has access to a refrigerator. The worldwide figures are staggering.

@JamesWilson please read the last paragraph in my answer above. If you are an healthy adult, it's one thing. If you belong to a "weaker" group (children, the elderly, everyone with pre-existing health issues), the consequences may be fatal.

Nobody here with anounce of responsibility would actively recommend non-safe practises. Whether you chose to wear a seatbelt is entirely up to you.

Ha! Success! I made a salad from ten different greens and herbs. None store-bought.

Served with Hasselback potatoes, soft eggs and prosciutto.

(And I couldn't snap a picture because everything got eaten so fast.)

You amaze me. Super Woman!!

<bows>

(lol!)

I just made risotto in my Instant Pot. Oh wow. Life changed.

About 20 minutes from thought to dinner, and it was Michelin Star perfect.

@Jolenealaska OK, now I clearly need one of these things.... I keep hearing about them

They don't do everything you might have heard, but they are great for what they do do well.

~$120 for the unit (get the duo model if you think you might make yogurt some day). Another $35 for a spare inner pot (which doubles as a stock pot), and maybe $25 for a glass lid (recommended).

I want to replace an existing small slow cooker with a bigger crock pot but if this is sufficiently large I may go with it instead of upgrading the crock pot.

The big one is 8 quarts, I think.

I have the 6 quart model, I think.

It functions perfectly well as a slow cooker.

The slow cooker I use is barely big enough for the recipe of stew or chili I make, which means the top of the food is in the part that doesn't have any heating element touching it.

@Stephie Nice. :D

Do you know how big your crock pot is?

I don't think we've ever measured it... probably four or five quarts.

It's one of the round ones.

Then the 6 quart will probably be big enough.

Yeah, just confirmed based on a sticker on the bottom that it is, in fact, only four quarts. So the six quart would be good.

This is the risotto recipe I followed:

copykat.com/2016/09/20/instant-pot-parmesan-risotto

It turned out way better than that picture looks.

Oooh, I don't have arborio but I have valenciana, which I use for rice pudding.

That's pretty close to arborio IIRC

OOOH, rice pudding. I bet the Instant Pot would rock for that too.

Probably!

Yes, it's considered a "paella" rice.

... It has springform cake pans?

Yes, not made by Instant Pot (I don't think), but Amazon sells springforms that fit.

smile.amazon.com/Instant-Pot-Springform-Cake-Pan/dp/B01LWVUJ3Z/…

They seem to make them now, at least...

The first thing I did was hard and soft boiled eggs. That's worth the price right there. The shells just fly off.

Interesting. Do you know what the difference between the duo and the duo plus is?

I guess the egg and cake settings?

If that's it, it probably isn't worth extra cost. The settings are goofy, and none of the recipes actually use them.

It's easier and more intuitive to just set it manually.

Mine is the non-plus.

So you can do eggs without the plus? Because the plus is out of stock anyway.

Yep, you just set the pressure (low or high) and time.

Hey guys. Can't stay right now. Just wanted to say hi.

@Catija Check your local Walmart for the instant Pot. I wandered into one here a couple of weeks ago and they had a display of them for $79. I didn't stop to get any details but it was most likely the base model.

@Jolenealaska Exatement... Thank you!

@Gigili my pleasure. It's a good page.