ElsieD

What are they selling it for? I couldn't get at it. They were asking me to set up an account which I did not want to do.

@kayb thanks so much for this. I baked a few test biscuits and used red onion confit for one of the fillers a nd left the second one plain. Pepper jelly might be good with them too. The third item is one I haven't made in a while. It consists of old shredded cheddar, chopped black olives, finely chopped green onions and finely chopped jalapenos. This is bound together with mayo and spread on English muffins, biscuits, crackers whatever and broiled. Tasty little things.

@kayb I have just grated the cheese to make your recipe for Cheese Crisps. Would you have links to the bacon jam and sweet marmalade onion recipes? They should like wonderful toppers. I'm thinking of doing some in mini muffin tins. I have a tamper that will fit those pans. Ever try doing them that way?

A warm welcome to you from this Canadian. We already have one thing in common- winter! I'm looking forward to hearing more about tsukemono pickles.

😯

Was going to order the Pepin 700 recipe one but when I walked by my bookcase, sure enough, it was sitting in my bookcase. No idea where the video went.

KA-CHING!!!!!

Thank you for this excellent post.

Thanks. I'll look around some more. I'd like to make this.

The food looks delicious, but who gets to clean the pans the potatoes were cooked in?

https://georgianrecipes.net/2013/03/29/mtskheturi-gvezeli-meat-pastry/ I found this in the internet. How does this recipe look to you?

I have the USA hamburger bun pans. Never thought to use them for this. I wonder how the buns hold together if baked in these pans then sliced vertically to make sandwiches? The ones I have made don't seem to want to slice too easily. I have just been dropping them on a parchment square about an inch high and so not try to shape them in any way. When you use the muffin top pans or the hamburger bun pans, did you just drop the dough into it or smooth it out some? I bet these buns would also be good with grated sharp cheddar in the dough, but reducing the amount of sugar.

My first MIL was Lebanese and she taught me how to make fatayer, something I haven't made in many years. This seems to be somewhat similar although she did not use rice in the filling, just meat and spices. The dough was a yeast dough. Also, they were baked, not fried.

@Lisa Shock I made up a batch of the dry ingredients and keep it in a ziplock bag in the fridge. When I want a biscuit, I weigh the ingredients, mix, and bake it. I have one baking as I type. It is nice to be able to make these at a moment's notice. Thank you.

@shain is that the bread in the bottom picture? Is it baked or fried? It puts me in mind of a bread served in Newfoundland called Toutons.

Nice haul!

I cook them sous vide at 133F for 45 hours then quickly seared.

I have a good recipe for cranberry nut bread if you want to give it a look.

The Fresh Apple Nut Bread - is that a recipe you can share?

That's a great video. Whose web site did it come from?

Poor duck gets shot twice?

@Toliver Sometimes it's a gooooood thing that the prices have gone up by the time I click on them. Just sayin'😉

Or like today when an end box-type drawer in the coffee table which contains batteries, is left open because "I'll only be a minute then I have to put this stuff back". This is = to "I wasn't done yet".

Clarified a pound of unsalted butter. Set it at 240F for 20 minutes and ignored it until the buzzer went off. Skimmed off the white stuff and poured it into a Mason jar. When I started to pour you could see through it, it was crystal clear. I then managed to bump the pot and a bit of the dregs got mixed up in it so the end result is not quite as clear. Still, the process was nice and easy.

The brand of flour I use is Robin Hood. I looked on their web site and they have Cake and Pastry Flour, made from soft wheat.