Ann_T

OH MY!!! I can just imagine how delicious. I need to buy gorgonzola.

Gfweb, I retired my camera over three years ago when I traded in my iphone, which I never used for photos, for a Samsung. Galaxy S5. It is almost four years old and I have been debating trading it in for a new model, but I love the camera on this phone so I think I will keep it until it no longer works. At this time of year when it is dark and dreary, I take most of my photos in the same spot where I have an LED desk lamp set up. Once we have more day light I will take photos outside again. I have a piece of granite set up on our deck that I take photos of our Boards on and I take food photos there too.

I made dinner for breakfast yesterday and wasn't hungry for dinner. So I made Moe a small cheese "board". Homemade baguette. That with a glass of wine and he was happy.

Had two pieces of pork tenderloin left over from last night so I breaded and fried them this morning and made Moe a schnitzel sandwich on a homemade baguette. Topped with mustard, dill pickle and red onion.

I love this little oven. I've never cared for leftovers. But I used the steam setting to warm up sliced ham and the ham was so moist. Didn't seem at all like leftovers. Baked four small baguettes last night. Dough was from Monday. Was able to fit two baguettes on the stone I bought.

Baked four smaller baguettes from a dough made on Monday. This one was at 72% hydration. Baked in the CSO , two at a time.

Baked a ciabatta last night and put a pot of bean and ham soup on in the Breville PC this morning. Moe had some of both for breakfast.

Decided I wanted Wiener Schnitzel made with pork tenderloin for dinner. A work night, but dinner came together quickly. Put the potatoes on to cook in the Cuisinart Steam oven on the Bake steam setting. And while the potatoes were baking, I pounded out the pork, breaded and fried in butter and olive oil. Served with steamed green beans and butternut squash.

Caroled, they don't keep well. I haven't tried freezing but I would certainly give that a try. The recipe made 15 donuts and the little donut holes. And I gave 5 plus some of the donut holes to my neighbour. There were still two left this morning and I warmed them up in the CSO. Still not as good as they are when fresh.

Beautiful. Each cookie is a work of art. I promised Moe donuts this morning.

I promised Moe homemade donuts this morning. Was up early and had the dough made by 5:00. He was enjoying his first donut before 8:30 AM.

@FauxPas, yes very. I used the broil setting without steam.

@ProfessionalHobbit, you had one of my favourite meals. LOVE oxtails. Last night's dinner - Lobster two ways. First poached in garlic butter and served with the butter, over mashed potatoes and the second way the lobster was basted with garlic butter and broiled in the CSO.

Gfweb, temp was 500°F and just over 10 minutes.

That is one beautiful "beast". Our tradition, for over 40 years is to have lobster and champagne for dinner. Tonight I did lobster tails two ways. One poached in garlic butter and served over mashed potatoes and the other basted with garlic butter and broiled in the CSO.

Robirdstx, I've never been a fan of teriyaki, but I love the sound of your citrus version. Looks delicious. Last night's dinner was a Mexican stacked tortilla served with more homemade salsa and guacamole. Before leaving for work I cooked black beans in the Breville PC and when they were done, I cooked the pork for the carnitas. So dinner was quick and easy to assemble. Fried flour tortillas and layered with refried black beans, salsa and cheese, and the pork. Finished in the oven.

Thanks @JoNorvelleWalker, I use a Canadian flour - Rogers Silver Star flour usually, but when I'm out and don't feel like driving down to Victoria, I use Rogers Bread flour or just their unbleached AP flour that is sold in all of our grocery stores. I pretty much get the same results with all three of the Rogers flours. They all have 13.3% protein. Actually I think that most of the Canadian brands have a consistent protein of over 13%.

@JoNorvelleWalker, For the last four years I've been making all my breads by hand using the stretch and fold method. Haven't pulled the Magic Mill out of the cupboard since. I will often make a batch or two of dough and after the last stretch and fold, leave it in the fridge for 2 to 4 days before baking. About the only thing I change is the hydration. Usually between 68% to 76%. I did a pictorial on my blog a few years ago. Here is the link.

@liamsaunt - WOW!!!!

Frozen Canadian East Coast lobster tails on sale, buy one get one free. Packaged in twos. So I bought six packages for 12 lobster tails for $60.00. Froze 10 and used two to make tonight's dinner. Spaghetti with lobster in a spicy tomato garlic sauce.

Still in Cobble Hill. Vancouver Island. And Mad Dog Crabs is in Duncan.

Katie, I can buy live Dungeness crab year around here. I checked with Mad Dog Crabs a local seafood market and they have live for $14.99 a pound. So still looking at over $30 per crab.

Nope. Cobble Hill, BC. In the Cowichan Valley on Vancouver Island.

Chromedome, Dungeness crabs are available here year around. They never seem to be out of season. But the price has been high now for a couple of years. There is only one supermarket here that I would buy from because they are known for their fresh (live ) seafood. And there are two local seafood shops but their prices will be higher. Although maybe I should check with them just to see if they will have a special for NY Eve.

@mm84321, wow, lucky guests at your table. Stuffed a small chicken and roasted it in the steam oven. The vegetables, except for the potatoes, were also cooked in the CSO.