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oh, parchment I got - indeed. there are multiple 'methods' in history used for a 'contained' rising. alot depends on how stick be thy dough . . . I got a Baparoma thing as it has a perforated tray above a 'water well' - having steamed loaves, I was hopeful but it never lived up to expectations.

Margaret, there is a difference between Canadian Bacon/ Canadian Back Bacon and Peameal bacon. Both made from the same cut, a pork loin, but the Canadian Bacon/Back Bacon is smoked. Peameal bacon is wet cured and then rolled in cornmeal. Rather than have the cooked texture of the Canadian bacon, peameal bacon has a raw texture. But fries up quickly. And it is commonly roasted as well. Although I prefer it fried. It isn't something found much outside of Ontario. And the only time I ever saw it in the USA was when I lived in Grand Rapids back in the late 70's early 80's. I had this wonderful butcher that I bought all my meats from and when I told him about Peameal bacon he was kind enough to find a supplier so I never had to do without.

Taiwanese beef noodle soup (with an 5 min egg added due to popular demand) and potato mochi (or imo mochi, いももち), as per little ones request. No complaints 🤗

I did end up buying one and it arrived about a week ago. I unboxed it, washed everything, and then read through the entire 52 page thread here (I had only skimmed it before). Like many, my first attempt was the "can of fruit" sorbet - I went with pineapple. I just spun it this morning for the first run and am very pleased after letting it temper to a slightly warmer serving temperature. My only gripe is the 2-3mm of unprocessed product around the edge of the container that others have warned me of. Ultimately, it's not a huge deal. The pineapple sorbet was very refreshing after coming in from doing several hours of yardwork in the heat this morning. I must confess that I don't have huge sweet tooth and was hoping to use it for more savory applications, but from what I've gleaned from this thread is that frozen soups and stocks may pose a problem if the freezing point isn't lowered enough with the addition of a minimum amount of salt (or sugar). I'll continue to experiment and discover the limits of the machine and will report any notable findings. Although I'm not a huge dessert person, I do enjoy fruit-based treats, so I foresee a lot of sorbets in my future, probably some frozen drinks, and maybe some ice cream now and then for the neighborhood kids.

Thanks for teaching me this new term which I had to Google. I now see where our (US) phrase "Canadian bacon" comes from.

Pad Thai frittata Probably should have flipped this again for serving but, in any case, the contrast between the crispy, browned noodles on this side and the soft and tender ones on the other side and throughout was very enjoyable.

Use it however you choose. It appears to be aluminum coated with ceramic, similar to enameled cast iron. Except it required a bottom disk to work on induction. I could not find any information on how thick the aluminum is, which is not a particularly promising sign for high performance. It's not DW-wise, and I wouldn't sear in it at high temperatures.

My daughter loves it! She eats it on toast.

No, it's a Catzilla butter dish.

Top right of your first photo - is that a cat salt cellar?

Last night I tried the press for something other than sandwiches: used it as a griddle instead. We had 1 burger and 1 bratwurst. I quickly decided that the griddle wasn't hot enough to cook that brat in a timely fashion and put it in the microwave with my darling's ear of sweet corn. His bun went onto the griddle instead. That also allowed me to smash the burger and cook it on both sides at once. The griddle put very nice marks on the bread. The burger? Well, the jury's still out on that. I can see that this device might make nice smash burgers, but I would have liked the surface to get a bit hotter. In this particular case, the meat tasted old. That had nothing to do with the cooking technique and everything to do with how long it had been sitting out of the freezer. I'll try again and experiment with the controls a bit more, sometime in the future.

@AlaMoi Good luck, wishing you success!

@AlaMoi If you have parchment , you can make a parchment couche, pleating the paper to fit the dimensions of the bread.

@blue_dolphin we're on the east coast - they were getting cold, so . . .

His and Her Breakfasts. Poached eggs on toasted baguette with a side of peameal bacon for Moe and peameal bacon and tomato on toast for me. And yesterday's breakfast, Chicken Pies and homemade fries and chicken gravy. The pies came from the butcher that I get the peameal bacon from. I bought a few for the freezer thinking they would be good for a dinner, but actually they were perfect for breakfast.

Slow-cooked lamb with cassia bark, bay leaf, dried chilli, star anise, garlic, chickpeas and finished with fresh mint allowed to wilt in the residual heat. Served with rice and steamed asparagus.

Interesting. I was eyeing that cream cheese at the store, but I couldn't think of what to eat it with so I didn't end up buying it.

