ElsieD

I may just try this to see if it cures my aversion to figs. It has to be better than fig newtons.

I just put a piece of tin foil on top of what I'm cooking/searing/grilling and put a cast iron pan on top of that. If needed, I'll add some extra weight, like canned tomatoes.

What is it about figs that appeals to so many people? I tried fig cookies a couple of times, I think they are called fig newtons. Dry terrible things and it seemed to me the only part of the figs that were in the cookies were the seeds. After that, I swore off figs forever.

I have no trouble with the format. Thank you for posting this.

I'd like to take a bite out of that. Do you have a recipe you could post?

I will never again (until next time) use an appliance without reading the manual. I wanted to bake up some frozen chicken wings which I usually do in the CSO. I decided to use the BSOA this time on the air fryer setting as I wanted crispy wings. Not having been particularly happy with how my air fryer setting had been working, I pulled out the manual. Well, lo and behold there is a button you need to press to properly use the air fryer button. It is the super convect button. It is a new-to-me button. I always wondered why @Norm Matthews had such good results using his. I now know.😳

You poor, misguided soul, you.

I love good honey, but I don't care for the creamed ones. Why, I don't know, but my preference for the liquid type goes way back. I have paid small fortunes for good honey and loved every drop.

Stunning!

I agree with you on the flat iron steaks except for the cheap part. They are expensive here as are hangar steaks.

Larousse Patisserie and Cooking by Larousse $1.99 https://www.amazon.ca/dp/B0868F5CTR?ref_=pe_618300_590742460_kdd_btf_0_lm Milk Street: Tuesday Nights by Chris Kimball $4.99 https://www.amazon.ca/dp/B079L57DDQ?ref_=pe_618300_590742460_kdd_btf_1_lm Not available in the US at those prices

This has nothing to do with chickens, but I bought a "heritage" tomato once. It tasted just like any other out-of-season tomato, but it was 3 times the price.

Welcome, from one ice cream lover to another.

Thank you so much for these posts. I'm really enjoying them. I had heard that Greece was lovely and you photographed it beautifully.

@JoNorvelleWalker certainly has a way with words!

My experience with pickled herring suggests yours was not fresh. Pickled fish does not improve with age. If the edges have turned what I think of as a brownish colour, it suggests to me that it has been sitting for a while. You want the cut side of the fish to be the same colour as the innards. Not fresh pickled herring = fishy taste.

I was in Metro and they did not have it. I did not get to Loblaws, but I will be before too long and I'll check there also. Too bad about Maggie's. I had hoped they might have had it. The Dutch are very fond of pickled herring.

Denninger's pickled herring is the best and I always pick up a few jars when I'm in the area. But I have had the pickled herring from the Dutch store here and it too is very good. I'm not much of a fan of the stuff in the grocery stores. Bring on August! I'll be down there and will be picking some up.

Try Maggie's Meat and Dutch Market in Peterborough. If they have the dutch pickled herring, it will be very good. I am going out today and am likely to be going to Loblaws and Metro. I'll see what they have.

Sigh. Not on Amazon.ca

I used to have quite a few of their books and while looking for a recipe once I found it duplicated over several of their other books. I felt taken advantage off, and haven't bought any of their books since. I get their magazine free through my library and I do read that. Their recipes work, but they sure to like to repeat their recipes.

Those are beauties.

Looking forward to seeing what is in your repertoire.

I have never had a home made English muffin but I have eaten many toutons. I would never equate the two, not even close. That said, I like them both.

Jalapeno bacon? I don't think I've ever seen it. Tell me more, please.