chromedome

"Cooked but just..." is ideal, no?

It's possible the whole-wheat flour here in Canada is higher in gluten than what you're using. My usual loaf is a sandwich bread, so it's enriched with egg, milk, butter and honey; sometimes (depending on my flour and how it behaves) I'll add a dash of vital wheat gluten and a spoonful of lecithin granules. I often replace up to a third of the whole-wheat flour with a random mixture of other flours out of my cupboard (rye, buckwheat, corn flour, oat flour, kamut flour etc), in which case I definitely add gluten. Have you tried using the basic setting, instead of the ww setting? It's possible your bread might be over-proofing and then losing volume (the ww cycle usually extends the rising time). Your nose will usually tell you if it's over-fermented, the dough will develop a sour and faintly alcoholic smell and the finished loaf will be dense and coarse.

The recipe I mostly bake for our daily sandwich bread is 100% whole wheat. It was a favorite of my late wife's, and I believe it came from the old DAK breadmaker bread book. She was an early adopter of bread machines, and although she didn't own a DAK she swore by their recipe book. There are still used copies out there, if you look for 'em. How are the loaves falling short? We could perhaps brainstorm a bit.

Mangoes and bananas both have a hint of bitterness/astringency under the sweetness, which is exaggerated when they're frozen. I found it wasn't a big deal with just the bananas, but when I put them together it was overpowering. "Like vomit" seems a bit harsh, though.

I've been making the frozen-banana "ice cream" all summer. It's pretty straightforward...buzz the bananas, you get soft serve. Done. Once you freeze it it gets harder and icier, so you might want to add some sugar or something to soften it. Or not...it's not that big a deal. To make chocolate, just add a bit of cocoa powder. I've tried adding mango and I find that it's not all that good with the banana...I'd suggest using mangoes separately, because they're just as high in fiber and pectin as the bananas. They'd probably work pretty well as a base in their own right. I can't vouch for that, because I haven't tried it (yet). Mangoes are a bit pricier in Atlantic Canada than in Kerala, I'd guess. Most other fruits and berries I've tried in the banana mix have worked pretty well, so I think you'd be hard-pressed to really go wrong.

It's a perfectly valid perspective, Huiray. In gluten-free cooking classes, I've often steered people toward innately wheat-free foods from various cultures as opposed to gf analogs of familiar wheat-based foods. You're right about not being the demographic I was looking for, but that's fine. All opinions are welcome.

I should clarify, I'm not referring to the already-existing prepared veggie hot dogs, sausages, etc (veggy manufacturer Yves makes a faux-lamb product called "Lack of Ram," which cracks me up). I'm canvassing for reactions to a) realistic simulations of natural, raw meat form plant sources, or b) actual "meat" produced by an animal-free process.

@MelissaH I guess what I'm really wishing for is a CSO that has the same dimensions as the countertop Oster mentioned in the Breville vs. Oster thread. That, I'd have in a heartbeat.

I've just finished reading an interesting article about a startup, Impossible Foods, which is working on a plant-based burger that will be indistinguishable from beef to the casual diner (you'll find it here: https://psmag.com/the-biography-of-a-plant-based-burger-31acbecb0dcc#.nfqtah12r). For a while now I've been following the efforts of other researchers to create lab-grown meats (aka "beef in a bottle") from various sources. I've informally polled most of my omnivorous acquaintances about this, and the consensus seems to be that as long as it's 1) a good substitute, 2) price-competitive, and 3) comparable in nutrition, they'd probably give it a try (I live in a frugal part of the world, and price would play a large role here). I'm curious to have the same kind of feedback from any vegetarians and vegans who participate here on the boards. Would you eat a meat substitute that was produced in the laboratory, all things being equal? Would it matter to you that it be all plant-based, or would you be willing to entertain the notion of a "genuine" artificial meat that was created without animals?

I find a recipe with 3 to 3 1/2 cups of flour fills a 2-pound machine pretty completely, if that's any help. For day-to-day sandwich bread for the household, I buy used ones at the thrift store and use them on the dough cycle to mix up my dough unattended, while I work. Then I pan and bake conventionally, which neatly sidesteps the "baking-quality" issues involved in random bread machines.

For any Canadians who have been holding off, Best Buy has them on for $229.99 until Thursday. I'm not quite ready to leap yet, myself...I've spent the last three years downsizing and still have far too much stuff to fit into my (large) kitchen, and also have a few other demands on my cash flow. Also, I'm dithering over whether this or the Instant Pot will be my next bit of self-indulgence. I have to say, if not for coming back to eGullet I'd have dismissed it out of hand because of its small size. I wouldn't have imagined it would be so versatile.

Can't answer for Calgary, where she is, but here the overnight lows here in New Brunswick have dipped well down into single digits some nights (that's into the mid-40s, for those of you who think in Fahrenheit). The end of summer arrives much more punctually than the start. Next week is looking milder, with 10 or 12C the lowest overnight temperature (50-54F)

I may have met him, then. I catered a lot of functions there at the time. Their problems with the refurbishment caused me some personal grief. I'd opened a second restaurant down near the plant, planning to feed the construction crews until the project was over and then close up shop. When the refurbishment went on hold for 18 months as they sorted out the issues, it meant the main labour contractor went from just under 1700 people on site to (ahem) seven. You don't stay open very long, feeding lunch twice a week to seven people.

