ElsieD

Thank you. (I think)

Yes, that's why we got one with 3 fan speeds. It is only ever on high when, say, i am searing a steak, and that only lasts for a few minutes. The rest of the time we find speed #1 does the job.

We have recently purchased a new range hood and it is made by Broan. We too live in an apartment but our hood does vent to outside. We like it very much; it has 3 fan speeds and three light settings. One thing i discovered after i installed it was that it sticks out more into the kitchen than the one that was there. The part that sticks out is my height and every now and again I whack my head on it. You may want to keep that in mind.

I'm assuming that the cream is the 40% MF variety?

Well, I haven't made it yet. As you can see, I just now got the ingredient list. I have never heard of canistel fruit, so I looked it up. The bit I read said it sort of tastes like peach.

Did you use the mango pulp brand called for?

Yes!!! Thank you so much. Now to find the mango. I will check out the Indian stores around here. There are a bunch of them. Thank you again.

@CeeCee Wow! That is an incredible amount of information and I thank you for it. I was born in Holland (Zutphen) and still have relatives there. It was my mother who introduced me to Nasi Goreng long after I had left home. She used the dry Conimex packet but as I mentioned, I have since found the paste, also made by Conimex which I prefer. I'm going to have a good time going through your posts and checking out all the links. Thank you so much!

Um, yes, it was plugged in.

The few successful times I have tried it, I was able to cook an egg in the shell on Steam 210 for 22 minutes. The time before last I did it the same way. The yolk was soft and the white as @Kim Shook would say, resembles snot. I tried it again the other day, and it was completely raw. i don't know if it was warm, much less hot out of the oven because I removed it with tongs. Any ideas?

I've had uneven tops like that too. I now look at it when it is finished it's first rise to check the shape and adjust it if necessary. I haven't a clue why that happens. Maybe the good people at KAF have the answer?

Thank you. I'll give it a try with a couple of peaches.

I agree with you. The same holds true with peaches. People say that they will ripen if you leave them on the counter for a few days. To me, if you do that you end up with a softer, not to be confused with a riper peach, a mushy texture and little peach flavour.

Yes, i ground the dried corn in my blender. I don't know how it would turn out using fresh corn or how to adjust for it. https://www.amazon.com/Augason-Farms-Freeze-Dried-Sweet/dp/B0096GE7A8/ref=sr_1_2?dchild=1&keywords=Freeze+dried+corn&qid=1598629491&sr=8-2

Here you go: https://www.seriouseats.com/recipes/2013/06/buttered-popcorn-ice-cream-recipe.html

https://www.thekitchn.com/_/print Here you go. My notes: The first time I made them I made the size indicated in the recipe. We found that it is too much cookie, and I have made them the size of a regular cookie since. I shape them then freeze them and pull them out and bake them as needed. I have also found that baking them for 10 minutes in a 325 convection oven, rotating the pan with three minutes left gives you the perfect cookie - crispy edges and a nice softish centre. I found freeze dried corn at a camping store. It is regular corn that has been freeze dried and weighs next to nothing. Edit: the recipe is from The Momofuke Milk Bar Cookbook by Christina Tosi. P.S. I also make popcorn ice cream if you're interested.

We have a garbage can but it isn't very tall. It's one of those ones that is built in to the cupboard under the sink. So, I'll just do it outdoors. It's pleasant sitting out there on a nice morning especially since we don't get outside much these days.

I saw that also but I thank you for pointing it out. For us we are just coming into the season. Southern Ontario will have local corn already but we are always later than them. With everything. When i get it I will let it sit around for a day or two before I try it.

I also noticed there wasn't a lot of juice in there. I thought why bother for such a little bit. But when I looked at the recipe and saw the yield I decided to try it as soon as I can get my hands on some local corn and get a nice day so I can strip them on the balcony. Makes a holy mess in the kitchen. I'll post here my results. Don't rush out for a Vitamix yet!

The recipe claims to make 3 cups from 8 cobs of corn. I have a Vitamix and I know that other stuff I have blitzed in there leaves little to no skin, seeds, etc. Typing this reminds me that when I make corn cookies and blitz dried corn in there, it results in a very fine powder, without any bits.

@ElsieD – I love pikelets. I saw them for the first time in February (I think) when @Captain made them. They are now one of our favorites. Yours are much nicer than mine – mine come out a bit too dark. Mine are likely different from his. In looking at various recipes, a lot of which were Australian, I saw that most use baking powder. Mine were made using yeast. You mix flour, active dry yeast, a teeny bit of sugar, salt and warmed milk together. Let sit for a couple of hours until nice and bubbly then fry on medium heat. They cook at a lower heat than say, pancakes, so they take a bit longer. But, they are a snap to make. Apparently you can heat leftovers in a toaster but we didn't have any left.

Well, dang it all, th ank you for posting this but us Canadians aren't allowed to watch it. What is the gist of it?

http://ca.miele.ca/Onbank/en/Product/Details/881 You might contact them.

I don't usually post on this thread because we don't normally eat breakfast, but I have been wanting to make these for a while so we made some today. Pikelets, with sausages. The maple syrup is courtesy of our neighbour. Her nephew tapped the maple trees at her cottage and boiled down the sap over a wood fire, the old fashioned way. It is superb.

I have never cooked it but when I was a kid, my mother did. I liked it.