ElsieD

Some of us have never heard of cubeb. Learned something today, thank you.

@teonzo I agree with you that metric is better but imperial measurements is what the recipe is in. The recipe calls for 3 1/2 cups of flour which as per the King Arthur Baking site is 420 grams. They list flour as weighing 120 grams per cup. Using a 50:1 ratio, that means using just over 8 grams of baking powder. King Arthur says 1 teaspoon of baking powder equals 4 grams so I would use just over 2 teaspoons. Is that correct? The recipe, calling for 1/4 cup means it is calling for 12 teaspoons, 6 times as much. Googling around, I see most scone recipes call for 1 tablespoon of baking powder. Thank you for your help.

Reminds me of this..... John was directing an on-line duplicate bridge game a couple of weeks ago and got chatting to this person in Phoenix, Arizona. She was complaining about how cold it was. It was 13C there, and 15C here. John said something along the lines of we think that is balmy this time of year. She was on-line today and since the temps have dropped here, suggested that she had sent the colder temps our way. He sent her a picture of the snow on the trees outside our windows. These trees are evergreens. Her response was "OMG you have Christmas trees outside your house"!

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.....