Ann_T

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.

Thanks Shelby, I will definitely do that. The lemon pepper are my favourite. Need some advice. Has anyone done whole lobsters in the CSO on the Steam or Super Steam setting?

We almost always have Lobster on New Year's Eve. A tradition for over 40 years. The exception is, occasionally we will have Dungeness crab. Since we are on the west coast of Canada lobsters are brought in from the East Coast and this year they are on sale for New Years at $10.99 for a one pounder and $12.99 for 1 1/2 pounds. I was actually thinking about having Dungeness this year but I'm not prepared to pay $3.50 per 100g ($35.00 kilo) and since most of the crabs weight at least 2 pounds if not more each crab is going to be close to $40. each. So lobster it is.

We had roast duck for Christmas dinner. Served with a Fig, Cranberry, Orange Port Sauce. Sides were roasted potatoes, red cabbage, roasted Brussels Sprouts and mashed sweet potatoes.

Christmas breakfast tradition. Spanish Tortilla. Toasted homemade bread. We drank mimosas as I was cooking breakfast.

Tourtiere, our Christmas Eve tradition.

Saturday was Pizza Night. Extra large plain cheese pizza cooked on stones on the grill . Enough dough left to make a small boule. Loaf was baked in the CSO.

Sorry, that was my mistake.

Linda, I don't know. In the past I have brought frozen ducks from a company called Brome Lake Ducks. They refer to their ducks as "Pekin Duck". They are always available here frozen and they are from a place in Quebec. This year I am using a fresh duck from a producer over on the mainland in Chilliwack BC. They also refer to their ducks as Grade A "Pekin" ducks.

We are having duck for Christmas dinner again this year. My favourite method for roast duck is Ina Garten's. I've been using her recipe since 2006. The recipe is on my blog.

I'm really loving this little oven. First time cooking wings in the CSO. The wings were crispy on the outside and so moist on the inside. And more potato wedges. The potatoes are addictive.

Larb over rice noodles. Moe had it for breakfast and I'm taking mine with me to work for lunch.

Cooked a small prime rib before going to work. Made Prime Rib sandwiches topped with caramelized onions, a little gravy and a sour cream horseradish sauce. On homemade buns. With potato wedges cooked in the CSO on Steam Bake setting. Couldn't believe how good they were. And they took less than 30 minutes.

Great looking stew. Just the way I like it. Brothy rather than a thick gravy. This was suppose to be dessert but ended up being dinner. Put a pan of my favourite Decadent Brownies in the oven when I got home from work Sunday and made Warm Brownie and Banana Splits using the caramel sauce I had leftover from the apple dumplings.

Woke up Tuesday morning to a snow storm. Ground was already covered when I looked out at 4:00AM and it was coming down heavy. I had taken one of Monday's batches of dough out early and it was shaped and proofing and just about ready to bake when the power went off. Hoping that the power wouldn't be off long, I put the proofing loaves out of the back porch hoping to stall the proofing. Unfortunately the power was still off at mid afternoon. (Off for 24 hours. Came on again at 9:00 Wednesday morning. ) It had finally stopped snowing mid afternoon and the roads had been plowed. So I headed out to get my spare propane tank filled, just in case I had to cook dinner on the grill and I wanted to make sure I had enough propane to bake the bread. Wasn't sure if the bread was a lost cause or not, but I figured I had nothing to lose and I hated to waste a two day batch of dough. Bread went on the grill just after 5:00. Bread baking on the grill . Dark so I used the flashlight app on my phone for light. Finished. Crumb shot. Sliced Wednesday.

I really enjoy cooking dinner in the morning. Lots of time to cook when you wake up between 3:00 AM and 4:00 AM and don't have to leave for work until 9:30. I had planned on making this for dinner Friday night, but wasn't really hungry and Moe was happy with a glass of wine and some cheese and baguette. So......... I made it for breakfast Saturday. Chicken Breasts Perigord. An old favourite. I've been making this recipe for almost 30 years. It is a Lucy Waverman recipe from her 1989 Seasonal Canadian Cookbook. A mushroom Duxelle is stuffed under the skin. Served with Stuffed Zucchini Tambourines and fried potato balls. Fried them instead of making Potato Parisienne the traditional way.

Moe had one of the apple dumplings very early this morning with his cappuccino. So, he wasn't overly hungry for a big breakfast later. Just wanted toasted baguette. Sliced one of the baguettes that was baked on Tuesday. Toasted in the CSO.