ElsieD

Late in life, like about 2 months ago I had my first ever Portugese egg tart and wondered where it had been all my life. Is this something like it? I see them in some of the shops in our Chinatown. Edited to add: never mind, I read your post first and then read the explanation you gave to Anna. Please ignore my post.

If you must put raisins in my butter tarts, please don't use more than three. I'd prefer none. I do, though, find that pecans or walnuts have a happy home in that lucious filling. I love butter tarts.

I guess Jeff needs the bucks.

Earlier I had prepped and frozen some corn. I made a concentrated corn broth from the cobs and used some of it tonight to make grits. After the grits were cooked, I added fresh corn kernels. This was plated and on top went creole shrimp, garnished with green onions, parsley and feta cheese.

I wonder if Michael (not @blue_dolphin 's cat) is related to Conway? Anyway, I'm interested in this. Not enough to buy the book, I'm a Northerner after all, but I do like me some okra every now and again.

I wrote twice to the Red Star people and got really good replies both times. It is only sold at HyVee stores in South Dakota at the moment so not exactly nation-wide let alone North America-wide. The funny thing is, my sister and BIL were in South Dakota while Red Star and I were corresponding but by then they were out of HyVee range. Too bad for me as they would have picked some up. Red Star did point me to an on-line source and I plan on getting some. I'm really curious to try it.

I have, in the past, canned tomatoes, peaches and pickles. As far as I remember, jams and jellies i've made have always been the freezer type. By far, for me, the easiest way to sterilize the jars was in the oven, lids in hot water.

Sometimes the second day is 95% as good as the first day, but that's about it. I normally freeze bread the day I make it unless it is baked late in the day.

This is the ingredient list from their web site. Ingredients: Wheat flour unbleached, San Francisco sourdough (wheat flour, salt, fumaric acid, sunflower oil, sodium diacetate, lactic acid, modified palm oil, silicon dioxide, ascorbic acid, L-cysteine hydrochloride, amylase), sugar, shortening powder (coconut oil, maltodextrin, sodium caseinate, monoglycerides, dipotassium phosphate, silicon dioxide), whey powder, wheat gluten, malt flour.

Earlier this week John went to the grocery store to pick up corn which was an advertised special, 10 for $1.59. Alas they had none so he got a rain check for 20 cobs which we picked up yesterday. While picking out 20 cobs, he sprightly said " I'll help you husk". Me, suppressing the dread in my voice, "what a great idea! We'll do it on the balcony so as not to mess up the kitchen". I should explain that he has one speed - fast. Which means corn gets husked quickly, and the silk and husk goes hither and yon. Hence the balcony. I put a garbage bag inside another bag, got a roasting pan to put the shucked corn in and we went to work. The first cob he shucked, the silk landed on the balcony. I picked it up and because I am a woman, felt the need to comment. Not a wise idea. He did about 2 cobs to my one. I picked up a lot if husk and silk from the balcony floor.. When finished, he carted the roasting pan into the apt. and tracked a bunch of the silk threads in with him. We just had the place cleaned. yesterday. I spent 20 minutes pulling the last of the silk from the husked corn. I love him dearly but I doubt we will be husking corn together any time soon, anywhere.

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?