ElsieD

I made canèles and baked them today. I used Calvaldos as thhe liquor. I did a couple of rests with baking times so the coloring is different on them. The two at right in the back were done separately from the others. They are delicious. Crackly on the outside, creamy in the middle. Gosh, we love these things. @Pete Fred how do you clean your copper molds both inside and out? Mine are Mauvel so made of copper which i think yours are also?

That is one fine looking menu. Enjoy!

I have a dehydrator and the booklet that came with it it says to dehydrate small peppers, use a temperature of 125F to 130F to get them to the brittle stage. They say it takes 10 to 15 hours. I don't see why you couldn't use the CSO to do this once the oven registers this temperature with the door slightly ajar. Piercing a small hole in the pepper prior to dehydrating will help speed things along.

I have been a long-time subscriber to Health Canada's food recalls , if that's the right word. Day after day, the recalls seem to be for pistachios. I did see somewhere where the recalled pistachios were from, there were a couple of places, but I don't remember which ones.

This may or may not help. We had some fresh shishito peppers pop up in our garden this year and John brought them home. Some were left on the counter for days where they shriveled and dried up. Whether they dried enough for long term storage I can't say, but they had zero mold. You could try drying them in a very low oven with the door ajar to let the moisture escape. Other things can be dried this way so I don't know why it wouldn't work for chilies.

I tried this but the texture was off,. I'm going to try it again

The Pistachio warnings from Health Canada, as far as I could see, started in September. I just did a quick count of the alerts and there have been over 50, which is why I was so surprised to see so much of it on the Costco shelves.

I was at Costco the other day and saw a lot of edibles with pistachios. With all the pistachio warnings, I wondered who was buying the stuff. The warnings against pistachios have been unrelenting, and I trust no pistachio products.

I need to read this topic as the older I get the more interested I'm becoming in batch cooking. Not to make piles of any one thing, but one meal for dinner and at minimum make enough for another meal which i then freeze and preferrably 3 meals. The other day I made an Italian sausage cream sauce for pasta, had one for dinner and froze the other three.

Thanks for this. I have a Jaccard but it never occurred to me to use it on duck breasts. I will next time.

Long story short, we decided to not replace the wall oven (already have the APO, the latest CSO and an airfryer) so microwave only. It has to be a certain size as it is a replacement for a built-in one and it also has to have a trim kit that works with it. So, at least 2 cu. Ft. We ended up getting a Panasonic, and stuck it in it 's "home" I.e. hole-in-the-wall until the installer could well, install it. Plugged it in to try it out. We'll, Panasonic has deemed a tiny little LED light sufficient for lighting the inside. You cannot see ANYTHING on the inside when it is running. When you open the door, the tiny little light comes on and dimly lights up half of the inside. We have been dealing with the same salesperson for years and he took it back and gave us our money back. The store now has to sell it as a floor model as Panasonic won't take it back. Luckily for us, due to being long time customers, they are not charging us a restocking fee. Since there is no longer a market for the larger counter type microwaves other than for those of us with built-in ones that go kaput, the store does not stock them. They will order one if we find one that suits us but won't take that one back if it doesn't suit us which is fair enough. We looked at them in a couple of places and one place only had a Sharp model. Guess what? Same light. The salesperson said all microwaves now come with LED "lighting". Rather than going to various stores, I'm going to do a bit more investigating via Google and the phone. Wouldn't it be ironic if we ended up buying back the same microwave?

What is in the gourmet mustard?

I had the original but no longer have it. There was a recipe I used to make out of that book but I can't remember what it was. It certainly wasn't the snow peas. PS I had no trouble accessing the article.

Yes, you can!😁

What did you get?