ElsieD

(Note to mods: my best guess is that this question belongs here. If I'm wrong, please move it and delete this note.) On a whim, I bought a 2 pound bag of frozen black chokeberries. Never having eaten them much less cooked/baked with them, I'm at a loss as to what to do with them. Any suggestions? Recipes or links to proven recipes appreciated.

Welcome back, @Duvel. I've missed you.

Spice Trekkers

@Pete Fred or anyone else who can answer this question: Can I use Canadian bread flour with a 13.3 % protein content instead for T80 flour? Should I add some wheat germ or something to it?

It looks amazing!

You've made this?

I'm not sure what you mean about the wider Thermomix but if you are talking about the wide jar versus the narrow jar, one works as well as the other. I have the Breville Chef Pro FP and to me, it weighs a ton. The difference in weight between the Vitamix and the Breville is significant. Had the FP attachment been available for the Vitamix when I was looking for a FP I would have purchased it instead of the Breville.

@YvetteMT. Do you ever cold smoke your salmon?

I love thrift shopping for cookbooks. I flip through them, photocopy what I want and put them in the building's library. For a buck or two I get my money's worth of enjoyment.

Interesting. Thank you.

I do the same thing as @PatrickT

Can you tell me more about the uncooked clementine jam?

I used to buy frozen ones.

Here it is: COPYCAT DAVE’S BREAD 1 3/4 cups warm water 3 tablespoons olive oil 3 tablespoons molasses 1 1/2 cups whole wheat flour 1 1/2 cups bread flour or all -purpose flour 3 tablespoons vital wheat gluten 2 teaspoons salt 1 tablespoon dry active yeast 1/2 c. uncooked old-fashioned oats 3 tablespoons ground flax seeds 1/4 c. Toasted and salted sunflower seeds 2 tablespoons amaranth 2 tablespoons chia seeds 2 tablespoons toasted and salted pumpkin seeds 2 tablespoons whole flax seeds 1 tablespoons sesame seeds 2 tablespoons poppy seeds 2 tablespoons 12 grain cereal Quick method if you have a bread machine: Place ingredients in the bowl of your bread machine in the order specified by your bread machine maker, and use the whole wheat dough setting. When finished, shape dough and place in Pullman pan, and continue with the directions. And if you don't: In the bowl of a mixer, with a kneading hook, add all of the ingredients. On medium speed, begin mixing to incorporate all of the ingredients. Once the ingredients are combined, turn the mixer down to low kneading speed and knead for 10 minutes. If the dough seems too dry, you can add a tablespoon of water. If it’s too wet, you can add a tablespoon or so of flour. The dough should be able to clean the sides of the bowl as it mixes as well as wrapping around the dough hook for a good kneading action. After the kneading time, remove the dough from the mixing bowl. Oil the bowl with olive oil. Shape the dough into a ball and place it into the greased bowl. Turn the dough over so you can oil that side as well. Cover with plastic wrap and place in a warm location. Let rise until dough has doubled. Once risen, remove dough from bowl. Punch down and with your hands (or rolling pin), spread the dough out into a rectangular shape. From the long end begin rolling the dough, tucking the ends in as you go. Be sure to pinch the end of the rolls and the long seam that runs down the length of the loaf. Place the finished dough into a greased 13" pullman loaf pan. Cover with plastic wrap and allow to rise about 30-40 minutes until dough crests the rim of the baking pan. It should be about an 1” over the top. While the dough is in its final rise, pre-heat your oven to 350 degrees F. Place your oven rack in the center-low position. Once your loaf has risen in the pan, place it in the pre-heated oven and bake for approximately 40 minutes. Bread should sound hollow as you tap it on the bottom of the loaf or take its internal temperature with a kitchen thermometer. It should be 200-210 degrees F. Remove from oven and allow to cool before cutting. Adapted from Multigrain Bread Dave's Copycat from Jill4today Today's loaf:

And Elsie now has it!