My restaurant was in a remote fishing village, which -- paradoxically -- was also home to a nuclear generating station. For a catering order one day, I made leek and potato soup. One of the clients peered into the tureen suspiciously and asked "Does this have much onion in it? Because I don't like onions." "Well," I said, "It's leek and potato soup. So there are leeks in it, but no regular onions." "That's fine then," he replied. "I don't mind a few leeks." "You know," I told him, "That's not what I want to hear from the guy who's refurbishing a nuclear reactor."

...and if you get really obsessed after putting this gift basket together, Elizabeth David's final (posthumous) work, Harvest of the Cold Months, is a deeply interesting history of the evolution of frozen desserts.

I don't know how this stacks up against the others you have looked at/will look at, but the Livestrong website (disclosure:I've written articles for them) has its "MyPlate" fitness/calorie tracker and corresponding apps for Android and iPhone. It integrates your fitness activity with your food intake, so you get more of a "big picture" sort of thing. http://www.livestrong.com/myplate/

Just for the record, you *can* make 'em with whole-wheat dough as well. My parents do that, and so do I, though most of my Newfoundland relatives stick to white. You might notice that white bread is almost universal in the outlying areas of the province. There's actually a reason for that: Newfoundland was a self-governing British colony -- a "dominion," like Canada -- until the Depression hit, and took the legs out from under a place that was already hardscrabble poor. The colony wasn't able to remain self-supporting, and the Brits (who were in straits themselves at the time) had to reluctantly resume direct management by way of a set of commissioners. The commissioners were unpopular with Newfoundlanders ("the seven Mussolinis" was one common nickname for them), in part because of their collective belief that they understood the local population's needs better than they themselves did. One example of that attitude was the Commission's decision to purchase whole-wheat flour for the populace, on the (perfectly logical) grounds that it was cheaper and more nutritious than white. To the islanders it smacked of the dole, and an attitude that "it'll be good enough for the locals." The end result was that Newfoundlanders almost unanimously rejected whole-wheat bread, and it remains unpopular outside of the cities even now. http://www.heritage.nf.ca/articles/politics/commission-government.php

You might be interested in this. It's a replica of a doryman's lunch box from back in the day. It's made like a small barrel, with narrow metal hoops to hold the staves in place. The lid is kept on by the small piece of rope, which also serves as the handle. It held food for two men for two days. My uncle makes them, and sells them occasionally to tourists (he lives now in Prince Edward Island, rather than Newfoundland).

Bologna is affectionately known as "Newfie steak." I still occasionally buy some and fry it up to accompany my eggs.

It's a more or less indestructible form of bread (think "dwarf bread" if you're a Pratchett fan). It's just flour and water and a bit of salt, shaped into oblong cakes and baked until they're dry and stone-hard. In the old days they were called "ship's biscuit" by naval types, or "hardtack" by soldiers. It could be pounded to powder and used as a thickener, cooked into a sort of porridge-y stodge, or soaked and served up as a soft and soggy side dish (ie, brewis). Not exactly a gastronome's delight, but lightweight and relatively indestructible. With that and some dried beans and a bit of salted or dried fish/meat, you could mount a pretty long campaign. Or survive a Newfoundland winter.

For those who don't know, toutons are (usually) bread dough fried in a pan, and brewis is hardtack that's soaked until soft (almost gelatinous) then poached and served alongside salt fish as a carb, in place of potatoes.

Yeah, the cheddar. I think there was a thread about this once upon a time, or perhaps I'm thinking of another group I frequent. I have no objection to a good cheddar alongside (or after) pretty much any home-baked dessert. Didn't care for cheddar -- or, God forbid, a slice of processed cheese -- melted right onto the pie. Though I prefer my apple pie at room temp, another area where I differed from my wife, so having it heated to melt the cheese was a double-whammy.

That's not a "thing" up here...at least not in any part of Canada where I've lived. My late (American) wife asked for it once in a restaurant in New Brunswick, and got a reaction of astonishment and revulsion from both the server and me.

Murres are commonly eaten in Newfoundland, at least in the northern areas where I lived. They're known colloquially as "terrs," for reasons I've never known. They have dark, oily flesh and a strong gamy flavor, but they're pleasant enough. If you're ever in a private home in the evening, you might be served what Newfoundlanders call "lunch." This isn't a light mid-day meal, but rather something served between dinner and bedtime to stave off any late pangs of hunger. It's a small repast, consisting of two or three kinds of leftover fresh or cured meats, ditto fish, a loaf or two of bread, three or four kinds of jam, a couple of different kinds of cake, three or four kinds of cookies, a few jars of pickles, perhaps some potato salad, and maybe a bowl of Jello as well. As I said, just a nibble. For anyone who works on the water, breakfast might be a half-dozen homemade fishcakes (the size of a large hamburger patty) served with baked beans, lots of bread, and a pot or two of tea. Fishing is hard work, and requires a fair bit of fueling-up.

It's a federal thing, rather than a provincial thing. It's not really as bad as it sounds, depending where you live. Sometimes the dock where the catch lands is also home to the processor/wholesaler, and you can indeed buy right from the dock. In other cases, fish go from water to boat to processor/wholesaler to customer in a matter of just a few hours...many's the time I've broken down a halibut at noon that was taken out of the water at first light.