ElsieD

My microwave died the other day and I need to buy a new one. My husband suggested we also replace our wall oven with a new one at the same time as it too is over 20 years old and apt to fail sooner rather than later. Both are/were GE Profile. I said I'd be in for replacing the wall oven but only if it could be a steam oven. He said okay so we've been looking around. I'm wondering if anyone has experience with either a combo or a wall unit they would recommend? The steam oven would not be plumbed to a water source/drain, it would have a refillable tank inside the oven. Any and all suggestions appreciated.

I'll taste them before I freeze them and let you know. Added: i was going to do them in the microwave and dang, in the middle of the first one my microwave oven died. They are now all on sheet pans in the oven.

Yesterday we went to an local farm gate which we frequent to buy squash. We came home with some that were familiar to us, some we'd never heard of. Today they'll be cooked up and frozen in meal-sized portions.

Thanks's to Amazon's quick delivery service, I have the book!

I just ordered the book.

Strange. I clicked through the book on Amazon and no recipes were shown.

Thank you @blue_dolphin. I have Spotify and it looks like I can watch them there. I'll report back.

I clicked on the link but the intro kept repeating, so I couldn't watch it. Too bad as I'm interested in this.

I will never again put a smoked pork shoulder in the slow cooker in the afternoon intending to have some for dinner, ask John to carve it up come said dinner time, only to find I'd forgotten to plug it in.

Are the waffles crispy?

Yes, we did. Yummy things, aren't they.

How does this work?

When i saw @blue_dolphin's post, it thought, that's a book i could use! Into the search engine the title went which brought me to Amazon which, when I clicked on the title, told me I had purchased it two years ago. Nocw that I have re-acquainted myself with the book, i see waffles in my future. Did you ever try substituting corn starch for part of the flour as suggested by Andie? Does re-heating them crisp them up?

@gulfporter I actually make corn ice cream using fresh corn on the cob. The recipe is from the NYT and I make it when corn is in season. I have some in the freezer now and while corn ice cream sounds odd to some people, it's delicious.

I just checked the "specials" for chicken drumsticks prices this week. They range from $3.00 to $4.99 a pound.

Sure wish we could get $.99 chicken drumsticks here. Gorgeous looking stock, @rotuts. Did i read that right, that you got 3 containers of CK stock from 4 drumsticks? Or was that from both trays? Does MC get the chicken threads?

I have this one and I love it. It is rechargeable.

@Smithy How wonderful! What a thoughtful thing to do.

I peeled them this afternoon and froze them. I didn't eat one though they smell great. No signs of fermentation, thank goodness. Thanks, everyone, for your help.

This is what they look like today. The one on the bottom, second from the right is completely black so I assume that one is ready for baking and the rest should look like that before I use them? I've tried two along the way to this point. The first was starchy, not very sweet. The second, half black, was really sweet at the ends but hard and still starchy in the middle. The ripe ends, however, we're amazing. Also, the peel is quite thin. Is that normal?

What is soss?

Wow! That's a great job you did on your smoker. It does indeed look like it's brand new.

Thank you. This may be a dumb question but did you bake it using frozen, semi-frozen or thawed peaches?

@Smithy What was the texture of the peaches like after baking? I have a LOT of peaches in the freezer right now as we were able to get our hands on some beauties. I now worry that the peaches will turn to mush after baking them.

No, i don't use my IP for this. I do it on the stove. I let it go for however long it takes at a bare simmer. I just use the carcass and odds and sods of the trimmings.