Ann_T

Revenge toast. That is funny. I always request well toasted toast and I don't even care if it is slightly chard. Halibut Fish and Chips on the menu again tonight. Light crisp tempura style beer batter. Love having a freezer full of halibut. I used the Julienne blade on the new Breville food processor to make shoestring fries. Takes one second per potato to process. OPPS!!1 Sorry, this should have been posted to the dinner thread.

After looking at Marlene's smoked turkey, I'm going to see if I can get a small turkey and smoke it on my days off. Pizza Night!!!! Dough had been in the fridge since Thursday night for a long cold fermentation. Italian sausage and mushrooms.

@Marlene, so nice to see you back posting. Hope you will hang around.

Moe's dinner. Grilled Scallops on a bed of broccolini with sun dried tomatoes, garlic, and hot red pepper flakes.

So Breville has it in stock? It looks like the Canadian Breville website also has it in stock. They might ship to the US.

@JoNorvelleWalker, Crate and Barrel also carries. Breville The All in One Hand Immersion Blender + Reviews | Crate & Barrel (crateandbarrel.com)

Amazon.com: Breville BSB530XL the All In One Immersion Blender, Stainless Steel: Mini Food Processors: Home & Kitchen the All in One™ | breville

One of my favourite small Breville appliances is the Breville All-In-One. I bought this in 2014 and at least one of the parts gets used daily. I needed a new immersion blender at the time which is why I bought this in the first place. But it very quickly became my go to as a food processor as well. So much easier to get out just the bowl than the big Kitchenaid base which weighs almost 20 pounds. I never tried mixing bread dough in it. That might be one chore too many. Every attachment on this set works well. Including the whisk for whipping eggs or whipping cream. I did a couple of blog posts on all the functions when I first got it. Put it through its paces. Would highly recommend this to anyone that doesn't need a heavy duty FP. https://thibeaultstable.com/2014/07/24/new-kitchen-toy/ https://thibeaultstable.com/2014/08/13/new-kitchen-toy-follow-up/ I also have the Breville Pressure cooker which gets used regularly.

@blue_dolphin, you make the most beautiful, delicious looking sandwiches. I also like that you actually toast your "toast". I don't care for anemic looking toast. I still had leftover ham so I made Moe Eggs Benedict for breakfast, with fried ham on toasted homemade baguette and lots and lots of hollandaise sauce.

@pastameshugana, you are in the right ballpark. Chocolate chips are sprinkled over a graham cracker crust, topped with walnuts and then a top layer of coconut and then a can of condensed milk drizzled over top and baked. https://thibeaultstable.com/2009/06/10/hello-dollys/ I know them as Hello Dollys but they are also called Magic Bars.

Bone in ham for dinner last night. Served with potato gratin and fresh steamed green beans. Baked a batch of Hello Dolly bars for dessert. Haven't made these in years.

I had to bite the bullet and purchase a new FP yesterday. The main multi-purpose blade in the KitchenAid Pro, which I have had for about 17 years broke and apparently, KitchenAid no longer makes this blade. I could understand not making many of the extra blades, but you would think that they would at least maintain stock in the main blade. I'm a big fan of Breville small appliances so, after doing some homework I went with their big 16 cup. The Sous Chef 16 Plus. It has a number of different blades, including one for fries. I don't really need a fry cutter as I have a commercial one. But I couldn't resist giving it a test run. I am pleasantly impressed with how the this blade actually worked. I cut just one full size russet baking potato and of course had to fry.

I do sleep, but unfortunately I just can't seem to sleep past 3 am so I might as well bake. 😀

Thanks @CookBot But is is a very quick "puff style pastry". With just a few folds and turns. I basically just increase the butter to one cup from 2/3rds (2 cups of flour).

Probably not the smartest idea to make a chicken pot pie on a work night. From scratch, including an all butter pastry. But Moe mentioned my chicken pot pie a few times recently so I decided to make him one tonight. Got home at 5:30 and we were eating at 7:00. I normally aim for something I can put together in less than a hour on a work night.

Based on Judy Rodger's method, the rule of thumb is 1 tablespoon per 5 pounds. For a steak I just wing it. I don't actually measure. When I'm doing a turkey or a larger roast, I will measure.

Oh, yes, I've seen other starters on some of the sourdough FB groups that use grapes and other fruits. It wasn't something that interested me. I have enough trouble remembering to feed the two that I maintain now. Will look forward though to seeing what loaves you come up with.

Made Moe a cheddar omelette for breakfast this morning.

@PatrickT what is an apple sourdough? I fed both my starters yesterday morning and started a small 250g batch with 40g of the discard and a pinch of yeast. 63% hydration, 7g of salt. Just big enough for a small boule. Left it out on the counter while I was at work and shaped and baked it last night. Sliced this morning for breakfast. Lots of shine on the crumb. Not bad for a same day bake.

Steak for two. Presalted an 18 oz steak and grilled it last night for dinner. Served with "petite" baked potatoes.

What could be better than Halibut two nights in a row. Halibut Fish and Chips this time - homemade in a beer/tempura style batter.

Last night's dinner. Grilled Halibut with a Tomato, Kalamata, Garlic, lemon and Basil salsa. Roasted potato wedges.

@PatrickT, there are a number of sites and youtube videos on various scoring techniques. I like this one. https://breadjourney.com/2020/04/14/decorative-bread-scoring-the-basic-course/

@blue_dolphin, you make the most amazing breakfasts. And so visually appealing. I put a pot of soup on to simmer early this morning. Chicken rice with tomatoes. A favourite. I'll take some to work for lunch and Moe had a bowl with toast for breakfast.

@PatrickT, two beautiful bakes. I'd say you are becoming a master. I started two batches of dough on Tuesday, and put them both in the fridge, immediately after the last stretch and fold. Both were 600g of flour and one had just 1g of yeast and the second one had 50g of sourdough discard and 1g of yeast. That batch also had 50g of whole wheat. Took the yeast only batch out very early Wednesday morning and baked two batards yesterday and took the sourdough version out last night and left it on the counter until 3:00 Am this morning. Baked two baguettes and one small boule.