Kerry Beal

Found this nice 'T-bone Roast' (which I'd be inclined to call a porterhouse steak) at Metro last week. Brought it sous vided to work and browned it in butter. Ate a few nice slices for my dinner with some steamed flat beans.

You are very welcome!

Shiritaki fettucini with peanut sauce

Cheddar Bay biscuits from mix - not many left!

Use the silk for the framed ones too

They do tend to melt when they get touched - so I do either the powdered sugar or I dip them. Last batch I made I actually made some bar molds and just piped the meltaway into it after I cooled to around 28º C and added 1% EZtemper silk.

I was thinking the Stanilaus Tomtoes and Saporito Paste recommended by Modernist Bread, since they sell to trade only. But realize the cans are not really resale size.

Totally - I dragged a couple back from France a bunch of years ago, after seeing Nigella Lawson using one on one of her very early shows. It was quite a few years before I started to see them more routinely here in Canada.

I had a bit of a surprise yesterday when my sister-in-law texted me and mentioned she was going to pick up my sister and BIL and that the front door would be left open. The surprise was that I thought dinner was today! Fortunately I had prepared my part ahead and had it all in the fridge - so a quick scramble to get everything in the car - picked up the child from the sitter and headed off for dinner. Traditional turkey (bought at Costco), stuffing (my SIL likes to put sausage in it), brussels sprouts with a whole lot of bacon and stuff, butternut squash casserole (sweet, smooth and creamy, with a pecan crust brought by nephew and wife). My contributions - scalloped potatoes (I had planned to make mashed as well - in spite of their insistence that they prefer scalloped - they always eat the mashed), cranberry jelly and steamed cranberry pudding (made in the Instant Pot) with sugar, cream and butter (and some booze) sauce. And of course a fair bit of the leftover chocolate I had made to sell at work. I had made a trifle as well - but didn't take that along - today brother and SIL came over to give us some leftovers and we enjoyed some then.

White Sandwich Loaf with caramelized rye, caramelized red fife, sunflower seeds and pepitas

Might be the Canadian Costco vs the US (or even regional within Canada or the US).

Pain Rustique - wonderfully crunchy crust.

Yup - icy squares are meltaways.

It really does seem to differ between brands. I have a big block of hydrogenated deodorized oil that I got from Bunge a while back - totally neutral flavor.

Somewhat deodorized is best.

Made a couple of small pizzas for the gang

It's always a good day when you don't end up in the ER!

I had heard a rumor that Francesco at Francesca Bakery in Scarborough made the best panettone in the Toronto area. @Anna N and I took the opportunity to drop around the other day when we had to occasion to be in the area. I was thrilled to get a tour of the bakery and left with half a dozen cannoli and this quite amazing panettone. I gotta say - this is the best panettone I've every had. Light and buttery with tender candied fruits. My attempts to remain low carb today are at great risk!

Found a nice lamb shank. Instant pot 45 minutes high pressure. A bit of mint sauce finished it off! also working on a couple of loaves of Pain Rustique - lovely crunchy crust - it sang coming out of the oven

I suspect ghee or butter oil would work reasonably well - make a tiny test batch.

They were indeed very tasty. The hubby and rug rat snarfed them down.

There are several Thermomix threads - search Google with 'thermomix egullet' - they will pop up.

Perhaps we could return this thread to 'Baking with...' - feel free to move opinions and questions over to this thread to allow those of us baking from the book to continue baking.

From my favourite cheesecake book - Cheesecake Extraordinaire Bake at 350 for 15 minutes then turn down to 180 for about 45 minutes or until center no longer looks wet or shiny. Remove from oven, run knife around the inside edge of pan to prevent cracking and place bake in turned off oven for 1 hour.

Have you read the pizza recipe? Poolish, malt. Don't care for meat tenderized that way. Sous vide does that beautifully.