ElsieD

The Costco.ca site crashed earlier today. They closed it down for a while but I see it is back up with a warning that the site is slow. They must be doing a booming business.

Tried fish (cod) tonight on the Phillip's for the first time. It came out a bit raggedy looking because the light is so bright on the thing that I had to remove a piece away from it so I could see to test for doneness. I'd lose a little piece of fish every time I did that. Based on one test only, I think I prefer the CSO for fish as i know exactly for how long and at what temperature to cook it. I also did the asparagus on the grill. They were perfect.

Go for it!

The one on Amazon.ca does not show the wire grill either. I bought mine in a store and it also came with a couple of scrapers to clean the thing. Thanks, I'll try the fish.

What happened?

@Shelby What is the dressing?

Welcome to the forum!

Which grill top did you use, the non-stick one or the wire one? I'm partial to cod which comes skinless, and am thinking of cooking it on the Phillip's. Have you tried any other fish?

@Anna N It cooks up great burgs.

Toast, welcome to the forum!

Welcome to the forum. The link may be of interest to you - Kerry Beal is an expert chocolatier and a frequent poster. There are also many other people on this forum who work with chocolate. http://www.thechocolatedoctor.ca

@JoNorvelleWalker The Dutch store had none. They don't carry it.

Is that rye flour? Googling around, I see that there are different types. You have probably thought about this already but if you have a German or Austrian store near you you could ask them about it. I am going to a Dutch store today and although they carry limited baking supplies I'll ask them about it. If they have what you are looking for I can buy some and send it to you.

I'm no expert but I thought of a possibility when mulling this over. Suppose you like your pork at 140F. Could you sous vide it to 135, have the rest of the ingredients hot in the slow cooker, transfer the 135F roast to the slow cooker and pull it when the internal temp reaches 140?

@Toliver Thanks, I sprung for Rose's book.

Here's another dead simple one. I make it when I want something super fast and super easy. Sweet potato soup 1 sweet potato 2 cups vegetable broth Cook and puree Add 1/2 cup salsa Puree Add splash of lemon juice and a bit of milk

Joints? Maybe it's not what I'm thinking?

I love those things.

Well, I suppose plumbing is somewhat related to UTIs.

There's a lot of talent there.

Here is a loaf of cheese bread I made today using @Anna N's recipe she linked to above. I made the dough in the bread machine and added the cheese when the "add add-ins" buzzer sounded. When I did that, I knew I was going against Anna's instruction to knead the cheese cubes in by hand but I decided that I wanted to know what effect it would have. As you can see, the warmth of the machine softened the cheese to the point where it pretty much blended it in. The bread is delicious, very, very cheesy. We have both had several slices and John declared it was one of the best loaves of bread he has ever had. I can't wait to try it toasted. Next time, though, I'm going to make the dough in the bread machine and then knead the cheese in by hand. It will be interesting to see how they compare. Oh, I used an aged supermarket cheddar, Kraft I think.

Those shrimp look really good. Do you recall the basic sauce ingredients?

How does the food drier work?😉

Thanks, @Anna N. I'll give this a try.

I have both and if I didn't mind that the CSO could not fit a quarter sheet pan, I'd get the CSO.