ElsieD

I love headcheese, particularly pickled headcheese although I no longer seem to be able to find it so I make do with the regular stuff. I also like tongue and blood sausage for sandwiches.

What was it?

Yup. The new mantra for this topic - "thanks, I think".

To the Canadians following this ropic: both Independent and Loblaws have Lanctantia butter on sale this week for $2.99 a pound. Stated limit of six or, put another way, 6 at a time.

Not that we can get them here, but @MokaPot what brand are they?

Shocking! Shocking, I say!

Given the avatar name, you must be a Lilian Jackson Braun fan. Welcome to the forum!

What did you do with the fish?

That's pretty good.

@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.