ElsieD

@blue_dolphin I envy your access to French butter. I bet it's tasty!

Here's a little quiz: https://www.theguardian.com/environment/2021/mar/20/could-you-spot-the-fish-fake-test-your-seafood-detective-skills-in-our-quiz?utm_term=faa66df65ca916a3448ba27317568689&utm_campaign=GuardianTodayUK&utm_source=esp&utm_medium=Email&CMP=GTUK_email

My Breville oven has a proof setting and the temperature is adjustable. It works very well but since there is no steam, the dough must be covered. Like others here, I chuck the ingredients into the bread machine on dough setting and go from there.

I, not unlike @rotuts am also the proud owner of the Brod @ Taylor proofer box. Mine, however, has been used maybe twice. I'll be very interested in reading your future postings of how you have made use of it. Who knows, I may dig it out.

You don't like potatoes?

I just used a pound of Selection butter. My normal butter of choice is Lanctantia. The Selection butter softened to the same extent as Lanctantia, so no difference there. However, when I went to cut a hunk of butter off the Selection, it was harder to cut through. Not much of a test, but upthread I did say I'd see if there was any difference between the two. Not much of a sample so probably meaningless, but there you have it.

When I said "generally" that does not include French fries but only if they are the skinny ones. He will occasionally eat them when we haven't had them for a while as he knows I like them and as long as they aren't mashed. Meanwhile, I have come to tolerate rice.

I never make potato salad. John does not like potatoes generally and potato salad specifically. I love them but we seldom have them. That is a sad but true story.

No need to go into more detail. The reason I asked so many questions is because we have a plethora of cutting boards and most of them aren't very good. Some are flimsy (I think we have identical chop and fold flimsy ones that slide all over), and none have a non-slip bottom. I think that one would do us nicely. Thanks for taking the time to answer my questions and post the pictures.

Me again. Thanks for the shot of the back. Does the handle lay flat when you are chopping on it? I read some reviews where some people complained that it didn't.

So yours measures 19' x 10.75" ?

@Smithy i had a look at the chopping boards on Amazon and wondered which size you got? It says it has a non-skid bottom. Does it?

Welcome. Holly.

Yeah, I read about the poke the yolk thing after I tried cooking the egg. How did your experiments fare?

@Kim Shook i am amazed at all the good stuff that comes out of your kitchen with such limited counter space. By the way, that looks like a Cuisinart Grind and Brew coffee maker. Is it? We used to have one.

I read about this a few years ago but not in such detail. As I recall, it is particularly prevalent with frozen fish.

Tried poaching an egg in the microwave just now. 60 seconds @ 80% power. Good news and bad news. The bad news is the yolk was firm (and exploded). The good news is the white was not slimey.

https://www.amazon.ca/dp/B00T8NCLWA?_bbid=17733770&tag=bookbubemailca-20 This came in my mail today. It is Saveur: The New Classics Cookbook, Kindle Edition. It is $1.99. The Kindle edition has 1544 pages so there ought to be something for everyone. It does not appear to be on sale at Amazon.com

Ditto.

We are fan favourities of the show. I decided to have a look back at the shows and was saddened to see that three chefs who had appeared on Top Chef have died: Floyd Cardozo, Aaron Grissom and one I liked very much, Fatima Ali. She was only 29 and had this huge smile. Very sad.

Is there anything you guys won't eat? I'm amazed at the diversity of your meals.

@patti That is one gorgeous kitchen!

Thank you. I think.🙂

I need to try this. I love poached eggs and I hope this method will produce non-snotty whites.

I ended up using fettuccine the most.