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Hmmmm. Possibly. Several years ago I did a side-by-side with four or five takes on STP, out of which came my 'default'. I think it was basically the Hawksmoor recipe with a couple of tweaks from elsewhere. But I recall thinking there wasn't really much in it, and that if the recipe is from a decent source then you really can't go wrong. Everybody's drinking from the same well. Since then I've made a few 'cheffy' versions from the likes of Tom Kerridge, Ashley Palmer-Watts, and this one from Tommy Banks. They were all good, and they were all... Sticky Toffee Pudding. It pretty much is what it is. I think most of the bang in a STP buck comes from the sauce. I've always liked the addition of some black treacle, and now this splash of acid, but it might not be for everyone.

This was a small lamb Balinese curry using the paste from a jar of Ayam Balinese curry paste. Added onions, lamb and small pieces of potato and cooked for quite awhile till the potatoes were soft and creamy. I like this curry flavour, it is milder than most and not coconut milk based. Broccoli as a side and served with a slice of bread rather than rice!!

Variation on Fideua with Chorizo and Tomatoes - chorizo is pan-seared until slightly crispy and removed. Fideo pasta gets seared in the chorizo oil until browned and afterwards gets cooked with onions, garlic, cherry tomatoes, thyme, parsley and white wine in chicken broth. Finished with a little bit of sugar and lemon juice

I don't know if I'd you have or have access to Calum Franklin's The pie room but the dough recips in there are pretty spot on. Highly recommended. (In this case it's pie in the British sense)

Potato fish cakes with halibut. And broccoli. I usually make a remoulade to go with but didn't bother, and didn't miss it.

The BBC are reporting that a major snail farm in France has had its entire stock of snails valued at €90,000 (£79,000; $104,000) snatched. French farm has €90,000 worth of escargot snails stolen Now I'm worried that I may get the blame. After all, I live in Liuzhou, China's most snail obsessed city.

Grilled turkey, Fantasma sugar-cured bacon and Pave cheese. Finally had some turkey!

Steam-bake duck legs on a rack at 275 for 1.5 hours. After 60 minutes, slip the potato halves under the rack. To finish, turn the CSO to convection bake at 400. For those with the air fryer function (hello, Canadian CSO-500), use the airfryer; 5-10 minutes. The skin was perfect, but the meat was a bit dry - but, I got the legs in Chinatown and they were very lean to start with.

Here's a bit of an update on these chillies. Hunan Government Website International-enghunan.gov.cn Zhangshugang Pepper Becomes a Thriving Industry in Yueyang

@KennethT would you share how you did those duck legs and potatoes ? I have a CSO , and potatoes , and can look into a pair of duck legs. that duck look perfect

I assume you'll try to get the apple one?

I got a couple of duck legs in Chinatown this weekend with the intention of experimenting making betutu (from Bali). Unfortunately, dark forces intervened and I lost a day or so.... I didn't want to waste them so I just slow roasted them in the CSO with a short stint at 400° air fry... with duck fat potatoes.

Will this be you're new default recipe?

@Duvel, re: Spice bread with whole foie gras … What was the spice bread made of?

His special completely awesome one that is only sold in Canada does. *choking back my envy*

I just love reading your posts.

I also got that response from Goûter and am waiting on a shipping quote so I can place the order. Too bad I’ll likely miss today’s ordering deadline for the apple pie panettone but I’ll be happy to order another variety.

CSO has an airfryer?

This was a first attempt at making a Singapore/Malay curry puff - going for something like what can be found at the end of this post... Shot of the filling... overall, not bad, but I think it needs more potato - this recipe is about 2.5:1 chicken:potato... I also think it's slightly oversalted and I used too much of my homemade curry powder... It tasted a LOT stronger than I remembered. Here are some of the baked ones. They're typically fried but I didn't want to take up the time/effort since I wound up getting food poisoning this weekend which was after I made the dough and bought the rest of the ingredients. I didn't want to waste it all, but setting up the fryer seemed a bit too much effort. As you can see, I need a lot more practice folding over the scalloped edge. Also, the dough needs work... it was more crumbly and tender rather than flaky/tender... I don't know if that's due to the baking rather than frying or the dough recipe which is butter cut into flour and then cold water.

I have asked for a quote for ONE Panettone "Three Chocolates" 1kg ONE Panettone "Apple Pie" - 500g ONE Quebec Tourtière - 6-8 servings Yum, yum, yum.

@Dr. Teeth ''''' We overbought on turkey '''' impossible. one can save for later easily. in a a while , possibly shorter than you think now an open faced hot turkey sandwich , would hit the spot . just saying. we all know this , but ...

I've been trying to make the Singapore chicken curry puffs as seen here - scroll down to the bottom of this post. That dough was tender and flaky. I've spent the better part of a weekend researching curry puffs (karipap in Malay) and it seems that there are as many recipes for the dough as there are stars in the sky.... there's ones where butter is cut into the flour, oil is mixed with flour, smoking hot oil mixed with flour, and on and on... I tried the butter cutting into flour technique today, but it came out more tender and crumbly than flaky. Also, while most of these curry puffs are fried, they all say they can be baked at 350F (I used the air fryer function of my CSO) so I don't know if that affected the flakiness. Does anyone have any experience making these types of hand pies (not curry puffs necessarily but something with a similar shell) have any advice? I also checked out the eG Pie index that @gfron1 assembled a while ago but wasn't able to find anything that fit. Thank you!

I heard back from Goûter yesterday. They are shipping to the USA. The shipping cost depends on state, so I won't bother telling you the quote. Edit: sorry, I didn't see that ElsieD had already answered.

@rotuts, if your eyesight is good enough you'll see that the holder for the water trap has one open end, and the trap will slide into that slot without pinching. Eyesight can be an issue, though; pinching should take care of that problem.

@TdeV so you say and Im sure that will happen tomorrow