ElsieD

Here in Canada at a store called Bulk Barn we can buy Sourdough Flour Mix. It makes pretty good bread. The instructions that comes with it call for baking it in a bread machine which I have done a few times but today I used the dough cycle and baked it in the oven. I used my pan de mie pan which is why it is squarish.

I will never again husk corn on the balcony with my husband.

https://forums.egullet.org/topic/156892-cuisinart-combo-steamconvection-oven-timetemperature-index/ @KennethT You may find this helpful.

@Okanagancook I forgot to add that she has the peppers and tomatoes in her freezer for 1 more quart should we run out. I don't use it - John does. He doesn't put it on everything, but when he does, he uses a LOT.

Nah, we are giving 1 1/2 quarts to my SIL who grew the tomatoes and peppers.

6 quarts of hot sauce made with sugar rush peach peppers. Note the Frank's hot sauce bottles being recycled.

Thank you but been there, done that. Doesn't work for Canada. But along with trying to find out if I can buy it, I'm also curious to know if anyone has used it.

Today I learned that Red Star sells Instant Sourdough Yeast. The package contains both yeast and sourdough starter. I package of yeast works with 4 cups of flour. Does anyone know anything about it? Does anyone know where it is sold? I'm intrigued.

@kayb you heat the kernels how? You say over medium heat so I'm imagining that you do it in a skillet?

Yeah, that stuff is good.

You got a chamber vacsealer for $40?

I want to blanch the whole cob, cool it quickly in ice water, cut the kernels off, vacuum pack thd kernels and freeze them in portion sized bags. They will be eaten over the winter months.

Agreed. I have a Zo also and think it is fantastic. I tried baking bread in the CSO a few times and I found the top always got too dark, burnt even. So now I mainly use the big oven.

I do this with pain de mie except the second rise takes place in the pan.

Has anyone ever tried to "blanch" corn in the CSO using the 210F steam function?

Tonight, for the first time, I used the CSO 210F steam function on my tomatoes as I wanted to take the skins off tomatoes I am using for risotto. That lead me to wondering if that same steam function could be used to "blanch" corn. Any thoughts? (Note: I am posting this same question in the CSO topic.)

I would like to give honourable mention to my bread maker. I still make bread by hand but if I am in a hurry it sure is handy. I also like it if I want fresh bread in the morning as I can set it up the night before and it will be ready when I get up.

They claim the regular price is $169. I didn't pay that much either, I think I also paid around $129

I just got an e-mail from Anova. The current model is on sale for $109.00

Strawberry sherbet.

Reheated the last of the smoked meat today on the CSO. There was 4 ounces and I re-heated it on super steam 400F for 7 minutes. You wouldn't want it any hotter.

Welcome to the forum!

@Smithy Dinner tonight included the tajin on the corn dish. The dish has red onion, red peppers and corn and the tajin livened the whole thing up. We both enjoyed it. Good to know about the corn. I am going to freeze some too and will blanche, cut and vacuum pack and freeze. I probably won't do a whole lot but if we like it I will do more next year. Corn is at or near the top of our favourite vegetable. How long did you blanche it for?

@Smithy Lookit what you made me do!

Whenever I can, I buy eggs from this place. The chickens roam freely and peck away at whatever. I have not noticed any difference in the shell between those and what I buy at the grocery store but I can't say I've paid attention. I'll be getting some in the next couple of weeks so I'll check it out.