Ann_T

@David Ross you can get the holes with a 65 to 68 hydration. You need good gluten development and a longer cold fermentation. This bread was baked yesterday from a dough that had been made on Saturday and left in the fridge until yesterday morning. 68% hydration. I have another 500g batch in the fridge made the same day that I'll probably bake tomorrow. Also 68%. Sliced while still warm. Sliced this morning for toast.

Thanks @lindag.

Crown roast of Pork roasted in the Oster French Door Convection oven. The squash was roasted in the CSO.

I've been testing the different settings on the new Oster Digital French Door Convection Oven. So far, it has passed with flying colours, except for toast. It does toast. But it isn't ideal for toasting. It is just too big and takes too long. And besides, I didn't buy it for that function and since I'm never going to toast again in it anyway I don't care. Today, I decided to baked bread in it. The dough was hand-mixed on Saturday morning and left in the fridge until today. I ordered a stone for this oven. Found one that is the perfect size. 15" X 12". But in the meantime while I'm waiting for it to arrive, I used three small stones that I already had, to line the rack. Unlike the CSO, this oven doesn't offer the steam function, so I also preheated a small loaf pan so I could toss in a few ice cubes to create steam. The oven will hold four baguette/batards when the new stone arrives. Today I baked two baguettes. One was 15" and the other 13". (after 15 minutes) They took 25 minutes to bake on the Turbo Convection Setting at 450°F. Sliced while still warm.

What about boning out and stuffing a game hen with a wild rice stuffing? Recipe Link

@suzilightning , Moe is fond of lake fish, like walleye and pickerel, white fish, and perch. Was always on the menu when we lived Michigan, New York State , and Sault Ste. Marie. So he would often order it. Not me. Hate fish with bones.

I bought a yellow cauliflower yesterday and it was $3.99 a head. The white was the same. On Vancouver Island.

@Rotuts, for me Halibut is second to none. The only fish that I like. Even though I grew up in Ontario, it was Halibut Fish Chips that were sold in the Fish and Chip shops. And Halibut Fish and Chips is the only fish and chips I will order. Promised Moe I would make him Halibut Fish and Chips this week.

Halibut season opened this week. Halibut is the only fish that I can say I really love. Both Moe and I look forward to the first meal of the season. It is on sale this week at $2.49 a 100gs so about $11.30 a pound. Which is almost a steal. If it is anything like last year, in another week it will probably be up to between $22 to $28 a pound. Simple preparation. Started skin side up in a hot cast iron pan , browned in butter and oil, then turned and finished in a hot oven. Drizzled with a brown butter with lemon. So moist. Cooked in the new Oster French Door Convection Oven. Trial run.

Used the new Oster for the first time tonight. The first Halibut of the season. I can't believe how much bigger this oven is than the CSO. Normally I would have finished the Halibut in the CSO, but I wanted to give the Oster a test run.

@gfweb, I did look at the Breville Air. And the BSO. The Breville Air was $300 more and for what I wanted it for I think the Oster will do the trick. Basically it will just be used for roasting larger meats than what will fit in the CSO. Not sure but I think the Oster is bigger. Will hold 2 - 16" pizzas. Although I don't plan to bake my pizzas in either oven. @andiesenji, good to know. Thank you. Going to go into town after work and pick up the Oster. Ann

My Waring Pro died today. Been reading this thread from start to finish and I think I will buy the Oster with French Doors today. A local store, London Drugs has the Digital model on sale for $169.00 Canadian. I was trying to find some advice as to whether the manual dials had less problems than the digital but couldn't find anything on that, so since the price is right I'm just going to go with the Digital. I use the CSO for almost everything, but the Waring came in handy for when I wanted to roast a larger bird/ham, etc...

Why didn't I think of that. Thanks @blue_dolphin. @kayb, it really did. And we started this morning off with dinner. Moe and I shared a platter of Wings, Rings and Roasted Potatoes. With TBQ dipping sauce for the wings. The potatoes and the wings were both cooked in the CSO. I find if I roast the potatoes first on the Bake Steam setting and put them on top of the CSO while the chicken roasts, they stay warm. And another 3 minutes in the oven when the wings come out. I had some buttermilk to use up so I soaked the rings for a couple of hours in the buttermilk before tossing with seasoned flour.

Yesterday's breakfast. Small New York Strip roast with Yorkshire Pudding.

Thursday night's dinner. Wings and Wedge Salad with a Buttermilk Gorgonzola dressing. I decided to make an Antipasto Platter Saturday night. Both Moe and Matt love this meal. Blackened green. red, yellow and orange peppers and eggplant and zucchini on the grill. Put together Honeydew melon with prosciutto, drizzled with olive oil and black pepper along with Kalamata olives, Genoa salami, Gorgonzola cheese and grilled garlic bread.

@David Ross, I looked at a number of recipes and most were similar with minor differences. I went this this one from The Woks of Life website - Cantonese Soy Sauce Pan-Fried Noodles. I toasted some sesame seeds to garnish with, and I adjusted the seasoning slightly, adding more sesame oil and a little more soy sauce. And I used more green onion. I would definitely make this again. Sooner rather than later. Really enjoyed it. The fresh noodles are sold in just about every grocery store as @Okanagancook mentioned. There are a number of brand names. This is the brand I bought.

Cantonese style pan fried noodles. We always order these noodles when we go for Dim Sum. Decided to make them last night for a simple dinner.

Thanks @rotuts. Although I do make my own pasta for ravioli, that wasn't the case here. You might have missed where I mentioned in my post that for this recipe I use Wonton wrappers. The original recipe calls for Wonton wrappers and that is what I have always used.

Made Asparagus Ravioli for dinner tonight. Using a recipe I have had for years that uses Wonton Skins for the pasta. Enough for dinner topped with browned butter, fresh basil and the asparagus tips. and more for the freezer.

Greek for breakfast. Presalted a couple of chicken breasts, bone in, yesterday and early this morning rubbed them with a paste of fresh garlic, fresh oregano, salt, pepper, lemon zest, the juice from the lemon and olive oil. Rubbed some under the skin. Grilled the chicken and the green beans and served with a side of buttered rice.

Last night's dinner. Honey Garlic Chicken St. Patrick's Day dinner. Something simple on a work night. Put a pot of Potato Leek soup on to simmer when I got in from work and baked two small Soda Breads. A Bacon, Cheddar and Green Onion version for Moe and I and the same for Matt minus the bacon.

Bought a couple of NY Strips Saturday, froze one and presalted the other and grilled it this morning for Moe's breakfast. These steaks were not as thick as I prefer but I thought that would be perfect for a breakfast steak. Would have liked it a little more rare, but hard to do that with thinner steaks. Served with my favourite potatoes roasted in the CSO on the Bake Steam setting. And fried mushrooms.

Thanks @Smokeydoke Moe's Breakfast. Was going to make this roast last night for dinner. Glad I didn't though. Roasted this morning and Moe had it for breakfast and I'm working today so I will take it for lunch.

@rarerollingobject, I want your breakfast. Baked biscuits this morning. Ready for the oven. Just out of the oven. Served with a sausage cream gravy and scrambled eggs.

Last night's dinner. Prawn Etouffee Made wontons on Monday. Dinner - Wontons in a chili broth. Sunday night's dinner. Rigatoni with Italian sausage and Kalamata Olives. Ham dinner Saturday night. I had the ham ready before leaving for work, so Moe could put it in the oven and it would be almost cooked by the time I got home. Served with potato gratin, brussels sprouts and sweet potatoes with caramelized onions.