ElsieD

Every year in these parts, Carp, a village outside my city along with Perth, a place a bit further out, hold what they call Garlic Fests. All kinds of garlic is sold there there, all locally grown. Russian Red was one of my favorites.

I have the same one that @JoNorvelleWalker and @lindag have. I've had it for years and if I ever needed to buy another I'd get the same one.

Wish I'd thought of that when I had my jar.

I bought some years ago and tried to use it for lower-calorie peanut butter for John. He didn't care for it.

One of the very few canned soups I like though I seldom buy it. If I see it, I'll buy one and try it.

Where does the water go and how much goes into the machine?

I see the oven is deeply discounted at the moment.

My SIL and BIL hosted an Easter brunch for 9 people. I was asked to make Greek yogurt which I did. I also made 4 batches of ginger pumpkin muffins, I batch per family. The brunch was today. John went but I couldn't go because I was under the weather. Sad.

I have some HO . YA soy sauce. Best before date is July 19, 2024.

My replacement oven is going back to Anova today and they are sending me a new one. So this will be oven #3.

Thanks. I'll just freeze my tubs, measure out what I need, add hot water to it and let it sit until it dissolves. Problem solved.

Well, duh! You are right about freezer space. But I was also thinking that maybe with some liquid already added, it would be easier incorporate it into what I was making because it wouldn't be, for lack of a better word, as "blobby" hence requiring less whisking time. I used some the other day and found it took a while before the MTG totally dissolved.

Is it possible to dilute the 16 oz. tubs say 1 part demi-glace to 1 part water and freeze that in ice cube trays? @fledflew said uptrend he used a ratio of 1:4 but to save room I wonder if 1:1 or 1:2 might work.

What or who is WHPS?

Do you happen to know if one freezes the undiluted semi-glace in ice cube trays, how hard it is to get them out?