ElsieD

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.

After bacon, everything's better with cream. I made the strawberries up today and I'll be making the cakes tomorrow.

I plan on making these today but as mini cheesecakes. I have a mini-cheesecake pan to bake them in. My question is, what happens if I just bake them without putting the pan in a water bath? Will that do terrible things to them?

Yes, that is true. I would run the pulp through a food mill.

I thought of that but I wondered about the water content of a peach vs water content of a mango and the difference it might make to the texture. Any ideas?

Thanks, but I have neither book. I checked the NY Times cooking site and they don't have a recipe either. While I would like mango gelato, I'd settle for mango ice cream. (Oh, the hardship!)