ElsieD

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.

Love the lights!

I hate when that happens.

I ended up doing it for 24 hours then a quick sear. What a revelation that was. It was one of the best steaks we've ever had. Goodbye strip loins, hello flank! It was tender without being mushy and full of beefy flavour. Really, really good.

Well, at least you weren't taking a course in viennoiseries at Le Cordon Bleu and came within a hair of throwing a big bowl of flour into one of those huge bins of sugar.

Are they Tommy Atkins? They look too big to be atauflos.

Having had the same experience, the only mangoes I buy now are atauflos.

Thank you. How was the texture? I'm going to simply sear it in a cast iron pan on high heat.

I have a flank steak swimming away for dinner tomorrow. I have been trying to decide how long to leave it in there. It is at 133F. I have read to do it anywhere from 1 to 3 hours to 24 hours, the latter time mentioned by @Okanagancook and @KennethT. I can pull it out before bed or let it go until dinnertime tomorrow. I'm looking for a tender but not mushy steak. What would be the best time? I have done lots of steaks but never flank.

Hi Chuck! Welcome.

Steel cut oats for me, need a dab of maple syrup. All the Stoked Oats need is a bit of salt.

I love oatmeal. Once upon a time a used to buy those instant Quaker oatmeal packets. Then I graduated to steel cut oats which I still like. Then I came across a Canadian product called Stoked Oats. I buy the Bucking-Eh and the Stone Age Oats and mix them together. They too are an "instant oat" but it isn't gummy and actually has texture. I really like it.

I picked up the Pie and Pastry Bible by Rose Levy Beranbaum yesterday for $2.99 which i was pretty happy about.

Zeus is doing well, thank you. He's thinking of moving from the Mini Mite league to the Mite league. Unfortunately, they are age driven and he doesn't remember the year he was born in, at least not with 100% certainty and that is a problem. He has been working out every day and says he is in the best shape he's ever been in so he is ready to put on his goalie pads and advance to the next level. He thanks you for asking and sends his regards to MC.

I have two unopened containers of the stuff in my cupboard. I haven't used it in a while but I used to use it in place of liquid buttermilk. I think i used it in pancakes. I'd put the powder in with the dry ingredients, sifted if clumpy. The amount of buttermilk called for would then be replaced by water. It always worked just fine. At some point I decided to use regular buttermilk so now when I buy some the rest of it is put into 1 cup amounts in baggies and frozen.

That is absolutely hilarious. Made my day.

I got all excited about the Edna Lewis book. But, when I went to buy it on Amazon.ca it was listed at $14.99. I am no longer excited.😢