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    Vancouver Island, BC Canada

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  1. Do you mean the new one? The Steam Refresh at 482F?
  2. FauxPas

    2020 Farmers Markets

    I love it there, also! It's our go-to farm for eggs and we shop their farmstand for various produce throughout the season. They grow beautiful flowers, also. And they have goats, I didn't get a photo of them unfortunately. They make goat's milk soap at the farm. I was going to try and do a little blog on local farms this past summer but with the Covid issues and all, it didn't happen. I'll still try to share some of the details on some of the other farms at some point. We have some fun ones.
  3. FauxPas

    2020 Farmers Markets

    This is actually one of our local farms, rather than a farmers market, but not sure where else to post. I love this farm, it's so much fun and they have lovely chickens who produce delicious eggs and lots of great produce as well as a lavender farm. They do a lavender festival in the summer and a harvest or Halloween festival in the fall. The rest of the growing season, they have an honour system farmstand with all their produce and lavender products, etc but for this, they decorate and open up the barn. This year it's open to a limited number of people at a time. For some reason
  4. Forgive me if I'm wrong, but don't they advertise it as being ok in an enclosed space? Can you let us know why you feel otherwise? And I'm leaning towards trusting your opinion!
  5. I love salmon also! And I tend to cook it the same way as this, except I marinate the fish for a short while in the sauce and may or may not baste as it cooks. My sauce is similar (I call it a teriyaki) but I don't bother with oil if I'm doing a Chinook or Sockeye salmon, as they are fairly fatty. I guess at the timing and I play around with Steam Bake and Steam Broil. I guesstimate the time based on the size and thickness of the fillet and I never write it down, which is stupid of me because I never remember what happened the time before, it seems. Sigh. πŸ˜ƒ
  6. Wondering how hot the Precision oven gets on the exterior (especially the top) and does the steam all vent at the lower front? Any concerns about placing it under some cabinets?
  7. Has anyone mentioned (originally Aussie) Tim Tams? I love the original milk chocolate ones, the caramel ones are vile, though. πŸ˜„
  8. Can you share the link, please? I can get quite a lot locally but can probably find something else I need! πŸ˜ƒ
  9. Your gift baskets sound amazing! I'd stick to the purchased cheese logs, you're already making so many items.
  10. Along with my usual tiny batches of apricot and raspberry jams, I made some plum jam this year. Others here have probably made something similar to this, but it's the first time I've made a Mulled Wine Plum Jam and I just love it. I made a REALLY small batch from maybe about 300 to 350 grams of prune plums and the finished jam only filled a 240 ml container at the end. I had to eat a couple of plums for quality control (ha) and didn't reweigh after, so can't provide a real recipe, but there are lots online. I don't know why I've never tried this one before. I winged it a bit based
  11. FauxPas


    Such a great word to describe the process! I know exactly what you mean, and it applies in a wider context as well. πŸ˜ƒ
  12. I think I've had this one before and I also really enjoyed it! Back in Canada for the foreseeable future so can't access a Trader Joe's now, unfortunately.
  13. My group tamale effort was recounted here. Despite telling myself that I would make them on my own the following year for Xmas, I didn't follow through with it. Not that year, not the following year! And probably not this year either, I suspect. Sigh.
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