Hot and humid here. My sis brought me some pulled pork. i used some to top a salad along with parm, almonds, brioche croutons and lemon vinaigrette.

Yes. Many of southern China's ethnic minorities traditionally live in these usually three story houses. The 1st floor is for the livestock. A bit difficult to get a water buffalo 🐃 upstairs, I guess. I’ve never tried! 😂 The 2nd floor is where the family live and the third is usually storage. Ventilation consists of opening the windows or more likely shutters, even in winter. They don’t all have glass. In Yunnan, some minority homes in the countryside are wooden framed but with bamboo walls which can be rolled up in summer for ventilation. The fire pits usually sit on brick beds but fires are not uncommon, usually resulting in the total destruction of the buildings concerned – no real firefighting service in the countryside. Several years ago now, I lost a friend who died in a house fire in a Miao village. I’ve slept in these homes and always feel slightly apprehensive. Especially after a night of drinking the local rice 'wine'.

The fire pit is on the second floor of the house? So many questions! How does the house not burn down? How is it ventilated so they don't die of CO poisoning?

How did you get that shape on the mousse? Also, did you spray it with some kind of cocoa powder to give it that texture?

Roasted Lamb with Gnocchi and veggie, Dessert: Chocolate Mousse and Caramel Sauce

Breakfast this morning was a B. I don't mean that as a grade. it was an A, gradewise. It was a B because I didn't have any L or T and it was pouring with rain so I wasn't going out.

The Dong people are an Chinese ethnic minority group who mainly live here in Liuzhou prefecture of Guangxi. Sanjiang County, an area I've mentioned before in this topic, is where most are to be found. i have been asked to translate some short articles on the area for the county government's information bureau. I also have permission to use them as I see fit, so those of a culinary nature I'll post here. Sanjiang (三江 - sān jiāng）means 'three rivers' in Mandarin. 三江侗族自治县 (sān jiāng dòng zú zì zhì xiàn), Sanjiang Dong Autonomous County in Liuzhou Prefecture is a subtropical monsoon climate zone with four distinct seasons and superior natural conditions. But in winter and spring fog, with the cold pressing in, gathering around a 火塘 (huǒ tàng - fire pit) became the preferred way to eat. The fire pit is generally located on the second floor of the Dong ethnic minority’s wooden homes and covers an area of about 1 square meter. There is an iron tripod in the middle of the fire pit, which is used to support the pot when cooking. For most people, there is a refined square or round wooden or bamboo frame hanging above the fireplace, which is called "ang" in the Dong language, for baking grain and smoking bacon. When night falls, the family sits around the fire, cooking, heating themselves, exchanging ideas, passing information, spinning, embroidering or singing songs. At the same time, the fire pit is also a place where the Dong people offer sacrifices to their ancestors. For thousands of years, the Dong people have had deep feelings for their fire pits, regarding the fire pit as precious as life, a symbol of heaven and earth and humanity, the everlasting inheritance, the yearning of modern people, but also a bridge connecting everyone! Here is the original Chinese for anyone who's interested. 火塘家宴，幸福吉祥！侗族居住地属亚热带季风气候区，四季分明，自然条件优越。但是冬、春两季雾气大，寒气逼人，因此，围着火塘吃饭就应运而生。火塘一般设在木楼的二层，面积大约1平方米。火塘中间置铁三脚架一个，专供煮饭做菜时支架锅鼎之用。一般人家，火塘上方挂有一个精制的方形或圆形的木架(有的是竹架)，侗语称为“昂”，用于烘烤禾谷、腊肉等。每当夜幕降临，家人们就围着火塘，生火做饭、取暖、交流思想、传递信息，妇女们在火塘边，或纺纱、绣花，或传唱歌谣。同时火塘还是侗家人祭奠祖先的地方。千百年来，侗家人对火塘有着深厚的感情，视火塘为生命一般珍贵，她是天地人和的象征，是历久弥新的传承，是现代人心中的向往，也是连接你我内心的桥梁！现在，随着三江旅游出圈，火塘家宴也成为游客体验侗族民俗文化的一个重要窗口，我们平时说的侗族打油茶，也可以通过这个场合表演。

Lamb ragu with fettuccine from the That Noodle Life book - bone-in lamb shoulder chops are braised in a sauce made from pancetta, onion, carrot, celery, tomato paste, white wine and beef broth and afterwards shredded before mixing with the pasta, peas and mint. Finished with some parmesan