ElsieD

Heck I would have sent you the recipe. They are delicious.

For me com is showing it for $13.74 and ca for $15.99

I was looking at your last Thursday's post.

The inside measurement of the plates is 13" by just a hair under 10". That excludes the lip.

Lucky you. I have always wanted that book. Maybe @Toliver can alert us again if he sees it?

Looking back I see you made the milk/cream one. If the ice cream had a tendency to iciness, would that not be more apt to happen using milk and cream rather than all cream?

Sadly it is no longer on sale.

I have been buying bread labelled Belgian Bread. Contents are: untreated unbleached wheat flour, filtered water, sea salt and yeast. That's it. The shape of the loaf is reminiscent of a loaf of rye sandwich bread, as would be used for smoked meat sandwiches. This Belgian bread makes the absolute best grilled cheese sandwiches I have ever eaten. The outside of the bread stays crunchy until the very last bite. I have gone through my bread books and done some googling. All I've come up with so far is that a poolish is involved. The crust on this bread is chewy, the crumb fairly loose, by which I mean holey. Below is a picture of it. Does anyone know anything about this bread? I'd like to make it.

And it will stay on the "wish list" for precisely how long?😅

@JoNorvelleWalker Is the Philly -Style Vanilla Ice Cream you are talking about in page 25 of The Perfect Scoop? I have only ever made the custard based ones including the recipe on page 24 of the same book although I note that I upped the vanilla extract to 1 tsp. Have you made the custard based one? If yes, how do they compare? I've always been afraid that that Philly style one would freeze as hard as a rock so I'vd stayed away from them. Maybe adding some of my commercial stabilizer would help with this? Assuming it's even necessary, of course.

I finally got around to making these muffins yesterday thanks to @Ann_T who sent me the recipe. The recipe made 24 standard muffins. While good the topping falls off and I have no idea how to stop that from happening. I pressed the topping into the batter a bit more on the second pan but that resulted in the topping disappearing into the muffin. I think they would be just fine without the topping.

Knowing this group, there is likely to be a rush buying flour mills.

@Shelby Following this with great interest.....

@JeanneCake I sent you a PM.

Thank you for sharing your week with us. I really enjoyed it.

I ended up buying the Breville Smart Grill and am happy with it. I had forgotten about this post. Enjoy your Krampouz!

I have a couple of these and use them all the time. https://www.amazon.ca/gp/product/B00FYL4MPY?pf_rd_p=46535598-d2e0-4bc4-8392-182d8c1e93fc&pf_rd_r=R9T27RGTDMC5KJEM08YH

On the other hand, I have had my lid pop off while the bread was baking.

That looks.........interesting. Do you think using the toasted sugar has any effect on the flavour? I now have a Mason jar full but gave yet to make anything with it.

I haven't noticed anything. But then, my stainless steel pans are a set so they would all behave the same way.

Looks yummy. Welcome to the forum.

I saw that as well. I chose 165F for an hour as I fear squishy meat. That's a hangover from my bbq comp judging days.

Cooked some chicken wings tonight using the control freak. First I cooked the wings sous vide at 165F for an hour. They were then marinated in buttermilk to which a beaten egg had been added. Then they were dredged in a flour mixture consisting of garlic salt, celery salt, salt, pepper and hot paprika. The control freak was set to 350F and when the oil hit that temperature, they were tried just long enough to brown them. Really good wings.

Following @Shelby's instructions for the most part, I made these chicken wings tonight. They were labeled jumbo and they were huge. . The were cooked sous vide for 1 hour at 165 F, then marinated in buttermilk combined with a beaten egg. They were then dredged in a flour mixture containing celery salt, black pepper hot paprika, and garlic salt. I set the control freak to 350F and when the oil reached that temperature, fried them up. Quite possibly the best chicken wings I have ever made. Thank you, Shelby!

@Panaderia Canadiense That was interesting information on baking soda. I did some reading today on Ecuador. According to what I read, the country's standard of living in many aspects has improved greatly in a relatively short amount of time. I need to read some more about it.