ElsieD

Hello from one Canadian to another. Welcome to the forum.

In Canada we use Robin Hood Instant Blending flour. Just shake it into the liquid, stir, and voila! no lumps.

What if you pureed the berries first and then run them through a food mill to extract the seeds? Or maybe that's what you meant?

Olibollen are kind of like apple fritters.

Does anyone have any further info on this topic?

Does anyone have a problem printing recipes from Evernote? i used to be able to send them directly to the printer from Evernote. When I do this, I get the same message i used to, telling me it was successfully sent to the printer but nothing gets printed. We have Evernote Plus and pay a yearly fee of $90 for this. If I can't print from it anymore I need to look around and find somemthing better.

I am making olibollen for New Year's Eve, a Dutch tradition. I am a bit flummoxed by a recipe I am using. I never pre-proof instant yeast. However, the recipe I am using calls for the instant yeast to be pre-proofed. I have no problem doing that, but what is the point? After proofing the yeast, you continue mixing everything together, let the mixture sit until doubled then fry away. Does anyone ever pre-proof instant yeast and if you do, can you please tell me why?

I used to use diced potatoes in my tourtière. My husband does NOT like plain photos especially if they are in something where the potatoes are easily identifiable. So I switched to fresh bread crumbs. Then I read where instant potato flakes can be used which is what I use now. So yes, spuds are in the tortiere but not noticeable. I can't help but think I wouldn't like to see french fries in there though.

You will never, ever, see a GBP anywhere near my kitchen!

So it is essentially a meat pie containing cheese curds?

The spatulas are rigid, they bend maybe 1/8th of an inch, if that, when you press down on the tip. The edge is sharp. If scrapping out the last of one of @JoNorvelleWalker 's peanut butter jars, they should cleanly scrape the peanut butter off the sides and bottom. I would not think the bend would get in the way but I haven't tried it yet. I did try the tongs - they're wonderful. And yes, red is great and so is neon green. Makes it easy to find them in the "cooking utensils and other gadgets" drawer.

Welcome to the forum. I was born in Holland. Whereabouts are you? I was born in Zutphen and still have a lot of family there. Are you making olibollen and appleflappen for New Year's?

I did not get much in the way of kitchen-related gifts this year but am pleased with what I did get. A set of tongs with metal "teeth" on one side and these two rigid scraping spoons. They sit on the counter with their raised spoon parts so will cut down on the mess. I thought of @JoNorvelleWalker when I saw these spoons and her 20 pounds of peanut butter. She might find these handy. Mods: please remove this post. Duplicate.

@Shelby @rotuts will be along shortly to tell you that you had better get a backup.

Glad you joined the crowd!

I lived on a farm for 4 years when I was a kid. There was one bull and around 30 Holstein cows. The cows only produced milk after birth. The one bull inseminated each of the cows.

Interesting article, thank you. I had not heard of this. I wonder if any Ontario farms are doing this? When next I go to my butcher, I'm going to ask him about this. Not likely to happen for a couple of weeks but when I do, I'll post what he says.

More details, please.

😄😄😄

Oops. I took a picture and forgot to post it. Here it is:

Wonderful! I don't have it!

So I have these two bottles. One is sweet, the other is not. What is the one on the right, then? I thought it was unsweetened mirin.

I probably would if I had the recipe.

Can someone please tell me when a recipe calls for mirin, and mirin is all it says, is it calling for the sweetened stuff or the unsweetened?