ElsieD

Yes, that is Rosie's. We ate there tonight, write- up below.

Spotted in a bakery just now

@Darienne I respectfully disagree about the accent. This is my sixth visit here and everyone I have spoken to sounds like him. There are slight regional variations but in the main, they sound like him. We just got to our hotel and this is what we had on the plane. The first leg gave us orange juice and cookies, the second water and pretzels. The cookies were good.

Good morning! We are packed up and are leaving home at 8 for the airport. Our flight is at 10:25 and we will be landing in Gander at 15 :43 after a short stop in Halifax, Nova Scotia. There is a time difference of 1.5 hours. I'm looking forward to our trip. @Darienne Swarvin', another word for swervin' means to meander. Another one of those odd words. @kayb You can be sure that if I come across a parrot, I'll post a picture.

There is also "Who knit 'ya" meaning who's your mother/parents.

Alan Hawco is a Newfoundlander, explaining some Newfoundland terms. He had a show for a number of years called The Republic of Doyle. We loved that show and were sad when it ended.

From Wikipedia: Screech-inEdit Newfoundland Screech is used in a non-obligatory ceremony known as the "screech-in". The "screech-in" is an optional ceremony performed on non-Newfoundlanders (known to Newfoundlanders as a "come from away" or "mainlander") involving a shot of screech, a short recitation and the kissing of a cod. It is often performed either in homes or more commonly in town pubs, such as George Street, St. John's. Notable for their screech-in traditions would be Trapper John's[2] and Christian's Bar.[3] Screech-ins also take place aboard tourist boat excursions such as the Scademia, which adds to the ceremony a sail through The Narrows into St. John's harbor.[citation needed] The general process of a screech-in varies from pub to pub and community to community, though it often begins with the leader of the ceremony introducing themselves and asking those present if they'd like to become a Newfoundlander. The proper response would be a hearty "Yes b'y!" Each participant is asked to introduce themselves and where they come from, often interrupted by commentary by the ceremony leader, jokingly poking fun at their accent or hometown. Each holding their shot of Screech, they are then asked "Are ye a screecher?" or "Is you a Newfoundlander?," and are taught the proper response: "Indeed I is, me ol' cock! And long may yer big jib draw!" Translated, it means "Yes I am, my old friend, and may your sails always catch wind."[citation needed] A cod fish – or any other fish unsightly enough to suitably replace the cod – is then held up to lip-level of each participant, who then bestows the fish with a kiss. Frozen fish are used most commonly in the screech-ins which take place on George St., though occasionally a fresher specimen, if available, will be used. Some pubs will also award certificates to those who have become an honorary Newfie once the screech-in is complete.[citation needed] Some screech-in traditions vary in both the order of events as well as the necessary requirements. Some ceremonies require that the screech-ee eat a piece of "Newfie steak" (a slice of baloney) or kiss a rubber puffin's rear end. Some are also asked to stand in a bucket of salt water throughout the ceremony or that they wear the Sou'wester during the recitation and the drinking of the shot. For group screech-ins, the shots and recitations are generally all done at once. In all cases, only a native Newfoundlander can officiate a "proper" screech-in.[citation needed]

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Host's note: the initial title of this thread was "Swarvin' in ???" as a teaser. Once the destination was identified as Newfoundland, the title was changed to reflect this. The initial comments were based on the ??? In the title. And we'll soon be off.......culinary adventures to follow.

I wash everything.

I, who normally does not eat sandwiches, had a hankering for brie on a baguette today for lunch. I cut a piece off a baguette that was in the freezer, let it defrost, put it on bake/steam for 8 minutes @300F and had a piece of bread that tasted as though it were freshly baked.

Mine is not very noticeable. I am guessing that the strong current produced by your air fryer would be much like my BSO when it is in air fryer mode. When the BSO is in regular convection mode the current seems to be the same as the CSO.

Capon. We are big fans of capons and have them for our holiday dinners such as Christmas.

@blue_dolphin and @JoNorvelleWalker Thank you both. I don't know why I couldn't find the one post, let alone the second. I have made note of both. Yesterday I baked a Brioche loaf in my 9" Pullman pan without the lid and baked it on the bread setting in the CSO for 10 minutes to get the steam. I then finished baking it in the Breville. As you can see it turned out nicely but the crust for a brioche is darker than I would like it to be. I'll try the other two methods next.

Someone on a thread mentioned putting bread in the CSO on super steam for a bit and then transferring the loaf to a regular oven rather than using the bread setting on the CSO. I have looked through this topic and the CSO topic and can't find it. Does anyone recall this? (Also posted in the Bread Topic)

Someone on a thread mentioned putting bread in the CSO on super steam for a bit and then transferring the loaf to a regular oven rather than using the bread setting on the CSO. I have looked through this topic and the CSO topic and can't find it. Does anyone recall this?

@Anna N Wherever did you find those good looking tomatoes? Next to strawberries, they are my favourite summer food, but I have yet to see any around here that aren't either greenhouse grown or imported. Neither are worth buying.

I don't find my current CSO makes good toast, but I did try toast in my back-up. I started at #4, and I had to pull it before time was up as it was burning. Ended up toasting at #1, which was plenty dark.

I actually made something from The World Sauces Cookbook - the Gochujang "Seong" sauce. Had it with chicken wings. Highly recommended.

Well dang, if that isn't exactly what I was looking for. I will make my own tried and true custard base but it was the butterscotch swirl that had me flummoxed. Thank you!

No, I haven't tried that but I will. The vanilla recipe I use has 2 1/2 cups liquid and 6 egg yolks. Any idea how much butterscotch sauce to use? I guess my concern is that the sauce has to be "pourable" to mix in but not so warm as to melt the ice cream.

I will be doing that test today with my spare. I want to know that it works.

Hi @Freds and welcome to the forum.

Would anyone have a recipe for butterscotch ripple ice cream they would share? I have fond memories of it from my childhood and would like to make it. I am looking for a custard based ice-cream where the caramel is slowly poured into the base as the churning nears completion to make the butterscotch layers. I have checked my ice cream books and searched the internet but have come up empty-handed.

My Breville sits under a counter and I've never had a problem either with the cupboard above or the granite it sits on. The CSO sits on a cart away from cupboards and so there is nothing above it.