ElsieD

Kindle edition on sale today for $1.99 at Amazon is The Tassajara Bread Book by Edward Espe Brown.

That's what I have, same colour. Works really well.

Welcome to eGullet!

I just made John some chicken ham sandwiches on homemade bread with chipotle mayo. He likes them a lot.

Another day, another cookbook. Thanks @Toliver.

I remember eating their raisin bread. That was tasty stuff.

Thanks, @Toliver for sending these to us every day. I thought this looked interesting so I read the reviews. All of 5 reviewers received free copies of the book for review. Near as I could tell, two of the five hadn't baked anything from the book and I wasn't sure about the third.

@ptw1953 I made your recipe for pain de mei again yesterday. I decided to scale the recipe to 80% in the hope that the lid would not blow off my pan. As you can see, as a pain de mei it was not a success. But as bread, it is very good. I hope my new pan shows up soon.

Hello Sha, and welcome to the forum. Looking forward to hearing about your creations.

Tonight we had asparagus with sweet and sour gochujang sauce. Really good. I saved the tough asparagus bits and put them in the freezer. When I have enough I'll use them as a base for soup. Happily, the local asparagus season has just started

The grade is 7 - 8 which if I read the grading charts correctly, means high good to low excellent.

I have a Waygu strip loin that I want to cook up for dinner. I was going to cook it sous vide for 1 hour at 132F and then sear it. But I did some googling on this and some other sites and now school is out as to whether I should cook it sous vide or not. I'm not very accurate at cooking it in a pan only and don't want to screw this up as waygu is something we rarely have.

@Anna N Is that a Kouign Aman I spy in the top right hand corner?

You sprung?

While Amazon.ca does list it is marked as unavailable. The reviews are all from the U.S. so I don't know if Amazon.ca ever had it.

Mr. Kim is not the only husband says this person who still has a CSO back-up in the cupboard.😬

I can be there in about 6 hours.

Since I'm originally from that part of Ontario (Woodstock) I'd say it's a fitting name.

More on the topic. https://www.seriouseats.com/2014/05/how-to-make-frozen-custard.html

Nope. It's what we always called what we got at Dairy Queen. I stand corrected.

It's what they serve at The Dairy Queen.

@Kim Shook What a great post! Thanks for sharing your day with us.

We went to Costco this afternoon. No line-ups, we were in and out in a flash. I'd say a good half of the people in there were not wearing a mask. Grrr. The only things they were out of that was on our list were fresh mozzarella and frozen corn. Could have been worse - I wanted those two ingredients for Korean Cheese Corn so if I can't get one thing, it's just as well I can't get the other. We also hit up Nicastro's, an Italian grocer, and Farm Boy, another grocer near us. Neither were very busy, so distancing was not a problem. Oh yes, and we went to Pet Value to get some dry cat food for His Nibs. For this you stand outside the store, phone in your order and they bring it to you. I think we are good for quite a while.

http://castorriverfarm.ca https://almanacgrain.ca These are two places in my neck of the woods that may be able to help you. They may not be able to supply what you are looking for but they may be able to give you some leads.

Why do you pull your ice cream after only 15 minutes? I let mine go until the machine tells me it's ready (it is a Breville and plays a rune, currently the theme from The Sting). Another question: yesterday I was rooting around in my baking supplies and found a bag labeled Dextrose (corn sugar). It had been opened and some of it used but I don't remember what for. If I were to replace sugar with dextrose in ice cream, two questions come to mind: Is it an equal substitution? Why do you substitute? I re-read the above chit-chat but it isn't clear to me. Edited to add: 1 kg. Of dextrose is $3.89 Cdn. at my home brew place.