ElsieD

@Smithy For years I made mac 'n cheese from a recipe in my very first cookbook, The Good Housekeeping Cookbook. I still have the book, some almost 50 years later. Using that recipe it would get baked with bread crumbs on top. I now make it in the IP. For crunch I brown panko in butter until it is nice and brown and that gets put on the mac 'n cheese once it's plated. Few dishes are used and I like the result just as much as doing it "the old way".

@Kim Shook The crumb in that loaf looks lovely. Was the recipe one that came with the machine?

Me too. I chose to laugh.

@Smithy I just looked up your location on a map. You are quite a ways away from home. How long will it take you to get there?

Those look like beautiful bottles.

Yuck. Must have been quite odorific.

Thanks to the suggestions from others on this site I have started baking bread in the CSO on the bread setting and finishing them in my regular oven.

I love those things. On our trips to Newfoundland I ate them whenever I could.

Well, now, that's sad.

I remember the ones that looked like mini versions of the ones you see in diners with the metal screw-on caps.

They were such cute little things you almost didn't want to use them.

https://www.willykrauch.com/ This is a great place. We have purchased smoked salmon there and it was fantastic.

@MokaPot Thank you. I've taken a picture of it and will bring it with me next time I visit the Korean grocery store.

I do! I do! I love butter tarts.

I don't recall seeing them, but then I was always on the hunt for either Crispy Crunch or Oh Henry bars.

Wow, that's some big hail. Selling those popper kits is a great idea. You don't see those around here.

www.northof49birch.ca sells birch syrup and a couple of blends. I have had the birch and maple syrup blend which I liked very much. I don't know about shipping costs - they are in Cochrane, Ontario and they were selling at a farmer's market when we were there.

How stupid of me not to know that Takesan Kishibori is the same thing as Tokusen Maru-Daizu. Thank goodness you're right here to correct me by pointing this out.

You are right. I posted in the wrong thread.

Somewhere on eGullet a soy sauce called Takesan Kishibori Shoyu was mentioned. I went to order something from Amazon today and noticed it was on my wish list. Is anyone familiar with this? I'm trying to decide whether or not to treat myself to this.

No, I haven't but next time I'm there I'll have a look. Thanks for the suggestion.

Somewhere on eGullet a soy sauce called Takesan Kishibori Shoyu was mentioned. I went to order something from Amazon today and noticed it was on my wish list. Is anyone familiar with this? I'm trying to decide whether or not to treat myself to this.

John would agree. We aren't anywhere near a Trader Joe's but when we were, we always bought some. The Costco ones "will do" but TJ's are better.

And another one. https://www.pressurecookingtoday.com/bone-in-beef-short-ribs/

@Tri2Cook That's a great buy. Here's A recipe we like. The ribs, though, are not smoked. https://www.cookinglight.com/recipes/sweet-sticky-short-ribs