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ElsieD

society donor
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    Ottawa, Ontario

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  1. Amazon.ca has it but the prices are high. Very high.
  2. @JeanneCake. Here is the link to the recipe. https://www.rockrecipes.com/moose-farts/
  3. I may be wrong here, but I think refreshing referred to the pie.
  4. If you can make the Moose Farts, then I should make this pie. But, I'll use Biscoff cookies since I have them in my freezer.
  5. @rotuts. Thank you so much for posting this. I've just put in a whopping order. I used to get this when my neice lived in Syracuse as they did not ship to Canada at that time. Now they do and i'm delighted to be able to get a nice big order of the stuff. It is soooo good. Since then i've been using Savory Choice brand which is also quite good but nothing beats More Than Gourmet.
  6. @curls I signed up for and have completed the first course as well. As @blue_dolphin said, if you miss the first course, you haven't missed much. I suspect that going forward, the courses will become more interesting.
  7. Yup. I've had two and they both needed longer pre-heats. So does the CSO.
  8. I made hot dog buns as my first recipe from this book. As you can see, my shaping skills leave something to be desired. John has had two of the buns and rated them excellent. That, from my perspective is the good news. On the not-so-good side, I found the recipe a bit on the fussy side. I had a look at Peter Reinhart's recipe and it is more streamlined. I need to make a few more recipes from it before I decide whether or not to keep it.
  9. I baked our family's weekly supply of cookies from about the age of ten. I loved making them and as time moved along, I broadened my baking to include things like bars, loaf cakes etc. but not yeast products. Back in the day, we took home economics in grade nine. The thing I remember doing is canning tomatoes and that was the first thing I ever "cooked". My mom was a good cook but never taught me how to cook, and I never thought to ask. I remember the first meal I ever cooked when first married were pork chops. I burned them. By trial and error I taught myself how to cook. My MIL was Lebanese and taught me how to make stuffed grape leaves and pita bread, thus piquing my interest in bread. I enjoy cooking but I would still rather bake.
  10. I decided that the first recipe I'd tackle is for hamburger buns but I will shape and bake them as hot dog buns. How crucial is the malt syrup? I don't have any, but I do have diastatic malt powder, can I use that instead? If yes, what would the substitution ratio be? The recipe calls for 2 grams of the syrup.
  11. I just received an e-mail from the Modernist people with an invitation to sign up for their bread classes. The e-mail goes on to state that you don't need to own the books to sign up for the classes.
  12. 0)I currently I keep a bit of yeast in the refrigerator door. The rest I keep in a canning jar in the freezer. Yeast arrives Friday. My biggest dilemma will be deciding what to make first.
  13. I use some of that brand's product also. It's very good.
  14. @JoNorvelleWalker and @rotuts KAF does not ship to Canada, so I looked up supplies in the book and it told me that SAF Gold is osmotolerant. I have ordered it from Amazon and it should arrive tomorrow. Had to order a pound - that'll keep me going for a while! I am very, very impressed with this publication and I've barely cracked it open. It's a keeper.
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