ElsieD

Welcome to the forum. Any particular type of cooking you like to do?

Will do.

Nothing like Amazon asking you to do it's work for them - given that it is THEY who are selling the book. And, I'll betcha Milk Street will look into this. Good for you.

Yesterday I wanted a small foccacia to go with our dinner. I have a rarely used Thermomix and wanted to use that so went googling for a recipe. I found one that called for 100% hydration. I reduced the recipe to 25% and I let the Thermomix do it's job. I then poured the dough into a 6" springform pan, and let it rise for about an hour. The instructions said to bake at 350F which struck me as low but this was an experiment so I went ahead with it. Into the CSO it went on the bread setting. When the time was up, it was baked throughout but the crust was an unappetizing looking white. I took the sides off the pan and gave it another few minutes. The results are pictured below. Since this was an experiment, I wasn't expecting much. I found the crumb "wet" if that makes any sense, and I arrtribute that to the bread not being baked at a high enough temperature given the hydration level. The crust was good, the bread needed more salt. I also need to bake it in a pan with lower sides as i think this too contributed to the lacking of browning. The size of the bread was perfect for the two of us and I'll continue to play with this recipe to get it where I want it. This was very quick to throw together and took 5 minutes of hands-on time. It isn't as flavourful as foccacia made the normal way but for something that can be whipped up in a hurry it's not bad. It took longer to clean the Thermomix. If anyone has any suggestions, I'm all ears. I used 125 gm each bread flour and water, 1/4 teaspoon salt and 1/2 teaspoon of instant yeast.

I found the recipe on-line. How does it scoop?

https://www.seriouseats.com/recipes/2015/04/pulled-pork-jalapeno-poppers-bacon-recipe.html I can't remember if I posted this link before but this is also very good. As odd as the raspberry sauce sounds, it works. @Smithy I asked about the shrimp because all we can get around here are frozen shrimp from various places in Asia along with some wild Argentinian shrimp. I'd give my eye teeth for fresh shrimp, not frozen, not treated with anything.

Thanks to you, @Smithy I'm still buying Dave's Killer Bread. That stuff is good!

I went down a complete rabbit hole with this "author". I saw that also. Try reading the reviews on some of her other stuff.

I'm looking forward to you hearing from Amazon.

I saw those recipes too which is what initially aroused my suspicion. They did not look like any recipes I could envision Christopher Kimball coming up with.

Me too.

Potatoes.

I find it odd that the description of the book on Amazon matched the tone of the narrative in the book which matched the tone used in the one and only review and that said review gave the book 5 starts. Apparently 77 people rated the book but only one left a review. 98 % of the reviewers gave it 5 starts, 2 % gave it 4 starts. Hmmmmm. Hard to believe Kimball had anything to do with this book. ETA: I just looked at Amazon again and she has 5 other cookbooks, all issued in December, 2020 and all 5 star rated. Busy lady.

I don't think I have ever seen Jasmati Rice. Where are the shrimp from? Also, I see Halibut is as expensive there as it is here. I could do some serious damage to my wallet if I were ever let .loose in a place like that. Thank you for the post and pics.

I'm curious - is the buffet food served to you or is it help yourself? From what I have read, buffet places in this neck of the woods serve the food, you are not allowed to touch anything.

I wish we had one.

I just remembered that Cooking Light has been re-born as a quarterly magazine. But, they are not accepting Canadian subscriptions, US only. It would be nice if they had a digital option.

@Smithy and @heidih I fixed the link to show the right recipe.

I'm not sure you are looking at the same recipe. No onions are called for.

I have no idea if you are interested in another recipe for Thai Fish Cakes but here is one we like. https://www.recipetineats.com/thai-fish-cakes-2/

Yes, I still get that one along with Canadian Living.

I was a big fan of both Gourmet and Cooking Light. Paid advertising has moved in a big way from print to internet sources and so we are slowly losing hard copies eg magazines and newspapers. With the loss of newspapers we have also lost a lot of investigative journalism which I mourn more than cooking magazines. Who/what will be left to speak truth to power?

@Kim Shook You are going to love that Danish whisk. I use mine all the time. @Shelby For sous vide purposes, can you plug whatever temperature you want in the IP?

It's $13.99 for the Kindle version on Amazon.ca

Two thoughtful things happened Christmas Eve and New Year's Eve. On Christmas Eve, my neighbour set up a table midway down the long hall filled with single serve B-52's, chocolates and various other goodies. On New Year's Eve another neighbour put out a bucket of 200ml sized Henkell Trocken and a couple of other types of wine and slipped a note under everyone's door with instructions to "help ourselves". Nice touches in an otherwise kind of bleak Christmas and New Year's (but thankful that me and mine continue to be well).