ElsieD

Welcome to the club!

I keep green onions in paper bags in the fridge. They keep quite well in paper, in plastic they get slimy.

We did our big shopping run yesterday. Our first stop was the T & T grocery store which sells mostly Asian products. It was reasonably busy but what struck me was that everyone was wearing a mask.i did not see one person without one. Our second stop was Costco. Maybe half the people were wearng masks despite the fact they were handing them out at the entrance. GRRR. Also, I have never seen such a line-up for the cash. The line-up went all the way to the back of the store, across the back and half way up the furthest aisle. The rest of the places we went to also seemed to be afflicted with the "I ain't wearing no stinking mask syndrome". Idiots.

I love scones. I made some savoury ones the other day using old cheddar cheese and made another batch today. Today's were supposed to be orange cranberry but dang it all I was out of cranberries so I used dried blueberries instead. I came across a different way of adding butter and cream/milk/buttermilk to make scone batter. Place the wet ingredient in the freezer and melt the butter in the microwave, just until melted. Don't let it get too warm. Get the rest of the stuff together. Take your really cold wet ingredient and pour the butter into it, stirring it with a fork while you do so. You will get tiny bits of butter evenly distributed through the wet ingredient. Dump it into the dry mixture and stir until it comes together. Works like a charm.

I have a scone recipe that purports to be from The Savoy. I don't remember where I got it from but if you are interested I can PM it to you. Just know that I haven't made it.

Tell me more about mango bread, please.

My store had no buttermilk.

@Mutleyracers Nice looking loaf you have there. What recipe did you use?

@Drew777 Great post.

I agree, that is a great book. I also like Peter Reinhart's Artisan Breads Every Day. I use that one more than the other.

When we lived in a house I had chives growing in a planter. Year after year,they came back, better than the year before. Inside, I grew thyme, bay laurel and rosemary. Outside along with the chives, I grew sage and tarragon in a small garden. Oh yes, also oregano which was also grown inside. I sure miss those fresh herbs.

I've tried growing cilantro from seed but have never had any luck. Is your plant always kept outside?

Hi, Drew! Welcome to the forum.

What is a GN pan?

It makes more sense to me to make it that way as well. Another way would be to cook it sous vide as I do with smoked picnic ham. It turns out beautifully.

I cooked it for 50 minutes and thought it was kind of tough/dry. I don't think I would bother with one again. The corn fritters I made to go with it were good though.

I have a smoked pork hock that is just over 3 pounds. For how long do I cook it in the IP and does it need a NPR? Thank you.

@Kim Shook I stopped baking loaves of bread in the CSO for that very same reason - the tops always burnt.

No, I haven't.

Are they next to the avocados?

I'm sitting here wondering the same thing.

@Kim Shook Yes, I'm talking about the roasted strawberry cheesecake. I baked them about 30 minutes. They really were sad little things when I took them out of the oven. I am in the process of taking the left over mixture and baking it in a 7" bundt pan. I just pulled the base out of the oven. We are going out for a bite to eat and when we get back the base should be cool and I can finish making/baking it. That strawberry mixture is really, really good.

Mini tongs would work for cheeses too.

Thank you very much for taking the time to post this. However, I don't have a lot of the ingredients you listed and I don't know where I would find 48% cream. My basic ice cream recipe is milk, cream, sugar, eggs, sugar and salt. In other words, I'm just a home cook.

I made these today and they were a big fail. I checked them after 10 minutes and they were very liquidy, so I left them in longer. When I went to check on them again they had indeed soufled but were still liquidly so I didn't think turning the oven off would help. When they had just a a little jiggle I took them out. They had sunk back down but the batter/dough extended on to the pan itself. I think part of that problem was because i had completely filled the cavities. And, they were still not done. So as not to give anyone nightmares, I am sparing you the picture. We won't be eating these. The good news is I have enough of the graham cracker crust and filling left to make a small(er) cheesecake in a bundt pan. I expect that should work out. I hope so, the filling is delicious.