ElsieD

https://www.amazon.ca/dp/B00BS03QVG?_bbid=17424585&tag=bookbubemailca-20 This came in an e-mail today. One thing I noticed was the resemblance of the cover of this book to the 1,000 Spanish recipes cookbook. The Mexican one is $1.99 on Amazon.ca

There is absolutely nothing wrong with a Bron mandoline. I just lived in fear of losing a digit whenever I assembled it, used it, disassembled it then cleaned it. It was much more of a piece of equipment than I needed.

You ate an expired girl scout?

What is a parmy?

Thanks @Anna N I Think. And you too, @Toliver. Hope I get to this one a little quicker than the other Kindle cookbooks.

I watched America's Test Kitchen a little while ago when they made a Torta Caprese. It looked good so I decided to make one. John thought it was really good mainly because it reminded him of brownies which he loves. I thought it was just okay, but then I am not a big fan of brownies. It was helped immeasurably by the addition of caramel sauce.

https://cookingwithsteam.com It isn't a cookbook but it may interest you.

I wonder if you could add, say, freeze dried fruit to the mixture.

I love toasted raisin bread and have been tweaking a particular recipe to get it where I want it. I'm almost there. One of the things I have been doing is increasing the amount of cinnamon but found that this loaf has a tad too much, so I'll reduce it next time. Other than that, it's great. I also used both raisins and dried cranberries, this loaf has two cups of fruit. The brown colour is from the cinnamon - I used bread flour.

Welcome to the forum. Any particular type of cooking you like to do?

Will do.

Nothing like Amazon asking you to do it's work for them - given that it is THEY who are selling the book. And, I'll betcha Milk Street will look into this. Good for you.

Yesterday I wanted a small foccacia to go with our dinner. I have a rarely used Thermomix and wanted to use that so went googling for a recipe. I found one that called for 100% hydration. I reduced the recipe to 25% and I let the Thermomix do it's job. I then poured the dough into a 6" springform pan, and let it rise for about an hour. The instructions said to bake at 350F which struck me as low but this was an experiment so I went ahead with it. Into the CSO it went on the bread setting. When the time was up, it was baked throughout but the crust was an unappetizing looking white. I took the sides off the pan and gave it another few minutes. The results are pictured below. Since this was an experiment, I wasn't expecting much. I found the crumb "wet" if that makes any sense, and I arrtribute that to the bread not being baked at a high enough temperature given the hydration level. The crust was good, the bread needed more salt. I also need to bake it in a pan with lower sides as i think this too contributed to the lacking of browning. The size of the bread was perfect for the two of us and I'll continue to play with this recipe to get it where I want it. This was very quick to throw together and took 5 minutes of hands-on time. It isn't as flavourful as foccacia made the normal way but for something that can be whipped up in a hurry it's not bad. It took longer to clean the Thermomix. If anyone has any suggestions, I'm all ears. I used 125 gm each bread flour and water, 1/4 teaspoon salt and 1/2 teaspoon of instant yeast.

I found the recipe on-line. How does it scoop?

https://www.seriouseats.com/recipes/2015/04/pulled-pork-jalapeno-poppers-bacon-recipe.html I can't remember if I posted this link before but this is also very good. As odd as the raspberry sauce sounds, it works. @Smithy I asked about the shrimp because all we can get around here are frozen shrimp from various places in Asia along with some wild Argentinian shrimp. I'd give my eye teeth for fresh shrimp, not frozen, not treated with anything.

Thanks to you, @Smithy I'm still buying Dave's Killer Bread. That stuff is good!

I went down a complete rabbit hole with this "author". I saw that also. Try reading the reviews on some of her other stuff.

I'm looking forward to you hearing from Amazon.

I saw those recipes too which is what initially aroused my suspicion. They did not look like any recipes I could envision Christopher Kimball coming up with.

Me too.

Potatoes.

I find it odd that the description of the book on Amazon matched the tone of the narrative in the book which matched the tone used in the one and only review and that said review gave the book 5 starts. Apparently 77 people rated the book but only one left a review. 98 % of the reviewers gave it 5 starts, 2 % gave it 4 starts. Hmmmmm. Hard to believe Kimball had anything to do with this book. ETA: I just looked at Amazon again and she has 5 other cookbooks, all issued in December, 2020 and all 5 star rated. Busy lady.

I don't think I have ever seen Jasmati Rice. Where are the shrimp from? Also, I see Halibut is as expensive there as it is here. I could do some serious damage to my wallet if I were ever let .loose in a place like that. Thank you for the post and pics.

I'm curious - is the buffet food served to you or is it help yourself? From what I have read, buffet places in this neck of the woods serve the food, you are not allowed to touch anything.

I wish we had one.