ElsieD

Does the once used and forever in it's box Brod and Taylor proofer count?

I cook a capon every year at Christmas. What was so unusual about that recipe?

It was.

I love garlic but can no longer eat it. When I realized garlic was the culprit causing acid reflux I felt rather sad.

I put the steak back on an hour before dinner at 134F, dried it and gave it a fast sear. I'd like to know where this cut of meat has been all my life. It is delicious. It was tender and full of beefy goodness. I have another one in the freezer with the same 2" thickness and I will do it the same length of times but maybe at 136F. I found it just a bit to rare for our tastes. Thank you @gfweb and @KennethT for your help. @rotuts I think I'll let the pros do the cutting for me. I wouldn't know where to start.

Of all the odd things our supermarkets seen to be out of, it's HP sauce. You can find the Bold flavour, but not the regular.

I've made popcorn ice cream. Don't laugh - it's quite good.

I have pulled it and it is on ice. It is about 2" thick. Given the thickness, it will come up to temp that quickly?

P.M.

It went in around 6:30.

I recently bought a cookbook for a fundraiser and one of the recipes I want to make is for raspberry scones. It is a pretty standard recipe, calling for 3 1/2 cups of flour. It is from what I and many others consider to be one of the best bakeries in town. The amount of one of the ingredients seems wrong to me. It calls for 1/4 CUP of baking powder. Can this possibly be right? I have never made nor seen a recipe for scones calling for this much baking powder. I have sent them an e-mail asking about this but I haven't heard anything back..

Dang it all. So what should I do, pull it, ice it and put it on tomorrow a couple of hours before dinner?

I should have read this first. Flat iron steaks are something I have never seen sold as such in our supermarkets. But since others think so highly of them, I went to my butcher and he cut me a couple. Thinking I should cook it the way one would cook a flank steak, I planned on cooking it sous vide for 24 hours at 134F. We really liked the one and only flank steak I ever cooked this same way. It is presently floating around in it's water bath, and NOW I decide to check out what others have said and most seem to do it for only a couple of hours. Will I ruin it by letting it go for 24 hours? Is it really so different from flank steak?

Where did you get the grilling bags?

Only two of us here as well, with 2 big refrigerator/freezer combos, a stand up freezer and a small bar fridge. They are stuffed full - especially the freezers.

Love that third picture of the water. It sure looks peaceful.

Is this it? https://www.foodnetwork.com/recipes/joanne-changs-sticky-buns-recipe-1947951

A panade?

Yeah, I think he's waiting for his plate to be set in front of him.

I bought it.

Has anyone found that just one of the settings on their CSO doesn't work? All of my settings seem to work except the 210 degree steam function. I find it strange that just one setting won't work and am wondering if it can be fixed.

Did something happen to him? I looked at his profile and his last post makes me wonder.....

I'm curious also.

It's really disappointing when you go back to a place that you loved when you went the first time is not up to snuff. In Newfoundland, there are two places that we have been to in 3 out of our 4 trips. I was afraid the second visit would not be as good as the first, but it was. Then the third time I was SURE one or the other or both would disappoint but they were both as good as the first two times. We felt like we'd won the lottery.

In our house, it was the starving Chinese. Darienne, this is for you. Under the La Paloma sign you can see Oval and Chinese food.