ElsieD

That's 3 CSO's when you find them on sale. Someone on this forum will surely be buying one and it is going to be interesting to read what they have to say about it.

I use them as well.

Thank you for responding. Are your canneles placed on a sheet pan and then put on the stone to bake or directly on the stone? Also, are you baking on convection mode or non-convection?

@RandomCrap and anyone else who wants to chime in - at what temperature do you bake your canneles? I had been working on them but I have given up. When I look at various recipes the timing and oven temperatures vary a lot. If I can get an answer to this, I may give it another try. I have the copper molds. Also, please indicate if you are using convection mode or not.

I haven't cut in to it yet as it is still warm but it smells a bit of lemon?

Today some more largesse from my neighbour, an olive oil cake. Nicely wrapped in parchment and tied with ribbon.

How about something like this? They also have larger ones. https://www.leevalley.com/en-ca/shop/hardware/kitchen-hardware/wire-storage/55168-small-side-mount-pullouts

A few people seem not to like Conimex nasi goreng. I don't know if the rap is on the dry mix or the paste. I've always thought it was pretty good until I tried the their Boemboe Nasi Goreng which is a wet paste. . The paste is waaaay better.

I have used the Maggi Jus gravy mix, the one that says "ook lekker bij kip" or, also good with chicken. The package looks like this, although this one is for meat/beef. I don't have a chicken one right now. They are quick to make - melt some butter in a pan, add mix and 250 ml of water, and that's it. We quite like that particular one. Wal-Mart displays some Maggi products on-line but the gravy one isn't one of them. I would expect the Dutch Store in Burlington would carry them.

And ElsieD

@Kim Shook If I lived near you, I'd invite myself over for a piece of that cake. It looks delicious. I'd say the same about the pie but a don't like a lot of raisins in stuff. Some yes, lots no.

That pastry is, I'm embarrassed to say, better than any pastry I could wrestle up. Pastry has never been my strong suit. I buy Pilsbury when I need it.

@Toliver Thanks, I think. I just sprang for the Pizza etc. one as it looks like it has lots of interesting recipes.

That was my first thought, as well.

My next door neighbour must have gone to Montreal today. On my door hung some bagels she had brought for us with a note saying they had been baked at noon.

Nice. I have only had two deliveries so far but I get so much of the same thing I give some to my neighbour. To be fair, I check off what I want, don't want and what I am neutral on. We have the ability to swap some items. This week I got 3! Fat bunches of cilantro, 2 of basil, 1 dill and 1 thyme. Also, some really nice green onions, beans, lettuce, and a big zucchini. I can't remember offhand if there was anything else or not. I'm looking forward to, in particular, beets, potatoes and tomatoes. As I am on a two week delivery, the tomatoes at least, should be coming soon.

@Anna N Quite the car crash. John tells me it's not far from his mother's.

I prefer curly parsley to flat parsley, maybe because that's what I grew up with. I love it minced, with carrots.

I find it strange that for the price of this oven, that the manual would be that bad. If I were in the market for this type of oven, the quality of the manual would make me question the quality of the oven.

Here we go - speculoos ice cream just your basic cream, milk, egg yolks, vanilla, sugar, speculoos cookies, salt, baking powder, spiced rum and toasted sugar. I had mentioned on another thread that I had made and tried toasted sugar in a recipe but I didn't think it was worth the trouble. Since this recipe (Stella Parks, Serious Eats) called for toasted sugar i toasted some up. This ice cream is very rich and tasty.

Thank you! I sprung for the updated Scoop book. I have the original and it will be interesting to see the changes.

There are a lot of similarities between Dutch and German. I (used to) speak Dutch fluently and when I took German in school, i was surprised at how easy it was, due to those similarities. That's really what I was trying to say, and I could have said it better.

Translated, chop knife. In Dutch it is a hakmes

Welcome to the forum!

No, i don't remember the model number. We had it when we had our house and we haven't lived there for over 6 years. I can tell you it had inverter technology, and it could microwave, bake on convect and broil. It also had a combo function. It was at the time, the top model. It did not have a steam function.